Instant Pot Beef Stroganoff

with Mushrooms and Creamy Sour Cream Sauce

This easy Instant Pot Beef Stroganoff is a creamy, comforting one-pot dinner made with tender beef, mushrooms, and egg noodles. Ready in about 40 minutes, it is perfect for busy weeknights and minimal cleanup meals.

1. Sauté mushrooms and garlic
Set the Instant Pot to sauté mode. Add the butter, garlic, and mushrooms. Cook until the butter is melted and the mushrooms begin to soften. Sprinkle the flour over the mushrooms and stir until evenly coated.
Tip: Coating the mushrooms with flour at this stage helps thicken the sauce later.
Cleanup: Stir well to prevent flour from sticking to the bottom of the pot.
2. Add beef and broth
Pour in the beef broth and Worcestershire sauce, then add the stew meat. Stir gently to combine all ingredients evenly.
Tip: Deglaze the bottom of the pot with a wooden spoon to release any stuck bits.
3. Pressure cook the beef
Lock the lid and set the valve to sealed. Pressure cook on high for 15 minutes. When finished, perform a quick release and remove the lid once the float valve drops.
4. Cook the noodles
Stir the egg noodles into the pot. Lock the lid again and pressure cook for 3 minutes. Perform another quick release once cooking is complete.
Tip: Ensure noodles are mostly submerged to cook evenly.
5. Finish the sauce
Stir in the sour cream. Taste and season with salt and pepper as needed. For a thicker sauce, switch to soup mode, whisk the cornstarch with broth or water, and stir into the pot until thickened.
Tip: Add sour cream after pressure cooking to prevent curdling.

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