Skip to Content

Instant Pot Beef Stroganoff

Sharing is caring!

Instant Pot Beef Stroganoff is so easy to make! With 5 minutes of prep and 6 minutes of active cooking, you will have a nice big pot of beef stroganoff ready to enjoy. This has all the classic flavors you love as well as the creamy texture you know and love. 

I love Instant pot recipes, especially on busy nights, and this Instant Pot Beef stroganoff is one of my favorites. It has delicious flavor and texture and from start to finish is ready in under 30 minutes making it a total lifesaver for busy families. 

You will love that this Instant Pot beef stroganoff has all the classic flavors you love, but is ready in a fraction of the time. It is the perfect comfort dish as we head into fall and winter this year. 

Instant Pot Beef Stroganoff

If you are looking for some other great instant pot recipes to help save you even more time be sure to check out our Instant Pot Tomato Basil soup and our Instant Pot Chicken and Dumplings

Instant Pot Beef Stroganoff

What is Beef Stroganoff?

Beef stroganoff originates from Russia. Since the beginning, this recipe has been tweaked by many based on the meats that are used as well as the seasonings. One beef stroganoff recipe may not taste like the next that you try, but let me tell you, this is the best you will ever make. 

No matter where you eat your beef stroganoff the basic ingredients are the same which are meat, mushrooms (or cream of mushroom soup), spices, and sour cream. 

Instant Pot Beef Stroganoff

Ingredients:

  • 8 oz uncooked egg noodles
  • 1.5 lbs stew beef
  • ¼ cup salted butter
  • 3 cups beef broth
  • 1 ½ Tbsp cornstarch
  • 1 ½ tsp garlic powder
  • 1 ½ tsp smoked paprika
  • 2 tsp dried parsley
  • ½ cup sour cream
  • 1 can cream of mushroom soup

How to Make Instant Pot Beef Stroganoff

  • Set your instant pot to the sear/ sauté function and brown the beef on all sides. Don’t worry about cooking it all the way because it will finish cooking in the instant pot.
  • Add the beef broth, cornstarch, garlic powder, paprika, and egg noodles to the instant pot and stir to combine.
  • Pressure cook the dish for 6 minutes on high, followed by a quick release.
  • Add the sour cream, cream of mushroom soup, and parsley to the instant pot and stir until fully combined.
  • Serve and enjoy!
Instant Pot Beef Stroganoff

Tips Tricks and FAQs

  • Garnish the top of this dish by sprinkling a little bit of dried or fresh chopped parsley on top of the dish. 
  • Stew meat is found in most major grocery stores. If you are having trouble locating it, you can use any cut of beef. Be sure to cut it in 1-2 inch chunks if it is not already cut.  
  • Feel free to add slices of mushrooms to your beef stroganoff. Add them to the sautee stage of the recipe. 
Instant Pot Beef Stroganoff

Storage

You will want to store your instant pot beef stroganoff in an airtight container in the fridge. This will keep for up to 4 days. 

I do not recommend freezing this dish because of the noodles and the dairy in the recipe. 
Instant Pot Beef Stroganoff

Reheating

You will want to reheat your leftovers in the microwave or on the stove. Heat until it reaches your desired temperature.

instant pot Beef Stroganoff pin
Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 6 minutes

Instant Pot Beef Stroganoff is so easy to make! With 5 minutes of prep and 6 minutes of active cooking, you will have a nice big pot of beef stroganoff ready to enjoy. This has all the classic flavors you love as well as the creamy texture you know and love.

Ingredients

  • 8 oz uncooked egg noodles
  • 1.5 lbs stew beef
  • ¼ cup salted butter
  • 3 cups beef broth
  • 1 ½ Tbsp cornstarch
  • 1 ½ tsp garlic powder
  • 1 ½ tsp smoked paprika
  • 2 tsp dried parsley
  • ½ cup sour cream
  • 1 can cream of mushroom soup

Instructions

  1. Set your instant pot to the sear/ sauté function and brown the beef on all sides. Don’t worry about cooking it all the way because it will finish cooking in the instant pot.
  2. Add the beef broth, cornstarch, garlic powder, paprika, and egg noodles to the instant pot and stir to combine.
  3. Pressure cook the dish for 6 minutes on high, followed by a quick release.
  4. Add the sour cream, cream of mushroom soup, and parsley to the instant pot and stir until fully combined.
  5. Serve and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 695Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 239mgSodium: 1452mgCarbohydrates: 29gFiber: 2gSugar: 6gProtein: 65g

Sharing is caring!

Skip to Recipe