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When you’re in need of comfort, revive your spirits with Instant Pot Beef Stroganoff! Fall-apart tender beef in a creamy, savory sauce served over noodles, it’s a quiet, no-frills meal with the power to deeply satisfy.

A plate of healthy Instant Pot beef stroganoff

Why You’ll Love This Easy Beef Stroganoff Recipe

  • It’s Incredibly Comforting. Instant Pot beef stroganoff is the ideal recipe for when you are any mix of stressed, needing a hug, or wanting to feed your family a healthy meal they’ll actually like. Like my stovetop Beef Stroganoff, it features succulent pieces of beef, tender noodles, and a rich, creamy sauce. And, 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.
  • It’s Made in Just ONE Pot. This recipe is easy to prepare and leaves you only one dish (the Instant Pot) to wash at the end. Like all of my one-pan meals, you’ll love how this dish saves you time and energy during cleanup. You’ll saute the vegetables, brown the meat, and cook the noodles all in the Instant Pot. Not only does this save on dishes, but it also helps build a richer flavor.
  • It’s Faster Than Other Methods. As much as I love my original recipe for Slow Cooker Beef Stroganoff, I don’t always have hours to wait for it to cook. Electric pressure cookers like the Instant Pot do a phenomenal job making tough cuts of meat tender in less time (like with my Instant Pot Beef Stew) and building exceptional flavor. This recipe is ready in just 50 minutes, meaning you can whip it up on a busy weeknight without sacrificing quality or flavor.
The best instant pot beef stroganoff with mushrooms

5 Star Review

“The beef was soft as butter, the noodles had a great texture with a little bite and slightly nutty flavor. This dish is pretty enough for company. Thanks for the wonderful recipe!”

— Susan —

How to Make the Best Instant Pot Beef Stroganoff from Scratch

The Ingredients

  • Beef. For the beef, I used boneless sirloin steak, which is lean, packed with protein, and becomes mouthwateringly tender in the Instant Pot. Chuck roast would also work well.
  • Egg Noodles. Our favorite way to enjoy beef stroganoff! I used wide whole wheat egg noodles for an extra punch of nutrition.
  • Butter + Onion. Sauteeing the onion in butter helps build delicious flavor.
  • Spices. I used a mix of dill, garlic powder, onion powder, salt, and pepper. I love how the hint of dill cuts through the richness.
  • Worcestershire. Adds umami to the sauce.
  • Dijon Mustard. For tanginess. The flavor perfectly complements the beef too.
  • Beef Broth. Helps deglaze the pot and provides wonderful depth of flavor.
  • Mushrooms. Mushrooms add scrumptious flavor, vitamins, and antioxidants to the stroganoff.
  • All-Purpose Flour. If you are looking for an Instant Pot beef stroganoff cream of mushroom soup recipe, this is not it. The flour combined with the mushrooms is a better alternative, creating a similar consistency and flavor.
  • Greek Yogurt. Instead of using canned soup (or even sour cream or cream cheese), 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. It is also less fussy than a corn starch slurry.

Dietary Note

To make gluten-free Instant Pot beef stroganoff, swap the all-purpose flour 1:1 for gluten-free flour. You’ll also need to serve the Instant Pot beef stroganoff without noodles. Try it over your favorite gluten-free pasta, brown rice, or zoodles instead.

The Directions

  1. Saute the Onion in Butter. This builds flavor.
  2. Brown the Beef. Add the Worcestershire, Dijon, spices, and broth.
  3. Stir in the Mushrooms. Add the flour and remaining broth. Cook on HIGH pressure for 10 minutes.
  4. Add the Noodles. Pressure cook for 5 minutes. Let the pressure release naturally for 5 minutes.
  5. Stir in the Yogurt. ENJOY!
Easy Instant Pot Beef Stroganoff recipe served on a plate

Storage Tips

  • 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.
  • To Freeze. Freeze stroganoff in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to 1 day in advance, slice the onion and cut the steak. Refrigerate each separately until you’re ready to finish the recipe.

Instant Pot beef stroganoff ground beef or cut beef

What to Serve With Instant Pot Beef Stroganoff

Recipe Tips and Tricks

  • Use Whole Milk Greek Yogurt. While I’m often a fan of nonfat Greek yogurt in my recipes, whole milk yogurt really is necessary for this one. Nonfat Greek yogurt will curdle.
  • No Stew Meat. I do not recommend beef stew meat, as the pieces are all cut into different sizes and will cook in different amounts of time. You are best off buying a single piece of sirloin or chuck roast and cubing it yourself.
  • Avoid the Burn Warning. Before you seal your Instant Pot and start cooking, make sure to scrape off any stuck-on bits of food, as they will trigger the dreaded “BURN” warning.

Instant Pot Beef Stroganoff

4.74 from 114 votes
The BEST Instant Pot Beef Stroganoff from scratch. The classic recipe with fall-apart tender beef and creamy sauce, made quick and easy!

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Servings: 6 servings

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
 

  • 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

Video

Notes

  • 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.
  • TO FREEZE: Freeze stroganoff in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

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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Frequently Asked Questions

How Can I Thicken Beef Stroganoff?

