Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff is made with tender strips of beef, mushrooms, seasonings, and egg noodles with a creamy sauce. It’s classic comfort food made easy in the pressure cooker.

A plate of beef stroganoff

Why You’ll Love It

  • Simple: The ingredients used in this recipe are basic and common pantry staples, so it’s convenient and budget-friendly, making it a great choice for busy weeknights.
  • Delightful Flavors: The combination of the creamy sauce, beef, and mushrooms results in a dish full of delightful flavors.
  • Quick: The Instant Pot makes this dish so much more simple, you will be able to get this on the table in just over 20 minutes.

» You might also like these Instant Pot Birria Tacos and Instant Pot Shredded Beef.

Ingredients You’ll Need

Ingredients for beef stroganoff
  • Top Sirloin – I like to use sliced sirloin because it’s tender. You can use a different type of steak if you prefer. Stear clear of tough cuts like stew meat.
  • Sliced Mushrooms – I use button or cremini mushrooms for this.
  • Butter – Go for salted butter to give an extra boost of flavor.
  • Worcestershire Sauce – Look for this in the condiments aisle of your grocery store.
  • Beef Broth – It’s best to use low-sodium beef broth so you can adjust the sodium level as needed.
  • Egg Noodles – There are many brands you can get. I usually go with the spirally wide egg noodles, but you can also make your own if you want.
  • Onion – Yellow or white onions are great in this recipe.
  • Garlic – Make sure your garlic is fresh for the best flavor.
  • Seasonings: Dried Thyme, Salt & Ground Black Pepper
  • Cornstarch & water – If you want to thicken the sauce, add this slurry.
  • Sour Cream – Use full-fat sour cream for the best flavor and texture.
  • Fresh Parsley – Keep some extra for the varnish.

Equipment Needed

Instant Pot Duo Plus
  • Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.

Tips for Making Instant Pot Beef Stroganoff

  • For the most tender results, slice your beef as thinly as possible. This ensures that it cooks quickly and stays tender.
  • When adding the broth, be sure to scrape up any browned bits from the bottom of the pot. This adds extra flavor to your sauce and keep the pot from giving the burn notice.
  • If the sauce isn’t as thick as you’d like after pressure cooking, mix the cornstarch with cold water and stir it into the pot while on the sauté function. The sauce will thicken as it bubbles.

How to Make Pressure Cooker Beef Stroganoff

Step One: Sautéing the Veggies

Heat the Instant Pot on Saute mode (high setting). Add the butter and onions. Saute until softened, about 3 minutes.

Sautéing onions and mushrooms

Add the mushrooms and saute another 2 minutes. Cancel saute mode.

Step Two: Adding the Ingredients

Add the steak, thyme, salt, pepper, garlic, worcestershire sauce, and beef broth. Stir, scraping the bottom of the pot to get up any browned bits.

Adding the liquid to the Instant Pot

Add the egg noodles and press to submerge them as much as possible in the broth.

Adding egg noodles to the Instant Pot

Secure the lid and set the vent to sealing (if necessary for your model).

Step Three: Pressure Cooking

Set to cook on high pressure for 5 minutes. When the time is up, allow a 2-minute natural pressure release, then carefully release any remaining pressure. Remove the lid.

Turn on sauté mode again.

Mix together the cornstarch and water. Add to the pot as it boils and stir well to combine. Turn off saute mode.

The Instant Pot full of beef stroganoff

In a small bowl, mix the sour cream with two tablespoons of the hot liquid from the pot, to temper the sour cream. This keeps it from curdling. 

Add the sour cream and parsley to the pot. Stir to incorporate. Taste and adjust seasoning, if necessary.

A scoop of beef stroganoff

How to Store & Reheat

Storing Leftovers

Fridge: Allow any leftover Beef Stroganoff to cool to room temperature, then transfer it to an airtight container. Refrigerate it within two hours of cooking. It can be stored in the refrigerator for up to 2-3 days.

Freezer: If you have a larger batch or want to save some for later, Beef Stroganoff freezes well. Place it in an airtight, freezer-safe container or freezer bags, removing as much air as possible. Label and date the container. It can be frozen for up to 2-3 months.

Reheating Options

Stovetop: To reheat on the stovetop, place the Beef Stroganoff in a saucepan over low to medium heat. Add a splash of beef broth or water to maintain the creaminess as it reheats. Stir frequently until heated through.

