Ultimate Instant Pot Beef Stroganoff: Your New Favorite Quick & Creamy Dinner
Craving a rich, creamy, and utterly satisfying meal but short on time? Look no further than this incredible Instant Pot Beef Stroganoff recipe! In just under 25 minutes of active cooking time, your pressure cooker transforms simple ingredients into a deeply flavorful, comforting dish featuring tender beef, savory mushrooms, and perfectly cooked egg noodles enveloped in a luscious, silky gravy. It’s the perfect solution for busy weeknights when you need a hearty, homemade meal without the fuss.
Why This Instant Pot Beef Stroganoff Recipe is a Game Changer
This Instant Pot Beef Stroganoff isn’t just another recipe; it’s a culinary revelation for anyone seeking convenience without compromising on flavor. The magic lies in the pressure cooker, which creates an intensely rich, creamy gravy and fork-tender steak in a fraction of the time compared to traditional methods. Imagine succulent pieces of beef, earthy mushrooms, and perfectly cooked egg noodles all coming together in one pot, infused with deep, savory flavors. It’s a classic comfort food made incredibly easy and fast.
We understand that different cooking styles suit different lifestyles. That’s why we’ve explored various approaches to this beloved dish. Our classic beef stroganoff recipe offers the traditional stovetop experience, perfect for those who enjoy the hands-on process and developing flavors over time. For leisurely cooking, our Crockpot Beef Stroganoff is ideal for slow simmering throughout the day, filling your home with enticing aromas. However, for sheer speed and minimal effort, the Instant Pot truly shines. It eliminates the need for constant stirring and monitoring, delivering an amazing meal in minutes, making it the ultimate choice for busy weeknights.
The Instant Pot ensures that even tougher cuts of meat become incredibly tender, meaning you don’t have to splurge on premium steaks to achieve fantastic results. Its sealed environment locks in moisture and flavor, resulting in a deeply satisfying meal every time. Say goodbye to standing over a hot stove and hello to more quality time, all while enjoying a delicious, homemade dinner.
Related Recipe: For a budget-friendly and equally delicious alternative, try our Ground Beef Stroganoff.
Essential Ingredients for Your Instant Pot Beef Stroganoff
Gathering your ingredients is the first step to culinary success. This Instant Pot Beef Stroganoff relies on a combination of fresh produce, quality beef, and pantry staples to create its iconic flavor profile. While the recipe is designed for ease, selecting good quality components will always elevate your final dish. Before you dive into the cooking process, make sure you have everything ready. You’ll find all specific measurements, ingredients, and detailed instructions in the printable recipe card located at the end of this post.
Ingredient Breakdown & Smart Substitutions
Understanding each component helps you make the best choices and smart substitutions for your Beef Stroganoff:
- BEEF: The beauty of the Instant Pot is its ability to tenderize even less expensive cuts of meat. While high-quality steaks like boneless ribeye or top sirloin will undoubtedly yield exceptional results, you can confidently use more economical options such as flank steak, skirt steak, or even stew meat. The pressure cooking process ensures these tougher cuts break down into wonderfully tender bites. For the best flavor and texture, cut your steak against the grain into thin strips or bite-sized cubes. Browning the beef (even quickly) before pressure cooking adds a crucial depth of flavor, though some quick recipes skip this for ultimate speed.
- GRAVY & Flavor Boosters: The rich gravy is the heart of any stroganoff.
- Flour: All-purpose flour is used here to create a roux with the butter and onion, which is essential for thickening the sauce. For a gluten-free option, you can substitute with a gluten-free all-purpose flour blend or use a cornstarch slurry (mix 1-2 tablespoons cornstarch with equal cold water) stirred in at the end, after pressure cooking, to thicken the sauce on the sauté setting.
- Dijon Mustard & Worcestershire Sauce: These ingredients are flavor powerhouses. Dijon adds a tangy, slightly spicy kick that balances the richness, while Worcestershire sauce provides umami depth. While optional, we highly recommend including them for the most authentic and robust stroganoff flavor.
