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.
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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
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.
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.
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.
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.
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!
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Ingredient tips and substitutions for Instant Pot Beef Stroganoff
The full ingredient list is at the bottom of this 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 Worcestershire 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- Sliced- 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.
Directions for making Instant Pot Beef Stroganoff
- Turn on your Instant Pot and select the sauté function.
- Add oil and heat for 1 minute and then add the onion and cook until the onion becomes tender and translucent.
- Season beef with salt and pepper and then add to the Instant Pot and brown on all sides.
- Add the garlic, Worcestershire sauce, and soy sauce, and then stir in the mushrooms.
- Stir in flour being sure to coat the meat and mushrooms evenly.
- 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.
- Close the lid and pressure cook at high pressure for 18 minutes with the valve on “seal.” When the timer beeps, delay the release of pressure for 5 minutes.
- Open the lid, stir, and add in the egg noodles and then close the lid and pressure cook on high pressure for 5 minutes with the vent on “seal.”
- When the timer beeps, allow pressure to naturally release for 5 minutes. Open the lid and add ½ cup of sour cream and stir.
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Recipe
Instant Pot Beef Stroganoff
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Ingredients
Ingredients
- 2 Tablespoons (2 Tablespoons) Vegetable Oil
- 1 Pound (453 ⅗ g) Beef Stew Meat (Cut into 1-inch cubes)
- 1 Cup (160 g) White Onion (Diced)
- 1 Teaspoon (1 Teaspoon) Salt
- 1 Teaspoon (1 Teaspoon) Pepper
- 2 Tablespoons (2 Tablespoons) Flour
- 2 Cups (473 ⅙ ml) Beef Broth
- 2 Tablespoons (2 Tablespoons) Worcestershire Sauce
- 2 Tablespoons (2 Tablespoons) Soy Sauce
- 2 Tablespoons (2 Tablespoons) Garlic (Minced)
- 3 Cups (288 g) Mushrooms (Sliced)
- ½ Cup (115 g) Sour Cream
- 8 Ounce (226 ⅘ g) Egg Noodles (Wide)
Instructions
- Turn on your Instant Pot and select the sauté function.
- Add oil and heat for 1 minute and then add the onion and cook until the onion becomes tender and translucent.
- Season beef with salt and pepper and then add to the Instant Pot and brown on all sides.
- Add the garlic, Worcestershire sauce, and soy sauce, and then stir in the mushrooms.
- Stir in flour being sure to coat the meat and mushrooms evenly.
- 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.
- Close the lid and pressure cook at high pressure for 18 minutes with the valve on “seal.” When the timer beeps, delay the release of pressure for 5 minutes.
- Open the lid, stir, and add in the egg noodles and then close the lid and pressure cook on high pressure for 5 minutes with the vent on “seal.”
- When the timer beeps, allow pressure to naturally release for 5 minutes. Open the lid and add ½ cup of sour cream and stir.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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Karla says
I doubled the sour cream. It was great!
imsen says
This clever recipe looks and sounds delicious AND healthy. I love the idea of using just one pan for everything!Soooo delicious! Healthy comfort!
bridgette torring says
I have five people coming so wondering if its okay to double recipe. Also last time I did a single amount it was a little dry. Could I add water to it?
TheTastyTravelers says
Hi Bridgette! Yes you can double the recipe. Keep the cook time the same though. If you want extra sauce, just increase the amount of beef broth, soy sauce, Worcestershire sauce and sour cream a little bit.
Terri says
Can you use cut up cube steak?
TheTastyTravelers says
I’m sure you can although I’ve not tried that with this recipe before. I think the flavors would all work with the cubed steak but you might need to adjust the time a bit.
Patty says
I believe tonight is the second time I’ve made this. I was thinking on my drive home that it was going to take me forever, but prep and all was about an hour. And it tastes Great!
TheTastyTravelers says
I’m so glad that you liked it! We love quick, easy, and good! 🙂
Nancy Evans says
Made this beef stroganoff for the first time today. So easy and so delicious. My husband really enjoyed it as did I.
I’ll definitely make it again.
Thanks for the great recipe.
TheTastyTravelers says
Hi Nancy! I’m so glad to hear that you loved our stroganoff recipe…and that it is husband-approved! 🙂