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. 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 Instant Pot Beef Stroganoff 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 Instant Pot Beef Stroganoff and is actually ready in an even shorter amount of time.

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.
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Instant Pot Beef Stroganoff

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Instant Pot Beef Stroganoff from scratch. No canned soup! Easy, healthy version of classic beef stroganoff made faster in the electric pressure cooker.


  • 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


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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

Recipe Notes

  • Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.
Course: Main Course
Cuisine: American
Keyword: Homemade Beef Stroganoff, Instant Pot Beef Stroganoff, Instant Pot Dinner Recipe

Nutrition Information

Amount 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

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Just made this tonight and it came out great! My brother is visiting me next month and he’s a vegetarian. If I cut out the meat and double the mushrooms, how should I alter the cooking time?

    • Erica, I am so glad this was a hit!! I’ve never tried the recipe without beef, so I am honestly not sure. I’d suggest sauting the mushrooms until softened and brown in the beginning with the onion to give them more flavor, skipping the step where you pressure cook the beef, and adding the broth and the noodles directly to the sauteed veggies and pressuring cooking them for 5 minutes. Again, this is a mega experiment (and if you try it I’d love to hear how it goes!!). You might want to give it a test run before your brother visits just to be 100% safe. Friendly reminder to use vegetable broth vs. beef broth and a vegetarian Worcestershire sauce. Finally, note that the final flavor of the dish will be different, because the beef does add its own flavor to the stroganoff. PHEW! I hope that gives you a start and I’d love to hear how it goes!

  2. So excited to see this using full-fat Greek yogurt versus sour cream…love that substitution!! :)

  3. There *seriously* isn’t anything better than a cozy bowl of noodles!!

  4. Jennifer Mikhail Reply

    Made this last night. Wow, this was so tasty! Definitely will make again.

  5. shawnna Griffin Reply

    hey girl- this looks amazing! And I love that Pink dress you wore! so cool!

  6. I really want to try this recipe, but I don’t have an Instapot, I currently only have a Crockpot- will this still work if I just adjust the cooking times or are there any other adjustments you recommend?
    Thank you!

  7. I just it made today and it was bomb!!!!!:)

  8. Is the meat supposed to be tender and slow-cooked-y? After 10 minutes it felt tough (i didnt cut in to see the color) Im going to cook it a little longer i think- this could be a terrible idea! this is only the second time i’ve used my instapot!

    • Hi Darcy, the meat shouldn’t be tough, but there are a variety of factors that could affect the cooking time, such as what cut you use (I recommend sirloin) and if it wasn’t sliced thin enough. I hope the recipe turned out well after all was said and done!

  9. Still learning the Instant Pot but this came out great! Served it for an impromptu dinner party with friends accompanied with roasted grape tomatoes with a balsamic glaze and sugar snap peas. Great looking plate and the stroganoff was so good.

  10. Hi Erin, looks SO good. Getting ready to make this next week. Any adjustments if I am using eye of round steak? And I’m curious about what brand of WW wide egg noodles you used- they look thicker than just an average bag of egg noodles. Thanks much, Terry

    • Terry, I’ve never cooked with roudn steak, so I am afraid I cannot help you there. The noodles I used I believe were Hodgson Mill but any whole wheat egg noodle will be great!

  11. Just made it! It turned out great! My husband, who is very picky, said it is very good…. :-) And my picky 8-yea old said it is great and asked for a second plate….

    Thank you!

  12. So easy and delicious! Used London broil and it was perfect. Kids loved it, this will be a weeknight go-to for sure…thanks for sharing!

  13. Hi! Can I use sour cream instead of the Greek yogurt?

    It’s the only ingredient I do not have on hand but I realllllllllllyyyyy want to make this tonight!

  14. Would 2 percent fat Greek yogurt work?

    • Hi Diane, I tested with full fat so that’s what I can vouch for, but I think it’s more likely to work than nonfat. If you give it a try, I’d love to hear how it goes.

  15. If I cook the noodles separately (stovetop), will that adjust the cooking time at all? I just never have good luck cooking noodles in the IP, and I don’t mind doing them separately.

