We research and handpick every product we recommend. Still, we may earn commissions from purchases made through our links. Learn more.

Instant Pot Beef Stroganoff: A Comforting Classic in Less Time

Instant Pot Beef Stroganoff
Share on:

This Instant Pot Beef Stroganoff is the perfect way to enjoy a rich, hearty meal without spending hours in the kitchen. Tender beef, earthy mushrooms, and a creamy sauce come together in a dish that’s both comforting and delicious. Using the Instant Pot cuts down on cooking time while still delivering all the flavor of this classic dish. Cook it with egg noodles for the ultimate cozy meal.

Why Will You Love This Recipe?

  • Quick and easy – With the help of the Instant Pot, this beef stroganoff comes together in a fraction of the time, perfect for busy weeknights.
  • Rich and flavorful – The combination of tender beef, mushrooms, and sour cream creates a creamy, savory sauce that’s perfect over noodles.
  • One-pot meal – Everything is cooked in the Instant Pot, making cleanup a breeze.
how to make Instant Pot Beef Stroganoff

Recipe Variations

  • Use different cuts of beef – You can substitute the beef chuck with sirloin or round steak for a leaner option.
  • Add extra veggies – Throw in some diced onions or bell peppers for added flavor and nutrients.
  • Make it gluten-free – Use gluten-free noodles and swap the flour for cornstarch to make this dish gluten-free.
  • Add a splash of wine – Deglaze the pot with a splash of white wine before adding the broth for extra depth of flavor.
Instat Pot (Pressure Cooker) BEEF STROGANOff RECIPE

Tools You’ll Need

FAQ

Can I freeze it?

Yes, you can freeze this stroganoff! Store it in an airtight container for up to 3 months. Thaw and reheat in a saucepan over low heat, adding a bit of extra broth or cream to restore its creamy consistency.

How should I store leftovers?

Store leftover stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

What can I serve it with?

Beef stroganoff is traditionally served over egg noodles, but it’s also delicious with rice, mashed potatoes, or even cauliflower rice for a lower-carb option.

Is this recipe gluten-free?

You can make it gluten-free by using gluten-free noodles and replacing the flour with cornstarch.

Other Recipes You’ll Love

instant pot beef stroganoff recipe

Instant Pot Beef Stroganoff

Author: Laura Bais
This Instant Pot Beef Stroganoff is a fast, flavorful, and comforting meal that’s perfect for any night of the week. The combination of tender beef, mushrooms, and a creamy sauce makes it a classic favorite that never goes out of style. Try it out the next time you want a quick and delicious dinner that feels like it’s been slow-cooked for hours!
No ratings yet
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine Russia
Servings 4 Servings

Ingredients
  

  • 1.6 pounds beef chuck cut into cubes or strips (750 g)
  • 10.5 oz mushrooms sliced (300 g)
  • 3 garlic cloves minced
  • 3 tbsp butter 50 g
  • 3 tbsp flour
  • 3 cups beef broth 750 ml
  • 3 tbsp Worcestershire sauce
  • 8.8 oz wide egg noodles 250 g
  • 5.3 oz sour cream 150 g
  • Salt and pepper to taste

Instructions
 

  • Preheat the Instant Pot on the sauté setting. Melt the butter, then add the minced garlic and sauté for 1 minute.
  • Add the sliced mushrooms and cook for another minute. Stir in the flour and mix until well combined.
  • Add the beef, stir, and then pour in the beef broth, salt, and pepper. Stir everything together.
  • Set the Instant Pot to pressure cook for 15 minutes on high.
  • Once done, release the pressure and add the Worcestershire sauce and egg noodles. Cook on high pressure for an additional 3 minutes.
  • Stir in the sour cream and mix well. Serve with a garnish of parsley and a sprinkle of freshly ground pepper. Enjoy!
Keyword beef instant pot recipe, beef stroganoff, instant pot recipes, winter dinner idea
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments