When you’re in need of comfort, revive your spirits with Instant Pot Beef Stroganoff! Fall-apart tender beef in a creamy, savory sauce served over noodles, it’s a quiet, no-frills meal with the power to deeply satisfy.
Instant Pot Beef Stroganoff is the ideal recipe for when you are any mix of:
- Stressed
- Needing a hug
- Wanting to feed your family a healthy meal they’ll actually like (nothing is worse than a dinner complainer when you are already exhausted), or
- So hungry you are halfway through a bag of chips before your brain registers that you even opened the pantry.
This recipe is easy to prepare and leaves you only one dish (the Instant Pot) to wash at the end.
(Looking for other one-pot winners? Check out this 15 Healthy Instant Pot Recipes post for more inspiration!)
It’s also fast and hands free.
- As much as I love my original recipe for Slow Cooker Beef Stroganoff, I don’t always have time to wait for it to cook.
- In comparison to Beef Stroganoff and Ground Beef Stroganoff, which require a little bit of monitoring, this pressure cooker recipe cooks unattended.
About this Instant Pot Beef Stroganoff Recipe
Electric pressure cookers like the Instant Pot do a phenomenal job making tough cuts of meat tender in less time.
It’s why you can have a melt-in-your-mouth Instant Pot Beef Stew faster than you can cook the same recipe on the stovetop.
In additional to being practical, Instant Pot beef stroganoff is also family-friendly.
Noodles, beef, a creamy sauce? It’s a recipe for dinner success!
My Grandma Dorothy used to make it in big batches for us after church, and I have fond memories of gobbling it up with my cousins (and their moms and dads too!).
Finally, since I firmly believe that comfort food shouldn’t just be an occasional indulgence, this recipe is lightened up with a few simple, healthy swaps.
How to Make Instant Pot Beef Stroganoff from Scratch
Spoiler: if you are looking for an Instant Pot Beef Stroganoff cream of mushroom soup recipe, this is not it.
Beef stroganoff is easy to make from scratch, so set the can down. You don’t need it.
Making Stroganoff Creamy
- Instead of using canned soup (or even sour cream or cream cheese), I stirred plain Greek yogurt into the Instant Pot with the beef stroganoff at the end.
- It gives the stroganoff lots of comforting richness without a lot of fat and provides extra protein too.
- It is also less fussy than a corn starch slurry.
The Best Beef for Beef Stroganoff
- For the beef, I used sirloin, which is lean and turns out incredibly tender when cooked in the Instant Pot. Chuck roast (like in Instant Pot Pot Roast) would also work well.
- I do not recommend beef stew meat, as the pieces are all cut into different sizes and will cook in different amounts of time.
- You are best off buying a single piece of sirloin or chuck roast and cubing it yourself.
Tip!
I haven’t tried Instant Pot Beef Stroganoff with ground beef yet, but if you prefer a ground beef stroganoff, you can check out my Chicken Stroganoff recipe (use lean ground beef in place of the ground chicken).
It’s as easy as this recipe and is actually ready in an even shorter amount of time.
The Directions
- Use the saute setting to saute the onions and brown the beef on all sides. This builds flavor and creates a nice crust on the meat.
- Deglaze the pot with beef broth.
- Add the mushrooms, flour, and remaining beef broth. Cook on HIGH pressure (Manual) for 10 minutes, then immediately vent using the pressure valve.
- Add the noodles and pressure cook for 5 minutes. Let the pressure release naturally for 5 minutes.
- Stir in the Greek yogurt (or sour cream). ENJOY!
Tips to Store and Reheat
- To Store. Store leftovers in the refrigerator for up to 3 days.
- To Reheat. Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.
Recommended Tools to Make Instant Pot Beef Stroganoff
- Instant Pot (or similar electric pressure cooker)
- Non-slip cutting board
Instant Pot Beef Stroganoff: me, hugging you though the screen, in dinner cozy, creamy dinner form.
It might even be better than an actual hug, because pasta is involved! (For a similarly comforting favorite, check out this Hamburger Helper.)
Frequently Asked Questions
If you’ve already finished the recipe, I recommended thickening sauce without flour, as the flour can taste raw. Instead, if your stroganoff turns out thinner than you would like, stir in a cornstarch slurry, then let it simmer for a few more minutes.
Choose a cut with marbling and connective tissue, such as sirloin or chuck roast. The marbling breaks down as the beef cooks, making it melt-in-your-mouth tender.
The stew setting is a set cook time and pressure level that comes pre-programmed on some Instant Pot models. Since there is no way to know what specific stew recipe that setting was designed for, your best bet is to manually set your own time and pressure following the recipe.
