Instant Pot Beef Stroganoff: tender flavorful beef, a hearty and creamy sauce, and plenty of mushrooms make this easy beef stroganoff a family favorite and an instant pot pressure cooker classic.
Instant Pot Beef Stroganoff
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This beef stroganoff recipe is the ultimate in flavor, with no cream of anything soup. By cooking it in the instant pot, pressure cooker, you get tender and flavorful beef, and a sauce that is just infused with so much amazing flavor you will want to lick the pan clean.
One thing to keep in mind is I did not cook the noodles in the Instant Pot with the beef stroganoff sauce. The reason is that I wanted the noodles to be perfectly al dente, and haven’t quite managed that in the IP yet. Also, sometimes I like to serve this stroganoff over rice, or zucchini noodles, etc. So, by having the recipe only include the delicious sauce, I have the option of serving it over whatever I want!
The Instant Pot Pressure Cooker
The Instant Pot Pressure Cooker can be a little intimidating when you first start using it, but don’t worry, I am going to share all the tips and tricks to get this recipe to turn out perfect every single time:
- Make sure you get olive oil across the whole bottom of the pot when sautéing. Make sure your roast gets a nice sear, and that it doesn’t stick to the bottom of the pot. So spread that oil around.
- Deglaze your pan after searing the roast. This is a fancy way of saying scrape off any of the brown bits and burnt on stuff off the bottom. This is really important to do or your IP may read “burn” and never come to pressure. I have found that a little beef broth is all it takes, with a wooden spoon to scrape. It is easy peasy. Taking the step to deglaze the pan will not only add awesome flavor to your beef stroganoff, but it will also make the recipe work right.
- Thicken your sauce by putting it back on the “saute” function at the end. Because ingredients vary, you may need to give it more or less time to thicken. I have made and remade this recipe many times. Sometimes I have to thicken the sauce with a little corn starch slurry at the end, and sometimes I don’t. It kind of depends on how juicy my roast is, as well as my other ingredients. So keep that in mind, and if it is not as thick as you want, use a little corn starch to help.
Eazy Peazy Beef Stroganoff
As you can see, the sauce turns out nice and creamy, and then I just add some fresh parsley for garnish, and if I am serving it over noodles, I will sometimes stir them right in, or sometimes serve it over top. I like to mix things up! I’m fun like that.
For this recipe I used a 6 Quart Lux Instant Pot, but I know the recipe works well in the DUO as well. I have not tried it in a larger or smaller Instant Pot, so I am not sure how to best adjust timing, etc. for them. Please comment if you make it in another Instant Pot or Pressure Cooker and let others know how it turned out or what adjustments you made. Thanks!
If you love beef stroganoff you will love this crock pot version, which happens to be one of the most popular recipes on my site. However, it does use cream of mushroom soup. You might also like this quick and easy Stroganoff served over Mushroom Ravioli. Yum!
Other Favorite Dishes
Instant Pot Beef Stroganoff
- 2.5 pound chuck roast
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- ½ tsp dried parsley
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 Tbs olive oil
- 3 Tbs butter
- 8 ounces baby bella mushrooms white mushrooms work too
- 1 large yellow onion sliced
- 1 Tbs minced garlic
- 1 ½ cups beef broth/stock
- 2 Tbs flour
- 2 Tbs Worcestershire sauce
- 1/2 cup sour cream
- 12 ounces egg noodles cooked according to package directions
- Fresh Parsley
- Salt and pepper to taste
- In a small bowl mix salt, pepper, parsley, garlic powder, and onion powder together, and rub it all over the chuck roast, coating the exterior.
- Turn your Instant Pot to the Saute setting, and wait for it to get nice and hot. Then add olive oil to the bottom, spread it around to ensure the whole bottom is coated.
- Sear your roast on all sides by using cooking tongs, and holding against the heat for 4-5 minutes per side.
- Set meat aside, and add butter, mushrooms, onions, and to the pot, keeping it on the saute setting. Saute for 5-7 minutes until mushrooms are starting to brown, and onions are aromatic and tender. Add garlic and saute another minute.
- Pour ½ cup beef stock into the pot, and use it to deglaze the pot. You need to use a wooden spoon and scrape all the brown bits off the bottom so the pot won’t register as burn, and will be able to come to pressure later. Plus those brown bits give this so much flavor.
- Slice the chuck roast into thin slices, cutting against the grain. Toss beef in 2 Tbs of flour, coating the outsides of each piece.
- Add chuck roast to the pan with the onions and mushrooms, add remaining beef stock and Worcestershire sauce. Put lid on and seal, set to “sealing”.
- Cook on high pressure using the manual setting to set to cook for 13 minutes.
- Let pressure release naturally for 10 minutes, then carefully release remaining pressure by turning to “venting”.
- Remove lid and turn the IP back on to Saute mode.
- (Note: If theres is a lot of liquid, use a ladle, remove some of the liquid from the pot, and put it in a small bowl, and use a fork to whisk 2 Tbs corn starch with the liquid to make a slurry. Add the slurry to the pot. Typically there is not too much, but sometimes the meat has more liquid than other times)
- Add the sour cream into the pot, and stir well, allowing to cook until sauce is thickened to desired doneness. Taste, and add additional seasoning (salt and pepper) to preference.
- Serve over cooked egg noodles, and garnish with fresh parsley.
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