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.
Recipe Variations
Meat: Consider beef tips or budget-friendly stewing beef or ground beef, or make the stroganoff with pork cubes and use chicken broth instead of beef broth.
Noodles: The noodles require an extra pressure cooking step, but you could also cook them on the stovetop while the meat cooks. Or 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: Feel free to leave them out or replace them with another vegetable. Celery, carrots, and zucchini are good choices.
How to Store Beef Stroganoff
Refrigerate beef stroganoff in an airtight container within 2 hours and enjoy the leftovers within 4 days.
Reheat the dish on the stovetop with oil or butter and a splash of water or broth. Or microwave in a microwave-safe container until heated through, stirring periodically.
PrintInstant Pot Beef Stroganoff
Discover the ultimate comfort food: Instant Pot beef stroganoff. Tender beef, creamy sauce, and rich flavors in minutes.
- Prep Time: 15 minutes
- Pressure Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish, Beef Recipes
- Method: Instant Pot
- Cuisine: Russian, American
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
- 6 to 8 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 3 cups beef broth (low sodium)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons spicy brown mustard (or Dijon)
- 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.”
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Transfer the beef stroganoff to a serving bowl and garnish with parsley.
Credit: Diana Rattray - Enjoy!
Credit: Diana Rattray
Equipment
Instant Pot Pro 10-in-1 Pressure Cooker
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