Beef stroganoff is the ultimate comfort food: creamy, savory, and oh-so-satisfying. But who has the time for hours of simmering? That’s where the Instant Pot comes in! This one-pot wonder transforms tender beef, earthy mushrooms, and a luscious creamy sauce into a meal the whole family will love—ready in under an hour. Perfect for busy weeknights or when you’re craving something warm and hearty, this Instant Pot version ensures you won’t sacrifice flavor for speed.
Creamy Instant Pot Beef Stroganoff
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
For the Stroganoff
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 pound beef stew meat or sirloin tips cut into 1-inch pieces
- 8 ounces cremini mushrooms sliced
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 8 ounces wide egg noodles
- 1 cup sour cream
- 2 tablespoons all-purpose flour optional, for thickening
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley chopped
- Grated Parmesan cheese
Sauté Aromatics and Beef
Set the Instant Pot to the "Sauté" function. Add olive oil and butter, letting the butter melt. Sauté the onion until softened, about 3 minutes, then add garlic and cook for 1 more minute. Add the beef, season with salt and pepper, and cook until browned on all sides, about 5 minutes.
Add Mushrooms and Seasoning
Stir in the mushrooms, paprika, and Dijon mustard, cooking for 2 minutes until mushrooms release some moisture.
Deglaze and Pressure Cook
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze any browned bits (this prevents the burn warning). Add the egg noodles, ensuring they are submerged in the liquid. Turn off "Sauté" mode, secure the lid, and set to "Pressure Cook" (or Manual) for 8 minutes.
Release Pressure
Once the cooking cycle is complete, carefully perform a quick release by turning the venting knob. Open the lid, giving everything a gentle stir.
Finish the Sauce
In a small bowl, mix sour cream with flour (if using) to prevent lumps. Stir it into the pot until the sauce is creamy and thickened. Adjust seasoning with additional salt and pepper as needed.
Serve
Ladle the stroganoff into bowls or over a plate of wide egg noodles, mashed potatoes, or rice. Garnish with fresh parsley or Parmesan cheese if desired.
Pairings
- Side Dish: A simple green salad with a lemon vinaigrette balances the richness.
- Drink: A medium-bodied red wine like Pinot Noir or a crisp sparkling water with lime.
- Dessert: A light option like fruit sorbet or something indulgent like chocolate mousse.
FAQs
1. Can I use a different cut of beef?
Yes! Beef chuck, stew meat, or sirloin work well. Just ensure they are cut into small, uniform pieces for even cooking.
2. Can I make this gluten-free?
Absolutely. Swap egg noodles for gluten-free pasta, and use a gluten-free flour substitute or omit the thickener altogether.
3. What if I don’t have sour cream?
Plain Greek yogurt is a great alternative. It has a similar tangy flavor and creamy texture.
4. Can I add vegetables?
Sure! Peas or spinach stirred in at the end of cooking add a pop of color and nutrients without overpowering the dish.