If you’ve already finished the recipe, I recommend thickening the sauce without flour, as the flour can taste raw. Instead, if your stroganoff turns out thinner than you would like, stir in a cornstarch slurry, then let it simmer for a few more minutes.

What Is the Most Tender Meat for Beef Stroganoff?

Choose a cut with marbling and connective tissue, such as sirloin or chuck roast. The marbling breaks down as the beef cooks, making it melt-in-your-mouth tender.

What Is the Instant Pot Stew Setting?

The stew setting is a set cook time and pressure level that comes pre-programmed on some Instant Pot models. Since there is no way to know what specific stew recipe that setting was designed for, your best bet is to manually set your own time and pressure following the recipe.

Can I Use Ground Beef for Stroganoff?

If you’d like to make a stroganoff recipe with ground beef, try my Ground Beef Stroganoff recipe. I also have a Chicken Stroganoff recipe that uses ground chicken.

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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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287 Comments

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  1. Fabulous recipe! Thanks! I have made this many times and it is now on my ‘tried and true’ Pinterest board and I’ve recommended it to my instant pot friends. I love that I don’t need to adjust any of the ingredients. For (cow) dairy-free people, I use goat yogurt instead. Erin, you had mentioned you’ve never tried it with ground meat. Every single time, I have used ground venison, which is much leaner than even extra lean ground beef and it turns out perfectly, in my opinion.
    Many thanks, great blog!5 stars

  2. So good!! I added peas at the very end which was a nice addition and a splash of red wine with the broth. I’ll probably cut my meat cubes smaller next time. Awesome flavour + texture thanks :))4 stars

  3. This is really great! Actually I think it’s the first recipe I have thoroughly enjoyed in my InstaPot- I just haven’t gotten the hang of it yet. Thank you so much!5 stars

  4. I subbed chicken for beef in this recipe and it worked perfectly! Easy, clear instructions that applied to both meats. We aren’t fans of mushrooms so I left those out. Rich, creamy, and delicious with macros you don’t have to feel bad about!5 stars

  5. This was great- we’ve been in the middle of a kitchen renovation since the beginning of November (hit a snag that set us back a month/6 weeks) so all we have to cook with is a microwave, outdoor grill, and an instant pot. This saved me from another night of eating out or ordering in. I can’t remember the last time I got so excited for a home cooked meal. Thank you so much for this recipe, it will be going into the rotation (even after we get our entire kitchen back).5 stars

  6. Today was one of those long, hot summer days where you wish someone else would do the cooking. I had bought all of the ingredients for beef stroganoff yesterday and planned to make a new skillet recipe version tonite but there was no way that was happening. I looked online for a pressure cooking version and it led me to your recipe. I made a few adjustments along the way: I only had one lb sirloin strips and 8 oz sliced Bella mushrooms so I made do with those. I also used almond milk yogurt due to dairy allergies. And, finally, I cooked my gluten free noodles (also a lower quantity at 9 oz.) separately and added them to the IP b/c gluten free noodles in a pressure cooker can sometimes turn out to be a gummy or broken mess. We loved the end result – a delicious, creamy beef stroganoff – and Hubby said it’s a “keeper!’.5 stars

    1. Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review and thanks for the feedback!

  7. I love WellPlated’s Chicken stroganoff recipe. This one–not as much. 12 ounces of noodles seemed to be too much for the liquid, and the ratio of noodles to meat/mushrooms was greater than I prefer. There was enough sauce to barely cover the ingredients and the flavor was bland. Maybe my spices just weren’t fresh enough.3 stars

    1. Sorry to hear that you had trouble with the recipe, Kathy. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.

  8. I would actually give this recipe 3 1/2 stars but that’s not an option. I didn’t like the Worcestershire sauce or the Dijon mustard because I could taste a fishy flavor from the Worcestershire sauce and a sharpness from the mustard. I used yogurt but wonder if the sour cream would have been better.

    This would have been a 5-star recipe without the Worcestershire sauce and the mustard.

    P. S. I’m looking forward to leftovers tonight.3 stars

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

      1. That’s okay Erin. I still enjoyed eating it but I’ll know to avoid Worcestershire sauce in the future.

  9. First time cooking whole wheat pasta in the Instant Pot, and it was really good. The beef was soft as butter, the noodles had a great texture with a little bite and slightly nutty flavor. This dish is pretty enough for company. Thanks for the wonderful recipe!5 stars

  10. This looks very delicious, but I want to boil the noodles separately. Do I need to adjust the amount of liquid used in the stroganoff?

    1. Hi Deb! You probably would need to but I’ve only tested the recipe as is, so I would’t know the specifics on how to change it. Hope you enjoy it!

  11. This is my go to all the time & always loved…never any leftovers! It’s so friggen good especially on cold days & so easy to whip up after long day at work!5 stars

  12. Hi! I love your recipes and appreciate how easy most are!

    Question – you used to have a vegetarian (mushroom) strogonoff for instant pot recipe in your site and I can’t find it anymore….? So sad cause I LOVED it. Is there a reason it was removed and/or possible to repost?

    Thank you!!
    Rebecca

    1. Hi Rebecca, I’m sorry to say that I’ve never had an instant pot version on my site (I think that might be a different site) but I do have a vegan mushroom stroganoff that you might like: https://www.wellplated.com/lentil-mushroom-stroganoff/

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