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!)

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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

4.86 from 7 votes
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
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.
Course: Main Course
Cuisine: American
Keyword: Homemade Beef Stroganoff, Instant Pot Beef Stroganoff, Instant Pot Dinner Recipe
Calories: 358 kcal
Author: Erin
Ingredients
  • 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
Instructions
  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.
Nutrition Facts
Instant Pot Beef Stroganoff
Amount Per Serving (1 (of 6), about 1 3/4 generous cups (including noodles))
Calories 358 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 100mg 33%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 43g 86%
* Percent Daily Values are based on a 2000 calorie diet.

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. #wellplated #instantpot #beefstroganoff #pressurecooker #healthyrecipes

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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…

30 comments

  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?

    Rating: 5
    • 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.

    Rating: 5
  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!!!!!:)

    Rating: 5
  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.

    Rating: 4.5
  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!

    Rating: 5
  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!

    Rating: 5
  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.

    Rating: 5

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