In just 4-minutes you can have this savory Instant Pot Beef Stroganoff ready to serve your family. This is a no-fuss dish that is so simple to make. You have tender pieces of steak, a creamy sauce, and perfectly cooked egg noodles. Serve alone or on top creamy mashed potatoes. Hands down this will be the tastiest and easiest beef stroganoff recipe you will find.
The beauty of the Instant Pot is it cooks your meals super fast but also it helps get the meat nice and tender. Have you ever had stroganoff with really chewy meat? It’s not that enjoyable, so I created this recipe for tender meat when the timer goes off. The electric pressure cooker really cooks the dish quick but also in the process helps tenderize the meat. I love meat that is extremely tender, I don’t want to feel like I have a wad of gum in my mouth. The other perk of your IP is it really helps blend all the flavors together and gives you that savory dish your dreaming of.
Beef Stroganoff is a traditional dish that uses mushrooms, and beef that is sautéed in a savory sauce. There are many versions of how you can make this comfort dish. For me, I wanted to use my Instant pot and make a beef stroganoff that could be a homemade dish in under 10 minutes. That way on nights I don’t want to cook I have no excuse. This instant pot beef stroganoff takes four minutes. That’s less time than it will take us to sit down and eat it! This dish is worth making
Questions About The Instant Pot Beef Stroganoff
I thought I would answer a couple of questions I get asked regularly. Cooking a new meal can make you feel nervous cause what if you don’t like it or it doesn’t turn out. I have been there before, many times. But I think if you like stroganoff or even the ingredients used in this recipe you might really be impressed with the end result!
Can you Freeze Beef Stroganoff
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. If you do it will curdle a little during the reheating process. Just add sour cream to the portion you plan to serve and save the rest. Then reheat on the stove or instant pot and at the end toss in the sour cream.
I recommend a leaner cut of meat like beef tenderloin or sirloin steak. When you use meat that is more tender you can reduce the cook time dramatically and not end up with chewy meat. You are even welcome to do hamburger ground up if you prefer, it will change the flavor slightly but it works.
- 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
- 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 about 2-3 minutes or until thickened
- Serve and enjoy
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 570 Total Fat: 38g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 160mg Sodium: 1782mg Carbohydrates: 29g Fiber: 2g Sugar: 4g Protein: 28g