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. She always made it with canned cream of mushroom soup on top and cornflakes as the filler instead of breadcrumbs. It sounds odd, but it was always moist and full of flavor. Mom 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 it's so easy, and the entire meal is ready in less than an hour!
The Best Beef Stroganoff Recipe
Ingredients
- Avocado oil - or vegetable oil; this is for searing the beef
- Unsalted butter - adds rich flavor
- Beef stew meat - or instead of stew meat, you can use a 2-pound chuck roast, trimmed of excess fat and cut into 1 to 1 ½-inch cubes to make Beef Stroganoff
- Onion and garlic - these savory aromatics add great depth of flavor
- All-purpose flour - we use a touch of flour to help thicken the creamy Stroganoff sauce
- Worcestershire sauce and soy sauce - these savory condiments add complexity to this dish
- Salt and black pepper - to season the recipe
- Fresh thyme - fresh thyme's herby, bright, lemon-y flavor wakes this dish up
- Water - use beef stock if you have it on hand and reduce the salt a little bit
- Button mushrooms - white or brown button mushrooms work well
- Egg noodles - this is a classic component of Beef Stroganoff; egg noodles bulk it up and help make this a filling meal
- Sour cream - adds luscious, creamy texture and a slightly tangy rich flavor
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. You can make it on the stovetop, in the Instant Pot, or in a slow cooker.
- Brown the meat. You can use stew meat or beef chuck roast cut into 1 to 1 ½-inch cubes.
- Add onion, garlic, and other seasonings. A little flour helps thicken the sauce.
- 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 with fresh parsley sprinkled on top.
Instant Pot Beef Stroganoff Recipe - How to Make This Dish in an Electric Pressure Cooker
One of the best things about this recipe is that you can make the entire thing in an electric pressure cooker. Less dishes, plus a meal that's ready in well under an hour? I'm sold!
Step 1: The “Sauté” Function:
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.
Step 2: Cook the Beef Until Tender:
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.
Step 3: Cook the Egg Noodles:
Then stir in the egg noodles, cover the pot and set to “Sealing”, and cook for 3 minutes on High Pressure.
Step 4: Finishing Touches:
And now we’re ready to stir in the sour cream and serve it up!
See the recipe card below for more detailed instructions on how to make Beef Stroganoff in an electric pressure cooker.
Reheating Tip
The sauce will thicken considerably as it sits. By the next day, you might want to add a splash more water to thin it out a little when you reheat it.
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 ½ 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 ½ 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.
How to Thicken Stroganoff
If your Stroganoff sauce is too runny, there are a few different ways you can thicken it:
- Flour Slurry: Whisk together ¼ cup all-purpose flour and ½ 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. (This will keep your Stroganoff gluten free; be sure to serve it with gluten free noodles if you're avoiding gluten.)
- Sour Cream: The rich, creamy texture of sour cream also helps thicken Beef Stroganoff.
- Make it a Day Ahead: Remember that if you make this dish a day ahead, it will thicken in the fridge overnight.
Instant Pot Beef Stroganoff FAQs
Which Cut of Beef is Best for Beef Stroganoff?
You can look for what is labeled "stew meat" or "beef stew meat" at the grocery store. This type of meat is usually chuck or round.
Similar to making beef stew, I like to use beef chuck roast cut into 1 to 1 ½-inch cubes 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!
Can I Make Stroganoff with Ground Beef in the Instant Pot?
Yes! You will need two pounds of lean ground beef. Brown the ground beef in the Instant Pot as directed in step 1 of the recipe card, and then continue on with the recipe. Reduce the amount of water (or beef stock) to 2 ½ cups.
If you're interested, I have a 30-minute recipe for Ground Beef Stroganoff that I make on the stovetop. And heads up, if you're looking for a delicious Beef Stroganoff recipe without sour cream, that one is it. We use a surprise ingredient instead of sour cream: cream cheese!
What Other Types of Meat Can I Use for Stroganoff?
The sky is the limit here! You can use cubes of elk, venison, or bison to make Stroganoff. Or use ground elk, venison, or bison.
Can I Make Beef Stroganoff with Cream of Mushroom Soup?
Yes! If you prefer, skip the sour cream and instead add 1 (10.5-ounce) can Condensed Cream of Mushroom Soup.
Can I Make Beef Stroganoff Without Mushrooms?
Yes! If mushrooms aren't your thing, simply omit them from this recipe.
If you want, you can use an eggplant instead, just peel it and chop it into 1-inch cubes. Or just serve this meal with a vegetable on the side.
How Long Does Beef Stroganoff Last in the Fridge?
Store leftover Instant Pot beef and noodles covered in the fridge for up to 4 days. It will thicken as it sits, and you may need to add a splash of water when you reheat it.
More Instant Pot Dinner Recipes
- BBQ Chicken
- Crack Chicken
- Kheema Pav (Indian Sloppy Joes)
- Banh Mi Sandwich with Instant Pot Short Ribs and Quick Pickled Slaw
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Instant Pot Beef Stroganoff Recipe
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 tablespoon unsalted butter
- 2 pounds beef stew meat or beef chuck roast, trimmed of excess fat and cut into 1 to 1 ½-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 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon minced fresh thyme
- 3 cups water see Notes
- 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
Faith's Tips
- Water Substitute: If you have beef stock on hand, use that instead of water for deeper flavor. You may want to reduce the salt a little bit if you use beef stock instead of water.
- Storage: Store leftover Beef Stroganoff in the fridge for up to 4 days. It will thicken overnight in the fridge, and you may want to add a splash of water when reheating.
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 ½ 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
This post was first published on An Edible Mosaic on January 1, 2021, and was updated on April 21, 2023.
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