- Sour Cream & Cream Cheese: These are added at the very end to achieve that signature creamy texture and tangy finish. It’s crucial to add them *after* pressure cooking to prevent curdling. If you need a substitute for sour cream, plain Greek yogurt can work, but be aware that it might add a slightly more pronounced tang. Cream cheese contributes extra richness and a silky consistency that’s hard to beat.
- Beef Stock: Use good quality beef stock or broth. The better the stock, the richer your gravy will taste. Low-sodium options are great if you want to control the salt level.
- AROMATICS: Onions, mushrooms, and garlic form the aromatic foundation of this dish. They are sautéed to release their flavors, building a complex base for the sauce. Feel free to adjust the quantity of mushrooms based on your preference. Cremini (baby bella) mushrooms offer a deeper flavor than white button mushrooms.
- NOODLES: Wide egg noodles are the traditional choice for beef stroganoff, soaking up the creamy sauce beautifully. This recipe cooks them directly in the Instant Pot for ultimate convenience. If you prefer a different pasta shape, ensure it has a similar cooking time to egg noodles (around 3-5 minutes) or cook it separately on the stovetop and stir it in at the end.
Step-by-Step Guide: Crafting Your Instant Pot Beef Stroganoff
These step-by-step photos and instructions are designed to help you visualize exactly how to make this delicious recipe. For a convenient printable version, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Sauté Aromatics: Begin by placing the butter and finely chopped onions into the Instant Pot insert. Select the “Saute” setting (usually on normal or medium heat). Cook the onions, stirring occasionally, until they become soft, translucent, and fragrant, typically for about 3-5 minutes.
- Add Mushrooms and Garlic: Once the onions have softened, add the sliced mushrooms and minced garlic to the pot. Continue to sauté for another 1-2 minutes, allowing the mushrooms to release some of their moisture and the garlic to become aromatic. Be careful not to burn the garlic.
- Thicken with Flour: Sprinkle the all-purpose flour evenly over the sautéed vegetable mixture. Stir well and continue to sauté for one additional minute. This step helps cook out the raw flour taste and will create the base for your creamy gravy.
- Add Beef & Liquids: Turn off the “Saute” function. Add the steak pieces, beef stock, salt, pepper, Worcestershire sauce, and Dijon mustard (if using) to the Instant Pot. Stir gently to combine, ensuring any browned bits from the bottom of the pot are scraped up (this is called deglazing and prevents a “BURN” error). Place the lid on the pot, lock it securely, and set the steam release valve to the “Sealing” position. Program the Instant Pot to “Pressure Cook” (or “Manual”) on HIGH pressure for 15 minutes.
- Quick Release: Once the 15-minute pressure cooking cycle is complete, carefully perform a quick release of the pressure by flipping the steam release valve to the “Venting” position. Stand clear of the steam. When the float valve drops, indicating all pressure has been released, you can safely open the pot.
- Cook Noodles: Stir the dry, uncooked wide egg noodles directly into the pot, ensuring they are mostly submerged in the liquid. Place the lid back on the Instant Pot, lock it, and set the steam release valve back to “Sealing.” Program the Instant Pot to “Pressure Cook” (or “Manual”) on HIGH pressure for an additional 3 minutes.
- Final Release & Stir: Once the noodle cooking cycle is complete, perform another quick release of the pressure. Open the lid when it unlocks. Give the contents a good stir; the noodles should now be perfectly cooked through and tender.
- Add Creaminess: Add the sour cream and small pieces of cream cheese to the Instant Pot. Stir gently but thoroughly until the cream cheese is completely melted and smoothly combined into the rich gravy. This step adds the signature creamy, tangy finish.
- Garnish and Serve: Taste and adjust seasonings if needed. Garnish your delicious Instant Pot Beef Stroganoff with freshly chopped parsley for a pop of color and freshness. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Success
Get all your Instant Pot Beef Stroganoff questions answered and master this quick dinner with our expert advice!
Leftover beef stroganoff can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, gently warm in the microwave or on the stovetop over low heat, stirring occasionally. You may need to add a splash of beef broth or water to loosen the sauce as it tends to thicken in the fridge. Freezing is generally not recommended for dishes with sour cream or cream cheese, as dairy can separate and become grainy upon thawing and reheating, affecting the creamy texture. However, if you omit the dairy from the portion you intend to freeze, it can be frozen for up to 3 months. Add fresh sour cream and cream cheese after thawing and reheating.
