Instant Pot Beef Stroganoff

published Feb 2, 2023
Instant Pot Beef Stroganoff Recipe

Cook tender beef, mushrooms, and noodles in a creamy sour cream sauce all in one Instant Pot.

Serves4 to 6

Prep15 minutes to 20 minutes

Cook50 minutes to 1 hour

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
beef stroganoff in a plate with a fork
Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman

The classic Russian dish of beef stroganoff is made with tender beef in a sour cream and mustard sauce, and usually served with egg noodles. It’s a cozy, comforting dish — especially on a cold night — that’s doable on a weeknight with the help of an Instant Pot. The Instant Pot can sauté and pressure cook the beef, onions, and mushrooms. And as a bonus, it allows you to cook the egg noodles directly in the sauce for a one-pot dish. Just stir in some sour cream at the end and sit down to a super-satisfying beef and noodle dinner. 

Does Cooking Beef Stroganoff Longer in the Instant Pot Make It More Tender?

You don’t need to cook the beef in stroganoff for a really long time, as it’s thinly cut — just 10 minutes under high pressure will do the trick, plus a few more minutes with the noodles added in. In fact, you don’t want to go longer than that because the lean beef will overcook and get mushy.

Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman

If You’re Making Instant Pot Beef Stroganoff, a Few Tips

  • Use sirloin steaks. Many stroganoff recipes call for expensive filet mignon, but sirloin steaks work just well and cook up nice and tender for a fraction of the cost.
  • Quick release the pressure. Since there are two rounds of pressure cooking that need to happen here, make sure you’re around to quick release the pressure after the first round so that you can get the noodles in right away. Quick release after the noodles are done too so that they don’t overcook.
  • Let the stroganoff rest. After you mix in the sour cream, let the stroganoff sit just for a few minutes. This makes sure all the noodles are evenly hydrated and gives the sauce a chance to thicken up.

What to Serve with Instant Pot Beef Stroganoff

Because stroganoff covers the protein and starch parts of the meal, all you need to do is serve it with some veggies. Go with a simple green salad in a light vinaigrette as a contrast to the creamy richness of the stroganoff, or roast some green beans or broccoli for some hands-off cooking instead.

Instant Pot Beef Stroganoff Recipe

Cook tender beef, mushrooms, and noodles in a creamy sour cream sauce all in one Instant Pot.

Prep time 15 minutes to 20 minutes

Cook time 50 minutes to 1 hour

Serves 4 to 6

Nutritional Info

Ingredients

  • 1

    medium yellow onion

  • 12 ounces

    cremini mushrooms

  • 2 cloves

    garlic

  • 1 pound

    boneless sirloin steaks

  • 1 1/2 teaspoons

    kosher salt, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

  • 2 tablespoons

    vegetable oil

  • 2 tablespoons

    all-purpose flour

  • 1/4 cup

    dry white wine or dry sherry

  • 3 1/3 cups

    beef broth

  • 1 tablespoon

    Worcestershire sauce

  • 2 teaspoons

    Dijon mustard

  • 12 ounces

    dried wide egg noodles

  • 3/4 cup

    full-fat sour cream

  • Chopped fresh parsley leaves, for garnish (optional)

Instructions

  1. Prepare the following adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups). Trim and slice 12 ounces cremini mushrooms 1/2-inch thick (about 3 scant cups). Mince 2 garlic cloves.

  2. Cut 1 pound boneless sirloin steaks in half lengthwise. Cut crosswise into 1/2-inch thick slices, trimming off any large pieces of fat. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

  3. Heat 2 tablespoons vegetable oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the beef and cook, stirring rarely, until browned, 6 to 7 minutes. Using tongs, transfer the beef to a plate.

  4. Add the onion mixture to the pressure cooker and cook, stirring occasionally, until the onion is softened, about 8 minutes. Sprinkle 2 tablespoons all-purpose flour over the onion mixture and cook, stirring constantly, for 30 seconds to 1 minute to cook the flour-y taste out.

  5. Add 1/4 cup dry white wine or dry sherry and cook until evaporated, about 30 seconds. Add 3 1/3 cups beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon mustard, and the remaining 1/2 teaspoon kosher salt. Scrape up any browned bits from the bottom of the pressure cooker. Turn off the pressure cooker.

  6. Return the beef and any accumulated juices to the pressure cooker and stir to combine. Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take 10 to 12 minutes to come up to pressure.

  7. When the cook time is up, quick release the pressure. Open the pressure cooker, add 12 ounces dried wide egg noodles, and stir to combine. Lock the lid on again and make sure the valve is set to seal. Set to cook under HIGH pressure for 5 minutes more. It will take 2 to 4 minutes to come back up to pressure.

  8. When the cook time is up, quick release the pressure again. Turn off the pressure cooker. Add 3/4 cup sour cream and stir until completely melted. Let sit for 2 minutes for the sauce to thicken, then stir again. Taste and season with more kosher salt and black pepper as needed. Serve garnished with chopped fresh parsley leaves if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or over medium-low heat, adding more beef broth as needed to thin out the sauce.