If you want a warm and cozy dinner, this Instant Pot Beef Stroganoff is a great choice. It is creamy, rich, and full of flavor. The beef becomes soft and tender, and the sauce is smooth and comforting.
The best part is how easy it is. The Instant Pot cooks everything fast, so you can have dinner ready without standing at the stove for a long time.
This recipe is perfect for busy nights. Just a few simple ingredients and you get a delicious bowl of creamy beef stroganoff with noodles that the whole family will enjoy.
Looking for more cozy meals like this? Try some of our favorite Instant Pot beef dinner recipes that are quick, hearty, and family friendly.
Why You Will Love This Recipe
- This Instant Pot Beef Stroganoff is quick and easy to make
- The beef becomes very tender in the pressure cooker
- The creamy sauce is rich and comforting
- Everything cooks in one pot
- Perfect for busy weeknight dinners
- Great leftover meal for the next day
Ingredients
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1 pound beef stew meat, cut into bite size pieces
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
8 ounces egg noodles
1 tablespoon cornstarch
1 tablespoon water
3/4 cup sour cream
2 tablespoons cream cheese, softened
2 tablespoons fresh parsley, chopped
Ingredient Notes or Substitutions
Beef: Stew meat works well because it becomes soft in the pressure cooker. You can also use sliced sirloin or chuck roast.
Mushrooms: Button mushrooms or cremini mushrooms both work great in this creamy beef stroganoff recipe.
Sour Cream: Sour cream gives the sauce its classic flavor. Greek yogurt can also work if you want a lighter option.
Egg Noodles: Wide egg noodles are traditional for beef stroganoff. You can also use rotini or penne pasta.
Step by Step Instructions
Turn the Instant Pot to Saute
Set the Instant Pot to saute mode. Add olive oil and let it warm up.
Add the beef pieces and cook for about three to four minutes until lightly browned. This step adds flavor to the dish.
Cook the Onion, Garlic, and Mushrooms
Add the chopped onion to the pot and cook for two minutes. Stir often.
Add the garlic and mushrooms and cook for another two minutes until they start to soften.
Add the Liquid and Seasonings
Pour in the beef broth and gently scrape the bottom of the pot to loosen any brown bits.
Add Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper.
Stir everything together.
Pressure Cook the Beef
Close the lid and set the Instant Pot to high pressure for 10 minutes.
When cooking is finished, allow a natural pressure release for 5 minutes. Then release the remaining pressure carefully.
For fully shreddable beef:
- High pressure: 35–40 minutes
- Natural release: 10–15 minutes
Cook the Noodles
Open the lid and add the egg noodles to the pot.
Close the lid again and cook on high pressure for 3 minutes.
Quick release the pressure when done.
Thicken the Sauce
Mix the cornstarch and water in a small bowl.
Turn the Instant Pot to saute mode again. Stir in the cornstarch slurry and cook for one to two minutes until the sauce thickens.
Make the Creamy Stroganoff Sauce
Turn off the heat.
Stir in sour cream and cream cheese until the sauce becomes smooth and creamy.
Sprinkle chopped parsley on top before serving.
Tips for the Best Results
- Brown the beef first. This step adds extra flavor to the sauce.
- Do not skip scraping the bottom of the pot. It helps prevent the burn notice in the Instant Pot.
- Add the sour cream at the end so the sauce stays smooth and creamy.
- Use good quality beef broth for a richer Instant Pot stroganoff sauce.
Variations or Add Ins
You can easily change this Instant Pot Beef Stroganoff recipe.
- Add spinach for extra color and nutrition.
- Stir in caramelized onions for deeper flavor.
- Add a little smoked paprika for a smoky taste.
- Mix in peas at the end for a small pop of sweetness.
- You can also add extra mushrooms if you love them.
What to Serve With It
This creamy Instant Pot Beef Stroganoff pairs well with simple sides.
- Steamed green beans
- Roasted broccoli
- Garlic bread
- Simple cucumber salad
- Buttered peas
Storage and Reheating Tips
- Store leftover beef stroganoff in an airtight container in the refrigerator for up to three days.
- To reheat, warm it slowly on the stove or in the microwave. Add a splash of broth or milk if the sauce becomes too thick.
- You can freeze it for up to two months, but the noodles may soften a little after thawing.
Instant Pot Beef Stroganoff
Ingredients
Method
- Turn the Instant Pot to saute mode. Add olive oil and brown the beef for several minutes.
- Add onion to the pot and cook for two minutes. Add garlic and mushrooms and cook for another two minutes.
- Pour in beef broth and scrape the bottom of the pot. Add Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well.
- Close the lid and cook on high pressure for 10 minutes.
- Allow a natural pressure release for 5 minutes, then release remaining pressure.
- Add egg noodles to the pot. Close the lid and cook on high pressure for 3 minutes. Quick release the pressure.
- Mix cornstarch and water. Turn the Instant Pot to saute and stir in the mixture to thicken the sauce.
- Turn off the heat and stir in sour cream and cream cheese until smooth. Garnish with parsley and serve.
Notes
- High pressure: 35–40 minutes
- Natural release: 10–15 minutes (this helps the meat stay juicy and shred easily)
This Instant Pot Beef Stroganoff is a simple dinner that feels warm and comforting. The beef becomes tender, and the creamy sauce is full of flavor.
It is the kind of meal that makes everyone happy at the table. And the best part is how easy it is to make in the Instant Pot.
If you love cozy and creamy dinners, this easy beef stroganoff recipe is one you will want to make again and again.
