Instant Pot Beef Stroganoff is incredibly easy to make and always comes out so tender, creamy and flavorful! Fork tender bites of seared beef are cooked to perfection with mushrooms, onions, egg noodles and more in the pressure cooked in just about half an hour.
Instant Pot Beef Stroganoff
My Instant Pot has forever changed the game. It’s never been this quick and easy to make classic beef stroganoff! I love a classic Beef Stroganoff and our stove top Ground Beef Stroganoff too. What’s great about this is that the pressure cooker can handle it all, even the noodles. So far, this recipe hasn’t failed me – it always yields the most savory creamy sauce, tender as can be beef and veggies, and egg noodles that are never mushy. Every element of this beef stroganoff is fail-proof and always SO good! When you serve it to family and friends, they’ll never believe it when you tell them just how quick and easy it really was to toss together from scratch.
How to Make Instant Pot Beef Stroganoff
- Sear the beef. Set the Instant Pot to sauté at medium heat. Add olive oil and let heat until simmering, then add half of the beef, salt, and pepper. Stir and let cook just long enough for the beef to get a good sear but not cook all the way through. Remove the seared meat and add the rest into brown, then remove it as well and set aside.
- Add vegetables. Drain out any liquid that’s gathered in the pressure cooker. Melt the butter and add onions. Cook until they start to soften, then add the mushrooms and garlic. Continue cooking until they soften as well.
- Add more ingredients. Stir in the flour, then mix in the beef broth, mustard, and worcestershire sauce. Bring to a boil.
- Cook. Turn off the Instant Pot. Cover, seal with the lid, then set to manual and cook for 8 minutes.
- Let the steam out. Carefully use a spoon to push the quick-release steam knob on top. Let all of the steam out before removing the lid.
- Add the pasta. Add all of the pasta. Don’t stir it! Just push it down below the liquid and seal with the lid again.
- Cook again. Set it to manual. Cook for just 2 minutes. Then, carefully push the quick release knob on top. Remove the lid and stir.
- Make it creamy. Pour the sour cream into a bowl. Stir in 2 tbsp liquid from the pot at a time until you have a thinner consistency that can be drizzled. Pour the sour cream into the pot. Stir to combine.
Storing and Reheating
Store leftover beef stroganoff in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave for 30 seconds at a time and stir each time it stops until warmed through. Be careful not to reheat it for too long because you don’t want to scald the creamy sauce.
Ingredient Notes
- Beef – Beef stew meat is what you’ll need! It’s a great inexpensive protein to work with. I love it because you can often find it on sale too.
- Butter – I love using salted butter in this stroganoff recipe for just a touch of added flavor. Feel free to use unsalted if preferred.
- White Onion – A yellow onion also works if that’s what you have on hand.
- Baby Bella Mushrooms – You may see these labeled as “cremini” mushrooms at the store. They’re the same thing!
- Beef Broth – For less of a salty taste, use low-sodium broth or even beef stock.
- Egg Noodles – Be very careful not to overcook these! You’ll notice that once they’re added to the Instant Pot they only need to cook for 2 minutes. You can easily heat them for too long and turn them to mush.
Enjoy!
~Nichole
Instant Pot Beef Stroganoff
Ingredients
- 1 Tablespoon Olive Oil
- 2 Pounds Beef Stew Meat divided
- 1/2 Teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 Tablespoons Salted Butter
- 1 Large White Onion diced
- 8 Ounces Baby Bella Mushrooms sliced
- 3 Cloves Garlic finely minced
- 1/4 Cup All Purpose Flour
- 4 Cups Beef Broth
- 2 teaspoons Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 8 Ounces Wide Egg Noodles
- 1 Cup Sour Cream
Instructions
- Set the instant to sauté mode at medium heat then add the olive oil and heat until shimmering.
- Add half of the beef, salt, and pepper and stir then let it cook for 3-4 minutes or until the beef starts to get some color on it. (The beef won’t be cooked through completely, we just want to get a nice sear at this point.)
- Remove the beef then add the remaining beef and cook until brown then set aside.
- Drain out any liquid and wipe the pot out then melt the butter and add the onion.
- Cook until it starts to soften then add the mushrooms and garlic and cook until they soften and caramelize.
- Stir in the flour then add the beef broth, mustard, and Worcestershire sauce and let it boil.
- Turn the instant pot off. Return the beef to the pot, cover and seal with the lid then set it to manual and cook for 8 minutes. (It’ll take about 8 minutes for the instant pot to come to temperature so the total time is about 16 minutes.)
- Carefully use a spoon to push the quick-release steam knob on top and let all the steam out then take the lid off.
- Add the pasta but do not stir, simply push the pasta down below the water level then cover and seal with the lid.
- Set it to manual and cook for 2 minutes then carefully push the quick-release knob on top, remove the lid, and stir.
- Pour the sour cream into a medium bowl then stir in 2 tablespoons of the beef liquid from the pot at a time until it has a drizzly consistency. (This is to temper the sour cream so it doesn’t separate when you add it to the pot.)
- Pour the sour cream into the pot and stir to combine then serve with freshly minced parsley for garnish if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe turned out so good! The extra steps worked out perfectly! So tasty!