A silky sauce with a rich flavor covers bites of tender beef in this Instant Pot Beef Stroganoff recipe. This might be the perfect comfort food, and ready in under 30 minutes for nights when you NEED something that only tastes like it was hard to make.
We love traditional beef stroganoff recipes for the combination of a creamy sauce and bites of meat and mushrooms, served over a hot base of noodles. Using an Instant Pot turns this into a realistic weeknight meal. Cooking in one pot helps build the flavor, but also makes clean up easier so that you enjoy your dinner and then can get out of the kitchen.
Recipe Ingredients
- Sirloin steak or beef stew meat: A steak with marbling will yield tender meat.
- Sliced mushrooms: Use your favorites or even a combination, but I like baby bellas.
- Onion: Yellow or white onions work great for this recipe.
- Beef broth: The base for the sauce, this adds flavor and assists in cooking the other ingredients.
- Soy sauce: Adds a savory, salty umami flavor to the dish.
- Sour cream: This thickens the sauce and gives it a creamy texture, and also adds a tangy richness.
- Dried thyme: This earthy, fragrant herb has a slightly minty and citrus flavor.
- Garlic powder: More concentrated than fresh garlic and easier to use, it adds a sharp, savory flavor to the dish.
- Vegetable oil: Besides preventing the food from sticking to the Instant Pot, it also helps brown the meat and sauté the onion, which enhances their flavors.
- Salt & Pepper: These add flavor and salt also brings out the natural flavors of the other ingredients.
- Egg noodles, rice or mashed potatoes: Optional, but create a delicious base for your beef stroganoff recipe.
How to Make Instant Pot Beef Stroganoff
Be sure to see the recipe card for full ingredients and instructions.
- Sauté. In an Instant Pot, using the sauté function, cook onion for 1 minute; add the beef and seasonings (garlic powder, salt, pepper, thyme), stir well.
- Sear. Cook the beef for 2 minutes, stir, then cook additional 2 minutes to brown the meat evenly.
- Cook. Add the mushrooms and broth. Cook on HIGH for 17 minutes. Let Instant Pot depressurize for around 10 minutes, then do a quick release; add sour cream and stir well.
- Enjoy. Serve over cooked egg noodles, mashed potatoes, or rice.
Recipe FAQ's
Yes, the egg noodles can be cooked in the Instant Pot also. Follow the recipe, but increase the amount of beef broth to 2 cups, cook only for 12 minutes on HIGH; depressurize, then add 8 ounces egg noodles and cook an additional 5 minutes on HIGH. Let depressurize again, and then add sour cream, stir well.
Yes, you can freeze leftovers. For best results, keep the meat sauce separate from any pasta or rice you serve with it. Simply allow to cool and place in a freezer-safe container for up to two months. When you're ready to eat it, thaw the leftovers and reheat using the instructions in the recipe card. Cook new noodles to serve with the beef stroganoff and enjoy.
Top Tips
- If you prefer a thicker gravy, you can make a slurry: in a small bowl add equal amounts of cornstarch and cold water: 1 Tablespoon cornstarch + 1 Tablespoon cold water; whisk till smooth, and no lumps. Add into the liquid and cook a few minutes to thicken using the sauté function of the Instant Pot. Do this before adding the sour cream, so you can determine the thickness you wish for your dish.
- Cut your meat into similar sized pieces for best results. This helps the meat cook at an even rate.
Recipe Variations
- This beef stroganoff can be served over noodles, brown or white rice, cauliflower rice, quinoa or mashed potatoes.
- For a healthier version of this dish, use whole wheat egg noodles or cauliflower rice.
- Add a pinch of crushed red pepper flakes to spice up the sauce.
- Replace the sour cream with a plant-based sour cream substitute for a dairy-free version of this recipe.
Storage & Reheating
- To store: Place leftovers in the refrigerator for up to 3 days.
- To reheat: Leftovers can be reheated in the microwave or on the stovetop over medium heat. Heat until the internal temperature of the beef reaches 165° Fahrenheit.
- To freeze: For best results, separate beef sauce from noodles. Freeze the meat sauce in an airtight container for up to 2 months. Once thawed, reheat on the stovetop over low heat until warmed throughout. If the sauce is too thick, add a splash of beef broth, and serve with freshly-cooked noodles.
What to Serve with Instant Pot Beef Stroganoff
If you want to keep things simple, serve your beef stroganoff over a bed of egg noodles or rice. If you're up for putting in a little more effort, here are some easy side dishes that will make this a full meal.
- Air Fryer Asparagus
- Easy Garlic Bread
- Garden salad with light vinaigrette dressing
- Roasted broccoli
- Green beans
More Recipes
- Instant Pot Beef Stew
- One Pot Philly Cheesesteak Pasta
- Steak Alfredo
- Instant Pot Baby Back Ribs
- Slow Cooker Dr Pepper Pulled Pork
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
Sign up for my email newsletter so you don't miss any recipes.
Instant Pot Beef Stroganoff
Equipment
- Instant Pot
Ingredients
- ¼ cup vegetable oil
- 1 medium onion, diced
- 1 ½ pounds beef stew meat or sirloin steak, cubed
- 1 ½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup sliced mushrooms
- 2 Tablespoons soy sauce
- 1 cup beef broth
- ¾ cup sour cream
- Cooked egg noodles, mashed potatoes, or rice for serving
Instructions
- In an Instant Pot, using the saute function, cook onion in the vegetable oil for 1 minute; add the beef and seasonings (garlic powder, salt, pepper, thyme), stir well.
- Cook the beef for 2 minutes, stir, then cook additional 2 minutes to brown the meat evenly.
- Add the mushrooms and broth. Cook on HIGH for 17 minutes. Let Instant Pot depressurize for around 10 minutes, then do a quick release; add sour cream and stir well.
- Serve over cooked egg noodles, mashed potatoes, or rice.
Notes
- To store: Place leftovers in the refrigerator for up to 3 days.
- To reheat: Leftovers can be reheated in the microwave or on the stovetop over medium heat. Heat until the internal temperature of the beef reaches 165° Fahrenheit.
- To freeze: For best results, separate beef sauce from noodles. Freeze the meat sauce in an airtight container for up to 2 months. Once thawed, reheat on the stovetop over low heat until warmed throughout. If the sauce is too thick, add a splash of beef broth, and serve with freshly-cooked noodles.
- If you prefer a thicker gravy, you can make a slurry: in a small bowl add equal amounts of cornstarch and cold water: 1 Tablespoon cornstarch + 1 Tablespoon cold water; whisk till smooth, and no lumps. Add into the liquid and cook a few minutes to thicken using the sauté function of the Instant Pot. Do this before adding the sour cream, so you can determine the thickness you wish for your dish.
- The egg noodles can be cooked in the Instant Pot also. Follow the recipe, but increase the amount of beef broth to 2 cups, only cook for 12 minutes on HIGH; depressurize, then add 8 ounces egg noodles and cook an additional 5 minutes on HIGH. Let depressurize again, and then add sour cream, stir well.
Leave a Reply