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.
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.
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
- 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.
- Saute the Onion in Butter. This builds flavor.
- Brown the Beef. Add the Worcestershire, Dijon, spices, and broth.
- Stir in the Mushrooms. Add the flour and remaining broth. Cook on HIGH pressure for 10 minutes.
- Add the Noodles. Pressure cook for 5 minutes. Let the pressure release naturally for 5 minutes.
- Stir in the Yogurt. ENJOY!
- 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.
What to Serve With Instant Pot Beef Stroganoff
- Salad. For a lighter side, try Arugula Salad, Green Goddess Salad, or Apple Walnut Salad.
- Bread. Mop up every morsel of sauce from your plate with a slice of Rosemary Olive Oil Bread or Drop Biscuits.
- Vegetables. Pair this beef stroganoff with Fried Cabbage, Roasted Carrots, or Air Fryer Green Beans.
- Slaw. Add some freshness and crunch with Winter Slaw or Healthy Coleslaw.
Recommended Tools to Make this Recipe
- Instant Pot. This is the one I own and love.
- Non-Slip Cutting Board. This cutting board won’t run away from you while you’re using it.
- Wooden Spoon. Great for stirring and scraping.
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
- 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.
- TO FREEZE: Freeze stroganoff in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
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.
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.
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.