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!
Course Main Course
Cuisine Russian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Time for the Instant Pot to Come Up to Pressure 10 minutesminutes
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
Notes
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.