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.
Serve over egg noodles, or over Slow Cooker Mashed Potatoes for a complete meal.
Instant Pot Beef Stroganoff
©Eazy Peazy Mealz by EazyPeazyMealz.com
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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. For a lower carb beef stroganoff try Low Carb Beef Stroganoff. Or try cooking it in the slow cooker with this recipe for Crockpot Beef Stroganoff.
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, mashed cauliflower, 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!
Want something different? Try Chicken Stroganoff which is rich and creamy, but uses chicken instead of beef.
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 Mongolian Beef
- Greek Chicken Skewers
- Easy Slow Cooker Beef
- Oven Baked Teriyaki Chicken
- Chicken Taco Lettuce Wraps
Instant Pot Beef Stroganoff
Ingredients
- 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
Garnish
- Fresh Parsley
- Salt and pepper to taste
Instructions
- 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.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Pin to your Instant Pot board:
Jan says
Can you tell me how many this recipe serves?
Rachael says
This instant pot beef stroganoff feeds 4-6. We have 6 in our family, 4 kids, and it was plenty for us, with a little leftover.
Melinda says
This was my first ever try in the Instant Pot. It was amazing! I am going to try your French Dip this weekend. Keep those delicious IP recipes coming! Thank you!
Plus – did you know that I could enter your recipe, via URL, right into MyFitnessPal? Makes your blog one of my new favorites! 🙂
Rachael says
Hi Melinda,
Thank you for the sweet comment. I have a whole bunch of new instant pot recipes coming up, so keep an eye out. I am obsessed. Have a great day!
Rachael
ROSE says
This was delicious will definitely make again.
Judy Hardy says
I recommend deglazing with a little red wine. Much better
than more salty broth.
Judy Hardy says
Try deglazing with red wine. Not so salty as adding more beef broth, and adds a nice richness.
Connie says
Has anyone made this and added the egg noodles to the recipe in the instant pot? Or do the egg noodles need to be cooked by themselves?
Adrienne says
I probably should’ve done a better job of reading comments, etc. I liked the ingredients so moved forward. So far, I’ve sauteed the beef in batches and took more than 30 minutes. Now I’ve sauteed the rest and added the beef and broth for an additional 20 minutes (once my instant pot becomes pressurized) before I then let it release for an additional 15. This is not what I expect from an “instant” pot recipe. I expect the miracle meal in less time than on the stove top or oven.
So, to be fair, we haven’t gotten to the point of eating it yet because I just set the pressure cooking time but I’ve put just as much, if not more time, into something I could’ve done on my stove top with another recipe. So taste isn’t really the issue…..its what I expect from a recipe published for use in an Instant Pot.
If you are expecting this to be a quick weeknight meal because it is a recipe published for Instant Pot…don’t. Perhaps this just isn’t a dish that can be done instantly. In addition, the noodles require another pot. :/
Mary says
Not all recipes with instant pot is going to be easy one and done. I don’t think it’s fair to give a recipe 2 starts before even tasting it because it wasn’t faster than you’d have done on the stove. Some recipes require more prep than others.
Rachael says
Thank you Mary!
Mary says
You probably could have made this on the stove too but your meat would have been tough and you wouldn’t have the rich flavors of a meal that’s been simmering in a sauce for hours. The instapot saves time when making those old southern comfort foods that my Grandmother would spend hours prepping and slow cooking. You can’t get that from a stovetop meal.
Roxanna Clark says
3/25/2018
Made this for dinner tonight. It was very good! The meat was very tender and the sauce had a great flavor. I served it over noodles. Thanks for the recipe! The only change I made was substituting homemade Greek yogurt for the sour cream. I will definitely make this again!
Rachael says
Hi Roxanna, Thanks for taking the time to let me know you made this instant pot beef stroganoff. We LOVE it, so I am glad you did too. Have a great day.
Nicole K says
This was my 3rd meal in my pot and it was delicious! I have never made beed stroganoff WITHOUT Cream of Mushroom Soup. I was skeptical, but wow!
I used 2-1/2 pounds of stew beef instead of a roast and it was just fabulous!
Thank you!
Rachael says
Thank you Nicole, I am so glad you enjoyed it!
Nicole K says
I’m going to try and make this with chicken and chicken stock and then deglaze with white wine – but do everything else the same……
Rachael says
Well that sounds delicious.
Nicole k says
You need to try it! With chicken and chicken stock – I didn’t have any white wine – and decreased the cooking time to 11 minutes. I followed all of the rest of the instructions! Delicious, thumbs up from everyone at my dinner table!
Thanks again for the recipe and the inspiration!
Rachael says
Taking notes! I will definitely try, Thank yo use much.
Jennifer says
We went the stew beef route, as well, and we don’t love Worcestershire so I didn’t add as much as called for, but this was wonderful! Thank you so much for this recipe; I’ll be making it again.
Rachael says
Thanks Jennifer, so glad you liked it!
Mary says
My family loved this recipe! Thank you for sharing it.
Rachael says
So glad to hear you enjoyed it. We love beef stroganoff and anything in the Instant Pot just makes life easier.
Julie says
I love your beef strognoff but learned not to flour the meat since it leaves a flour taste on it. I put the four in the 1/2 cup of broth for deglazing the pan. I’m looking forward to serving this later today. Thanks for your receipe.
Bobette Berger says
This is delicious! Now my favorite for company. Thank you for sharing it!
Rachael says
I am so glad you enjoyed this beef stroganoff. It is one of our favorites too.
Susan says
I’m curious if I could just cube up my roast and season that meat, coat it, and then saute it rather than doing two different steps….
June says
I’m new to the Instant Pot – this is my 3rd recipe tried and it did not disappoint. Only changes I made – I cubed the beef before sautéing. While sautéing beef broth was rendered – about 1 cups worth. I used that broth towards the 1.5 cups called for in the recipe and I’d say the liquid amounts was perfect!! In the future I want to try deglazing with red wine instead of beef broth and I’ll add more mushrooms. Thanks for the recipe – delicious, so tender and flavorful!! Will definitely make again – husband approved as well 🙂
Rachael says
Oh June, love the idea of deglazing with the red wine! Smart woman. So glad you enjoyed it and that your family did too. And happy to hear you are liking your Instant Pot. We certainly get a lot of use out of ours.
Cindy says
We really like this recipe. I make it with short rib and lots of mushrooms. Since it’s only the two of us, I stop before adding the sour cream and put it in freezer bags. Then we have a quick meal. Put it in a pot. Heat it up. Add noodles. Yummy.
Cindy says
We really like this recipe. I make it with short rib and lots of mushrooms. Since it’s only the two of us, I stop before adding the sour cream and put it in freezer bags. Then we have a quick meal. Put it in a pot. Heat it up. Add sour cream and noodles. Yummy.
April says
Yum! So easy and tasted delicious!
Katie says
This looks amazing! Can’t wait to try it.