Instant Pot Beef Stroganoff

by Sabrina Snyder

Published on

5 Comments

5 from 1 vote
10 Servings
Prep Time 4 minutes
Cook Time 26 minutes
Total Time 30 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Instant Pot Beef Stroganoff is a wonderfully easy version of this classic dish. Tender beef combined with creamy sauce, mushrooms, and egg noodles.

Beef Stroganoff is always a favorite Dinner Recipe in our house. That’s probably why we already have several versions on the blog including a Ground Beef Stroganoff and Slow Cooker Beef Stroganoff. Now, you can get the same flavorful dish with half the cook time.

Instant Pot Beef Stroganoff serving on plate

INSTANT POT BEEF STROGANOFF

Lately, we’ve been having a lot of fun in our kitchen experimenting with instant pot recipes. There are just so many meals you can cut the cooking time down on by making them in a pressure cooker. It’s perfect for busy nights and simplifying your favorite dinners. For more Instant Pot meals be sure to try Instant Pot Beef Pot Roast, Instant Pot Philly Sandwiches, and Instant Pot Beef Stew.

Instant Pot Beef Stroganoff is sure to become one of your favorite comfort food dishes. You get all the flavor of a classic stroganoff, but way quicker. The creamy stroganoff sauce brings the other ingredients together perfectly. Made with beef broth, Worcestershire sauce, and sour cream the recipe has a nice tang that compliments the savory beef wonderfully.

Instant Pot Beef Stroganoff uncooked egg noodles in pressure cooker

This Beef Stroganoff recipe is ready in just 30 minutes. That’s right, in only a half-hour you’ll have tender pieces of beef, mushrooms, and egg noodles all cooked in a delicious cream sauce. The great thing about making Instant Pot Stroganoff other than the speed is that the entire Stroganoff recipe comes together in one pot. 

WHAT TO SERVE WITH BEEF STROGANOFF

HOW TO MAKE BEEF STROGANOFF IN THE INSTANT POT

Although this stroganoff recipe is all cooked in one pot, there are several steps, and some of the ingredients are cooked at separate times. Here’s an easy guide to get you going with the pressure cooker recipe. 

  • Beef: First put the instant pot to its saute setting. Add butter to the base of the pan to grease it. Then add the pieces of stew meat, and season it with salt and pepper. Move the meat around with a wooden spoon to brown it on all sides. This should only take about 6-8 minutes. 
  • Onions: While still in the saute setting, take the beef out and add in the onions. Cook the onions until they’re translucent. 
  • Sauce: Add the garlic, mushrooms, flour, and beef to the pressure cooker along with the onions. Stir the ingredients until the flour dissolves. Add the beef broth and Worcestershire sauce. Whisk them into the rest of the ingredients. Close the lid and seal the valve. Cook for 10 minutes and then quick release the pressure. 
  • Noodles: Remove the lid and add in the egg noodles. Close the lid again and pressure cook on a 5-minute timer. Do another quick pressure release and open the lid.
  • Serve: After the cook time, stir in the sour cream to thicken up the sauce and serve.

Instant Pot Beef Stroganoff and sour cream in pressure cooker

VARIATIONS ON INSTANT POT BEEF STROGANOFF

  • Noodles: If you don’t have egg noodles you can use other kinds of pasta in your Beef Stroganoff recipe. Penne, fettuccini, bow tie noodles, elbow macaroni, or orecchiette would all work. 
  • Creamy sauce: You can replace the sour cream in the sauce with Greek yogurt. You can also add other flavors to the liquid sauce ingredients. Mix in dijon mustard, or BBQ sauce with the beef broth for some extra flavor. 
  • Mushrooms: You can exchange crimini mushrooms in the Instant Pot Stroganoff with portabello mushrooms, shiitake mushrooms, or white mushrooms. 
  • Meat: Instead of tender beef meat, try using simple ground beef in the recipe. 
  • Seasonings: Another way to experiment with Instant Pot Stroganoff is by adding seasonings and spices like fresh parsley, garlic powder, oregano, onion powder, paprika, or red pepper flakes. 

MORE BEEF RECIPES

Instant Pot Beef Stroganoff in pressure cooker

HOW TO STORE INSTANT POT BEEF STROGANOFF

  • Serve: Don’t leave Pressure Cooker Beef Stroganoff at room temperature for more than 2 hours. 
  • Store: After the Instant Pot Stroganoff cools down, you can put it in an airtight container to store in the fridge. It will stay good for 3-4 days. 
  • Freeze: You can also freeze Stroganoff for up to 3 months. Let it thaw in the fridge before reheating the dish.

Instant Pot Beef Stroganoff serving on plate

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a wonderfully easy version of this classic dish. Tender beef combined with creamy sauce, mushrooms, and egg noodles.
Yield 10 Servings
Prep Time 4 minutes
Cook Time 26 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Instant Pot Beef Stroganoff serving on plate
PrintRate

Ingredients
 

  • 3 tablespoons unsalted butter
  • 1 yellow onion , thinly sliced
  • 2 pounds beef stew meat , cut into 1" cubes (or chuck roast)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic , minced
  • 8 ounces crimini mushrooms , sliced
  • 1/4 cup flour
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 pound egg noodles
  • 1/4 cup sour cream

Instructions

  • Turn instant pot to sauté and add butter and the beef stew meat, salt, and pepper, searing on all sides until browned, about 6-8 minutes.
  • Remove beef and add in the onions, cooking for 5-6 minutes or until translucent.
  • Add beef back to the instant pot along with garlic, mushrooms, and flour, stirring well until flour is completely dissolved.
  • Add in beef broth and Worcestershire sauce, stirring well.
  • Close, lock lid, and seal the vent.
  • Cook on high for 10 minutes, then quick release the pressure.
  • Remove lid, add in egg noodles and stir.
  • Close, lock lid, and seal the vent.
  • Cook on high for 5 minutes, then quick release the pressure.
  • Remove lid, stir in sour cream and serve.

Nutrition

Calories: 371kcal | Carbohydrates: 38g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 106mg | Sodium: 468mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg
Keyword: Instant Pot Beef Stroganoff

Want to save this recipe? Create a free account to easily save your favorite recipes

Instant Pot Beef Stroganoff collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Made without the mushrooms since only 1 person here eats them. I didn’t have egg noodles, so I used shells and am out of sour cream but happened to have plain yogurt. Worked and tasted perfect! This is going on the rotation!

    Reply

  3. Hi Sabrina,
    I’ve loved every single recipe I’ve tried. Just started using my Instant Pot and thought I’d give this a try.. I believe you have a type on #3. It should read.. 3. Add the beef (not onions) back to the instant pot with garlic, mushrooms…

    Reply

    1. I’m so glad you’re loving the recipes and you’re right about the typo, it should read “beef” instead of “onions”. Thanks for letting me know. I hope you enjoy this one too!

      Reply