Instant Pot Beef Stroganoff

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A hearty bowl of Instant Pot beef stroganoff is always a welcome meal. With tender beef, mushrooms, onions, and a creamy sour cream sauce, it’s the kind of dinner that feels cozy and satisfying without taking all day. Using the Instant Pot makes this classic much easier, giving you all that rich, comforting flavor in a fraction of the usual time.

One of the best things about this version is how well the Instant Pot handles the beef. It cooks up tender while also building a flavorful sauce with the mushrooms, onions, Worcestershire, and spicy brown mustard. A spoonful of sour cream stirred in at the end gives the sauce its creamy finish and brings everything together beautifully.

Serve it over noodles for the classic stroganoff experience, or spoon it over mashed potatoes or rice if you prefer. A crisp green salad, roasted vegetables, or some garlic bread all make great sides. For a more budget-friendly option, you can make it with chuck roast or stew beef instead of sirloin, and if you want a lighter option, it’s also very good served over zucchini noodles.

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 making it feel 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 recipe’s ease.

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 a few extra 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 sauce’s richness. 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 that 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

1. 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.
2. Sauté the onions and mushrooms in butter until they begin to soften; this step builds the sauce’s aromatic base. Add the garlic briefly so it doesn’t burn.
3. 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.
4. Pressure cook the beef mixture until tender. Natural release helps the pressure drop gradually, keeping the meat moist.
5. Add the egg noodles and pressure cook again. The noodles absorb the seasoned broth as they cook, enhancing the richness of the final dish.
6. Combine softened butter and flour to form a paste, then stir it into the hot noodles. This thickens the sauce gently without clumps.
7. Stir in the sour cream and warm the stroganoff briefly without boiling; boiling can cause it to separate. 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 them from breaking.
• 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

Diana Rattray

Discover the ultimate comfort food: Instant Pot beef stroganoff. Tender beef, creamy sauce, and rich flavors in minutes.

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Servings 6 servings

Calories 527

Print Pin It Start Cooking Save Recipe Saved

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Other TimePressure Build & Release Times 25 minutes mins

Total Time 58 minutes mins

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 ½ pounds top sirloin beef
• 1 tsp kosher salt, or to taste
• ½ tsp ground black pepper
• 2 tbsp unsalted butter*
• 1 large onion, chopped
• 8 ounces sliced mushrooms
• 1 tsp minced garlic
• 3 cups low-sodium beef broth
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 12 ounces egg noodles
• 1 tbsp flour
• 1 cup sour cream, full fat
• 2 tbsp chopped flat-leaf parsley

Recommended Equipment

• Instant Pot Pro 6-quart

Instructions

Cook ModePrevent your screen from going dark

• 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.
  1 tbsp olive oil | 1 1/2 pounds top sirloin beef | 1 tsp kosher salt (or to taste) | 1/2 tsp ground black pepper
  
• 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.
  1 tbsp unsalted butter | 1 large onion (chopped) | 8 ounces sliced mushrooms | 1 tsp minced garlic
  
• 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 any burnt bits, you could get a "burn notice."
  3 cups low-sodium beef broth | 2 tsp Worcestershire sauce | 2 tsp Dijon mustard
  
• 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.
  12 ounces egg noodles
  
• Combine the remaining butter with the flour and stir or knead until well blended. Stir the butter and flour mixture into the noodles, then select the sauté function. Add the sour cream and continue cooking for about 2 minutes or until thoroughly heated. Do not boil.
  1 tbsp flour | 1 cup sour cream (full fat) | 1 tbsp unsalted butter
  
• Transfer the beef stroganoff to a serving bowl and garnish with parsley.
  2 tbsp chopped flat-leaf parsley
  

Notes

*The butter is divided. Half is used for sautéing and the other half is used for thickening the sauce.

Nutrition

Calories: 527kcalCarbohydrates: 48gProtein: 37gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 147mgSodium: 969mgPotassium: 838mgFiber: 3gSugar: 4gVitamin A: 395IUVitamin C: 3mgCalcium: 104mgIron: 4mg

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.

Keyword beef stroganoff, instant pot, pressure cooker

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