Last updated on March 29th, 2018 at 12:45 pm
This Instant Pot Beef Stroganoff is about as easy and fast as it gets when making a comforting weeknight dinner without compromising on flavor.
Beef Stroganoff is a classic Russian dish of sautéed beef and mushrooms in a sauce with sour cream and usually served over noodles. This dish has become popular all over the world and there are many variations of it.
MY LATEST VIDEOSFor my version here I’m using ground beef with lots of mushrooms, all made in an Instant Pot and all under 30 minutes. This is the ideal dish that’s perfect for a busy weeknight but still want a good homemade meal in very little time.
I hope you love this beef stroganoff because it’s super easy to make, loaded with flavors, satisfying and super delicious.
Love your Instant Pot as much as I do? Try these other IP recipes:
How to make Instant Pot Beef Stroganoff:
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This Instant Pot Beef Stroganoff is about as easy and fast as it gets when making a comforting weeknight dinner without compromising on flavor.
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1 lb ground beef extra lean
- 1 large onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced, I used cremini mushrooms
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tsp paprika
- 1/4 cup white wine dry
- 3 tbsp all-purpose flour
- 8 oz egg noodles dry
- 2 1/2 cups beef broth low sodium
- 3/4 cup sour cream
- 2 tbsp fresh parsley chopped
Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
Add the butter and olive oil to the instant pot and cook and until the butter has melted. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
Add the onion, garlic and mushrooms and stir. Season with salt and pepper to your taste.
Add the paprika, white wine and flour and stir well.
Add the egg noodles to the Instant Pot, and cover them with the beef broth. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 3 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
Stir in the sour cream and taste for seasoning. Adjust with salt or pepper if necessary. Garnish with fresh parsley and serve.
If you're not using an extra lean ground beef, you can omit the olive oil.
Feel free to substitute the white wine with more beef broth.
What is an Instant Pot: An IP is a multi-cooker, it's like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
I don't have an Instant Pot, can I still make this: Yes! Check out my version: one pot beef stroganoff
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Made this today with some stew beef that had been frozen. It was so delicious. My husband, who hasn’t had much of an appetite since major surgery a month ago, raved about this dish and even went for a small second helping. I didn’t have white whine, so I used red wine. So very good!
Glad you liked it, Jackie!
Did you have to change the cooking method in the IP (time etc) at all for the stew beef? I want to make this tonight. Thanks!
I made this for dinner last night and it is AMAZING. I swapped the sour cream for 2% Greek Yogurt and it was perfection. Thank you for sharing!
Great idea and glad you liked it. 🙂
If I use a piece of flat iron steak cut into cubes or sliced, should I brown it first, if not still cook at 3 minutes or a bit longer, like 5?
Thanks!
I would still brown it yes, probably 3 minutes would be good enough.
Used red wine and will add some Worcestershire too.
More like Stroganoff soup though.
Good recipe. Add a couple healthy dashes of Worcestershire Sauce to the ground beef/onions. It ain’t stroganoff without it! Glad to see a recipe without canned soup. Came out great.
Looks yummy yummy!
This beef stroganoff looks amazing, love all the mushrooms and the touch of white wine in the recipe
I hope you try it!
I made this last night, delicious!
This looks delicious!!
But, I do not have an instant pot; do you know the variations to your recipe on the stovetop instead??
There’s a link in the recipe notes to a stove top version.
Sooo good. Thank you for the recipe
This looks soooo good! We are moving to Kansas for a year soon and I made a promise to myself that I wouldn’t buy anything else until after the move but you’re recipe is tempting me to buy an instant pot now!
We’re moving too in May and I keep saying the same thing, that I’m not buy anything else until after, but it’s not working too well. 🙂
Can I use 1 lb of round steak instead of ground beef? I really want to try this. I just bought an instant pot, but not a huge ground beef fan. Thanks
Absolutely!
This looks wonderful and I cannot wait to try it, Even though I do not have an instant pot.
Thank you Jo for all of these wonderful recipes.
Sincerely
Another Jo
I cant just wait to have this.My mouth started salivating.Beef is my favorite and this recipe.Since you have added dry noodles, I’m sure this will be yummy. Can i use macaroni instead of noodles?
Absolutely, you can use any pasta you like.
Awesome … So easy and classic recipe. Can’t wait to try this. Thank you! 🙂