    • Hi Jenn, honestly I’d suggest you give the recipe a try as written. The pasta absorbs some of the liquid, and the starch it adds helps thicken the sauce too. If you really truly want to cook it separately, you can, but I’d reduce the amount of liquid and leave the time the same. This would be an experiment, so I’m afraid I don’t have any specific tips to offer!

  16. Hi, Erin! Thanks so much for this recipe! I made it last night and it was delicious!!!! The meat came out perfectly. I used black angus sirloin. I also added a “splash” of red wine with the broth because I could! ;-) Keep up the good work with these IP recipes. I look forward to the leftovers for lunch today.

  17. Koko Nicole Anderson Reply

    Is it cook for 10 or 40? There’s two times on the recipe.

    • Hi Koko, the total cook time is 40 minutes, and the specifics are broken down in the recipe instructions! (The 40 minutes includes sautéing, the IP coming up to pressure and cooking, etc.) I hope that helps.

    • soooo yummy! tasted like my mom’s stovetop recipe!

  18. I don’t like mushrooms. Would it be okay to just leave them out? Looks yummy otherwise!

  19. This is a great recipe, family loved this, and will make again. Used 4 cloves of garlic instead of garlic powder and used light sour cream instead of yogurt. Definitely use the parsley at the end, nice touch. I will cut back 1/2 cup on the broth. When I did the immediate vent on my 6 qt Instant Pot after the 10 minutes, I did get some spray of the liquid. I might also let the pressure naturally release for a minute or 2 before opening the vent. Thank you so much for the recipe.

  20. Nice recipe, thanks! We had leftovers tonight and my husband was very happy about it! For the record, small subs were made: regular egg noodles, some other dried herbs close to dillweed, sour cream. Close enough to the instructions that I feel like I can give a accurate review. Amount of liquid and timing suggested was perfect. Will be in my regular winter-Instant-Pot rotation!

  21. My noodles came out uncooked after 5 minutes of high pressure?

    • Hi Kimberly, that’s very odd! Unfortunately, I’m not sure what may have caused that. Were you able to add a few more minutes or continue cooking on Saute til the noodles were done? I hope you were able to enjoy it!

  22. Your stroganoff was the my 1st ever IP dish & I am so pleased with the results both in taste and the ease of preparation. I messed up a bit and made some substitutions but still wound up with a dish that was devoured with someone licking their plate clean. I used a defrosted TBone that I wanted to use up as had been in the freezer more than long enough, added vermouth, extra spices – a french spice blend w chervil, thyme etc & sauteed the mushrooms, adding a little more worcestershire before the sour cream (didn’t have plain yogurt onhand), used TJ lemon pepper pappardelle or the noodles. I messed up the valve a bit as steam was releasing thru the beef cooking so it was a bit overcooked in my opinion but corrected valve for the noodles part. Great recipe that produces such flavorful results and the wonderful sauce absolutely offset the beef being overdone so it was a non-issue. Have made stovetop versions so complicated requiring so many pots and pans this was a joy!!!!! I really hate versions that add tomato to stroganoff. Thank you!

  23. I discovered your blog today. I made the instant pot broccoli cheese soup for lunch.  Yummy!  I made the healthy maple oatmeal muffins for upcoming breakfasts. And… for dinner I made the instant pot beef stroganoff. Outstanding!  It tasted decadent and such a generous portion.  Thank you for such delicious and healthy recipes! I use the noom eating app and your recipes fit perfectly in my eating plan. 

    • Judie, I’m so glad to hear you’re finding recipes you enjoy! Thanks for taking the time to leave this wonderful review!

  24. Do you stir in the noodles? Or leave them just on top?

  25. Can’t wait to try this. Will report back results soon ❤

  26. This recipe looks delicious, I’m going to make this, but I’m wondering if I double the meat portion if i have to double everything else?

    • Christine, if you double the meat portion only, you’ll have a VERY meaty stroganoff. It just depends on what you like! I wouldn’t double the full recipe if you are using an 6 quart Instant Pot, as it won’t fit. Maybe do 1.25 or 1.5 times the meat if you’d like it on the meatier side? You can also stir in some extra yogurt and seasoning to taste. I hope you enjoy the recipe!

