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Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff

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.

Prep

15 min

Cook

25 min

Total

40 min

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Ingredients

Serves20

Instant Pot Beef Stroganoff

  • 10 lb beef stew meat
  • 0 count Salt (to taste)
  • 0 count Black Pepper (to taste)
  • 5 cup Mushrooms (sliced)
  • 15 tsp Garlic (minced)
  • 15 tbsp Butter (unsalted)
  • 10 tbsp All-Purpose Flour
  • 15 cup Beef Broth (low sodium preferred)
  • 20 tbsp Worcestershire Sauce
  • 50 oz egg noodles
  • 2.5 cup Sour Cream (full fat preferred)
  • 10 tbsp Cornstarch (optional, for thickening)
  • 1.25 cup beef broth or cold water (for cornstarch slurry)
Servings: 20−+
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Cooking Instructions

  1. 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. 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. 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. 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. 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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Instant Pot Beef Stroganoff

with Mushrooms and Creamy Sour Cream Sauce

Prep: 15 min · Cook: 25 min · Total: 40 min · Servings: 20

Ingredients

Instant Pot Beef Stroganoff

  • 10 lb beef stew meat
  • count Salt (to taste)
  • count Black Pepper (to taste)
  • 5 cup Mushrooms (sliced)
  • 15 tsp Garlic (minced)
  • 15 tbsp Butter (unsalted)
  • 10 tbsp All-Purpose Flour
  • 15 cup Beef Broth (low sodium preferred)
  • 20 tbsp Worcestershire Sauce
  • 50 oz egg noodles
  • 2.5 cup Sour Cream (full fat preferred)
  • 10 tbsp Cornstarch (optional, for thickening)
  • 1.25 cup beef broth or cold water (for cornstarch slurry)

Instructions

  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.
  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.
  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.
  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.