The “BURN” notice typically occurs when something is stuck to the bottom of the pot. To prevent this, always ensure you scrape up any browned bits from the bottom of the pot after sautéing (degla-zing) when you add the liquid. Avoid stirring the noodles into the liquid too much; just gently press them down to submerge them, but don’t scrape the bottom once the liquid and noodles are in before pressure cooking the second time. Make sure there’s enough liquid as well.
Absolutely! To make this gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it’s suitable for thickening sauces) or use a cornstarch slurry. For a cornstarch slurry, mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. After the beef and noodles are cooked and the pressure is released (before adding dairy), set the Instant Pot to sauté. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens to your desired consistency. You will also need to use gluten-free wide egg noodles or another gluten-free pasta.
If mushrooms aren’t your favorite, you can simply omit them from the recipe. The stroganoff will still be incredibly flavorful and delicious with just the beef and creamy sauce. You might consider adding extra onions or a handful of frozen peas or green beans at the end for added vegetable content and color.
If your gravy is too thin after adding the dairy, you can thicken it further. Remove the beef and noodles to a serving dish. Turn the Instant Pot to the “Saute” setting (low). In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Slowly whisk the slurry into the gravy in the Instant Pot, stirring constantly, until it reaches your desired thickness. If it’s too thick, simply stir in a splash more beef stock or water until it thins out.
Expert Tips:
- Don’t Overcrowd the Pot: When sautéing the beef (if you choose to brown it before adding other ingredients, which is optional for this quick recipe but adds flavor), do it in batches if necessary to avoid steaming instead of browning.
- Deglaze Properly: After sautéing, always use a wooden spoon to scrape up any bits stuck to the bottom of the pot when adding liquids. This is crucial for flavor and to prevent the “BURN” error.
- Dairy Last: Always stir in sour cream and cream cheese *after* the pressure cooking cycles are complete and the pressure has been released. Adding dairy before pressure cooking can cause it to curdle under high heat and pressure.
- Noodle Timing is Key: Adding dry noodles after the initial beef pressure cook ensures they cook perfectly without becoming mushy. If you prefer to cook your noodles separately on the stovetop, reduce the beef broth to 1.5 cups in the main recipe and stir in the cooked noodles at the very end.
- Taste and Adjust: Before serving, always taste your stroganoff and adjust seasonings as needed. A little extra salt, pepper, or even a tiny dash more Worcestershire can make a big difference.
Delicious Ways to Serve Your Instant Pot Beef Stroganoff
While this Instant Pot Beef Stroganoff is a complete meal on its own with the egg noodles, there are many delightful ways to enhance your dining experience:
- Classic Alternative: If you’re not a fan of egg noodles, serve your rich beef stroganoff over a bed of creamy mashed potatoes. The velvety sauce pairs perfectly with the fluffy potatoes, creating an even more comforting dish. Cook the mashed potatoes separately while your stroganoff is in the Instant Pot for a perfectly synchronized meal.
- Rice or Quinoa: For a lighter option, serve it alongside fluffy white rice, brown rice, or a healthy quinoa. These grains soak up the delicious gravy beautifully.
- Fresh Green Salad: A simple side salad with a light vinaigrette offers a refreshing contrast to the richness of the stroganoff. Think crisp lettuce, cucumbers, and cherry tomatoes.
- Roasted Vegetables: Complement the main dish with a side of roasted green beans, asparagus, broccoli, or carrots. A sprinkle of garlic and herbs before roasting will elevate their flavor.
- Crusty Bread: Don’t let any of that incredible sauce go to waste! Serve with warm, crusty bread or soft dinner rolls for dipping.
- Garnish for Freshness: A final sprinkle of fresh chopped parsley not only adds a beautiful pop of color but also a fresh, herbaceous note that brightens the entire dish.
