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Instant Pot Beef Stroganoff is an easy one pot meal. It’s quick, easy, delicious and you end up with such tender beef.
Why You’ll Love This Recipe!
Instant Pot Beef Stroganoff has become a favorite at our house. because who doesn’t love a one pot meal? Beef Stroganoff is real comfort food and totally reminds me of my childhood. I remember going to visit my best friend’s grandmother as a kid and she always made homemade noodles and they were so good. Anytime I eat noodles it reminds me of those visits.
Thanks to the Instant Pot this dinner comes together quickly. I love that you can cook the meat and the noodles all at the same time!
What is Beef Stroganoff?
Originating in Russia in the mid 1800’s Beef Stroganoff has lots of different variations from different countries.
It always involves some meat, onions spices, sour cream, mushrooms and always served over noodles.
Ingredients Needed
- Oil. Use canola, vegetable or olive oil.
- Onion. A sweet, white or yellow onion will work.
- Salt and black pepper
- Stew Meat. You can also use chuck roast or round roast or beef sirloin steak and cut it up into cubes.
- Garlic. Fresh and minced
- Seasoning. Rosemary and Paprika
- Worcestershire sauce
- Mushrooms. I buy those presliced mushrooms to save even more time.
- Flour. All purpose flour is used as a thickener, you can also use corn starch.
- Beef broth
- Egg noodles. I like to use wide egg noodles but use whatever size you prefer.
- Sour cream. Full fat is the best but if you prefer low fat, go for it.
- Parsley. Fresh, for garnish
How to Make Instant Pot Beef Stroganoff
- Turn Instant Pot onto saute. Add oil and heat for one minute. Add in onion and saute until soft, about 3 minutes.
- Sprinkle beef with 1 tsp salt and pepper. Add beef to pot and cook until browned on all sides, about 2-3 minutes.
- Add in garlic, rosemary and paprika. Stir to combine.
- Add in Worcestershire sauce and salt. Add in mushrooms and flour. Stir until combined.
- Pour in beef broth and stir.
- Lock on lid and set to high pressure for 10 minutes. (will take about 10-15 minutes to come up to pressure)
- When the timer goes off, carefully do a quick release, open pot and add in egg noodles. Close and lock and set timer for another 5 minutes at high pressure (it will take about 5 minutes to come back up to pressure)
- Release pressure naturally for five minutes and then do a quick release. Open and stir in sour cream
- Garnish with fresh parsley if desired.
Frequently Asked Questions
Can I make this in a slow cooker?
If you don’t have an Instant Pot but want to serve some delicious beef Stroganoff to your family, I also have a Slow Cooker Beef Stroganoff recipe we love.
What kind of meat do I use for beef stroganoff?
Using store bought stew meat, steak that is already cubed, is the quickest and easiest thing to use. You can also cut your own meat using a sirloin, steak tips, flank, tenderloin, or rib eye steak.
Check out more of my easy Instant Pot Recipes
And if you have been thinking about getting an INSTANT POT, this 6 qt electric pressure cooker is my favorite. It helps cook dinner quicker and easier! And this one has 7 different functions.
Instant Pot Beef Stroganoff
Ingredients
- 2 Tbsp canola oil
- 1/2 cup onion diced
- 1 1/2 tsp salt divided
- 1/2 tsp pepper
- 2 lbs stew meat cubed
- 4 tsp garlic minced
- 1/2 tsp rosemary dried
- 1/2 tsp paprika
- 2 tsp Worcestershire sauce
- 8 oz. sliced mushrooms
- 2 Tbsp flour
- 3 cups beef broth
- 8 oz. wide egg noodles
- 1/2 cup sour cream
- parsley for garnish
Instructions
- Turn Instant Pot onto saute. Add oil and heat for one minute. Add in onion and saute until soft, about 3 minutes.
- Sprinkle beef with 1 tsp salt and pepper. Add beef to pot and cook until browned on all sides, about 2-3 minutes. Add in garlic, rosemary and paprika. Stir to combine.
- Add in Worcestershire sauce and salt. Add in mushrooms and flour. Stir until combined.
- Pour in beef broth and stir. Lock on lid and set to high pressure for 10 minutes. (will take about 10-15 minutes to come up to pressure)
- When the timer goes off, carefully do a quick release, open pot and add in egg noodles. Close and lock and set timer for another 5 minutes at high pressure (it will take about 5 minutes to come back up to pressure)
- Release pressure naturally for five minutes and then do a quick release. Open and stir in sour cream
- Garnish with fresh parsley if desired.
Tips & Notes:
Nutrition Facts:
Sandra says
Thank you for sharing this Instant Pot recipe.
It was good, but it was missing the tang I am so used to In Stroganoff. Really missed the tang!
The noodle texture was good.
The sauce was creamy from the sour cream.
The stew meat was tender.
If I can figure out how to get the tang back it will be a 5 star recipe, in my opinion
Bob Smith says
Very quick and easy recipe producing a really good tasting stroganoff! I had about 2 pounds of chuck roast that I cut into cubes and browned the meat first in 2 separate batches removing after each was browned. Then sautéed onion and garlic and continued as written. Did not have fresh mushrooms so I drained and added 2 large cans with the noodles. Everything came together quickly and cooked in allotted time. Added about double the sour cream and everything thickened up nicely after a few minutes resting. Will make again!
Christine says
Is it possible to substitute yoghurt for the soured cream please?
Leigh Anne says
Yes, you can substitute. Enjoy!
Maggie Boyle says
I made this last night. I had trouble with the beef sticking badly while sautéing after the onions. I deglazed the pot with beef stock before proceeding. I enjoyed it but thought it was a bit heavy on the garlic. It also could have used more egg noodles as it was very saucy. I will make this again with a couple of changes.
Jen T says
So glad you are going to share your class online! Looking forward to that! This looks great!