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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
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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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