Instant Pot Beef Stroganoff

Beef Stroganoff cooked in the Instant Pot is a fast and simple take on the Russian classic. This means juicy pieces of meat (or, ground beef) with mushrooms and onions in a creamy and savory sauce of sour cream and beef broth. Thanks to the Instant Pot, the whole thing can be done under pressure to lock in flavor and produce very tender beef in record time.

Perfect for those busy nights or when you want warm, filling comfort food but are not keen on spending too much time in the kitchen.

What is Instant Pot Beef Stroganoff All About?

Instant Pot Beef Stroganoff is a quick and easy version of the traditional Russian dish. Meaning juicy slices of beef (or ground beef) combine with mushrooms and onions in a creamy, savory sauce made with sour cream and beef broth. Thanks to the Instant Pot, it can all be done under pressure to really seal in those flavors and produce super tender beef in record time.

It’s savory, slightly tangy, and totally comforting — especially served over egg noodles or rice.

Ingredients

Main Ingredients

• 1 lb beef stew meat or sirloin, sliced thin
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 8 oz egg noodles (uncooked)

Creamy Sauce

• ¾ cup sour cream
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)

Instructions

1. Sauté beef
2. Set your Instant Pot to Sauté mode. Add olive oil and beef. Brown for 3 to 4 minutes with occasional stirring.
3. Add veggies
4. Onions, garlic, and mushrooms are added next. For about 2 to 3 minutes or until they soften, continue to cook.
5. Pour in broth
6. Combine the beef broth, Worcestershire sauce, and salt and pepper. Stir to combine.
7. Pressure cook
8. Cancel sauté mode. Lock the lid and set it to the 10 minutes High for Manual or Pressure Cook.
9. Quick release & add noodles
10. Once done, do a quick pressure release. Open the lid and stir in uncooked egg noodles.
11. Cook noodles
12. Put the lid back on and pressure cook for a full five minutes. Quick release again when done.
13. Make it creamy
14. In a separate bowl, temper sour cream with a little hot broth and stir it back into the pot.
15. Thicken (optional)
16. Mix the cornstarch with water to thicken the sauce. Pour into Stroganoff and keep on sauté mode for 1 to 2 minutes or until an adequate thickness is achieved.

Storage Tips

• Fridge: Leftovers can persist for up to 4 days in an airtight container.
• Freezing: Will keep for up to 2 months (Without any pasta) and then add the freshly cooked noodles when reheating.
• Reheat: To microwave or drain this sauce back with a little broth or water while reheating on the stovetop.

Serving Suggestions

• So have it over egg noodles, rice, or mashed potatoes.
• Add steamed green beans or a bright, crisp salad on the side.
• Chop up some parsley or fresh dill for a pop of color.

Pro Tips & Variations

• Instead of beef, consider using ground beef for a nice low-budget twist.
• Use Greek yogurt instead of sour cream if you’re looking for a lighter version.
• Want a richer sauce? Add a little heavy cream.
• Try gluten-free pasta or serve the dish over mashed potatoes for a gluten-free option.

FAQs

Can I make this without the mushrooms?

Yes, just leave them out or add additional onions or zucchini instead.

Is it hot?

Not at all; it’s mild. You can throw in paprika or red pepper flakes for a bit of fire if you want.

Can I substitute chicken for the beef?

Sure! You can substitute boneless and skinless chicken thighs or breasts, but the cooking time should be reduced to 8 minutes.

Is this dairy-free?

In order to make this dish dairy-free, feel free to substitute sour cream with a dairy-free alternative like plain coconut yogurt.

Try it!

If you’re looking for comfort food without any real effort, Instant Pot Beef Stroganoff is your new best friend. It’s ready in a flash and creamy goodness every time. Give it a whirl and let me know what you think!