  27. Made this using 2.25 lbs of lean hamburger. Didn’t even half to drain it. Cut onions in rings, then in half, and never tasted them in dinner. Didn’t have dillweed, and ran out of Worcestershire at 2tbsp. Couldn’t find full fat Greek yogurt, but the 2% i found didn’t curdle. Used 1 package of no-yolk noodles. Used salted butter, and regular beef broth. No mushrooms. Also upped flour to 2.5 tbsp. Recipe came out AMAZING. Sorry for modifying so much, but we’re a picky crew. My non-leftover eating family has already eaten some leftovers.

  28. Kristin Stafford Reply

    I want to try this recipe for my husband’s birthday dinner, but he grew up eating stroganoff with wild rice and not noodles. Is there a way to adjust the recipe to work with wild rice instead? I’m an instant pot newbie, so I am hesitant to experiment on his birthday.

    • Kristin, I’m afraid this recipe wouldn’t be a 1:1 adjustment, as rice needs different cooking times and a different amount of liquid than noodles. I’d suggest finding a recipe that was already developed this way. Sorry I can’t help more, but I’ve never tested the recipe this way and I would hate to make a recommendation that didn’t work out, especially for a birthday!

  29. Loved the recipe! Smells deliscious….very soon I will be tasting it.  My noodles came out undone as well.  May be helpful to add that stirring the noodles when added is a step.  I just poured mine in and closed the pot, as noted.  Thanks for the recipe!!

  30. This is? now my family’s favorite stroganoff recipe. We don’t like dill so I left that out. I was surprised by the wonderful flavor the mustard added. Will definetly being making this again

  31. Natasha Kreizman Reply

    Erin- can this be made with a gluten free noodle? Will it get too starchy? My daughter has Celiac but I would love to make this for the entire fam. Thank you!

    • Hi Natasha, I haven’t tested the recipe with gluten free noodles, and I worry that they would get too mushy. If you’ve had success with a certain brand in other Instant Pot recipes, you are welcome to experiment.

  32. Sorry, don’t see anywhere what size Instapot this recipe is made for. I have a 6 quart, want to be sure it’s not made for 8. Thanks.

  33. This is the very first recipe I tried in my new Instant Pot, and I’m not sure what could top it! It was fantastic! The directions were very clear and easy to follow, which was a relief since I had no idea how to use the Instant Pot! I have tried a few different recipes for beef stroganoff in a slow cooker, and this was MUCH easier and more flavorful. It fed two adults and two kids, and we had enough leftovers for 3 days of lunch for my husband. The only thing I did differently was add about a cup of frozen peas after the second pressure cook, right before I stirred in the greek yogurt (which I let sit at room temp while I made the beef part). This dinner is one of our new favorites, we’ll be making it a lot!

  34. Oh my greatness!  This was simple and super creamy delicious!  I’m admittedly a litttle afraid of my instant pot, but no more!  Thanks for a terrific recipe and boosting my confidence. 

  35. I was skeptical about using sirloin, I’ve heard cheaper cuts do better in the ip, but this turned out so well!  Tasty and tender, husband approved.    The real test for him will be how good it is leftover.

  36. I never leave reviews, but I made this last night as my 2nd ever meal in my Instant Pot and I’m still in awe of how good it is! I used sour cream instead of yogurt, just because I had it at home, and it was amazing. I’m eating it for lunch here at work and still can’t get over how much I enjoy it – and I’m not usually a big fan of beef. Thanks for a great (and easy to follow) recipe!

  37. Hi There!

    If I want to double this recipe, do I double everything? I’m sorry, I’m an instant pot newbie, and I have not figured out how to deal with the ratios’s and time:)

    • Hi Amy! I haven’t tried doubling this recipe myself, and I know doubling recipes in the Instant Pot isn’t always straightforward. If you do decide to experiment, I’d love to hear how it goes.

  38. Great recipe!  Made it twice so far and both times were a huge hit. I used beef cubes (bottom round), added 4-5 TBSP of Worcestershire sauce and used sour cream instead. Delicious and great in the instapot.  Thank for sharing the recipe!

  39. I am wanting to make this tonight, but I only have stew meat right now.  How would you recommend adjusting the cooking time?  

  40. Love this recipe! So easy and satisfying. I have made it twice so far and it’s been a hit! In my repertoire for good! 

