This Easy Instant Pot Beef Stroganoff Recipe is the perfect weeknight meal. Tender beef with a thick and creamy mushroom sauce. Your family will love it!
If you love easy Instant Pot dinners, you’ve got to try our hearty chicken and dumplings recipe. Or give our instant pot chicken tacos recipe a try next!
What is Beef Stroganoff?
Well if you didn’t grow up eating this comfort food, you may not quite understand what it is!
Beef Stroganoff is a Russian dish that has a few main ingredients that are common from recipe to recipe. (speaking of Russian dishes, be sure to check out my Baklava recipe!)
- Beef.
- Mushrooms.
- Cream.
- Noodles.
Growing up, Beef Stroganoff was one of my favorite dinners. Although, there were times (sorry mom) that I remember the beef to be a little extra chewy or dry.
Well guess what?
Today’s recipe for Instant Pot Beef Stroganoff is perfect. Tender, moist cubes of beef in a creamy, delicious sauce with mushrooms and noodles. Ready to start cooking?
Ingredient Notes
First up, you’ll need a pressure cooker (Instant Pot).
I love the Instant Pot 6qt Duo. It’s the perfect size for my family of 6, and has all the standard functions I need for the recipes on this website.
You’ll also need:
- Butter
- Beef
- Onion
- Mushrooms
- Garlic
- Tomato Paste
- Beef Broth (beef stock or beef bone broth)
- Cornstarch
- Salt and Pepper
- Sour Cream
- Egg Noodles
- Parsley
How to Make Instant Pot Beef Stroganoff
Saute the Meat.
- Cut beef into 1-inch cubes or strips. Season generously with salt and pepper.
- Select “SAUTE” to start heating the instant pot. Add butter and brown the meat in a single layer in the bottom.
- Once browned, remove to a plate and continue browning all the meat. This may take a few minutes.
Cook Vegetables.
- Once all the meat is browned, add more butter to the pot.
- Add onion and mushrooms and cook for about 3 minutes, until the onions are soft.
Deglaze the Pot. (prevents the Burn Notice)
- Add garlic, tomato paste, and beef broth to the Instant Pot. Stir until bits on the bottom of pot come loose. Turn off.
- Add meat back to the pressure cooker.
Pressure Cook.
- Secure lid and make sure the valve on top is set to “SEALING.” Select “high pressure” and set for 18 minutes.
- While the beef stroganoff cooks, prepare egg noodles according to package directions. Drain and set aside.
Release Pressure.
- When the cook time ends, let pressure release naturally for ten minutes, then do a quick release until the valve drops.
Thicken Sauce.
- In a small bowl, whisk the cornstarch with cold water until smooth. Add this slurry to the instant pot and select “SAUTE.”
- Continue cooking until the sauce begins to thicken and boil (it will only take a couple minutes).
- Remove a small spoonful of the sauce and place it in a bowl with the sour cream. Whisk together then pour into instant pot. Stir until smooth. Add cooked noodles and serve with parsley.
PRO TIP: Mixing a spoonful of sauce with the sour cream prevents the cream from curdling in the full pot of sauce.
What type of Meat is Best
Choose a beef that is tender or can become tender quickly.
I like to opt for round steak or chuck roast as they tenderize easily without breaking the bank.
- Look for marbling in the roast! Just be sure to cut them before starting into small bite sized pieces first.
- You can also choose beef tenderloin or sirloin steak. Stew meat is another option as it’s already cut up into chunks!
Serving Suggestions
- While typically I suggest serving this dish with egg noodles (it’s the more traditional option). My family also loves to pair this with baked mashed potatoes.
- The creamy sauce is perfect on top of a big scoop of Instant Pot Mashed potatoes!
- You could also lighten this up by making some zucchini noodles (zoodles).
- Pair this dinner with a big olive garden salad and enjoy!
Don’t forget dessert! Make an Instant Pot Pumpkin cheesecake for the ultimate meal.
Tips for Instant Pot Beef Stroganoff
- Don’t skip browning the meat. Much of the flavor of the sauce comes from those browned bits at the bottom of the pan
- Swap out the butter for olive oil if you prefer!
- You can use plain greek yogurt for the sour cream to give your stroganoff a little zip and tang.
- I know you want to cook the noodles in the instant pot with the sauce. But don’t do it. You’ll love the texture so much better if made separately.
More Instant Pot Recipes
- Instant Pot Bourbon Chicken
- Instant Pot French Dip
- Beef Broccoli
- Pot Roast Recipe
- Sloppy Joes
- Instant Pot Ziti Recipe
Family Favorite Dinners
See all Main Dish recipes
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Instant Pot Beef Stroganoff
Ingredients
- 2 pound beef round steak cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 Tablespoons unsalted butter divided
- 16 ounce package white mushrooms cleaned and quartered
- 1 medium white onion diced
- 2 cloves garlic pressed
- 2 Tablespoons tomato paste
- 1 ½ cups beef broth
- 2 Tablespoons cornstarch
- 3 Tablespoons cold water
- ½ cup sour cream
- 16 ounce egg noodles
Instructions
- Cut beef into 1-inch cubes or strips. Season generously with salt and pepper. Select "SAUTE" to start heating the instant pot. Add 2 Tbsp of the butter and brown the meat in a single layer in the bottom. Once browned, remove to a plate and continue browning all the meat. This may take a few minutes.
- Once all the meat is browned, add remaining 2 Tbsp butter to the pot. Add onion and mushrooms and cook for about 3 minutes, until the onions are soft.
- Add garlic, tomato paste, and beef broth to the Instant Pot. Stir until bits on the bottom of pot come loose. Turn off. Add meat back to the pressure cooker.
- Secure lid and make sure the valve on top is set to "SEALING." Select "high pressure" and set for 18 minutes.
- While the beef stroganoff cooks, prepare egg noodles according to package directions. Drain and set aside.
- When the cook time ends, let pressure release naturally for ten minutes, then do a quick release until the valve drops. Open the lid.
- In a small bowl, whisk the cornstarch with cold water until smooth. Add this slurry to the instant pot and select "SAUTE." Continue cooking until the sauce begins to thicken and boil (it will only take a couple minutes).
- Remove a small spoonful of the sauce and place it in a bowl with the sour cream. Whisk together then pour into instant pot. Stir until smooth. Add cooked noodles and serve with parsley.
Notes
- Recipe tested in 6qt Instant Pot
- Try this Chicken Stroganoff recipe for a delicious twist!
- I like to opt for round steak or chuck roast as they tenderize easily without breaking the bank. Look for marbling in the roast! Just be sure to cut them before starting into small bite sized pieces first.
- You can also choose beef tenderloin or sirloin steak. Stew meat is another option as it’s already cut up into chunks!
Video
Nutrition
This Easy Instant Pot Beef Stroganoff Recipe is the perfect weeknight meal. Your family will fall in love with the tender beef, creamy mushroom sauce, and pure comfort food!
Could I use sirloin steak for this? It looks delicious.
Maybe cut the pieces smaller to make sure they are tender?
Very good & East. I used stew meat & found that I had to add an additional 15 mins cooking time. Otherwise perfect!
Can I use a slow cooker if I don’t have an insapot?
We love beef stroganoff! Thanks for such a delicious recipe that I can make in my instant pot. You really stepped it up by using steak!