Instant Pot Beef Stroganoff

This Instant Pot Beef Stroganoff is about as easy and fast as it gets when you’re looking for a comforting weeknight dinner without compromising on flavor.

Instant Pot Beef Stroganoff

The thing that I really love about cooking with the Instant Pot is just how quick and easy it is to not only whip together a meal but also how much it develops flavor in that short amount of time! Today I was completely beat from a long day at work and was really craving some rich and comforting Beef Stroganoff to curl up on the couch with but just didn’t have it in me to stand in front of the stove for longer than needed. And that’s where this recipe was born!

What Is Beef Stroganoff?

Beef Stroganoff is a classic Russian dish consisting of sautéed beef and mushrooms in a rich sauce with sour cream. All of this deliciousness is usually served over egg noodles to soak up all that sauce. This dish has become popular all over the world and there are many variations of it, although I’m partial to mine.

For my version here I’m using ground beef with lots of mushrooms, all made in an Instant Pot and all under 30 minutes! Does it get any better?

Ingredients In Instant Pot Beef Stroganoff

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Olive oil and butter – We want to saute all of our beef and mushrooms in these two. The olive oil will increase the smoke point of the butter meaning we will get all that brown butter flavor with no burnt butter bitterness.
• Beef – Lean ground beef is preferred, this way you won’t have to drain the meat after browning.
• Veggies – Onion and mushrooms are all we are using for this Beef Stroganoff recipe today. Pick an onion that cooks down well, like white or yellow.
• Garlic – Aim for fresh garlic but if you don’t have any on hand minced will do just fine. Keep in mind that 1 1/2 teaspoons minced equals one fresh clove.
• Broth – Today I used low sodium beef broth to control the salt content in my dish today.
• Spices – We’re just using paprika to add some sweet, complex flavor to our dish today. As this is our only spice feel free to use a nice good quality paprika.
• Wine – A dry white like sauvignon blanc or pinot grigio will help us deglaze our pan and add some complexity to our Beef Stroganoff.
• Flour – Just a bit of all purpose to thicken up our sauce, it’ll be more substantial than cornstarch. If you’d like to use gluten free flour in it’s place then feel free.
• Noodles – Egg noodles are what this dish is traditionally served on, cooked according to package instructions.
• Sour cream – The dairy component of our dish today, be sure to hold off and add this ingredient to the stroganoff at the end.
• Parsley – Minced fresh and garnished as liberally as you’d like on top.

How To Make Instant Pot Beef Stroganoff

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Saute your sauteables: Turn your Instant Pot to the saute setting. Add your olive oil and butter 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.
• Form the Stroganoff: 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 and 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. Carefully unlock and remove the lid from the instant pot.
• Finish the Beef Stroganoff: Stir in the sour cream and taste for seasoning. Adjust with salt or pepper if necessary. Garnish with fresh parsley and serve.

How To Serve Instant Pot Beef Stroganoff

Beef Stroganoff is traditionally served on egg noodles, but it pairs so well with almost any starch base. Whether it be mashed potatoes, pasta of any shape, or rice, this dish lends itself perfectly to nearly any starch. If you have all of the other ingredients on hands and don’t particularly feel like going out and picking up some noodles, that is perfectly fine! you’ll be more than happy with how this dish turns out.

Tips For Making The Best Beef Stroganoff

• If you really want to use strips of beef , you need’ll a good cut. Something like: boneless rib eye, beef tenderloin, or sirloin steak tips. Be sure to sear it quickly before adding the rest of your ingredients.
• Do you live an alcohol free life? In that case just add extra broth in place of the white wine.
• Want a little tang in your dish? Add some Dijon mustard at the end to kick things up a notch or two.

Storing Leftover Instant Pot Beef Stroganoff

Fridge

This dish will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.

Freezer

This dish is perfect to freeze, just be sure to only freeze the sauce and hold off on the noodles till you’re ready to eat it. In an airtight shallow container, this dish will last 3 – 4 months in the freezer.

Craving More Beef? Try These Delicious Recipes:

• Easy Beef Lasagna
• Korean Beef Rice Bowls
• One Pot Beef Stroganoff
• Easy Beef And Broccoli Stir Fry
• Instant Pot Mongolian Beef
• Easy Pot Roast
• Garlic Butter Steak Bites
• Matambre – Argentinian Stuffed Flank Steak
• Beef Ragu

Instant Pot Beef Stroganoff

This Instant Pot Beef Stroganoff is about as easy and fast as it gets when you're looking for a comforting weeknight dinner without compromising on flavor.

4.7 from 23 votes

Print Pin Rate

Course: Main Course

Cuisine: Russian

Keyword: beef stroganoff, instant pot, instant pot recipes

Prep Time: 10 minutes

Cook Time: 8 minutes

NPR time: 10 minutes

Total Time: 28 minutes

Servings: 6

Calories: 437kcal

Author: Joanna Cismaru

Ingredients

• 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

US Customary - Metric

love what you see?Follow @jocooks on Pinterest!

Instructions

• 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.

Watch How To Make It

Notes

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.

Equipment Needed

• Instant Pot - 6 Quart

Nutrition

Calories: 437kcal | Carbohydrates: 35g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 462mg | Potassium: 747mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11.3% | Vitamin C: 4.9% | Calcium: 6.2% | Iron: 16.6%

tried this recipe? rate it belowtag @jocooks on instagram and hashtag it #jocooks!