Explore More Easy Instant Pot Recipes
Love the convenience and speed of your Instant Pot? Here are more fantastic pressure cooker recipes to add to your rotation, making meal prep a breeze and delivering delicious results every time:
- Instant Pot Chili
- Instant Pot Lasagna
- Instant Pot Pulled Pork
- Instant Pot Sloppy Joe
- Instant Pot Chicken and Rice
- Instant Pot Mississippi Pot Roast
- Instant Pot Spaghetti and Meat Sauce
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Instant Pot Beef Stroganoff
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 Tbsp salted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 3 Tbsp all-purpose flour
- 1 lb steak top sirloin, flank, or skirt steak, cut into strips or cubes
- 2 cups beef stock or broth
- salt and pepper to taste
- 1 Tbsp Worcestershire sauce optional, but highly recommended for depth of flavor
- 1 tsp Dijon mustard optional, adds a tangy kick
- 12 oz wide egg noodles uncooked
- ⅔ cup sour cream full-fat for best creaminess
- 4 oz cream cheese cut into small pieces, softened
- chopped fresh parsley for garnish (optional)
Things You’ll Need
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6 qt Instant Pot
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Wooden spoon or heat-safe spatula
Recipe Notes & Tips for Perfect Results
- Noodle Strategy: Do not add the noodles to the Instant Pot with the initial pressure cook cycle for the beef. The noodles will overcook, becoming soggy and breaking apart. The Instant Pot cooks the noodles perfectly with that additional 3-minute pressure cook cycle after the beef is tender. If you prefer to cook the noodles separately on the stovetop, reduce the amount of beef broth in the recipe to 1 1⁄2 cups and then stir the cooked noodles in at the very end after adding all of the other ingredients (sour cream and cream cheese).
- Flavor Boosters: For an authentic and robust stroganoff flavor, we highly recommend including Dijon mustard and Worcestershire sauce, though you may omit them if desired. These ingredients add depth and balance to the rich sauce.
- Dairy Alternatives: You can substitute the sour cream with plain Greek yogurt for a slightly tangier flavor. Ensure it’s full-fat for the best creamy texture. Always add dairy *after* pressure cooking to prevent curdling.
- Economical Cuts: The pressure cook setting on the Instant Pot is fantastic for tenderizing even tough cuts of meat. You can confidently use less expensive cuts like flank steak, skirt steak, or stew meat for delicious results, as the pressure cooker will make them incredibly tender.
- Leftover Storage: Leftover beef stroganoff can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in the microwave or on the stovetop over low heat. Add a splash of broth or water if the sauce is too thick.
- Preventing “BURN”: To avoid the “BURN” notice, make sure to deglaze the pot thoroughly after sautéing by scraping up all browned bits from the bottom when adding the beef stock. Also, when adding the noodles, gently press them down to submerge but avoid vigorously stirring or scraping the bottom of the pot.
Instructions
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Place butter and chopped onions in the Instant Pot. Select the “Saute” setting and cook until onions are softened and translucent (3-5 minutes).4 Tbsp salted butter, 1 medium onion
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Add mushrooms and minced garlic. Sauté for 1-2 minutes longer until mushrooms begin to soften.2 cloves garlic, 8 oz mushrooms
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Sprinkle flour over the vegetable mixture and sauté for one minute, stirring constantly to cook out the raw flour taste. Turn off the “Saute” setting.3 Tbsp all-purpose flour
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Add steak, beef stock, salt and pepper, Dijon mustard (optional), and Worcestershire sauce (optional). Stir well, ensuring to scrape any browned bits from the bottom of the pot. Place the lid on and lock it. Set to “Pressure Cook” (or “Manual”) on HIGH for 15 minutes.1 lb steak, 2 cups beef stock, salt and pepper, 1 tsp Dijon mustard, 1 Tbsp Worcestershire sauce
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Once pressure cooking is complete, carefully perform a quick release of the pressure. Open the pot when the float valve drops.
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Stir the dry, uncooked wide egg noodles into the pot, gently pressing them down to submerge. Place the lid back into the locked position. Pressure cook on HIGH for 3 additional minutes.12 oz wide egg noodles
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Release the pressure manually again and stir the contents. The noodles should be perfectly cooked through.
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Add the sour cream and cream cheese (cut into small pieces) to the Instant Pot. Gently stir them in until the cream cheese is fully melted and smoothly combined with the gravy. Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley and serve immediately.⅔ cup sour cream, 4 oz cream cheese, chopped fresh parsley
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.