A few weeks ago, I found myself in immediate need of comfort food. It had been a long, stressful day—the kind that makes you want to throw up a white flag, crawl into bed with a glass of wine, and wait for someone to revive you with noodles. This Instant Pot Beef Stroganoff was the perfect remedy.

Instant Pot Beef Stroganoff. No canned soup! Easy, healthy beef stroganoff from scratch in the electric pressure cooker. Recipe uses Greek yogurt instead of sour cream and whole wheat noodles.

Instant Pot Beef Stroganoff is the ideal recipe for when you are any mix of: 1) Stressed, 2) Needing a hug, 3) Wanting to feed your family a healthy meal they’ll actually like (nothing is worse than a dinner complainer when you are already exhausted), or 4) So hungry you are halfway through a bag of chips before your brain registers that you even opened the pantry.

This recipe is easy to prepare and leaves you only one dish (the Instant Pot) to wash at the end. (Looking for other one-pot winners? Check out this 15 Healthy Instant Pot Recipes post for more inspiration!)

It’s also fast. As much as I love my original recipe for Slow Cooker Beef Stroganoff, I don’t always have time to wait for it to cook. The Instant Pot gives me the same cozy flavor and tender beef in a fraction of the time.

Healthy Instant Pot Beef Stroganoff

Beef stroganoff is also ultra family-friendly. My Grandma Dorothy used to make it in big batches for us after church, and I have fond memories of gobbling it up with my cousins (and their moms and dads too!).

In the “I need a hug” department, beef stroganoff is the meal equivalent of wearing a pair of fuzzy slippers while cuddling a golden retriever puppy, listening to your favorite band, and eating peanut butter straight out of the jar. Pure comfort.

Finally, since I firmly believe that comfort food shouldn’t just be an occasional indulgence, this recipe is lightened up with a few simple, healthy swaps.

An easy, healthy recipe for beef stroganoff in the Instant Pot

About this Instant Pot Beef Stroganoff Recipe

Spoiler: if you are looking for an Instant Pot Beef Stroganoff cream of mushroom soup recipe, this is not it. Beef stroganoff is easy to make from scratch, so set the can down. You don’t need it.

Instead of using canned soup (or even sour cream), I stirred plain Greek yogurt into the Instant Pot with the beef stroganoff at the end. It gives the stroganoff lots of comforting richness without a lot of fat and provides extra protein too.

For the beef, I used sirloin, which is lean and turns out incredibly tender when cooked in the Instant Pot. I haven’t tried Instant Pot Beef Stroganoff with ground beef yet, but if you prefer a ground beef stroganoff, you can check out my Chicken Stroganoff recipe (use lean ground beef in place of the ground chicken). It’s as easy as this recipe and is actually ready in an even shorter amount of time.

Tips to Store and Reheat

  • To Store. Store leftovers in the refrigerator for up to 3 days.
  • To Reheat. Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.

Easy Instant Pot Beef Stroganoff recipe

Instant Pot Beef Stroganoff: me, hugging you though the screen, in dinner cozy, creamy dinner form. It might even be better than an actual hug, because pasta is involved!

Recommended Tools to Make Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff. No canned soup! Easy, healthy beef stroganoff from scratch in the electric pressure cooker. Recipe uses Greek yogurt instead of sour cream and whole wheat noodles.

Instant Pot Beef Stroganoff

4.76 from 75 votes
Instant Pot Beef Stroganoff from scratch. No canned soup! Easy, healthy version of classic beef stroganoff made faster in the electric pressure cooker.

Prep: 10 mins
Cook: 40 mins
Total: 50 mins

Servings: 6 servings


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow or white onion diced
  • 1 1/2 teaspoons kosher salt divided
  • 1 1/2 pounds boneless sirloin steak cut into 1 1/2-inch cubes
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dillweed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 cups reduced sodium beef broth divided
  • 16 ounces sliced baby Bella cremini mushrooms
  • 2 tablespoons all-purpose flour
  • 12 ounces whole wheat wide egg noodles
  • 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
  • Chopped fresh parsley or thyme optional for serving


  • Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add the onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
  • Sprinkle the beef with remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or to save a dish I like to do this right on the cutting board.) Add to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes. Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a “burn” warning).
  • Stir in the mushrooms, then sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure.
  • Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Recover the Instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
  • Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme


  • TO STORE: Store leftovers in the refrigerator for up to 3 days.
  • TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.


Serving: 1(of 6), about 1 3/4 generous cups (including noodles)Calories: 480kcalCarbohydrates: 51gProtein: 41gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 123mgPotassium: 1271mgFiber: 3gSugar: 5gVitamin A: 115IUVitamin C: 3mgCalcium: 123mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hello! I have some cooked, pretty tough chuck roast to use up. Would I need to adjust cooking times on the Instant Pot? Do you think it would make the meat even tougher? I’m wondering if slow cooking would be better – I found a few recipes online for leftover cooked beef stroganoff but they all had canned and packaged soup as ingredients…your recipe sounds a million times better!

    Thanks in advance for any suggestions you can give

    1. Hi Lisa! I have not tried this recipe with cooked beef, so I’m afraid I can’t speak to how it might turn out. I worry that the cooking process may overcook the beef and make it dry, so you might want to wait and add it at the very end. You could also check out my Slow Cooker Beef Stroganoff if you prefer to go that route. I hope this helps!

  2. Hello! I’m looking forward to making us tomorrow. If I cut the beef in strips instead of cubes, will that change the cooking time?

    1. Hi Rhonda! If the strips are much larger than the cubes, they may take a little longer to cook. I hope you enjoyed the recipe!

  3. Hi. I would really love to try this but my Instant Pot is the 3-qt. Can I still follow this recipe as is, or do I need to make adjustments?

