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.

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 and hands free.

  • 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.
  • In comparison to Beef Stroganoff which requires a little bit of monitoring, this pressure cooker recipe cooks unattended.
Healthy Instant Pot Beef Stroganoff

About this Instant Pot Beef Stroganoff Recipe

Electric pressure cookers like the Instant Pot do a phenomenal job making tough cuts of meat tender in less time.

It’s why you can have a melt-in-your-mouth Instant Pot Beef Stew faster than you can cook the same recipe on the stovetop.

In additional to being practical, Instant Pot beef stroganoff is also family-friendly.

Noodles, beef, a creamy sauce? It’s a recipe for dinner success!

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!).

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

How to Make Instant Pot Beef Stroganoff from Scratch

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.

Making Stroganoff Creamy

  • 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.

The Best Beef for Beef Stroganoff

  • For the beef, I used sirloin, which is lean and turns out incredibly tender when cooked in the Instant Pot. Chuck roast (like in Instant Pot Pot Roast) would also work well.
  • 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.


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.

The Directions

  1. Use the saute setting to saute the onions and brown the beef on all sides. This builds flavor and creates a nice crust on the meat.
  2. Deglaze the pot with beef broth.
  3. Add the mushrooms, flour, and remaining beef broth. Cook on HIGH pressure (Manual) for 10 minutes, then immediately vent using the pressure valve.
  4. Add the noodles and pressure cook for 5 minutes. Let the pressure release naturally for 5 minutes.
  5. Stir in the Greek yogurt (or sour cream). ENJOY!
Easy Instant Pot Beef Stroganoff recipe

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.

Recommended Tools to Make Instant Pot Beef Stroganoff

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! (For a similarly comforting favorite, check out this Hamburger Helper.)

Frequently Asked Questions

How Can I Thicken Beef Stroganoff?

If you’ve already finished the recipe, I recommended thickening 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.

Instant Pot Beef Stroganoff

4.74 from 86 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 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. 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?5 stars

    1. 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. 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!

  4. 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!

    1. 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!

  5. 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.4 stars

  6. 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

    1. 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!

  7. 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!5 stars

  8. 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!5 stars

    1. Hooray! I’m so glad it’s a winner for the whole family. Thanks so much for taking the time to leave this wonderful review!

  9. 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!

    1. 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.

  10. 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.

    1. 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!

  11. 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.5 stars

    1. 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.

  12. 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.

  13. 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!5 stars

    1. 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!

  14. 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!

  15. 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. 5 stars

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

  16. 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?

    1. 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!

      1. Yum!!! My husband and I loved it :) I used almond milk yogurt as we are not eating dairy and it came up perfectly :) I was worried that the noodles would not cook through but they did :)5 stars

  17. 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.5 stars

  18. 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.

    1. 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!

  19. 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!!

  20. 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 again5 stars

  21. 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!

    1. 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.

  22. 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.

  23. 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!5 stars

  24. 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. 5 stars

  25. 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.5 stars

  26. 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!5 stars

  27. 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:)

    1. 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.

  28. 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!5 stars

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

  30. 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! 5 stars

  31. 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.5 stars

  32. 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! 5 stars

    1. Elizabeth, I am so pleased to hear how much you liked this. Don’t give up on the IP yet :) Here are some more recipes you might love! https://www.wellplated.com/category/recipes-by-type/instant-pot/

  33. 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?

    1. 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.

      1. 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!

  34. 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!5 stars

  35. 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!5 stars

    1. 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!

  36. 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!5 stars

  37. 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 .

    1. 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!

    1. 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!

  38. 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.3 stars

    1. 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!

  39. 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!

    1. 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!

  40. 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?

    1. 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!

  41. 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.

    1. 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.

  42. 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!5 stars

  43. i am going to try this recipe tonight !!! but we are a family of NO MUSHROOMS!!eww
    i am am going to substitute mushrooms for zuchinni

  44. We really enjoyed this, and my 1-year-old couldn’t stop signing for more! I had the same experience other readers mentioned where the top layer of noodles was a bit undercooked (the noodles were above the broth when I stirred them in), but when I stirred everything together with the Greek yogurt you couldn’t really notice anymore. Many tweaks: I used ground venison that I browned in the IP and thus skipped the first pressure cook, and I didn’t have mushrooms, so I stirred peas in right before the Greek yogurt. The overall broth/flour ratio and timing for the noodles worked great for us.5 stars

  45. Just made it and the flavor is wonderful. It spattered inside the instant pot a lot on the first phase, so I am going to need to clean the lid more than usual. Publix didn’t have all the ingredients, had to go to Whole Foods for the mushrooms and Walmart for the whole wheat noodles, but it was worth it. Now I just have to force myself to put the leftovers in the fridge instead of gobbling them up.5 stars

    1. Hi Kathie, yes you can! The recipe calls for 1 1/2-inch cubes, but if yours are bigger or smaller you may want to slightly adjust the cook time. I hope you enjoy!

