If you’re searching for the ultimate comfort dish that’s easy enough for a weeknight and special enough for a gathering, look no further than this Instant Pot Beef Stroganoff. Tender beef, ribbons of egg noodles, and a luxuriously creamy mushroom sauce all come together in your pressure cooker with minimal fuss and maximum satisfaction. What I love most about this recipe is how it transforms just a handful of pantry ingredients into a memorable meal, full of rich flavors and hearty textures, all in under 30 minutes.
Ingredients You’ll Need
You’ll be amazed by how this Instant Pot Beef Stroganoff relies on simple staples, each one bringing its own magic to the final dish. From the lush tang of sour cream to the savory depth of beef broth, every ingredient plays a starring role, adding layers of comfort and craveability.
- Beef stew meat or sirloin (1 1/2 pounds): Choose tender, bite-sized pieces for melt-in-your-mouth texture.
- Olive oil (2 tablespoons): Helps you achieve that beautiful sear on the beef and onions.
- Yellow onion (1 medium, diced): Adds underlying sweetness and depth to the sauce.
- Garlic (3 cloves, minced): Gives an irresistible savoriness that makes the kitchen smell amazing.
- Sliced mushrooms (8 oz): Earthy, meaty mushrooms add body and classic Stroganoff flavor.
- Beef broth (3 cups): The secret to a deeply flavorful gravy—it ties everything together.
- Worcestershire sauce (1 tablespoon): Adds just the right zip and savory undertone.
- Dijon mustard (1 teaspoon): Offers subtle tang and a sophisticated boost.
- Salt (1 teaspoon): Essential for drawing out every flavor in the pot.
- Black pepper (1/2 teaspoon): Delivers the classic warmth and gentle spice.
- Egg noodles (3 cups, uncooked): The chewy, comforting base that soaks up all the sauce.
- Sour cream (3/4 cup): Blends in at the end for silky richness and a good tang.
- Cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water): Thickens the sauce to that perfect, glossy consistency.
- Fresh parsley, chopped (for garnish): Pops of color and freshness for a beautiful finish.
How to Make Instant Pot Beef Stroganoff
Step 1: Sauté the Aromatics
Set your Instant Pot to Sauté mode and add the olive oil. Once the oil shimmers, toss in the diced onion and cook for 2-3 minutes until it softens and starts to turn golden. Next, add the minced garlic and let it sizzle for another 30 seconds—just until fragrant, but not browned. This quick sauté gives your whole dish a wonderful flavor base right from the start.
Step 2: Brown the Beef
Add the beef stew meat or sirloin in batches, searing until browned on all sides, which takes about 5 minutes. This simple sear helps lock in juiciness and develops those lovely browned bits that will flavor your sauce later. Don’t overcrowd the pot; work in shifts if you need to, giving each piece some space.
Step 3: Add Mushrooms and Seasonings
With the beef nicely browned, stir in the sliced mushrooms and mix everything to combine. Pour in the beef broth, then add Worcestershire sauce, Dijon mustard, salt, and black pepper. Give it all a thorough stir so the flavors meld. The mixture will already smell heavenly at this point!
Step 4: Pressure Cook
Cancel Sauté mode. Secure the lid on your Instant Pot and set it to Manual High Pressure for 10 minutes. Once the timer goes off, let it naturally release pressure for 5 minutes before flipping the valve for a quick release. Carefully open the lid—the beef should be perfectly tender by now.
Step 5: Cook the Noodles
Give the pot a quick stir and add in the uncooked egg noodles, spreading them out as much as possible so they’re mostly submerged. Secure the lid again and pressure cook on Manual High Pressure for 5 more minutes. When finished, use quick release so your noodles don’t get overcooked and mushy.
Step 6: Thicken the Sauce
Remove the lid and stir in the cornstarch slurry; this instantly thickens the sauce to a lovely, glossy consistency. Switch the Instant Pot back to Sauté mode and let everything bubble gently for 2 to 3 minutes, stirring occasionally so nothing sticks.
Step 7: Finish with Sour Cream
As the final flourish, turn off the heat and fold in the sour cream. This is when your Instant Pot Beef Stroganoff truly transforms—it becomes ultra-creamy, tangy, and irresistibly rich. If you want even more indulgence, mix in a splash of heavy cream for a truly over-the-top finish. Now you’re ready to serve!
