Instant Pot Beef Stroganoff

Sometimes we just want a nice, warm, hearty meal!  It’s a bonus if there aren’t a lot of ingredients or a lot of work and time involved to make it.  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.

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 this Recipe:

1.You can use minced garlic that comes in the jar at the store. While I do prefer fresh garlic, the pre-minced kind works just as well and it’s super quick and easy!

2.Coating the meat and mushrooms with the flour helps to make the sauce thicker and creamier. I forgot this step once (only once because I learned my lesson) and make a point to remember it EVERY time since!

3.This sounds strange……but…….top 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 Make Beef Stroganoff in the Instant Pot

1.Turn on your Instant Pot and select the sauté function. Add oil and heat for 1 minute.

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

3.Add beef and season with 1 teaspoon salt and 1 teaspoon pepper. Brown beef on all sides- stir frequently.

4.Add garlic, Worcestershire sauce and soy sauce.

5.Stir in mushrooms and then stir in flour being sure to coat the meat and mushrooms evenly.

6.Pour in beef broth and ½ teaspoon salt.

7.Close the lid and set on high pressure for 10 minutes with the vent on “seal."When timer beeps, turn nozzle to “vent” and quick release all pressure.

8.Open lid and add in egg noodles. Close the lid and set on high pressure for 5 minutes with the vent on “seal." When the timer beeps, allow pressure to naturally release for 5 minutes. Open lid and add in ½ cup of sour cream. Stir and serve!

It’s time for dinner!  We hope that you enjoy this hearty meal as much as we do!

Ingredients

• 2 tablespoons oil- vegetable or canola
• 1 pound beef stew meat- cut into 1 inch cubes
• 1 cup diced white onion
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons flour
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons minced garlic
• 3 cups sliced mushrooms
• ½ cup sour cream
• 8 oz wide egg noodles (½ package for this recipe)

Pin for later!!

Instant Pot Beef Stroganoff

4.80 from 10 votes

Rate this Recipe Print Recipe Pin Recipe Save to Slickstream Favorites Saved!

Servings: 4 Servings

Join our Facebook GroupCheck out The Ninja Foodi Community!

Submit Your Recipe!Do you have your own great recipe that you would like to see on The Tasty Travelers? Submit Your Recipe!!

Ingredients

Ingredients

• ▢ 2 tablespoons oil- vegetable or canola
• ▢ 1 pound beef stew meat- cut into 1 inch cubes
• ▢ 1 cup diced white onion
• ▢ 1 ½ teaspoon salt
• ▢ 1 teaspoon pepper
• ▢ 2 tablespoons flour
• ▢ 2 cups beef broth
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons minced garlic
• ▢ 3 cups sliced mushrooms
• ▢ ½ cup sour cream
• ▢ 8 oz wide egg noodles (½ package for this recipe)

Instructions

How to Make Beef Stroganoff in the Instant Pot

• Turn on your Instant Pot and select the sauté function
• Add oil and heat for 1 minute
• Add onion and cook until the onion becomes tender and translucent
• Add beef and season with 1 teaspoon salt and 1 teaspoon pepper
• Brown beef on all sides- stir frequently
• Add garlic
• Add Worcestershire sauce and soy sauce
• Stir in mushrooms
• Stir in flour being sure to coat the meat and mushrooms evenly
• Pour in beef broth and ½ teaspoon salt
• Close the lid and set on high pressure for 10 minutes with the vent on “seal”
• When timer beeps, turn nozzle to “vent” and quick release all pressure
• Open lid and add in egg noodles
• Close the lid and set on high pressure for 5 minutes with the vent on “seal”
• When the timer beeps, allow pressure to naturally release for 5 minutes
• Open lid and add in ½ cup of sour cream.
• Stir and serve!

It’s time for dinner! We hope that you enjoy this hearty meal as much as we do!

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!