Instant Pot Beef Stroganoff is the ultimate comfort food that’s made and served in minutes!
This dish is a rich and creamy combination of seasoned chunks of stew meat and earthy mushrooms simmered in a savory broth and served over egg noodles.
Easy Instant Pot Beef Stroganoff
- When there’s a chill in the air, it’s time to make a classic beef stroganoff.
- Comforting, filling, and so easy to make in the Instant Pot, beef stroganoff is one of the best recipes for getting a hearty, delicious dinner on the table in minutes!
- Make it keto and omit the flour and serve beef stroganoff without the egg noodles or over cauliflower mash, rice, or zucchini noodles. Easy peasy, healthy, and delicious!
Ingredients & Variations
BEEF: Any chunks of beef stew meat will work, even the more economical, tougher cuts because pressure cooking in the sauce will tenderize the meat. But if stew meat isn’t in the kitchen, ground hamburger, and even a bag of frozen meatballs will be just as good!
SAUCE: The savory sauce is made with a little broth and some sour cream and seasonings. In a pinch, use a can of Campbell’s cream of mushroom soup along with the broth.
MUSHROOMS: Cleaned and ready to use, sliced mushrooms are a serious kitchen timesaver!
How to Make Beef Stroganoff in the Instant Pot
- Season beef stew meat (as per the recipe below).
- Saute beef in butter, add onion and garlic and cook.
- Stir in beef broth, mushrooms, Worcestershire sauce, and Dijon.
- Cover and cook on the Meat/Stew setting. Select Quick Release and carefully open the lid.
- Thicken the sauce with a slurry or flour mixed with water on the Saute setting until desired thickness is achieved. Serve as is or over potatoes, rice, or noodles.
What Goes with Beef Stroganoff?
Beef Stroganoff stands on its own as a creamy dish. Heartier eaters will love it served on a generous helping of egg noodles, mashed potatoes, or rice.
Keep leftover beef stroganoff in a covered container in the refrigerator for up to 3 days and reheat on the stovetop. Freeze portions in zippered bags for up to 2 months and thaw in the refrigerator before reheating.
More Instant Pot Recipes
- Instant Pot Frozen Ground Beef – Quick and easy
- Instant Pot Mongolian Beef – Better than takeout
- Instant Pot Easy Beef Pot Pie – Comforting
- Instant Pot Macaroni and Cheese – So cheesy
- Instant Pot Barbacoa – So easy to make
Instant Pot Beef Stroganoff
- 2 tablespoons butter
- 2 pounds beef stew meat sliced into bite sized pieces
- ¼ cup flour
- 1 small onion chopped
- 3 cloves garlic minced
- 1 ½ cups beef broth
- 3 cups fresh mushrooms sliced
- 8 ounces sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 16 ounces package of egg noodles cooked
- 1 tablespoon cornstarch optional
- In a large freezer bag or bowl, toss together flour, salt & pepper, and stew meat until evenly coated. Remove the beef, shaking off any excess flour.
- Set the Instant Pot to Sauté setting and add butter. Add beef in batches and cook for 3-5 minutes or until beef is browned on each side.
- Add onion and garlic and cook for 2 minutes or until slightly softened. Add the beef broth and use a spatula to scrape any brown bits off of the bottom of the pan.
- Stir in the Worcestershire sauce, and Dijon. Layer mushrooms on top.
- Place the lid on the Instant Pot. Select the "Meat/Stew" setting on the Instant Pot and set the timer for 35 minutes. Make sure the pressure release valve is in the sealing position.
- When done, quick release the pressure valve, and open up the lid carefully.
- To thicken the sauce further, combine 1 tablespoon of cornstarch with 1 tablespoon of water. Turn the Instant Pot onto saute. Once simmering, drizzle the cornstarch mixture a bit at time to reach desired consistency. You may not need all of it.
- When the sauce is the desired thickness, turn off heat and stir in sour cream. Add salt & pepper to taste
- Serve over prepared noodles or potatoes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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