    1. Hi Tamara! I worry that it won’t all fit into the 3-quart pot. I suggest cutting all the ingredients in half, but the cooking time should stay the same. I hope you enjoy the recipe if you try it!

  4. Are you supposed to cook the noodles separately, before adding them? Or do you put uncooked needles into the instant pot for pressure cooking??

    1. I’m sorry that this dish wasn’t to your tastes, Bailey. I (and many other readers) have really enjoyed this recipe, so I truly wish it would’ve been a hit for you too!

  5. Turned out great! I followed the recipe except because we are gluten free, cornstarch instead of flour and GF noodles instead of egg noodles. The consistency and flavors were very good. Each person added a spoonful of sour cream to their portion instead of stirring in Greek yogurt. Our kids liked it! This is a keeper!5 stars

  6. I changed a couple things, but I think it turned out fantastic. I’m new to using an Instant Pot, so I needed some pointers and guidelines on how to get the best out of it. The only things I changed were 1) I started browning the beef first, before the onion– so the onion could cook in the beef juices, but left the rest of the process the same. And 2) instead of Greek yogurt, I used sour cream. The beef came out super tender and flaking apart, and the sauce was savory and umami and had a luxurious cling to the noodles. It was really great. I may explore with slightly different flavors, but the meat was cooked perfectly using this Instant Pot recipe. Kudos!4 stars

  7. This came out tasty! But I really don’t understand my instant pot. It works differently every time I make a recipe. I managed to cook the meat for the 10 minutes but the timer never appeared and I wasn’t sure if I was supposed to time it myself and then do a manual release?? Also for the second 5 minute cook, was that PRESSURE cook on high? Or just cook?? What does that mean in an instant pot? The recipe was not super clear. I timed it for 5 minutes then it started to vent and it said burn?? Idk, I turned it off and moved everything into a pot on the stove and added the Greek yogurt then. I only added half a cup and a 1/4 cup of heavy cream. It was good! Aside from my IP troubles…

    1. I’m sorry you had trouble with this recipe, Kasia. When you set your Instant Pot timer for HIGH (manual) pressure, it should keep the time for you while it cooks. Then, you should do an immediate release once the timer is up for that part of the recipe. The second 5 minutes should be on HIGH (manual) pressure cook also. The burn warning was likely due to some stuck-on bits of food at the bottom of the pot. Next time, I’d recommend making sure you scrape the bottom of the pot before sealing it again to ensure that nothing is stuck to it. I’m happy you were still able to enjoy the recipe!

  8. The recipe looks fantastic. I need two questions answered before I can make it. The amount of mushrooms and egg noodles, is that by volume, 2 cups mushrooms and 1.5 cups egg noodles or weight, 1 pound mushrooms and .75 pound egg noodles?

    1. Hi Cynthia! You’ll want to use 12 ounces of whole wheat wide egg noodles and 16 ounces of sliced baby Bella cremini mushrooms. I hope this helps!

  9. I made this tonight and it was very good and flavorful. I have been counting Macros since 2016 and there is no way this only has 15 Grams of Carbohydrates. The recipe calls for 12 ounces of wide egg noodles. 1 serving of noodles is 2 ounces, the recipes is 6 servings, so there are 6 servings of noodles per the recipe. 1 serving of noodles has 41 grams of carbohydrates!! Be sure to correct this in the recipe nutrition information.5 stars

    1. I’m so happy that you enjoyed the recipe, Janey! Thank you for pointing out the issue with the nutrition estimate too. I’ll make sure it’s updated.

  10. The flavors were on point. We added some cream cheese at the end instead of yogurt. We only had penne so we added 2 min more than egg noodles and it was great!!
    However, I used stew meat and it came out tough. So sad. I’m using a duo crisp model and beef hasn’t worked very well as of yet.
    Any suggestions?4 stars

    1. I’m so happy that you enjoyed the flavors, Rae! Did you cut the stew meat pieces into 1 1/2-inch cubes? Since stew meat is a blend of different cuts of beef and the pieces vary in size, it can be difficult to ensure the pieces all cook properly. I’m happy you still enjoyed the recipe!

      1. I bought the meat already cubed at the store. I may try the exact same meat you listed and cut it myself. Perhaps I need to brown the meat in batches…was very chewy and add onions at the end as someone mentioned.
        Thanks for the response. I will try again ?

  11. Excellent recipe. I pretty much followed the recipe as written and think it is one of the better Instantpot recipes. I used strips of tri-tip and the meat was amazing. Super tender and stayed together. Good job!5 stars

  12. I made this last night and it was great! Can you recommend a way to modify it if I make the noodles separately?5 stars

    1. Hi Mary! So glad you enjoyed the recipe! I have not tried this myself, so cooking the noodles separately would be an experiment. If you decide to give it a try, I’d love to hear how it goes.

    1. Hi Emily! I haven’t tried Instant Pot Beef Stroganoff with ground beef yet, but if you prefer a ground beef stroganoff, you can check out my Chicken Stroganoff recipe (use lean ground beef in place of the ground chicken). https://www.wellplated.com/chicken-stroganoff/ It’s as easy as this recipe and is actually ready in an even shorter amount of time.

  13. Hi,

    I followed your recipe and it didn’t really turn out. The gravy was really watery. Two tbsp of flour To 3 cups of broth is probably the culprit. The Greek yogurt didn’t blend well, leaving spots of white throughout.1 star

    1. I’m sorry to hear that you had trouble with this recipe, Susan. I know it’s frustrating to try a new recipe and not have them turn out, so I really wish you would’ve enjoyed them!

  14. The depth of flavor in this dish is surprising! Took my egg noodles a bit longer than stated to cook, but keeping the IP on keep warm for an additional 5 minutes was an easy fix. And we used sour cream too. A really comforting, hearty dish.5 stars

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