This quick and easy Instant Pot beef stroganoff recipe is sure to become a family favorite.
Beef and mushrooms are cooked in a creamy onion sauce with tender egg noodles for a comforting dinner.
This classic dish can be ready to serve in less than 30 minutes.
You Will Love This Instant Pot Beef Stroganoff Recipe Because…
- One dish dinners like this Instant Pot beef stroganoff save the day for busy weeknights and last-minute guests.
- Full-bodied and flavorful beef stroganoff can be made with cheaper cuts of meat, perfect for larger families on a budget.
- Make and take Instant Pot beef stroganoff is a popular favorite at potlucks and parties.
Ingredients and Variations
Beef: Sliced top or bottom rounds of beef, or stew meat are the standards in beef stroganoff. If you are cutting a chuck roast yourself, freeze it for about 30 minutes for easier (and safer!) slicing.
Vegetables: Mushrooms add depth of flavor and soak up all that creamy sauce, while onions add a sweet and savory touch.
Sauce: Onion soup mix and flour are cooked into a beefy base with savory seasonings. Look for low or no-sodium beef base, and broth if desired. For maximum creaminess and flavor, use full-fat sour cream or Greek yogurt.
Noodles: Wide egg noodles are tender, yet sturdy enough to hold the meat and sauce.
Variations
Experiment with other meat options like hamburger, ground chicken, or even turkey. Use a bag of frozen meatballs and save oodles of time.
Beef stroganoff is delicious all by itself, but fee free to experiment adding other veggies like zucchini, diced potatoes, broccoli, or cauliflower. Toss in a bag of frozen vegetable medley in Step 5 (no need to thaw) for a super easy option.
For even more flavor, deglaze the Instant Pot with red wine instead of water. Short on time? Stir in a can of cream of mushroom soup in Step 4 if desired.
While egg noodles are preferred, try other pasta shapes that the rich sauce will cling to such as penne, ziti, farfalle, or bowtie. Go low-carb and use zucchini noodles or cauliflower rice if desired.
How to Make Instant Pot Beef Stroganoff
This beef stroganoff Instant Pot recipe is so quick and easy, it’s sure to be a regular on the menu rotation all year long.
- Prepare beef per recipe below.
- Sauté onions and mushrooms in olive oil and butter. Add mushrooms and beef.
- Deglaze and stir in onion soup mix, flour, beef base, and seasonings.
- Add noodles and broth. Close the Instant Pot lid and cook as directed below.
- Stir in sour cream before serving.
Storing Beef Stroganoff
Keep leftover Instant Pot beef Stroganoff in a covered container in the refrigerator for up to 4 days and reheat portions on the stovetop or in the microwave.
Scoop leftovers into hoagie or hamburger rolls for a hearty sandwich. Thin the mixture out with beef broth to create a beef stroganoff soup.
Freeze cooled portions in zippered bags for up to two months and thaw overnight in the refrigerator. Add some freshly cooked egg noodles to the thawed Stroganoff since thawed noodles may become a little mushy.
Serving Beef Stroganoff
Serve it directly out of the Instant Pot for a simple way to feed your family or even a crowd. Try serving it with a crisp and crunchy kale salad, or a red leaf vinaigrette salad. Add some thick slices of bread to soak up all the delicious sauce.
More Beefy Dinner Ideas
Did you enjoy this recipe for Instant Pot Beef Stroganoff? Be sure to leave a comment and rating below!
Instant Pot Beef Stroganoff
Equipment
Ingredients
- 1 pound beef fresh or leftover (12-24 ounces of beef will work)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 small onion diced
- 8 ounces mushrooms quartered
- ½ cup water
- 2 ½ Tablespoons onion soup mix or add 1 Tablespoon beef base, 2 teaspoons dried onions, 1 teaspoon Worcestershire sauce, and 1 teaspoon salt
- 2 Tablespoons all purpose flour
- 2 teaspoons beef base
- 1 teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 6 ounces dry egg noodles
- 1 ½ cups beef broth
- 8 ounces sour cream
Instructions
- If using cooked beef, slice thin against the grain. If using uncooked beef, freeze for 30 minutes for easy slicing (if time allows). Slice against the grain in thin slices.
- Preheat Instant Pot on Saute. Once hot, add olive oil, butter, and onion. Cook for 3-4 minutes, until onion starts softening.
- Add mushrooms to Instant Pot, and if using uncooked beef, add to the Instant Pot. Cook 4-6 minutes, until well browned. (You may want to do the beef in batches for a larger amount of beef.)
- To Instant Pot, add water, scraping the bottom to deglaze. Add onion soup mix, flour, beef base, garlic powder, and black pepper. Stir until well combined.
- If using cooked beef, add to Instant Pot, along with egg noodles and beef broth. Make sure noodles are covered.
- Set Instant Pot to Manual, High for 5 minutes (assumes egg noodles have a 10 minute cook time. For 8-9 minute cook time for the noodles, set Instant Pot for 4 minutes.).
- Once complete, natural release for 5 minutes, then release pressure. Open Instant Pot, and carefully stir until well combined. Gently stir in sour cream and serve.
Notes
- Refrigerate leftovers in a covered container for up to 4 days.
- Reheat portions on the stovetop or in the microwave.
- Freeze in zippered bags for up to two months and thaw overnight in the refrigerator.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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This clever recipe looks and sounds delicious AND healthy. I love the idea of using just one pan for everything!Soooo delicious! Healthy comfort!
Thank you, it’s a favorite!
Mmmm! Candace’s husband