Instant Pot Beef Stroganoff
Discover the ultimate comfort food with our Instant Pot Beef Stroganoff recipe. With tender beef, savory mushrooms, and a creamy sauce, this easy-to-follow recipe is perfect for busy weeknights. Let your Instant Pot do the work while you enjoy a delicious homemade meal in no time!
Beef Stroganoff holds a special place as a beloved comfort food in my family. This easy-to-follow recipe skips the cream of mushroom soup, ensuring a fresher, more flavorful experience. If you’re craving more delightful beef dishes, my Better than Take Out Beef and Broccoli, as well as Cubed Steak and Gravy, are must-tries, all conveniently made in the Instant Pot.
Why you will love Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff offers a delicious twist on a classic comfort food favorite. By skipping the cream of mushroom soup, this recipe promises a fresher, more authentic taste that’s sure to satisfy. With the magic of the Instant Pot, tender beef, savory mushrooms, and a creamy sauce come together effortlessly in one pot, saving you time and effort in the kitchen. Say goodbye to canned soups and hello to homemade flavor with this easy-to-follow recipe that’s bound to become a family favorite.
Ingredients for Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff Recipe
- Set the pressure cooker to sauté mode and melt the butter. Add the diced onion and thinly sliced steak, sautéing until the onion is translucent and the steak is browned.
- Stir in the seasonings and sliced mushrooms.
- Pour in the beef broth and add the egg noodles.
- Cook on manual high pressure for 4 minutes.
- Perform a quick release to release the pressure.
- Switch the pot back to sauté mode.
- Stir in the sour cream until well combined.
- Create a cornstarch slurry by mixing water and cornstarch, then pour it into the pot.
- Continue cooking for about 2-3 minutes or until the mixture has thickened to your desired consistency.
- Serve and savor every delicious bite!
Tips & Tricks
- Thinly slice the steak: Slicing the steak thinly helps it cook quickly and evenly in the Instant Pot, resulting in tender beef.
- Sauté for flavor: Sautéing the onion, steak, and mushrooms before pressure cooking adds depth of flavor to the dish.
- Deglaze the pot: After sautéing, deglaze the pot by adding a splash of beef broth and scraping up any browned bits from the bottom. This adds extra flavor to the stroganoff.
- Use low-sodium broth: If you’re watching your sodium intake, opt for low-sodium beef broth to control the saltiness of the dish.
- Quick release for noodles: Once the cooking cycle is complete, do a quick pressure release to prevent the noodles from overcooking and becoming mushy.
- Adjust seasoning: Taste the stroganoff before serving and adjust the seasoning if needed. You can add more salt, pepper, or other seasonings to suit your preference.
- Thicken as desired: If the stroganoff is too thin, you can thicken it further by simmering it on sauté mode or adding more cornstarch slurry.
- Garnish for presentation: Sprinkle some freshly chopped parsley or chives on top before serving for a pop of color and freshness.
FAQs about Beef Stroganoff
More Instant Pot Recipes
Instant Pot Beef Stroganoff
In just 4-minutes you can have this savory Instant Pot Beef Stroganoff with tender pieces of steak, a creamy sauce, and perfectly cooked egg noodles.
Ingredients
- 1 pound thinly sliced steak
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 16 oz egg noodles
- 4 cups beef broth
- 16 oz sour cream
- 4 tablespoons butter
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Set the pressure cooker to sauté mode and melt the butter. Add the diced onion and thinly sliced steak, sautéing until the onion is translucent and the steak is browned.
- Stir in the seasonings and sliced mushrooms.
- Pour in the beef broth and add the egg noodles.
- Cook on manual high pressure for 4 minutes.
- Perform a quick release to release the pressure.
- Switch the pot back to sauté mode.
- Stir in the sour cream until well combined.
- Create a cornstarch slurry by mixing water and cornstarch, then pour it into the pot.
- Continue cooking for about 2-3 minutes or until the mixture has thickened to your desired consistency.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 570Total Fat: 38gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 160mgSodium: 1782mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 28g
I love stroganoff, and this recipe looks quick and easy. I will be making soon. Thanks.
This recipe is in my IP right now! Thanks for sharing!
I hope you enjoy!
Can’t wait to try this one!
Are they dry , frozen, or refrigerated egg noodles?
DRY 😉
Wonderful, love your recipes!
Good, but next time I’ll cook noodles separately so they are not over cooked. Also, way under salted
for my taste. I added some worchestertshire sauce, garlic, and some red wine. I will definitely make again.
I made this last night but was afraid there wasn’t enough liquid to cover the noodles. So I added more. The favor was out of this world but ended up soupy. So if the noodles are not covered with liquid will they cook?
I made a gluten free version with 12 oz pasta and cut all ingredients by 25% except for meat and it turned out great. I also added another 1/2 teaspoon of salt and some pepper to taste. Turned out great but i think the sirloin is too tough for me even though it is well cooked. Sliced it to about 1/4 inch or less. Maybe i will use another cut next time
If you only have frozen beef, how long would you cook it?
1. Why are there no spices in this recipe? It tastes good, but maybe some garlic or something added would help.
2. The printed instructions are a single step. It would help to break them out into separate steps as you outline above so that when you print it, the recipe has complete information on how to construct this dish. I am new to Instant Pot and I followed instructions literally, which means I didn’t cut the steak up (instructions above say to do this, but I was working with a printed only version).
Not complaining, just a suggestion or two. The stroganoff had a great taste
This recipe is indeed easy and delicious, but if you believe for a moment that you’re going to have this ready to serve your family in 4 minutes, you’re as crazy as the person who makes that claim. Not even close!!!
I saw this yesterday, and gosh am I looking forward to trying this tonight, or what! My only caveat is that the “tablespoon” of salt seems way too much, and will alter only that ingredient.
I thought you -always- did NPR for meat dishes.
Carla, tried this tonight and it was definitely a hit. This is by far the easiest and best tasting stroganoff I have tried in the IP! Thanks! I have loved all of your recipes that I have tried so far. Keep cooking!!
My oh my, but I’ve sure seen the light, when it comes to this fabulous recipe. The broth imbued such flavor and tenderness to the egg noodles. We are a salt sensitive family, and I used low sodium beef broth, as well as reducing the salt to 1 1/2 tsps. of Diamond Kosher salt. If I had one slight glitch, it would be that my top sirloin meat was a tad too chewy/tough. Undaunted, I am going to be making this dish on a regular basis. I may sub the beef for chicken thigh meat, or at the very least, use tenderloin of beef. I’m also thinking of using shiitake mushrooms!
We really enjoyed this but thought 16 oz of sour cream was too much.
This is so good! I had to improvise because I didn’t have any mushrooms, so I used a can of cream of mushroom soup for one of the cups of broth. It worked great, I didn’t have any problems from the substitution, and I will definitely be making this again! I have a CrockPot Express and I’m learning to convert Instant Pop recipes.