Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff

The Spruce / Rachel Riesgraf

Prep: 15 mins
Cook: 24 mins
Pressure Build/Release: 30 mins
Total: 69 mins
Servings: 6 servings
Nutrition Facts (per serving)
465 Calories
29g Fat
15g Carbs
34g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 465
% Daily Value*
Total Fat 29g 37%
Saturated Fat 12g 60%
Cholesterol 139mg 46%
Sodium 463mg 20%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 34g
Vitamin C 5mg 26%
Calcium 75mg 6%
Iron 3mg 17%
Potassium 605mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef stroganoff, named for the Stroganov family, is a Russian dish of beef and sauce that harkens back to Tsarist Russia. The recipe—basically a dish of sautéed beef in sour cream sauce—was initially created in the mid-1800s. While beef stroganoff enjoys worldwide popularity now, there are many regional variations. In the U.S., stroganoff is typically prepared with beef, mushrooms, onions, and a sour cream sauce. It is usually served with noodles.

This Instant Pot beef stroganoff is a classic U.S. version of the dish made with the addition of garlic. Worcestershire sauce adds tanginess, while a bit of Dijon mustard adds mellow flavor. After the beef is pressure-cooked, the noodles are added to the pot, making this version a convenient one-pot meal. The sour cream, added near the end of the cooking time, finishes the dish perfectly.

Ingredients

  • 1 tablespoon vegetable oil

  • 1 1/2 pounds beef sirloin, cut into bite-sized cubes

  • 1 teaspoon kosher salt, or to taste

  • 1/2 teaspoon black pepper, or to taste

  • 2 tablespoons unsalted butter, divided

  • 1 cup onion, chopped

  • 2 garlic cloves, minced

  • 4 ounces mushrooms, sliced

  • 3 cups low-sodium beef stock

  • 1/4 cup white wine, or more stock

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons Dijon mustard

  • 12 ounces wide egg noodles

  • 1 tablespoon all-purpose flour

  • 3/4 cup sour cream

  • 2 tablespoon chopped fresh parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Instant Pot Beef Stroganoff ingredients

    The Spruce / Rachel Riesgraf

  2. Set the Instant Pot on "sauté" and add the oil. When the oil is hot (the display will read "hot" when it is ready) add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.

    sauté beef in the Instant Pot

    The Spruce / Rachel Riesgraf

  3. Add 1 tablespoon of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 minutes, or until the onion is softened; add the garlic and cook for 1 minute longer.

    onions, garlic and mushrooms in an Instant Pot

    The Spruce / Rachel Riesgraf

  4. Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure you scrape up any browned bits from the bottom of the pot.

    beef stock, wine, Worcestershire sauce, and mustard added to the mushrooms and beef in the Instant Pot

    The Spruce / Rachel Riesgraf

  5. Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function (manual on some models), high pressure, and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position to release the remaining pressure.

    Instant Pot cooking

    The Spruce / Rachel Riesgraf

  6. Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the timer for 5 minutes. When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid.

    noodes added to the Beef Stroganoff ingredients in the Instant Pot

    The Spruce / Rachel Riesgraf

  7. Combine the 1 tablespoon of flour with the remaining 1 tablespoon of butter and knead or stir until well mixed. Stir the butter and flour mixture into the noodles and switch the pot to sauté. Add the sour cream and cook, stirring, for 1 to 2 minutes, or until hot.

    Beef Stroganoff ingredients in an Instant Pot

    The Spruce / Rachel Riesgraf

  8. Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Enjoy!

    Instant Pot Beef Stroganoff in a bowl

    The Spruce / Rachel Riesgraf

Tips

  • Sirloin or sirloin tips are excellent choices for the recipe.
  • If you use a tougher beef cut, such as chuck, add 2 minutes to the initial cooking time.