Instant Pot Beef Stroganoff-Using the pressure cook function!

Name: Instant Pot Beef Stroganoff
Prep time: 5 min
Total time: 28 min
Ingredients: 2 Tablespoons Oil (Vegetable or Canola); 1 Pound Beef Stew Meat (Cut into 1-inch cubes); 1 Cup Onion (White-diced); 1 Teaspoon Salt; 1 Teaspoon Pepper; 2 Tablespoons Flour; 2 Cups Beef Broth; 2 Tablespoons Worcestershire Sauce; 2 Tablespoons Soy Sauce; 2 Tablespoons Garlic (Minced); 3 Cups Mushrooms (Sliced); ½ Cup Sour Cream; 8 Ounce Egg Noodles (Wide)

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Check out my recipe for making Instant Pot Beef Stroganoff using the pressure cook function!

Instant Pot Beef Stroganoff is the perfect comfort food! Sometimes we just want a nice, warm, hearty meal! It’s a bonus if there aren’t a lot of ingredients, a lot of work and time involved to make it, or a big cleanup.

This recipe was made using the Instant Pot Duo Crisp Pressure Cooker 11 in 1, 8 Qt with Air Fryer, Roast, Bake, Dehydrate and More

I grew up eating beef stroganoff with dry and chewy strips of beef (sorry mom!). Needless to say, I wasn’t a fan and was hesitant to make it on my own. Well, I have come around and now I really like beef stroganoff, especially if it’s made in the Instant Pot. I am amazed at all of the things that you can do with stew meat! Seriously! The instant pot takes cheap meat and turns it into a thing of greatness in no time.

I buy a lot of stew meat! It’s not that expensive, it freezes really well, and it becomes amazingly tender in the Instant Pot! Gone are the days of eating chewy beef or waiting hours for it to cook!

Since stew meat is a tougher cut of meat and tends to be a little chewy, I recommend pressure cooking it and then delaying the release of the pressure for several minutes. If you quick release the pressure, the stew meat isn’t as tender. You don’t have to do a full natural pressure release. Instead, just delay the pressure for 5-10 minutes.

So, here we have it…..an Instant Pot Beef Stroganoff recipe that brought me back to my childhood friend, beef stroganoff. Needless to say, we are better friends now.

Tips for making Instant Pot Beef Stroganoff

What can you substitute for sour cream?

When making beef stroganoff, you can use yogurt instead of sour cream if you would prefer. It provides a slightly different flavor but creates the creaminess that you are looking for.

What can I substitute for broth?

Beef broth can be substituted with water that has been mixed with beef bouillon or beef flavored better than bouillon. Beef stock, watered-down beef gravy, or watered-down au jus can also be used.

How do you make beef stroganoff not chewy?

If you are using beef stew meat as I did in this recipe, pressure cooking the beef helps to make it tender instead of chewy. Natural release the pressure after cooking the beef to keep it tender.

How much flour do I add to thicken the sauce?

Coating the beef and mushrooms with flour, before cooking, helps to thicken the stroganoff sauce. You don’t need a lot of flour, just enough to lightly coat the beef and mushrooms. For this recipe, I used about 2 tablespoons.

What to serve with beef stroganoff?

This might sound strange, but top your beef stroganoff with green peas! I know…it sounds strange!!! But, there’s something about the sweetness of the green peas that goes so well with the richness of the beef stroganoff. I just love it!

How to reheat Instant Pot Beef Stroganoff

The pasta in the beef stroganoff tends to absorb a lot of the sauce. So, when reheating, I recommend adding a little beef broth and reheating in the microwave until warm. Before serving, top with a little additional sour cream.

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Ingredient substitutions and tips for making Instant Pot Beef Stroganoff:

The full ingredient list is found at the bottom of the post in the recipe card.

Oil– Vegetable or Canola oil

Beef Stew Meat– Cut into one-inch cubes. You don’t need an already tender cut of beef for this recipe. The pressure cooking process will make the stew meat into tender beef. Usually, stew meat is made from chuck roast or round roast. You can use just about any cut of beef that you would like. If you choose to use steak, like a rib eye or tenderloin, I would recommend cooking the steak separately, instead of pressure cooking it, and adding it to the noodles and sauce at the end.

Onion- White onion diced very small. You can use fresh or frozen onions.

Salt- I prefer freshly ground. Increase or decrease the amount of salt based on your own dietary restrictions.

Pepper- Freshly ground black pepper.

Flour- All-purpose flour.

Beef Broth- Canned or you can make your own broth using water and bouillon cubes or better than bouillon.

Worcestershire Sauce- The best substitute for Worchestershire sauce is soy sauce. So if you don’t have any Worcestershire sauce, you can add a little extra soy sauce.

Soy Sauce- The best substitute for soy sauce is Worcestershire sauce. So if you don’t have any soy sauce, you can add a little extra Worcestershire sauce.

Garlic- Minced- I usually have jarred, minced garlic on hand so I use that. But, you can use fresh garlic cloves instead. Just mince them up and add them to the recipe!

Mushrooms- Slice- I highly recommend using fresh mushrooms instead of canned or frozen. The texture is better for this dish if you use fresh mushrooms. If you don’t like mushrooms, you can omit them.

Sour Cream- If you don’t have sour cream, you can use plain yogurt instead. The flavor will be a little different but the yogurt will provide the same creaminess that the sour cream does.

Egg Noodles- I use dried, wide, egg noodles. If you use fresh or frozen egg noodles, the cooking time will need to be adjusted. If you use a different type of pasta- Look at the box and see what the recommended cook time is. Divide that in half and then subtract 2. Pressure cook for that amount of time instead of the 5 minutes after adding the pasta.

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Directions for making Instant Pot Beef Stroganoff:

1. Turn on your Instant Pot and select the sauté function.

2. Add oil and heat for 1 minute.

3. Add onion and cook until the onion becomes tender and translucent.

4. Season beef with salt and pepper and then add to the Instant Pot and brown on all sides.

5. Add the garlic, Worcestershire sauce, and soy sauce, and then stir in the mushrooms.

6. Stir in flour being sure to coat the meat and mushrooms evenly.

7. Pour in beef broth and stir. Be sure to stir well, scraping the bottom of the pot to deglaze it. You don’t want any burnt-on pieces of beef or onions stuck to the bottom of the pot. ***If you are using a non-stick pot, use a silicone or wooden spoon to deglaze the pot.

8. Close the lid and pressure cook at high pressure for 18 minutes with the valve on “seal.”

9. When the timer beeps, delay the release of pressure for 5 minutes.

10. Open the lid, stir, and add in the egg noodles

11. Close the lid and pressure cook on high pressure for 5 minutes with the vent on “seal.”

12. When the timer beeps, allow pressure to naturally release for 5 minutes.

13. Open the lid and add ½ cup of sour cream.

14. Stir and serve!

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