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An Instant Pot filled with beef stroganoff
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4.86 from 7 votes

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a comfort food staple that your whole family will love. Using your Instant Pot makes it easy to get fork-tender beef and a rich, savory sauce in a fraction of the time.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Russian
Keyword: Beef, Beef Stroganoff, Instant Pot
Servings: 8
Calories: 496kcal
Author: Kelsey Crist

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat cut into 1-inch pieces
  • 2-3 teaspoons salt
  • 1/2 cup onion diced
  • 1 cup mushrooms diced
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon thyme
  • 2 tablespoons flour
  • 3 cups beef broth
  • 16 ounces egg noodles extra wide
  • 1 cup sour cream
  • 1/4 cup water optional
  • 2 tablespoons cornstarch optional

Instructions

  • Set Instant Pot to 'Saute' mode and add olive oil. Once oil is hot, add beef in a single layer to the Instant Pot. You may have to do multiple batches. Brown the beef on all sides. The beef does not have to be cooked through at this stage. Once the beef is brown on all sides, remove it from the pot and set aside.
    Beef Cooking in Instant Pot
  • Add onions, mushrooms, and garlic to the pot and cook until tender. About 3-4 minutes.
    Cooking chopped veggies in Instant Pot
  • Add Worcestershire sauce, thyme, and flour to the pot. Stir until combined. Add beef broth to the pot. Stir to combine and make sure that you scrape up any bits that have cooked on to the bottom of the pot.
    Pouring Beef Broth into Instant Pot
  • Add the beef back into the pot and cover with the lid. Set the valve to 'Sealing' and cook on 'Manual' at high pressure for 10 minutes.
    Adding Beef Back into Broth and Veggies
  • While the beef is cooking, prepare the egg noodles according to package directions.
    Boiling Stoganoff Noodles
  • Once the timer goes off, let the pressure naturally release for 10 minutes. Then do a quick release by moving the valve to 'Venting'. (If the sauce isn't thick enough, you can make a cornstarch slurry by mixing water and cornstarch in a small bowl and then pour into the pot. Cook on 'Saute' mode until the sauce thickens to the desired consistency.)
    Putting lid on Instant Pot
  • Add sour cream to the pot and stir until combined. Stir in egg noodles and serve.
    Adding Noodles to Beef Stroganoff

Video

Notes

Recipe Tips:

  • Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to this article: "What Does 'Burn' Mean on My Instant Pot?"
  • The best tip I have for this recipe is to deglaze the Instant Pot after cooking the meat and vegetables. Deglazing is when you add a liquid (in this case, beef broth) to the pot and scrape the cooked bits of food off the bottom of the pot. This is a VERY important step because if you leave cooked bits of food at the bottom, it will create hot spots in your pot and your food won't cook as evenly as it should. Your Instant Pot might even display the BURN notice. So, make sure you don't skip deglazing!

Nutrition

Serving: 1g | Calories: 496kcal | Carbohydrates: 47g | Protein: 36g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 1058mg | Potassium: 711mg | Fiber: 2g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 4mg