Instant Pot Beef Stroganoff

Instant Pot beef stroganoff recipe is a one-pot, filling, super quick and easy dinner. It’s a creamy and full of classic flavors comfort food that soon will become a favorite in your home!

This fork-tender beef and golden browned mushroom recipe has become a regular meal in our weekly menu plan. That’s because all my family loves it and it takes only 30 minutes to be ready!

Cooking Beef Stroganoff in the Instant Pot has replaced the traditional over the stove top cooking method that my mother was using. This is simply because making this delicious dinner in the Instant Pot is a breeze, without compromising on its amazing flavor.

The classic flavor of beef stroganoff reminds me of those cozy days when we were sitting with my family all together enjoying this delicious meal. Feeling nostalgic here.

What is Beef Stroganoff?

This delicious meal originates from Russia in mid 19th century. It looks like a stew. But it’s actually a sauté of seasoned beef cubes cooked in a broth with mustard and smetana (sour cream).

It became popular around the world and varies these days from country to country. But the base stays the same.

So it’s a versatile recipe that can be adapted according to your preference. Suggestions of ingredients that can be added are: garlic, Worcestershire sauce, paprika, fresh herbs, white or red wine and milk.

Why Cooking Beef Stroganoff in the Instant Pot?

The Instant Pot will help you save time and energy while cooking this deliciousness. You will be able to make a whole filling meal in no time. And you won’t end up with loads of dirty dishes as this is a one-pot meal. Try also my Instant Pot Lemon Garlic Chicken, Instant Pot Hamburger Helper and Instant Pot Chicken Fajita Pasta for more great one-pot dinner options.

How to Make Instant Pot Beef Stroganoff?

The ingredients that you need to make this classic dish are very simple, most of which you will probably find in your pantry.

The Ingredients

To make juicy beef stroganoff in the Instant Pot, you will need the following ingredients:

Complete list of ingredients with amounts and instructions can be found in the recipe card below.

• Beef – the success of this recipe depends on using the right tender and juicy beef cut! Best is to use cubed stew meat that is ready for cooking or any tender meat that you already have in hand. Cut it into small chunks or thinly cut strips. If using frozen meat, allow it to thaw completely before cooking, to avoid having tough meat in the final dish.
• Onions and mushrooms
• Butter and oil – to sear the meat and sauté the ingredients.
• Sour cream – used to make the sauce creamy. Can also be substituted with heavy cream or buttermilk with softened butter.
• Seasonings, flour, mustard and beef broth.
• Egg noodles – you can choose any egg noodles or pasta of choice. Or you can omit the noodles all together and serve the stroganoff with one of the many options in the section below.
• Cornstarch slurry – to thicken the sauce. While in most traditional recipes – in addition to adding butter and flour – the sauce is left to simmer in order to get thicker. In this recipe, we just add cornstarch slurry to save time and avoid adding extra calories.

The Directions

1. Set the pressure cooker to SAUTÉ. Add vegetable oil and when it gets hot, sear the meat cubes or strips turning them quickly until browned. Set aside.
2. Add butter and onion to the pot. Sauté until softened and translucent.
3. Add the mushrooms and sauté until golden. Stir in flour until evenly incorporated.
4. Deglaze the pot with beef broth. Then, put the meat back into the pot.
5. Add Dijon mustard and season with salt and pepper. Cover with the lid and set the valve on. Press PRESSURE COOK or MANUAL on high for 4 minutes.

6. Allow for natural release of steam for 2-3 minutes, then do a quick release.
7. Add the egg noodles making sure that they stay on top of the rest of the ingredients. Add more broth or water if the stock is not covering them completely. Seal the Instant Pot and cook on High PRESSURE or MANUAL for 4 more minutes.
8. When the cooking time is up, allow for natural release of steam for 2-3 minutes, then do a quick release for the remaining steam.
9. Finally, mix sour cream with a little of hot sauce in a cup or a small bowl. Then stir it into the rest of the ingredients in the Instant Pot. Adjust salt and pepper to taste.
10. To thicken the sauce, press on SAUTÉ and once the sauce comes to a boil add the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of cold water). Whisk until the sauce is thickened (it thickens very quickly). Serve warm and enjoy!

What to Serve with Beef Stroganoff?

This recipe is versatile and can be adapted to your preferences. And so are the options for serving it with. They are limitless.

• Something starchy: Instant Pot garlic parmesan noodles, rice, polenta, mashed potatoes, baked potatoes or gnocchi.
• Veggies: Asparagus, Instant Pot garlic green beans, broccoli, cauliflower, kale.
• Salads: Kale salad with lemon vinaigrette and healthy red cabbage slaw.

Tips For Making Instant Pot Beef Stroganoff

• If using frozen meat, allow it to thaw completely before cooking, to avoid having tough meat in the final dish.
• Adjust the cooking time based on meat cuts you are using and their size. So if you feel that the meat is still a bit tough, close the lid and add a few more minutes to cook. 
• Beef Stroganoff can be served with noodles, as in the original recipe. Or noodles can be skipped and Beef Stroganoff can be served over mashed potatoes or rice. 
• If you don’t wish to add mushrooms for any reason, just opt them out. 
• Avoid stirring the noodles before cooking them and make sure they stay on the top of other ingredients. This is important to avoid having a burnt message and prevent the noodles from sticking to the bottom of the pot. 
• Allow for 2-3 minutes natural release before doing a quick release to avoid liquid splattering from the valve.  
• Sour cream can be substituted with (¾ buttermilk and ¼ soft butter) or greek yogurt. 
• To prevent the sour cream from curdling – if added directly to the hot liquid, stir a little of the hot sauce from the pot with the sour cream. Then, add the warmed sour cream to the pot.
• However, if you end up having curdled sour cream, it is still safe to eat. It doesn’t change the quality or the taste of the sour cream. It will only look a bit less appealing to the eye. So unless you are cooking this dinner for a special occasion, you can still enjoy the curdled cream (if you end up with one). 
• If the final dish is bland, add more salt to enhance the flavors of the dish. You can also add some paprika or fresh herbs like dill, chives, rosemary or thyme.
• After adding the cornstarch slurry, if the sauce is still too runny, add more slurry. If it gets too thick, add more sour cream.  
• If you decide to cut the recipe in half or double it, keep the same cooking time. The time that it takes to get to pressure will differ, but the cooking time will be the same.

Frequently Asked Questions

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