  46. Obsessed!! Erin, we’ve made this twice now and this is the best Beef Stroganoff we’ve ever had. The flavor and texture is out of this world! I can’t wait to make this for this others. thank you! We also enjoy trying many of your other recipes; delicious. the best part? We live in Wauwatosa and you’re practically my neighbor! Hi neighbor!5 stars

    1. Hey, neighbor! I’m so happy to hear that this recipe was a hit, Melissa! Thank you for taking the time to share this kind review!

  47. This was delicious. I made it last night and it was quick and simple. I did put the lid back on for 5 more minutes on “keep warm” because the noodles weren’t quite cooked. I will definitely make this again but add an additional 2 minutes for the noodles.
    Thanks for the recipe.5 stars

  48. I haven’t made this yet, but I have a question…I have leftover roast beef, can that be used in this recipe or does it need to start with uncooked beef?

    I’m trying to find a delicious way to use the rest of my sorta tough roast beef.

    1. Hi Laura! I have not tried this recipe with cooked beef, so I’m afraid I can’t speak to how it might turn out. I’m afraid the cooking process may overcook the beef and make it dry. If you decide to experiment with it, I’d love to hear how it goes!

  49. Disappointing. Yogurt is no substitute for sour cream. I also found it difficult to time the preparation of the noodles properly.  Probably would be better to cook them separately. 3 stars

    1. Hi Barry! I’m sorry you had trouble with this recipe. I (and many other readers) enjoyed the flavors of this dish, but I know it can be frustrating to try a recipe and not have it turn out, so I really wish you would’ve enjoyed it!

    1. Hi Jody! I have not tried a dairy-free swap, but another reader has reported success using almond milk yogurt. I hope this helps and that you enjoy the recipe!

    1. Hi Jessica! I have not tried this recipe without the mustard, but you could experiment by leaving it out. If you decide to try it, I’d love to hear how it goes!

  50. Hi! I am planning on making this recipe next week but I wanted to try using frozen meat balls. Do you have any suggestions?

    1. Hi Linda! I’ve never tried this recipe with meatballs, so I’m afraid I don’t have any specific advice to offer, but I’d love to hear how it goes. I hope you enjoy the recipe!

  51. This was excellent! We don’t have a kitchen at the moment so it wasn’t great to make a whole meal at home with minimal clean up. I only could the light n fluffy extra wide egg noodles, so to make those I just set the IP to high pressure and a time of 0 minutes (so the IP just comes to pressure and then stops). That worked perfectly and the noodles were the right texture. Will definitely be making this again soon!!5 stars

  52. This was delicious! I couldn’t find wheat noodles so ended up using the normal ones instead and it still turned out good. Definitely stir the noodles once you add them. It would be helpful if this was added to the directions since there are a lot of recipes where you don’t stir the noodles in. Loved using the whole milk Greek yogurt! 5 stars

  53. I want to try this recipe but I have a mini (3qt.) Instant Pot since it’s just my husband and I.   I plan to cut the meat to 3/4 a pound, and cut the spices and the mustard and Worcestershire sauce in half and the mushrooms and noodles. But what about the beef broth and flour? Maybe reduce by 1/3 ?   I think the cooking time stays the same??  

    1. Hi Flora! Since you cut the meat in half, I suggest cutting all the other ingredients in half as well, and the cooking time should stay the same. I hope you enjoy the recipe!

  54. I have made this recipe several times since I first got my IP, it honestly is my family’s favorite IP recipe.  I make very few changes to the recipe but have a few observations to share having made adjustments over time based on experience with the recipe.  Beef:  I see some folks have stated their beef was a bit tough.  My family actually prefers stew meat (easy to find already cut and on sale) over sirloin but I cut it in smaller, bite sized, pieces and it does not come out tough at all when following the cook times in the recipe instructions.  Sauce:  if you like a saucier stroganoff, you may want to add an extra cup or two of broth as the noodles take up almost all of the liquid.  Noodles:  I have both stirred in the noodles and just poured them on top and left them.  My findings are that the noodles do not over cook and get mushy (we are a family of two and mushy noodles do not warm up well as leftovers) if you just pour them on top and not mix them in before you set the noodle cook time.  If you follow the cook times for the noodles they will come out perfectly.  A few may seem a bit al dente but once you stir everything together when adding the yogurt they will be just fine.  Mustard:  I like the kick the mustard adds but I err on the lesser side based on my experience with the recipe as I do not prefer it to be the most pronounced flavor.   

