Instant Pot Beef Stroganoff
A hearty bowl of our irresistible Instant Pot beef stroganoff, with its tender chunks of beef, creamy sauce, and comforting noodles, is always a mealtime hit. This classic dish has long been a family favorite, and with the help of your Instant Pot, it’s easier than ever to prepare and enjoy the dish. This Instant…
A hearty bowl of our irresistible Instant Pot beef stroganoff, with its tender chunks of beef, creamy sauce, and comforting noodles, is always a mealtime hit. This classic dish has long been a family favorite, and with the help of your Instant Pot, it’s easier than ever to prepare and enjoy the dish. This Instant Pot recipe captures all the flavors of traditional stroganoff with the modern convenience of an electric pressure cooker.
The Instant Pot’s ability to lock in rich flavors and tenderize the beef in minutes sets this version apart. The mushrooms and onions create a flavorful base, while Worcestershire sauce and spicy brown mustard add a tangy, umami flavor. The sour cream at the end ties everything together with its creamy texture, making each bite luscious and satisfying.
Serve Instant Pot beef stroganoff, or elevate it with side dishes like a crisp green salad with vinaigrette, roasted vegetables, or buttery garlic bread. Consider swapping the top sirloin for chuck roast or stew meat for a more budget-friendly option. If you aren’t a fan of noodles, the saucy meat is wonderful served over mashed potatoes or rice, or choose zucchini noodles for a low-carb twist.
What You’ll Like About This Recipe
- True one-pot convenience. Everything—from browning the beef to simmering the noodles—happens in the Instant Pot. No extra pots, no draining, and minimal cleanup.
- Rich, comforting sauce with depth. The combination of browned beef, sautéed mushrooms, beef broth, mustard, and Worcestershire creates a layered base that supports the creamy finish without feeling flat.
- Perfectly cooked noodles. Cooking the noodles directly in the sauce lets them absorb flavor rather than boiling in plain water, giving the entire dish a unified, savory taste.
- Tender beef in a fraction of the time. Pressure cooking breaks down the meat quickly while still keeping it juicy, making sirloin a reliable and flavorful choice.
- Flexible enough for substitutions. Different cuts of beef, various mustards, and even dairy alternatives all work well without altering the ease of the recipe.
Ingredient Notes
- Top sirloin beef – A great balance of tenderness and affordability. Cut into bite-size pieces for quick browning. Stew meat can be substituted, but it may require an extra few minutes of pressure time.
- Mushrooms – Cremini or white mushrooms both work; slice them thinly so they cook quickly and add umami to the sauce.
- Dijon mustard – Adds tang and rounds out the richness of the sauce. Spicy brown mustard works for a more robust flavor.
- Beef broth – Low-sodium broth gives you control over seasoning. The noodles absorb a lot of liquid, so full-sodium broth can become overly salty.
- Egg noodles – Classic for stroganoff because they cook quickly and stay tender. Wide or medium noodles are both fine.
- Sour cream – Use full-fat for the most stable, silky finish. Reduced-fat sour cream tends to curdle more easily when heated.
Steps to Make Instant Pot Beef Stroganoff
- Use the Instant Pot’s sauté function to heat the oil, then brown the beef in batches if needed. Proper browning adds flavor and prevents steaming. Remove the beef once it’s no longer pink.
- Sauté the onions and mushrooms in butter until they begin to soften; this step builds the aromatic base of the sauce. Add the garlic briefly so it doesn’t burn.
- Return the beef to the pot and add the broth, mustard, and Worcestershire. Scrape the bottom thoroughly to lift the browned bits—this prevents the burn warning and adds deep savory flavor.
- Pressure cook the beef mixture until tender. Natural release helps the pressure drop gradually, keeping the meat moist.
- Add the egg noodles and pressure cook again. The noodles absorb the seasoned broth as they cook, enhancing the richness of the final dish.
- Combine softened butter and flour to form a paste, then stir it into the hot noodles. This thickens the sauce gently without clumps.
- Stir in the sour cream and warm the stroganoff briefly without boiling; boiling can cause separation. Garnish with parsley and serve immediately.
Pro Tips
- Deglaze thoroughly after sautéing to avoid the burn notice and to build better flavor.
- Brown the beef in a single layer; crowding leads to steaming rather than searing.
- Stir the noodles gently after pressure cooking to prevent breakage.
- Add the sour cream only at the end and avoid boiling to keep the sauce smooth.
- Adjust thickness by adding a splash of broth if the sauce becomes too thick after standing.
Recipe Variations
- Meat: Consider beef tips, budget-friendly stewing beef, or ground beef. You can also make the stroganoff with pork cubes and use chicken broth instead of beef broth.
- Noodles: The noodles require an extra step, but you could also cook them on the stovetop while the meat cooks. You could also use spaghetti or fettuccine instead of egg noodles. You could even omit the pasta and serve the meat and sauce over mashed potatoes or rice.
- Mushrooms: You can leave them out or replace them with another vegetable. Celery, carrots, and zucchini are good choices.
Serving Suggestions
- Serve with a crisp green salad or fresh vegetables.
- Add garlic bread or garlic butter crescents.
- Pair with a glass of red wine or iced tea for a cozy meal.
How to Store
- Refrigerate leftovers in an airtight container for 3 to 4 days. The sauce may thicken slightly but loosens with gentle reheating.
- Freeze without the sour cream for best texture; stir in sour cream after thawing and reheating.
- Reheat gently on the stovetop or in the microwave with small splashes of broth to loosen the sauce and prevent dryness.
Instant Pot Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds top sirloin beef
- 1 teaspoon kosher salt, or more, to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter, room temp, divided
- 1 large onion, chopped
- 8 ounces mushrooms, sliced
- 1 teaspoon garlic, minced
- 3 cups beef broth, low sodium
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard, or spicy brown mustard
- 12 ounces egg noodles
- 1 tablespoon flour
- 1 cup sour cream, full fat
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Prepare, chop, and measure the ingredients.
- Choose the sauté button and add the olive oil to the Instant Pot. When the oil is hot and shimmering, add the beef, kosher salt, and pepper. Cook, stirring, for 6 to 8 minutes or until the beef is browned on all sides. Remove the beef to a plate.
- Add 1 tablespoon of butter to the pot. When the butter is melted and sizzling, add the onion and mushrooms. Sauté for 2 minutes. Add the garlic and sauté for 1 minute longer.
- Add the beef back to the pot along with the beef broth, Worcestershire sauce, and mustard. Stir, scraping up any stuck-on browned bits. If you leave and burnt bits, you could get a “burn notice.”
- Lock the lid in place and ensure the knob/valve is in the sealing position. Select pressure cook and set the time for 10 minutes. When the time is up, let the pressure come down naturally for 5 minutes then do a quick release.
- Add the noodles to the pot and replace the lid. Select pressure cook and set the timer for 5 minutes. When the time is up, do a quick release and remove the lid.
- Combine the remaining butter with the flour and stir or knead until well blended. Stir the butter and flour mixture into the noodles and choose the sauté function. Add the sour cream and continue cooking for about 2 minutes or until thoroughly heated. Do not boil.
- Transfer the beef stroganoff to a serving bowl and garnish with parsley.
- Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
