Instant Pot Beef Stroganoff is a creamy, comforting dinner made with tender steak, mushrooms, egg noodles, and a rich sour cream sauce. Everything cooks in one pot for an easy family meal with less cleanup.
Beef stroganoff has always been a comfort food favorite in my family. I especially like making it in the Instant Pot because I can cook the beef and noodles together without having to boil a separate pot of water.
Why I Love Instant Pot Beef Stroganoff
About the Ingredients ⭐
- Steak: Thinly sliced steak cooks quickly and becomes tender in the Instant Pot.
- Onion and Mushrooms: Add rich, savory flavor to the stroganoff.
- Egg Noodles: Cook right in the beef broth, soaking up all that delicious flavor.
- Beef Broth: Adds flavor and provides the liquid needed for pressure cooking.
- Sour Cream: Creates the creamy stroganoff sauce.
- Butter: Adds richness and helps sauté the beef and vegetables.
- Seasonings: Salt, pepper, garlic powder, and onion powder add flavor.
- Cornstarch and Water: Make a slurry to thicken the sauce.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Beef Stroganoff
Sauté the Beef: Set the Instant Pot to sauté mode and melt the butter. Add the onion and sliced steak. Cook until the onion is translucent and the beef is browned.
Add the Ingredients: Stir in the seasonings and mushrooms. Pour in the beef broth and add the egg noodles.
Pressure Cook: Secure the lid and cook on Manual High Pressure for 4 minutes. Carefully perform a quick release when finished.
Make It Creamy: Switch back to sauté mode and stir in the sour cream until combined.
Thicken the Sauce: Mix the cornstarch and water to make a slurry. Stir it into the pot and cook for 2–3 minutes, until the sauce thickens.
Tips I Found Helpful 🩵
- Slice the Beef Thinly: Thin slices cook quickly and stay tender.
- Scrape the Bottom: After adding the broth, scrape up any browned bits to help prevent a burn warning.
- Don’t Overcook the Noodles: Release the pressure right away to keep them from getting mushy.
- Add Sour Cream Last: Stir it in after pressure cooking to keep the sauce smooth and creamy.
FAQs about Beef Stroganoff
More Instant Pot Recipes
Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff is a creamy, comforting one-pot dinner with tender beef, mushrooms, and 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 Instant Pot to sauté mode and melt the butter. Add the onion and sliced steak. Cook until the onion is translucent and the beef is browned.
- Stir in the salt, pepper, garlic powder, onion powder, and sliced mushrooms.
- Pour in the beef broth, scraping any browned bits from the bottom of the pot. Add the egg noodles.
- Secure the lid and cook on Manual High Pressure for 4 minutes.
- Carefully perform a quick pressure release.
- Switch to sauté mode and stir in the sour cream until combined.
- Mix the cornstarch and water to make a slurry. Pour into the pot and stir.
- Cook for 2–3 minutes, until the sauce reaches your desired thickness.
Notes
Release the pressure immediately after cooking to prevent overcooking the noodles. Stir the sour cream in gently to keep the sauce creamy.
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Nutrition Information:
Yield:
6Serving 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.