This Instant Pot Beef Stroganoff recipe has tender pieces of beef and egg noodles in a savory creamy sauce. It’s a quick and hearty one-pot meal in the electric pressure cooker that is sure to become a favorite family dinner!
Growing up I had a few favorite dinners that my mom made from time to time.
Spaghetti with meat sauce was one of them. It was as simple as spaghetti with meat sauce can be: browned meat, canned sauce, and spaghetti noodles. But it was pure bliss, especially when she made garlic bread with it.
Another of my favorites was my mom’s meatloaf, which she always made with canned cream of mushroom soup on top and cornflakes as the filler. It sounds odd, but it was always moist and full of flavor. She usually served it with mashed potatoes and steamed broccoli, and it always seemed like the perfect meal.
And then there was Beef Stroganoff. It was one of the few things my sister and I could always agree on as one of our favorite meals. With tender pieces of meat and noodles in a creamy sauce, Beef Stroganoff is usually a hit with both kids and adults.
I like to make Beef Stroganoff in an Instant Pot because the entire meal is ready in less than an hour!
Which Cut of Beef is Best for Beef Stroganoff?
Similar to making beef stew, I like to use beef chuck roast when I make Beef Stroganoff.
The chuck cut comes from the shoulder area of the cow. It has a good amount of fat and collagen, which results in tender, moist meat after it cooks for long periods.
The best part is because this recipe uses the Instant Pot, the meat ends up moist and tender without taking forever to cook!
How to Thicken Stroganoff
If your Stroganoff sauce is too runny, there are a few different ways you could thicken it:
- Flour Slurry: Whisk together 1/4 cup all-purpose flour and 1/2 cup warm water in a bowl. Stir it into the sauce and boil until thickened, about 1 minute.
- Cornstarch Slurry: Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water in a bowl. Stir it into the sauce and boil until thickened, about 1 minute.
- Sour cream also helps thicken Beef Stroganoff. Additionally, I add a little flour to thicken this recipe, and the starch from the egg noodles also acts as a thickener.
- And remember that if you make this dish a day ahead, it will thicken in the fridge overnight.
How to Make Stroganoff Sauce from Scratch
Stroganoff sauce is pretty easy to make from scratch. Cooking the beef is the part of the process that takes the longest (similar to making beef stew), but the Instant Pot makes fast work of it in this recipe!
Here are the general steps for how to make homemade Stroganoff sauce:
- Brown the meat. I like to use beef chuck roast cut into 1 to 1 1/2-inch cubes for this.
- Add onion, garlic, and other seasonings. I add a little flour to help the sauce thicken.
- Stir in the liquid you’re using, such as water or beef stock.
- Don’t forget the mushrooms (unless they’re just not your thing).
- Let the mixture cook until the meat is tender. You can do this in an Instant Pot, Crockpot, or on the stovetop.
- Stir in the sour cream.
- Serve over egg noodles.
Instant Pot Beef Stroganoff Recipe
One of the best things about this recipe is that you can make the entire thing in an electric pressure cooker.
The “Sauté” function on an Instant Pot works well to brown the beef and cook the aromatics, such as onion and garlic. Once the meat is browned and the aromatics are cooked a little, stir in a bit of flour to help the sauce thicken.
After that, add the liquid, seasonings, and mushrooms, cover the pot and set to “Sealing”, and cook for 12 minutes on High Pressure. The beef will be tender after this.
Then stir in the egg noodles, cover the pot and set to “Sealing”, and cook for 3 minutes on High Pressure.
And now we’re ready to stir in the sour cream and serve it up!
How to Make Beef Stroganoff in a Slow Cooker
You can also make Beef Stroganoff in a Crockpot! The 3 differences when you make it in a slow cooker instead of an electric pressure cooker are: 1) brown the meat on the stovetop, 2) reduce the water down from 3 cups to 1 1/2 cups, and 3) cook the egg noodles separately.
Here’s how to make Beef Stroganoff in a Crockpot:
- Heat the oil and butter in a large, deep skillet over medium-high heat on the stovetop. Once hot, add the beef and cook until browned, about 5 to 8 minutes. Stir in the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the flour and cook for 1 minute, stirring constantly.
- Transfer the beef mixture to a slow cooker along with the Worcestershire sauce, soy sauce, salt, black pepper, thyme, 1 1/2 cups water, and mushrooms. Give it a good stir.
- Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The beef should be fork tender when it’s done.
- Stir in the sour cream.
- Serve over cooked egg noodles, garnished with fresh parsley.
More Instant Pot Dinner Recipes:
- BBQ Chicken
- Crack Chicken
- Pot Roast
- Kheema Pav (Indian Sloppy Joes)
- Chicken Curry
- Banh Mi Sandwich with Instant Pot Short Ribs and Quick Pickled Slaw
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Instant Pot Beef Stroganoff Recipe
Ingredients
- 2 tablespoons avocado oil
- 1 tablespoon unsalted butter
- 2 pounds beef chuck roast cut into 1 to 1 1/2-inch cubes
- 1 medium onion chopped
- 4 large cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon less sodium soy sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon minced fresh thyme
- 3 cups water
- 8 ounces button mushrooms sliced
- 12 ounces egg noodles
- 1 cup sour cream
- Fresh minced parsley for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and wait for it to heat up. Add the oil and butter, and once melted, add the beef cubes. Cook until browned, about 5 minutes, stirring occasionally.
- Add the onion and garlic and cook for 2 minutes, stirring occasionally.
- Stir in the flour and cook for 30 seconds, stirring constantly. Press “Cancel” to stop the “Sauté” function.
- Add the Worcestershire sauce, soy sauce, salt, pepper, thyme, water, and mushrooms.
- Cover the Instant Pot, making sure the lid is set to “Sealing”, and cook on “Manual, High Pressure” for 12 minutes.
- Once it’s done cooking, carefully release the pressure and open the pot. Stir in the egg noodles, cover the pot, set it to “Sealing”, and cook on “Manual, High Pressure” for 3 minutes.
- Once it’s done cooking, carefully release the pressure and open the pot. Stir in the sour cream.
- Serve garnished with fresh parsley.
Video
Helpful Tips
- If you have beef stock on hand, use that instead of water for deeper flavor.
- Store leftover Beef Stroganoff in the fridge for up to 3 days. It will thicken overnight in the fridge.
How to Make Beef Stroganoff in a Slow Cooker:
- Heat the oil and butter in a large, deep skillet over medium-high heat on the stovetop. Once hot, add the beef and cook until browned, about 5 to 8 minutes. Stir in the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the flour and cook for 1 minute, stirring constantly.
- Transfer the beef mixture to a slow cooker along with the Worcestershire sauce, soy sauce, salt, black pepper, thyme, 1 1/2 cups water, and mushrooms. Give it a good stir.
- Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The beef should be fork tender when it’s done.
- Stir in the sour cream.
- Serve over cooked egg noodles, garnished with fresh parsley.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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