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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. A classic dish made easy and quick in your pressure cooker!
Easy Instant Pot Beef Stroganoff Recipe
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! You might have tried my Instant Pot Hamburger Helper or my Instant Pot Creamy Ranch Chicken, and if you liked them then you’ll love this rich and comforting beef stroganoff.
It’s a fantastic beef and noodle recipe that’s not only quick and easy to make, but super affordable too! It’s a classic comfort food we all grew up with and love, but by using our Instant Pot, it’s a lot easier to make with less steps but just as delicious and comforting.
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?
- Olive oil and butter – We want to sauté all of our beef and mushrooms in oil and butter. 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. I used cremini mushrooms but regular white button mushrooms will work as well.
- Garlic – Use as much or little as you like. Fresh minced garlic is the best choice for the most flavorful sauce. Jarred garlic will work, but can have a bitter taste if it has been in your fridge for a long time.
- 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. You’ll also need salt and black pepper to taste.
- 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 corn starch. If you’d like to use gluten free flour in its place then feel free. If using cornstarch, make a slurry with equal amounts cornstarch and water before adding it to the instant pot.
- Noodles – Egg noodles are what this dish is traditionally served with.
- Sour cream – The dairy component of our dish today, be sure to hold off and add this ingredient at the end.
- Parsley – Minced fresh and garnished as liberally as you’d like.
Brown The Meat
First, you’ll need to turn your Instant Pot to the sauté setting. Once heated, add the butter and olive oil and cook until the butter has melted. Next, you’ll want to 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.
Incorporate Onions And Mushrooms
Once the meat is no longer pink, you’ll want to add the onion, garlic, mushrooms, flour and paprika and stir. Season with salt and pepper to taste. We don’t really need to cook the ingredients here, we can move on to the next step.
Add Remaining Ingredients
Pour in the white wine and stir it in well. Add the egg noodles next, pour in the beef broth and gently stir. You might think at this point that there’s not enough broth to cover the noodles, but trust me, it’s enough to cook them.
Cook The Stroganoff
Close the lid and pressure cook on high (Manual setting) for 3 minutes. Make sure to turn the valve to the Sealing position. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete. This should take about 10 minutes. Carefully unlock and remove the lid from the instant pot.
Finish Making The Stroganoff
Give the stroganoff a quick stir, then add the sour cream. Stir the sour cream gently and adjust with salt and pepper if necessary. Garnish with parsley if preferred and serve warm.
What Other Kinds Of Meat Can I Use?
If you don’t want to use ground beef, you can also use stew meat instead or chuck roast cut in small pieces. You’ll still have to brown the meat first as instructed, before adding the rest of the ingredients.
- If you really want to use strips of beef , you need’ll a good cut. Something like: boneless rib eye, chuck roast, 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.
The Instant Pot I used
Instant Pot 6qt Duo Pressure Cooker
Storing Leftover Beef Stroganoff
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.
This beef stroganoff is also perfect to freeze. Stored in an airtight shallow container, this dish will last 3 – 4 months in the freezer.
Other Great Beef Recipes To Try
- 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
- 2 tablespoons butter (unsalted)
- 1 tablespoon olive oil
- 1 pound ground beef (extra lean)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 8 ounces mushrooms (sliced, I used cremini mushrooms)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 teaspoon paprika
- ¼ cup white wine (dry )
- 3 tablespoons all-purpose flour
- 8 ounces egg noodles (dry)
- 2½ cups beef broth (low sodium)
- ¾ cup sour cream
- 2 tablespoons 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, and flour and stir well.
- Stir in the wine then 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 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.