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Instant Pot Beef Stroganoff is the ultimate one-pot meal, featuring tender beef, creamy sauce, and perfectly cooked noodles. The Instant Pot does most of the work, giving you a rich and comforting dish in a fraction of the time.
This recipe combines the ease of using the Instant Pot with the rich, savory flavors of classic beef stroganoff. The beef becomes tender and juicy, while the sauce stays creamy and smooth. The best part? The noodles cook right in the sauce, soaking up all the delicious flavor. It’s quick, comforting, and perfect for a busy weeknight.
For more easy, comforting Instant Pot meals, try Instant Pot Mississippi Pot Roast, for rich, slow-cooked flavors in less time, or go lighter with Instant Pot Lemon Chicken. Craving more beef? Check out Beef and Noodles or a hearty Beef Stew .
If you’re looking to step up your stroganoff game, I’ve added some tips to make sure you get it just right.
Before You Begin ✨
✨ Make sure to brown the beef in batches — this ensures even searing and maximizes flavor!
✨ Sauté the mushrooms until golden brown to deepen their flavor before adding other ingredients.
✨ Set your Instant Pot to ‘sealing’ before pressure cooking — this ensures proper pressure build-up.
✨ Have your ingredients prepped before you start—this will make the cooking process go smoothly!
Instant Pot Beef Stroganoff Ingredients + Notes
- Beef Stew Meat: A tougher cut that becomes tender with pressure cooking, thanks to its connective tissue and fat, which break down and add flavor.
- Mushrooms: Provide umami through glutamic acid, enhancing the savory flavor of the dish. Their water content also helps form a rich broth.
- Sherry: Adds acidity and depth, helping to deglaze the pot and lift browned bits for a richer flavor.
- Soy Sauce: A source of umami, salt, and savory depth that complements the beef.
- Dijon Mustard: Adds a tangy, sharp flavor that balances the richness of the sauce and acts as a mild tenderizer for the meat.
- Sour Cream: Brings creaminess and a tangy finish, helping to balance the richness of the beef and providing a smooth texture to the sauce.
⭐ Pro Tips
⭐ Thickening the Sauce: If the sauce needs to thicken more after you’ve added the sour cream, make a slurry by whisking together 2 tablespoons of cold water and 1 teaspoon of cornstarch. Stir the slurry into the sauce, then set the Instant Pot to the soup setting and stir occasionally. Let the mixture just come to a boil, and it will thicken beautifully. To thin the sauce, simply add more beef broth or water until you reach your desired consistency.
⭐ Searing the Beef: Searing the beef in batches ensures a deep, rich flavor. Don’t rush this step—it builds the foundation for the entire dish!
⭐ Mushroom Flavor: Let the mushrooms brown and caramelize before adding other ingredients. This step adds a delicious umami flavor to the sauce.
⭐ Cooking the Noodles: For firmer noodles, cook them separately on the stovetop and stir them into the sauce at the end. If you want them to soak up more flavor, cook them directly in the Instant Pot as directed.
⭐ Adjust the Acidity: A squeeze of fresh lemon juice or a pinch of smoked paprika can add a nice balance to the richness of the sauce.
How To Make Instant Pot Beef Stroganoff
Season & Sear the Beef: Season the beef generously with salt and pepper, then sear it in batches until nicely browned and set aside. Sauté the Veggies: Add the veggies to the pot and sauté, cooking until the mushrooms are golden brown. Deglaze the Pot: Sprinkle the flour over the vegetables and stir to coat, then pour in the sherry and 1/2 cup of beef broth. Stir and scrape the bottom of the pot to loosen all those browned bits, and let the liquid reduce slightly.
Build the Sauce: Add the remaining beef broth, soy sauce, Worcestershire, Dijon mustard, tarragon, and thyme, stirring until everything is well combined. Pressure Cook: Return the browned beef and any accumulated juices to the pot, stir, then pressure cook until the beef is tender. Cook the Noodles: After releasing the pressure, add the egg noodles directly to the pot and cook until tender (or cook them separately on the stovetop and stir them in). Finish the Sauce: Stir in the sour cream until the sauce is creamy, adjust the seasonings to taste, and serve hot.
***See the full instructions below.
✦ Frequently Asked Questions
✦ Can I use a different cut of beef?
Yes! While stew meat works beautifully, you can also use chuck roast or sirloin cut into 1-inch cubes. The key is marbling — a little fat makes the beef tender and flavorful under pressure.
✦ Can I add vegetables?
Absolutely! Sliced carrots, peas, or even baby spinach can be stirred in after pressure cooking. Just add them when you mix in the sour cream so they stay bright and tender.
✦ How do I prevent curdling when adding sour cream?
Let the sauce cool for a minute or two before stirring it in. The lower temperature helps the sour cream blend smoothly without separating.
✦ Can I make this gluten-free?
Yes! Replace the flour with cornstarch or a 1:1 gluten-free thickener, and use gluten-free noodles or rice instead of egg noodles.
✦ Can I use Greek yogurt instead of sour cream?
You can — it will be slightly tangier and less rich, but still delicious. Use full-fat Greek yogurt for the creamiest texture.
What to Serve With Instant Pot Beef Stroganoff
Fresh + Crisp Sides
House salad with red wine vinaigrette, sweet potato salad, or strawberry spinach salad.
Cozy Breads
Homemade crescent rolls, beer bread, garlic pull-apart bread, or easy peasy Bisquick biscuits.
Sweet Finishes
Lemon buttermilk cake, buttermilk pie, fig pie, or cinnamon roll cookies!
More Instant Pot Recipes
- Instant Pot Pork Chops – Juicy, tender pork chops smothered in a savory gravy, all made in a fraction of the time. It’s an easy, family-friendly dinner with big, homey flavor.
