When you’re craving something soul-soothing, nothing beats the creamy, savory comfort of beef stroganoff. And with your Instant Pot, what used to take hours can now be on the table in under 40 minutes. This isn’t just a time-saver; it’s your shortcut to a family-favorite meal that delivers rich flavor without the wait.
Why We Love This Instant Pot Beef Stroganoff
There’s a reason this dish stands the test of time—it hits all the right notes. Here’s what makes it irresistible:
- Quick and efficient: From prep to plate in about 40 minutes.
- Mouthwateringly tender beef: Pressure cooking locks in juiciness.
- One-pot meal: Fewer dishes, more convenience.
- Kid-friendly and freezer-friendly: Perfect for batch cooking.
- Deep, developed flavor: Tastes like it simmered all day.
This is your go-to meal when you need something hearty but can’t spend hours in the kitchen. Plus, it stores well, making it great for leftovers or next-day lunches.
Ingredients for Instant Pot Beef Stroganoff
Beef stew meat – Provides tender, juicy chunks of beef that break down perfectly in the Instant Pot, creating a flavorful base for the dish.
Egg noodles – Absorb the rich sauce and provide a comforting, soft texture that complements the beef.
Mushrooms – Add earthy depth and an umami flavor that enhances the overall richness of the dish.
Onion – Creates a savory aroma and adds sweetness when sautéed, enriching the flavor profile.
Garlic – Brings a pungent, aromatic bite to the dish, balancing the richness with its sharpness.
Beef broth – Acts as the foundation of the sauce, infusing the beef with flavor while keeping the dish moist.
Sour cream – Provides a creamy, tangy finish to the sauce, making it smooth and velvety.
Dijon mustard – Adds a subtle tanginess and depth to the sauce, complementing the richness of the beef.
How to Make Instant Pot Beef Stroganoff
Sauté the Beef
Set your Instant Pot to “Sauté” and heat the olive oil. Add the beef and sear until browned on all sides. Work in batches if needed. Remove and set aside.
Sauté Aromatics
Toss in the diced onions and sauté until translucent. Add garlic and mushrooms, cooking until fragrant and slightly golden.
Deglaze the Pot
Pour in a bit of beef broth to deglaze, scraping up the browned bits with a wooden spoon. This adds major flavor and prevents the burn warning.
Pressure Cook
Return the beef to the pot. Add the rest of the broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Secure the lid and set to “Pressure Cook” (High) for 15 minutes. Use Natural Release for 10 minutes, then Quick Release.
Cook the Noodles
Open the lid and set to “Sauté” again. Stir in the egg noodles and simmer uncovered for 5–7 minutes, or until tender. Stir occasionally to prevent sticking.
Thicken & Cream
Mix cornstarch with cold water and stir into the pot. Let it thicken for a couple of minutes, then turn off the heat. Fold in sour cream gently to keep it smooth and creamy.
Garnish & Serve
Top with chopped parsley and serve hot. Optional: a sprinkle of Parmesan for extra indulgence.
Expert Tips for Perfect Stroganoff
Pick the Right Cut: Sirloin, chuck roast, or stew meat all work well. Make sure the pieces are uniform for even cooking.
Don’t Skip Deglazing: It’s the secret to deep flavor and a safe cook.
Add Sour Cream Last: Always stir in at the end to prevent curdling.
Avoid Mushy Noodles: Add them after pressure cooking and monitor closely.
Make Ahead: This dish reheats beautifully—just store in a sealed container in the fridge for up to 4 days.
Variations You Can Try
Dairy-Free: Use unsweetened coconut cream or a plant-based sour cream alternative.
Gluten-Free: Swap regular noodles for gluten-free pasta or serve over rice.
Low-Carb Option: Serve over steamed veggies or cauliflower mash.
Vegetable Boost: Stir in spinach, kale, or peas after cooking for added nutrition.
Classic Upgrade: Add a splash of red wine with the broth for richer depth.
Serving Suggestions
You’ve got a velvety, beefy sauce ready—now let’s make it a meal:
Serve over buttered egg noodles, mashed potatoes, or jasmine rice
Pair with steamed broccoli, roasted carrots, or a green salad
Add a side of garlic bread to soak up the sauce
Ideal for meal prep—store in individual portions for the week
Frequently Asked Questions About Instant Pot Beef Stroganoff
What cut of beef is best for Instant Pot beef stroganoff?
Sirloin and chuck roast are your best bets. They become fork-tender under pressure without falling apart.
Can I use frozen beef in this recipe?
Yes, but skip the sauté step and increase pressure cook time by 7–10 minutes. Make sure pieces are separated.
How do I keep the sour cream from curdling?
Let the stroganoff cool slightly after cooking, then stir in the sour cream gradually while the pot is off.
What can I substitute for egg noodles?
Try rice, rotini, zucchini noodles, or mashed potatoes for a fresh twist.
How do I thicken beef stroganoff in the Instant Pot?
Use a simple cornstarch slurry stirred in at the end while the pot is on sauté mode. Let it bubble for a minute to thicken.
Instant Pot Beef Stroganoff
Equipment
- Instant Pot
Ingredients
- 1.5 lbs Beef stew meat or sirloin
- 1 tbsp Olive oil
- 1 Medium onion finely diced
- 3 Garlic cloves minced
- 8 oz Mushrooms sliced
- 2 cups Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Sea salt
- 1/2 tsp Ground black pepper
- 2 tsp Dijon mustard
- 8 oz Egg noodles
- 3/4 cup Sour cream
- 2 tbsp Cornstarch for thickening
- 2 tbsp Cold water
Instructions
- Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the beef and sear until browned on all sides. Remove and set aside.
- Toss in the diced onions and sauté until translucent. Add garlic and mushrooms, cooking until fragrant and slightly golden.
- Pour in a bit of beef broth to deglaze, scraping up the browned bits with a wooden spoon.
- Return the beef to the pot. Add the rest of the broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Secure the lid and set to ‘Pressure Cook’ (High) for 15 minutes. Use Natural Release for 10 minutes, then Quick Release.
- Stir in the egg noodles and simmer uncovered for 5–7 minutes, or until tender.
- Mix cornstarch with cold water and stir into the pot. Let it thicken for a couple of minutes, then turn off the heat. Fold in sour cream gently.
- Top with chopped parsley and serve hot. Optional: a sprinkle of Parmesan for extra indulgence.