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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!
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.
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 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!
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
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!
- Chicken Con Broccoli (Olive Garden Copycat)
- Spaghetti Squash with Lemon Cream Sauce
- Instant Pot Sausage Kale Pasta
- Instant Pot Fettuccine Alfredo
- Chicken Noodle Soup with Homemade Egg Noodles (Instant Pot or Stovetop)
- Easy Instant Pot Margherita Pasta
Easy Instant Pot Beef Stroganoff
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!
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Servings: 4 -5 servings
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
- 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, and garlic to the Instant Pot and saute for about 3 minutes.
- Pour in beef broth and scrape everything off the bottom of the pan.
- 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. Enjoy!
PRODUCTS WE LOVE
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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Hi! I'm Lisa!
I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.
Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.
In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!
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I panicked at first because I couldn’t remember how to turn the saute on high. I went through a lot of your videos looking but finally just told myself I can do it. Ha! The beef stroganoff is so good. I love watching your videos. The beginner’s video is essential. Thank you for all your hard work.
Anne
5/713/23 – Tried this for the first time. I used a 1.9 pound sirloin tip roast cut up into large bite sized pieces, 8 oz of fresh portobello mushrooms, 2 cups water & 2 heaping teaspoons of better than bullion beef bullion, 1 small onion diced, along with doubling the spices noted since I had twice the meat. After pressure cooking I added ½ cup sour cream plus 2 additional tablespoons and 4oz of softened cream cheese. Thickened with the cornstarch slurry. Served over egg noodles. Came out Excellent! The meat was very tender & flavorful.
This will be going into my Favorites rotation.
This recipe did not turn out at all for me. It had absolutely no flavor, it hardly thickened up. Huge bummer.
Hey there, Bethany! It’s Aubrey, Lisa’s copywriter here. I told her about your experience with this recipe. Here is Lisa’s response: “I’m sorry to hear it didn’t meet your expectations. If you would like to thicken a sauce even more, you can always add additional cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) until it’s to the thickness you prefer. But with the sour cream and the cornstarch slurry added, it should have thickened up perfectly. If there was a flavor issue, I always encourage readers to taste as they cook, so they can add additional seasoning and salt as needed to taste. The flavor of this dish comes greatly from doing a proper sear on the meat and the type of beef broth used. I recommend using Better than Bouillon, which adds lots of flavor. I hope you’ll be willing to give it another chance because I love this one!”
If you double the beef, do you double the bouillon?
Yes, double the bouillon as well.