Instant Pot Beef Stroganoff
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 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.
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.
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.
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
- 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.
Nutrition InformationAmount per serving (1 (of 6), about 1 3/4 generous cups (including noodles)) — Calories: 358, Fat: 13g, Saturated Fat: 6g, Cholesterol: 100mg, Carbohydrates: 15g, Fiber: 2g, Sugar: 3g, Protein: 43g
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