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Instant Pot Beef Stroganoff

Creamy and comforting Instant Pot Beef Stroganoff made with tender beef, mushrooms, and a rich sour cream sauce. A quick and easy one pot dinner perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound beef stew meat cut into 1–2 inch cubes
  • 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 salt
  • 1/2 teaspoon black pepper
  • 8 ounces egg noodles
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 3/4 cup sour cream
  • 2 tablespoons cream cheese
  • 2 tablespoons parsley chopped

Method
 

  1. Turn the Instant Pot to saute mode. Add olive oil and brown the beef for several minutes.
  2. Add onion to the pot and cook for two minutes. Add garlic and mushrooms and cook for another two minutes.
  3. Pour in beef broth and scrape the bottom of the pot. Add Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir well.
  4. Close the lid and cook on high pressure for 10 minutes.
  5. Allow a natural pressure release for 5 minutes, then release remaining pressure.
  6. Add egg noodles to the pot. Close the lid and cook on high pressure for 3 minutes. Quick release the pressure.
  7. Mix cornstarch and water. Turn the Instant Pot to saute and stir in the mixture to thicken the sauce.
  8. Turn off the heat and stir in sour cream and cream cheese until smooth. Garnish with parsley and serve.

Notes

For fully shreddable beef:
  • High pressure: 35–40 minutes
  • Natural release: 10–15 minutes (this helps the meat stay juicy and shred easily)