Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff, you have tender pieces of steak in a creamy mushroom sauce and perfectly cooked egg noodles. Hands down, this will be the tastiest and easiest beef stroganoff recipe you will find.
Beef Stroganoff is one of my all-time favorite comfort food meals that my family loves. Since No Cream of mushroom soup is used in this easy-to-follow recipe.
My Better than Take Out Beef and Broccoli and Cubed Steak and Gravy are more excellent beef dishes made in the instant pot.
Why Make Beef Stroganoff in the Instant Pot?
The beauty of the Instant Pot is that it cooks your meals super fast and helps get the meat nice and tender. Pressure cooked beef cooks the meat quickly and helps tenderize the meat in the process.
Ingredients for Beef Stroganoff
- Thin Steak Cut into strips
- Onion
- Mushrooms
- Sour Cream
- Egg Noodles
- garlic powder
- onion powder
- Beef Broth
- Butter
How To Make Instant Pot Beef Stroganoff
- Turn the pressure cooker on saute and add butter, onion, and steak until butter is melted.
- Add Seasonings and mushrooms.
- Pour in broth and egg noodles.
- Cook on manual high pressure for 4 minutes.
- Release the pressure with a quick release.
- Place the pot on saute.
- Stir in sour cream.
- Make a cornstarch slurry with water and corn starch and pour in.
- Continue cooking for about 2-3 minutes or until thickened.
- Serve and enjoy.
Chef Tips and Tricks
- Make sure no bits of steak stick to the bottom of the Instant Pot, or you will get the burn message.
- When you pour in the beef broth, scrape the bottom of the pot, ensuring nothing is stuck to the bottom.
- Do a quick release, or else the pasta will overcook.
Frequently Asked Questions
If you plan to freeze a portion of this instant pot beef stroganoff, then hold putting in the sour cream in the portion you want to freeze.
I like to use a thin steak, but I have also used ground beef, chuck roast, and Stew meat.
You do not need to do a natural release for this recipe. The egg noodles would overcook with this recipe.
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 thin steak
- 1 small onion
- 8 oz sliced mushrooms
- 16 oz egg noodles
- 4 cups beef broth
- 16 oz sour cream
- 4 tbs butter
- 1 tbs salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbs corn starch
- 2 tbs water
Instructions
- Place IP on saute add butter onion and steak until butter is melted.
- Add Seasonings and mushrooms.
- Pour in broth egg noodles.
- Place IP On manual high pressure for 4 minutes.
- Do a quick release.
- Place on saute.
- Stir in sour cream.
- Make a cornstarch slurry with water and corn starch and pour in.
- Continue cooking for about 2-3 minutes or until thickened.
- Serve and enjoy.
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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: 29gFiber: 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.