How to Serve Instant Pot Beef Stroganoff
Garnishes
A flurry of freshly chopped parsley is the classic finish here—it adds a fresh, vibrant touch that brings out the earthy flavors in the Stroganoff. For a little extra decadence, a sprinkle of black pepper or a dusting of paprika on top also contrasts beautifully with the creamy sauce.
Side Dishes
This Instant Pot Beef Stroganoff absolutely shines with sides like buttered green beans, a crisp garden salad, or even some roasted broccoli. If you’re craving extra comfort, serve thick slices of crusty bread to soak up every last drop of sauce—trust me, you won’t want to waste a bit.
Creative Ways to Present
If you’re entertaining, try serving the stroganoff in shallow bowls or even individual ramekins for a cozy-yet-elegant touch. Swirl the noodles into nests, top with the beefy sauce, then scatter with parsley and perhaps a dollop more sour cream—guests will be wowed by both presentation and flavor!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply store them in an airtight container in the fridge. They’ll keep beautifully for up to 4 days, and the flavors actually deepen over time, making second-day stroganoff even more tantalizing!
Freezing
While creamy sauces can sometimes separate, this Instant Pot Beef Stroganoff actually freezes rather well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months—just thaw overnight in the fridge before reheating, and stir in a splash of broth or cream if needed to restore the creamy consistency.
Reheating
Reheat gently on the stove over medium-low heat, or pop a portion in the microwave. Stir frequently and add a bit more broth if the sauce thickens too much. Just remember to warm it slowly to keep the sauce as luscious as when it was first made.
FAQs
Do I have to use beef stew meat or can I substitute another cut?
While stew meat or sirloin is traditional for Instant Pot Beef Stroganoff, you can absolutely use chuck or even leftover roast beef. Just keep in mind that leaner cuts typically cook faster, so adjust timing as needed for super tender results.
Can I make this recipe gluten-free?
Yes! Swap the regular egg noodles for your favorite gluten-free noodles, and double-check that your Worcestershire sauce is gluten-free. The cornstarch slurry will still thicken the sauce perfectly.
What if I don’t like mushrooms?
No need to skip this dish—simply leave out the mushrooms or replace them with extra onions or even bell peppers for a different, but still delicious, twist. The sauce will still turn out creamy and flavorful.
How can I make Instant Pot Beef Stroganoff even more creamy?
If you’re a fan of ultra-rich sauces, add a splash of heavy cream along with the sour cream at the end. You can also use full-fat sour cream for extra indulgence.
Is it possible to double this recipe?
Absolutely! Instant Pot Beef Stroganoff scales beautifully, especially for gatherings. Just be careful not to fill the Instant Pot past the max fill line and add an extra couple of minutes of pressure cooking if needed.
Final Thoughts
I can’t recommend this Instant Pot Beef Stroganoff highly enough—it’s one of those magical recipes that tastes like you fussed all day, even though it comes together super quickly. Whether you’re feeding your family or impressing dinner guests, this is pure, old-fashioned comfort with a modern twist. Don’t wait: grab your pressure cooker and give this cozy classic a try—you’re in for a seriously delicious treat!
Print
Instant Pot Beef Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and creamy Instant Pot Beef Stroganoff recipe that is quick and easy to make. Tender beef simmered in a flavorful sauce with mushrooms and served over egg noodles, finished with a touch of sour cream for a comforting meal.
Ingredients
Beef Stroganoff:
- 1 1/2 pounds beef stew meat or sirloin, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 oz sliced mushrooms
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups egg noodles, uncooked
- 3/4 cup sour cream
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Chopped fresh parsley for garnish
Instructions
- Sauté Onions and Garlic: Set the Instant Pot to Sauté mode and heat the olive oil. Add the diced onion and cook until softened. Add the garlic and cook for another 30 seconds.
- Brown Beef: Add the beef pieces and sear until browned on all sides.
- Add Ingredients: Stir in the mushrooms, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Pressure Cook: Set to Manual High Pressure for 10 minutes. Allow natural release for 5 minutes, then quick release.
- Cook Noodles: Stir in the egg noodles, set to Manual High Pressure for 5 minutes. Quick release pressure.
- Thicken Sauce: Stir in cornstarch slurry, cook on Sauté mode until thickened.
- Finish: Turn off heat, stir in sour cream until creamy. Serve garnished with parsley.
Notes
- For extra richness, add a splash of heavy cream when stirring in the sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 570mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