    Thank you for a fantastic recipe and for being so gracious in your replies to the reviews!  5 stars

    1. This MADE my day! Thank you for taking the time to share this kind review, Amy! I’m so happy to hear that you enjoy this recipe!

  55. This is my 3/3 outcome of tough beef like shoe leather. I’ve read nevermind release pressure on beef yet I keep following recipes that say to do it. Love the seasoning and smell of this sauce though.

    1. Hi Robyn, the meat definitely shouldn’t be tough. There are a variety of factors that could affect it, such as what cut you use (I recommend sirloin) and if it wasn’t sliced thin enough. I hope this helps!

  56. I’m following weight watchers and have done well. I substituted chicken thighs for the beef and I marinated them in some red wine for about 20 minutes. This is the third time I’ve used made the Stroganoff and I love it. This is very WW friendly :-)5 stars

  57. Made this last night after work for my family. It was delicious! I made it with stew meat. I also learned I had to submerge the noodles for them to fully cook. just took a little bit to soften them up. Recommended to my friends and mom!5 stars

  58. This recipe is a keeper. I love the addition of dill weed. It makes the dish.
    What I will do next is cut the meat into smaller pieces. I made the chunks just a bit too big.
    I will also chop the mushrooms. The slices were a bit much for some of my family.
    My dad really liked it. We’ve been having a tough time getting him to eat, but this was a hit!5 stars

    1. I’m so happy to hear that this was a hit, Susan! Thank you for taking the time to share this kind review!

  59. This was very good!   My meat was so tender and the sauce was delicious!  Not too salty like some using soup !   I did use fresh garlic on top of the powder.  It was very good with plenty left over.  I may need to half This for future meals!  5 stars

  60. Loved this and so did my husband. I couldn’t find whole wheat noodles so went with regular and I used 0% Greek Yogurt… loved. I will make this again for sure. Thank you!5 stars

  61. I have stew meat on hand can I use this? I am thinking I will need to extend the cooking time but not sure and how much more?

    1. Hi Robin, while I haven’t tried stew meat in this recipe, many other readers have reported success with it. You can leave the cooking time the same. I hope you enjoy the recipe!

  62. This is a great recipe and lends itself to some customization as per all the folks out there who’ve commented. Thank you for all your tips! In my version, I added more meat & omitted the onions. Instead I used a Boursin Chive/Shallot cheese round (that I wanted to use up), so sub’d that for the yogurt at the end. I also omitted the garlic powder and used a large clove of fresh minced garlic instead. Otherwise, I followed the recipe. Regarding noodles, I used a 12 oz box of egg pappardelle noodles. They weren’t done enough so cranked my pressure cooker back up and cooked a couple of more minutes. They came out perfect but soaked up all the liquid – next time I’ll use 4 cups of broth – more sauce is better & to prevent sticking to bottom of my cooker . . . dinner took longer than I expected, but my everyone really enjoyed the dish. I’ll make this again :)5 stars

    1. I’m so pleased to hear that this recipe was a hit, Indeegalatheart! Thank you for sharing this kind review!

  63. As good as any in a restaurant in the USA – Austria and Hungary as well. Depth of flavor was outstanding and the dill gave it sparkle.  Fantastic and easy. Only thing is I brown my meat first, remove and then do the onions. No chance of burning the onion that way. 5 stars

  64. I’m making this with stew meat but unfortunately the grocery store is out of egg noodles. I’m wondering if I use rotini noodles + 1 extra cup of broth and a few extra minutes cook time, would it work? the sauce smells delicious by the way! 4 stars

    1. Hi Lily! I’ve only tried using egg noodles in this recipe, but another reader has reported success with using regular pasta. It would be an experiment, so I’d love to hear how it goes if you decide to try it!

