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Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff is tender stew meat in a savory, creamy, and filling sauce. Serve over egg noodles, rice, or mashed potatoes. This dish tastes fancy, but is an easy comfort food and crowd pleaser!

Top view of instant pot beef stroganoff topped with parsley and in a red bowl placed on a wooden board next to a white stripped cloth and teal cloth

Easy Instant Pot Beef Stroganoff

This is an easy beef stroganoff recipe that is very flavorful and tastes like you worked harder than you did! It’s as simple as preparing a box of Hamburger Helper stroganoff, but tastes homemade.

My recipe for beef stroganoff cooks without the noodles and just makes the sauce. Depending on your preferences, you can choose how to serve Instant Pot mushroom stroganoff. I recommend serving this dish over Instant Pot mashed potatoes, egg noodles, Instant Pot rice, or your favorite pasta.

What is Beef Stroganoff?

Beef stroganoff (pronounced Beef Stroganov) originated in mid-19th century Russia. It’s the perfect meal for a bitter cold, deep Russian winter! Sautéed beef and mushrooms served in a hearty sauce with Smetana (sour cream). This dish has become popular worldwide, but varies from country to country, depending on the meat and spices.

Instant pot beef stroganoff in instant pot

How to Make Easy Instant Pot Beef Stroganoff

  • Press the sauté button on the Instant Pot and adjust to high.
  • Toss meat with salt, pepper, paprika, and thyme. Shake or toss until evenly coated.
  • When the Instant Pot reads HOT, add 1½ tablespoons olive oil to the pan, and then sear meat for 3 minutes per side. Remove from heat into a separate bowl.
  • Add butter, chopped mushrooms, onion, garlic, and beef broth to the Instant Pot.
  • Scrape everything off the bottom of the pan and sauté the mushrooms until tender, about 3 minutes.
  • Add the meat and any juices from the reserved bowl, then mix.
  • Turn off sauté mode, lock the lid, and turn the knob to sealing.
  • Pressure cook for 30 minutes on high pressure with a 10-minute natural pressure release.
  • Remove the lid, and press sauté again to bring to a boil.
  • Mix together cornstarch and cold water to make a slurry. Stir into the boiling mixture and stir until thickened.
  • Turn off sauté mode, then add sour cream.
  • Serve over egg noodles, rice, or mashed potatoes.

Healthy Ground Beef Stroganoff

My Instant Pot beef stroganoff recipe uses stew meat or chuck roast. It has big chunks of yummy, tender beef. However, this takes a while longer to cook and might cost more than ground beef.

You can use ground beef in this recipe by replacing the stew meat with 1½ pounds of ground beef. Season the meat with the seasonings as written, then sauté the ground beef and mushrooms together until cooked through. Add the rest of the ingredients as written.

Next, pressure cook for 2 minutes on high pressure with a quick release, and follow the rest of the recipe as written.

Instant pot beef stroganoff in red bowl in front of white bowl filled with cooked pasta next to peppercorn

Instant Pot Beef Stroganoff Variations

If you want to make Instant Pot mushroom stroganoff with cream of mushroom soup, you can stir in the soup after pressure-cooking along with the sour cream.

You can also add softened cream cheese instead of or in addition to the sour cream in this recipe for an extra creamy dish!

What to Serve with Instant Pot Beef Stroganoff

I love this dish because it serves a protein over your choice of starch, such as rice, noodles, or mashed potatoes. This is a hearty meal that will satisfy the whole family! I like to serve it with a vegetable, something colorful to compliment the dish.

I think Instant Pot Beef Stroganoff goes perfectly with my salty, savory, and simple Air Fried Garlic Green Beans. Yum! 

Top view of instant pot beef stroganoff in red bowl topped with sour cream and parsley

How to Store and Reheat Instant Pot Beef Stroganoff

Instant Pot mushroom stroganoff lasts about 4-5 days in an airtight container in the fridge. I usually store the sauce separately from the noodles (or rice, or potatoes). This way the noodles don’t get soggy and absorb up all the liquid from the sauce.

If you enjoy this recipe, check out my Instant Pot Mushroom Stroganoff for one in my cookbook! This single serving recipe is perfect for:

  • Using up leftover ingredients that otherwise might be wasted
  • College students or working professionals who cook for themselves
  • Making a small meal for a neighbor or friend
  • Anyone who hates leftovers
  • Stay at home parents who want something different than their kids for lunch or dinner
Close up of instant pot beef stroganoff topped with parsley in red bowl next to white stripped cloth

More Instant Pot Pasta Recipes

Since beef stroganoff is traditionally served over your favorite noodles, here are a few other Instant Pot pasta dishes to try!

About the Author

About Lisa

Lisa childs holding an instant pot lid with a mickey instant pot

Lisa Childs is the food blogger behind Tried, Tested, and True. Join the hundreds of thousands of people each month that learn from Lisa-

Subscribe to her website, follow her on Instagram at @tried_tested_true, follow her on Pinterest, and find her on Youtube at Tried Tested and True. She is passionate about giving home cooks confidence using their Instant Pots. Make sure to sign up for our email newsletter to hear from personally from her weekly! Learn more about Lisa.

Graphic of Easy Beef Stroganoff made in the Instant Pot with one picture of a bowl of stroganoff.
Close up of instant pot beef stroganoff topped with parsley in red bowl next to white stripped cloth

Easy Instant Pot Beef Stroganoff

Yield: 4-5 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 50 minutes

Instant Pot Beef Stroganoff is tender stew meat in a savory, creamy, and filling sauce. Serve over egg noodles, rice, or mashed potatoes. This dish tastes fancy, but is an easy comfort food and crowd pleaser!

Ingredients

  • 1 pound stew meat or chuck roast, cut into 1 inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 8 ounces sliced mushrooms
  • 1 tablespoon dried onion flakes (or 1/2 of a large onion, diced)
  • 2 teaspoons garlic
  • 2 cups beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup sour cream

Instructions

    1. Press the sauté button on the Instant Pot and adjust to high.

    2. Toss meat with salt, pepper, paprika, and thyme. Shake or toss until evenly coated.

    3. When the Instant Pot reads HOT, add 1½ tablespoons olive oil to the pan, and then sear meat for 3 minutes per side. Remove from heat into a separate bowl.

    4. Add butter, chopped mushrooms, onion, and garlic to the Instant Pot and saute for about 3 minutes.

    5. Pour in beef broth and scrape everything off the bottom of the pan.

    6. Add the meat and any juices from the reserved bowl, then mix.

    7. Turn off sauté mode, lock the lid, and turn the knob to sealing.

    8. Pressure cook for 30 minutes on high pressure with a 10-minute natural pressure release.

    9. Remove the lid, and press sauté again to bring to a boil.

    10. Mix together cornstarch and cold water to make a slurry. Stir into the boiling mixture and stir until thickened.

    11. Turn off sauté mode, then add sour cream.

    12. Serve over egg noodles, rice, or mashed potatoes. Enjoy!

Notes

  • You can use ground beef in this recipe by replacing the stew meat with 1½ pounds of ground beef. Season the meat with the seasonings as written, then sauté the ground beef and mushrooms together until cooked through. Add the rest of the ingredients as written. Pressure cook for 2 minutes on high pressure with a quick release, and follow the rest of the recipe as written.

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