Microwave: For a quick reheating, use the microwave. Transfer a portion of Beef Stroganoff to a microwave-safe dish and heat in 30-second intervals, stirring in between, until thoroughly heated.

Instant Pot: Use the “Sauté” function on “Low” for a few minutes, stirring frequently until it’s heated through.

A plate of beef stroganoff

What to Serve With

Beef stroganoff is great on its own and it doesn’t really need a side dish, however if want to add some veggies we recommend a side salad, green beans, or broccoli.

Try serving it with these sides that you can also make in the Instant Pot:

A bowl of beef stroganoff

Frequently Asked Questions

What can I substitute for sour cream if I don’t have any?

Greek yogurt is a great substitute for sour cream. You can also use plain yogurt or a dairy-free alternative, if preferred.

Can I use homemade beef broth instead of store-bought?

Absolutely, homemade beef broth can add a rich, homemade flavor to your dish. Just be sure it’s well strained and seasoned to your liking before adding it. You can also use beef bouillion cubes or paste and water combined.

How do I keep the sauce from curdling?

The sauce will curdle if you add a cold cream or sour cream to it without tempering it first. To avoid this, in a small bowl, mix the sour cream with two tablespoons of the hot liquid from the pot, to temper the sour cream. This keeps it from curdling.

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A plate of beef stroganoff

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is made with tender strips of beef, mushrooms, seasonings, and egg noodles with a creamy sauce. It's classic comfort food made easy in the pressure cooker.

Note: Made in a 6-qt Instant Pot

5 from 45 votes
Prep Time 10 minutes
Cook Time 5 minutes
Pressurize Time 7 minutes
Total Time 21 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 581 kcal

Equipment

Ingredients
 

  • 2 tablespoons (30 ml) butter
  • 1/2 onion diced
  • 1 1/2 cup (144 g) sliced mushrooms
  • 1 pound (454 g) top sirloin or other steak, sliced
  • 1/2 teaspoon (0.5 g) dried thyme
  • 2 teaspoon (12 g) seasoned salt
  • 1/2 teaspoon (1 g) ground black pepper
  • 1 clove garlic minced
  • 2 1/2 tablespoons (37 ml) Worcestershire Sauce
  • 3 1/2 cups (828 ml) beef broth
  • 8 oz (227 g) egg noodles
  • 2 tablespoons (16 g) cornstarch
  • 2 tablespoons (30 ml) cold water
  • 1 cup (230 g) sour cream
  • 1/4 cup (15 g) fresh parsley chopped (plus extra for garnish)

Instructions
 

  • Heat the Instant Pot on Saute mode (high setting). Add the butter and onions. Saute until softened, about 3 minutes.
  • Add the mushrooms and saute another 2 minutes. Cancel saute mode.
  • Add the steak, thyme, salt, pepper, garlic, worcestershire sauce, and beef broth. Stir, scraping the bottom of the pot to get up any browned bits.
  • Add the egg noodles and press to submerge them as much as possible in the broth.
  • Secure the lid and set the vent to sealing (if necessary for your model).
  • Set to cook on high pressure for 5 minutes. When the time is up, allow a 2-minute natural pressure release, then carefully release any remaining pressure. Remove the lid.
  • Turn on sauté mode again.
  • Mix together the cornstarch and water. Add to the pot as it boils and stir well to combine. Turn off saute mode.
  • In a small bowl, mix the sour cream with two tablespoons of the hot liquid from the pot, to temper the sour cream. This keeps it from curdling.
  • Add the sour cream and parsley to the pot. Stir to incorporate. Taste and adjust seasoning, if necessary.

Notes

  • For the most tender results, slice your beef as thinly as possible against the grain. This ensures that it cooks quickly and stays tender.
  • When adding the broth, be sure to scrape up any browned bits from the bottom of the pot. This adds extra flavor to your sauce and keep the pot from giving the burn notice.
  • If the sauce isn’t as thick as you’d like after pressure cooking, mix the cornstarch with cold water and stir it into the pot while on the sauté function. The sauce will thicken as it bubbles.

Nutrition

Calories: 581kcalCarbohydrates: 52gProtein: 39gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 164mgSodium: 2226mgPotassium: 978mgFiber: 3gSugar: 5gVitamin A: 899IUVitamin C: 9mgCalcium: 144mgIron: 5mg
Keyword Beef, Onion, Pasta
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