Instant Pot Beef Stroganoff
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small yellow or white onion diced
- 1 1/2 teaspoons kosher salt divided
- 1 1/2 pounds boneless sirloin steak cut into 1 1/2-inch cubes
- 1 teaspoon ground black pepper
- 1 teaspoon dried dillweed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 cups reduced sodium beef broth divided
- 16 ounces sliced baby Bella cremini mushrooms
- 2 tablespoons all-purpose flour
- 12 ounces whole wheat wide egg noodles
- 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- Chopped fresh parsley or thyme optional for serving
Instructions
- Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add the onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
- Sprinkle the beef with remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or to save a dish I like to do this right on the cutting board.) Add to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes. Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a “burn” warning).
- Stir in the mushrooms, then sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure.
- Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Recover the Instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
- Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme
Video
Notes
- TO STORE: Store leftovers in the refrigerator for up to 3 days.
- TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
Fabulous recipe! Thanks! I have made this many times and it is now on my ‘tried and true’ Pinterest board and I’ve recommended it to my instant pot friends. I love that I don’t need to adjust any of the ingredients. For (cow) dairy-free people, I use goat yogurt instead. Erin, you had mentioned you’ve never tried it with ground meat. Every single time, I have used ground venison, which is much leaner than even extra lean ground beef and it turns out perfectly, in my opinion.
Many thanks, great blog!
Hi Lori! So glad you enjoyed the recipe! Thank you for this kind review!
So good!! I added peas at the very end which was a nice addition and a splash of red wine with the broth. I’ll probably cut my meat cubes smaller next time. Awesome flavour + texture thanks :))
Hi Teghan! So glad you enjoyed the recipe! Thank you for this kind review!
This is really great! Actually I think it’s the first recipe I have thoroughly enjoyed in my InstaPot- I just haven’t gotten the hang of it yet. Thank you so much!
Hi Brianna! So glad you enjoyed the recipe! Thank you for this kind review!
I subbed chicken for beef in this recipe and it worked perfectly! Easy, clear instructions that applied to both meats. We aren’t fans of mushrooms so I left those out. Rich, creamy, and delicious with macros you don’t have to feel bad about!
Hi Morgan! So glad you enjoyed the recipe! Thank you for this kind review!
This was great- we’ve been in the middle of a kitchen renovation since the beginning of November (hit a snag that set us back a month/6 weeks) so all we have to cook with is a microwave, outdoor grill, and an instant pot. This saved me from another night of eating out or ordering in. I can’t remember the last time I got so excited for a home cooked meal. Thank you so much for this recipe, it will be going into the rotation (even after we get our entire kitchen back).
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review! Good luck with the renovation!
Today was one of those long, hot summer days where you wish someone else would do the cooking. I had bought all of the ingredients for beef stroganoff yesterday and planned to make a new skillet recipe version tonite but there was no way that was happening. I looked online for a pressure cooking version and it led me to your recipe. I made a few adjustments along the way: I only had one lb sirloin strips and 8 oz sliced Bella mushrooms so I made do with those. I also used almond milk yogurt due to dairy allergies. And, finally, I cooked my gluten free noodles (also a lower quantity at 9 oz.) separately and added them to the IP b/c gluten free noodles in a pressure cooker can sometimes turn out to be a gummy or broken mess. We loved the end result – a delicious, creamy beef stroganoff – and Hubby said it’s a “keeper!’.
Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review and thanks for the feedback!
I love WellPlated’s Chicken stroganoff recipe. This one–not as much. 12 ounces of noodles seemed to be too much for the liquid, and the ratio of noodles to meat/mushrooms was greater than I prefer. There was enough sauce to barely cover the ingredients and the flavor was bland. Maybe my spices just weren’t fresh enough.
Sorry to hear that you had trouble with the recipe, Kathy. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.
Made this last Christmas for 3 and was delicious. Planning on making it again this holiday season.
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
I would actually give this recipe 3 1/2 stars but that’s not an option. I didn’t like the Worcestershire sauce or the Dijon mustard because I could taste a fishy flavor from the Worcestershire sauce and a sharpness from the mustard. I used yogurt but wonder if the sour cream would have been better.
This would have been a 5-star recipe without the Worcestershire sauce and the mustard.
P. S. I’m looking forward to leftovers tonight.
I’m sorry to hear that this recipe wasn’t to your tastes, Lynn. I (and many other readers) have really enjoyed the flavors in this dish, so I wish it would’ve been a hit for you too!
That’s okay Erin. I still enjoyed eating it but I’ll know to avoid Worcestershire sauce in the future.
Thanks Lynn!