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.
Best Meat For Beef Stroganoff
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.
If you love Instant Pot Meals you will also like My SouthWest Burritos, Instant Pot Bang Bang Shrimp Or Better than take out Beef and Broccoli.
Instant Pot Beef Stroganoff
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 about 2-3 minutes or until thickened
- Serve and enjoy
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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
Kelly commented
I love stroganoff, and this recipe looks quick and easy. I will be making soon. Thanks.
Elizabeth Tucker commented
This recipe is in my IP right now! Thanks for sharing!
Adventures of a Nurse commented
I hope you enjoy!
Kristi commented
Can’t wait to try this one!
Ashleigh commented
Are they dry , frozen, or refrigerated egg noodles?
Adventures of a Nurse commented
DRY 😉
Teri commented
Wonderful, love your recipes!
Barbara Sloan commented
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.
Nancy commented
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?
Pete commented
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
Annalisa commented
If you only have frozen beef, how long would you cook it?
Lynn commented
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
Larry commented
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!!!
Jeff Winett commented
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.
Madeline Bresler commented
I thought you -always- did NPR for meat dishes.
Annie commented
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!!
Jeff Winett commented
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!
Brenna commented
We really enjoyed this but thought 16 oz of sour cream was too much.
Kerri Street-Manuel commented
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.