  41. We loved this dinner! It came out perfect. I added some sour cream just because my husband loves food rich. The parsley is a wonderful finishing. My husband said to keep this one in my recipe book.

  42. Seriously Delicious! To be honest this was my first real Instant Pot success! I was thinking I would be giving it away at a garage sale!   I was craving Stroganoff and comforting food. I bought a small top sirloin, Bella mushrooms and a can of Cream of Mushroom (which I did Not end up using after reading this recipe). I only had Chicken Bone broth on hand and sour cream. Huge success!! I cooked it exactly to her instructions and the sirloin was perfectly tender and the mushrooms were fantastic.  I will definitely be making this again! Thank you! 

  43. A few things I learned (not a fault of recipe, fault of mine) that I wanted to share.

    This recipe took 25 minutes to come to pressure before the 10min cook time could start. Wow!!! Is that usually the case?! I did NOT plan for that, and therefore dinner was really really stressful situation.

    In order to ‘save’ time, since it took ages to come to pressure, I decided to cook the noodles over the stove at the same time the instant pot was cooking. I did NOT consider that the reason there’s so much liquid is so the noodles will absorb (this is my fault). It might be really helpful to include that in the recipe itself, just as a recipe note.

    Overall, dinner was pretty ruined, though it was my fault, not the recipe’s fault. Please learn from my experiences!
    That being said, does it really take 25 minutes to come to pressure? Or is there something up with my IP?

    • Hi Louise! I’m sorry to hear about the hassle. I do include the average amount of time it takes my Instant Pot to come to pressure in the total recipe time at the top of the recipe, but 25 minutes to come to pressure does seem like it may be longer than usual. It’s hard to know exactly what may be happening without being in the kitchen with you, but there may be some troubleshooting resources available in the manual or in an online search.

      • Thanks for the reply! Again, I’m quick to note that this was all my fault – not the fault of you / the recipe! I’m glad 25 minutes isn’t ‘typical’, though now I hve to figure out what is going on with my IP!

  44. Talitha Dandrea Reply

    I’ve been making Beef Stroganoff for years in my slow cooker and was a little leery of using my instapot. I’m so glad I found your recipe! Tastes just like my slow cooker recipe but in less time, and possibly even better tasting. Fantastic!

  45. Erin,

    First off, thank you for an amazing recipe. My entire family loved it!. While my mom doesn’t like mushrooms, she just picked them aside. I also don’t care very much for red meat, usually because no matter how it is cooked, it can never seem to be tender enough that eating doesn’t end up hurting my stomach. I had gastric bypass years ago and meat is one of those things I eat rarely. So on to what I ended up doing differently, only because I didn’t see any comments from anyone who didn’t have an IP. I don’t. As a birthday gift I was given a Crock Pot Express Cooker (for those that don’t know, it is the same concept as the IP). So since I had this, I never thought I would need two cooking devices that were so similar. However, I do research IP recipes that I can convert over to my CEC. Your recipe was an amazing successful hit.

    For those like me who don’t use the IP, I followed all the instructions up to the part where you close the lid and start cooking =). the CEC has a non-stick inside so I didn’t have to worry about anything sticking, but I did cook the onions a little longer because I hoped for it to add just a touch more flavor instead of having yummy “brown bits”. When it came time to close the lid, I chose the Meat/Stew pressure option, however, this only let me go as low as 15 minutes so I just went with it and then did the quick release. Didn’t think it would hurt to pressure cook the meat the extra 5 minutes, and it didn’t. It was super tender.

    I also tried to get the wheat noodles, as my mom and I love them, but my husband gave me that look of “please don’t do this to me your loving Sicilian husband” look, so I went with the 12 oz of the Mueller’s Wide Noodles and spared him having to “suffer” through wheat noodles. :rolls her eyes but just went with it.:

    When I added the noodles, I changed the pressure option to the Rice/Risotto setting and changed it to HIGH and 6 minutes was a low as I could go, so went with that. Then did a natural release of 5 minutes before finishing with a quick release.

    Like a couple of your other posters, I also used the sour cream vs Greek yogurt. I can’t tell the difference to be honest, but neither my mom or husband likes it so went with the sour cream to save their grabbing pitchforks or something.