  65. Just made this – delicious ! I only had Non-Fat Yogurt in the house but I learned a trick to prevent it from curdling. I added a tsp of flour and a splash of milk to the yogurt, mixed it up, then stirred it in. Came out fine! No curdling ! 5 stars

    1. I’m so pleased that you enjoyed the recipe, Jessica! Thank you for sharing this kind review!

  66. I’m still laughing over the first paragraph! We are making this today with some of the chuck roast we stocked up on. Even though it’s warm out. It’s raining and this dinner sounds wonderful.5 stars

  67. Easy to make and extremely delicious! I used sirloin as suggested. I cut it in 1 in cubes and it came out tender melting in the mouth. Next time I will use 3 1/2 cut broth though.5 stars

  68. I usually alter recipes a lot. Here, my only changes were 1- to cook the pasta separately because I wanted as much gravy as possible 2- double the cooking time for softer meat.
    I think this was the best beef stroganoff I’ve ever eaten!! The dill and mustard added a flavor and richness that other recipes lacked.
    I’ve already sent it to my family because I think it beats our traditional family recipe.5 stars

  69. Followed recipe, except I omitted the dill and added 2 wedges of Laughing Cow garlic & herb cheese when I added the yogurt. Not sure why, but a few of the noodles were a little crunchy. The directions didn’t specify as to whether to stir them in or just add them. Overall, really easy and very tasty.4 stars

  70. Do you think this recipe would work alright with a bottom round steak? My boyfriend bought one and I’m trying to figure out what to do with it cause I know they can be kind of tough. Thanks!

    1. Hi Janna! I’ve never tried this recipe with round steak, so I’m afraid I can’t say for certain. If you decide to try it, I’d love to hear how it goes!

  71. I don’t have enough words to express how delish and easy to make this is!!! Can’t stop eating it lol5 stars

  72. Made as the recipe states pretty much to a T. Whole family had seconds and finished off the pot! Served with roasted broccoli Easy clean up as well with just the pot to wash. Thanks for the recipe!5 stars

  73. Made this for Sunday night football night. So delish and the hubby went back for seconds ??
    Will definitely be making this again. Having leftovers tonight and can’t wait!5 stars

  74. I made this in the Instapot last night after a long day of work. It was easy to make and so delicious! It is the perfect comfort dish for the colder months!5 stars

  75. I’ve made this recipe a dozen times now. My wife and kids love it! I don’t change anything except I do use usually more than 2lbs sirloin. Now I should see what other recipes you’ve put out there. Thank you, Erin!5 stars

  76. Very nice 1-pot dinner. Mine was too watery so next time I will reduce the broth by 1/2 cup. I also added a 1/2 teaspoon paprika to the spice mix to make it a bit more savory. Thank you for this!4 stars

  77. Fantastic taste, tender meat, a total winner. I used London Broil as the cut. My husband doesn’t like sour cream so I used a little heavy cream instead of yogurt or sour cream. This will be my go to from now on!5 stars

  78. Made this last night with a venison tenderloin, GF flour and GF elbow noodles and it turned out great. I was really leary about it since you add flour before cooking.
    We usually eat stroganoff with rice. Do you have any ideas how I could adapt it to serve with rice? I have a feeling I’d need more liquid since usually I use a 1:1 ratio for rice.5 stars

    1. I’m so happy that you enjoyed the recipe, Rachel! You’re right about the rice, as it has a different cooking time and requires a different amount of liquid than noodles. I’d suggest finding a recipe that was already developed this way. I’m 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.

  79. 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!

  80. 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!

  81. 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!

  82. 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!

  83. 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

  84. 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

  85. 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!

  86. 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!

  87. 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.

  88. 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 ?

  89. 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

  90. 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.

  91. 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!

  92. 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

  93. This was really good! Probably the best instant pot stroganoff recipe I’ve tried and I’ve tried alot of them! I scaled it back for just 2 of us. I used .6lb beef, 6oz noodles, 10oz mushrooms, 3/4 cup Greek yogurt, and same seasonings as called for in your recipe. I initially cut the broth in half and used 1.5 cups. Once it was time to put the noodles in I realized that would not be enough so I added another cup. This was perfect (2.5 cups total). Just thought I’d share those measurements in case anyone else needed to scale back. Thanks for a great recipe!5 stars

    1. Hi Scott! I wouldn’t double the full recipe if you are using an 6 quart Instant Pot, as it won’t fit. Hope this helps!

  94. This is a regular rotation staple recipe in our house! So simple to make and so delicious! Not to mention, healthy 😀 Thank you for this amazing recipe!5 stars

    1. Hi Sandee! Although I haven’t tried it, you could leave them out. The flavor will not be the same because they are a key ingredient to stroganoff. If you decide to try it out, let me know how it goes!

  95. 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

  96. 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

  97. 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

  98. 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

  99. 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

  100. 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!

  101. 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.

  102. 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.