- Instant Pot Chicken Noodle Soup – Classic comfort food made faster! Tender chicken, egg noodles, and veggies simmer together in a rich, cozy broth that tastes like it’s been cooking all day.
- Instant Pot Spaghetti – Weeknight spaghetti just got easier. The pasta cooks right in the sauce, soaking up all that rich tomato flavor for a one-pot meal everyone loves.
- Instant Pot Spaghetti and Meatballs – Tender meatballs and perfectly cooked pasta in a rich marinara, all done together in the pressure cooker. It’s classic comfort with almost no cleanup.
- Instant Pot Beef Stew – Fall-apart tender beef, hearty potatoes, and veggies in a thick, savory gravy. This cozy stew tastes slow-simmered but comes together so much faster in the Instant Pot.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Instant Pot Beef Stroganoff
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- salt + black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 cup onion, chopped
- 4 large cloves garlic, minced
- 8 ounces sliced cremini mushrooms, shiitake, or portobello
- 2 tablespoons all-purpose flour
- 3 tablespoons Sherry
- 3 cups beef broth, divided
- 2 tablespoons soy sauce
- 1 tablespoon Worchestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon dried thyme leaves
- 1 (8-ounce) package egg noodles
- 1 cup sour cream
- 1/8 teaspoon smoked paprika
- 1 teaspoon fresh lemon juice, optional
- 2 tablespoons parsley, chopped
Instructions
- Season Beef: Season the beef (2 pounds) with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss to evenly coat.
- Sear Beef: Turn the Instant Pot to the saute function. Once hot, add vegetable oil (2 tablespoons). When the display reads "hot", brown the beef in batches in a single layer, on all sides until deeply golden (don’t skip this step for flavor). Remove the beef to a plate. Add more oil if necessary to brown the rest of the beef.
- Sauté Veggies: Melt the butter (2 tablespoons) in the pot. Add onions (1 cup), garlic (4 cloves), and mushrooms (8 ounces). Sauté until the mushrooms are golden brown and soft (about 5 minutes), stirring occasionally. This deep caramelization adds extra flavor.
- Deglaze: Sprinkle flour (2 tablespoons) over the vegetables and stir to coat. Add the sherry (3 tablespoons) and 1/2 cup of beef broth to the pot. Stir and scrape the bottom to loosen all the browned bits. Let the liquid reduce for 2 minutes.
- Build Sauce: Add the remaining beef broth (2 1/2 cups), soy sauce (2 tablespoons), Worcestershire sauce (1 tablespoon), Dijon mustard (1 tablespoon), tarragon (1/4 teaspoon), and thyme (1/2 teaspoon). Stir until combined. Add the browned beef and any juices back into the pot. Stir to combine.
- Pressure Cook: Lock the lid and set the valve to seal. Set the Instant Pot to manual-high pressure for 15 minutes-the instant pot will start on its own. Once finished, perform a quick release by switching the valve to venting to quick release for 10 minutes.
- Cook Noodles: After releasing the pressure, add the egg noodles (8 ounces) (or cook separately on the stovetop for firmer texture) directly into the Instant Pot. Set the Instant Pot to manual-high pressure for 3 minutes. Once finished, perform another quick release. Turn off the Instant Pot, remove the lid, and let it sit for 5 minutes.
- Finish Sauce: Stir in sour cream (1 cup) (or a combination of sour cream and cream cheese). Adjust seasoning with salt and pepper, and add a pinch of smoked paprika (1/8 teaspoon) and lemon juice (if using) (1 teaspoon) for extra depth and brightness.👉 Pro Tip: Thickening the Sauce: If the sauce needs to thicken more, simply set the Instant Pot to the soup setting and stir occasionally until it thickens to your desired consistency. This gentle simmer will help the sauce reduce without overcooking the noodles.
- Serve: Ladle into individual bowls, sprinkle with parsley and serve.
Fans Also Made:
Notes
- Thickening the Sauce: If the sauce needs to thicken more after you’ve added the sour cream, make a slurry by whisking together 2 tablespoons of cold water and 1 teaspoon of cornstarch. Stir the slurry into the sauce, then set the Instant Pot to the soup setting and stir occasionally. Let the mixture just come to a boil, and it will thicken beautifully. To thin the sauce, simply add more beef broth or water until you reach your desired consistency.
- Searing the Beef: Searing the beef in batches ensures a deep, rich flavor. Don’t rush this step—it builds the foundation for the entire dish!
- Mushroom Flavor: Let the mushrooms brown and caramelize before adding other ingredients. This step adds a delicious umami flavor to the sauce.
- Cooking the Noodles: For firmer noodles, cook them separately on the stovetop and stir them into the sauce at the end. If you want them to soak up more flavor, cook them directly in the Instant Pot as directed.
- Adjust the Acidity: A squeeze of fresh lemon juice or a pinch of smoked paprika can add a nice balance to the richness of the sauce.
Delicious! Did half sour cream and half heavy cream for the win.
That’s perfect! Thank you, April 🙂
What can I use instead of Sherry. Would Marsala wine work as well?
Yes, you can. Let us know how it turns out! 🙂
I sub with Pinot Grigio and it’s delicious.
Hi, April! Thank you for sharing that, I’ll try that too! 🙂
Do you have a crockpot version of this? It sounds yummy, but we don’t have an instant pot.
Hi Kat! I don’t have a crockpot for this recipe yet but you can easily convert it by simply cooking it on low for 6-8 hours or on high for 4 hours. Hope this helps!
Awesome. Wanna try it soon
Woot! Let us know how it turns out for you, Abigail!