    Everything else was done exactly the same as above except for my pressure cooking options for the CEC vs the IP. I really look forward to trying out some of your other IP recipes and see how they turn out in the CEC.

    Thank you again Erin!

    • Madalyn, thank you SO MUCH for taking the time to leave this wonderful review! Your notes are so helpful. I’m happy to hear the recipe was a success!

  46. Maria A Fugere Reply

    Second time making this dish. It’s a hit! I do add 1 tbs. of soy sauce for extra flavor and used low fat sour cream. A family favorite!

  47. I’m wondering if cream cheese can be used as a substitute. Husband cannot do sour cream (pity), and Greek Yogurt is foreign to me .

    • Hi Christina! I have not tried cream cheese myself, but I’m guessing it would work here. Since it’s thicker than yogurt, you may not need quite as much. If you decide to experiment, I hope you enjoy it!

  48. Loved this!  Wondering if I could double the mushrooms and leave out the beef?

    • Hi Sue! I’ve never tried the recipe without beef, so I am honestly not sure. I’d suggest sauting the mushrooms until softened and brown in the beginning with the onion to give them more flavor, skipping the step where you pressure cook the beef, and adding the broth and the noodles directly to the sauteed veggies and pressuring cooking them for 5 minutes. Again, this is a mega experiment (and if you try it I’d love to hear how it goes!!). Finally, note that the final flavor of the dish will be different, because the beef does add its own flavor to the stroganoff. I hope that gives you a start and I’d love to hear how it goes!

  49. This was tender, which I had doubted, however, it was strangely bitter? the only addition was 1 tbsp tomato paste, which many recipes call for. After tasting, I added about 1 tsp sugar. So, maybe it’s the yogurt in place of the sour cream? mustard??? none of my other recipes call for that. Will try again w/o mustard and see. Stay poste.

    • Hi Susan! I haven’t experienced the bitterness issue personally. Often when there’s an unexpected bitter taste, something burned, like the onions in the saute step. (If the tomato paste was added at that point, it may have gotten a little burned too.) I hope the next batch comes out better!

  50. Hi! I would like to try this recipe as my kids love beef stroganoff. I just bought my IP, but it is a 8 qt. How can I convert this recipe based on a 6 qt for my 8qt IP?? Also, can we freeze the leftovers for another great & fast dinner? Thank you so much!

    • Hi Jannie! I have not tried this recipe in an 8 quart pot, but I don’t think you’ll need to make any adjustments as the liquid level is still over the minimum needed for the 8 quart. I’d love to hear how it goes if you do give it a try!

  51. Holly Villanueva Reply

    I just made the Instant Pot Beef Stroganoff and the flavor was fantastic! I did run into issues with some of the noodles being hard after following all the directions. Any advice to ensure the noodles are all cooked? Possibly all noodles need to be submerged in liquid?

    • Hi Holly, you could try stirring the noodles in before sealing, or add a minute to the time. You could also turn the pot to Saute and finish cooking that way if you find the noodles aren’t quite cooked. I’m glad to hear you enjoyed the flavor!

  52. Hey! I have a large family and instapot. I have 4 pounds of sirloin tips. Do I need to increase the broth? I thought I may do some more egg noodles as well but could cook them separately.

    • Hi Aimee, you’d want to scale up the seasonings but maybe not the broth if you plan to cook additional noodles separately. I have not tried this myself, so scaling up the recipe by this much would be an experiment. If you decide to give it a try, I’d love to hear how it goes.

  53. The best stroganoff and it’s so easy!

  54. This was only my 2nd meal made with the Instant Pot, and it was great! I made one mistake, in that I cooked my pasta separately. I had linguini, and I wasn’t sure if it would make a difference (as I’m not experienced using the IP). That meant that the sauce didn’t thicken up as it would have (though I did try to thicken it some at the end), but I know now that if I follow the recipe exactly, next time it should be perfect. Great flavor, though! I have to say I was surprised to see dill as an herb with beef, but I LOVE dill, so no complaints out of me. Also, I used grass-fed pre cut stew beef, as it’s what I had, and it came out perfectly tender! :-) Thanks!

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