This mind-blowing Instant Pot Beef Stroganoff Recipe is a jackpot hit! Beef Stroganoff has never been easier, faster, and tastier. This supremely tender comfort meal is yours in less than an hour.
I have yet to talk to Dad about this, but I’m pretty certain he’s feeling quite validated these days. Regarding the currently trendy realm of Instant Pots, my dad would say whatever took them so long?
Dad has been pressure cooking with his trusty old school [scary] pressure cooker for decades. For ages, he’s beamed with pride over his famous tender beef shanks that reach perfection in under an hour. All made possible using that very old all-steel pressure contraption in his kitchen. I feared that hissing thing and refused to step within ten feet of it. I rolled my eyes when Dad bragged about it.
But alas, Dad was totally onto something way back then. Now, finally, the rest of us have caught on to the superpower capabilities of pressure cooking.
I personally caved and got my own 8-qt Instant Pot last Christmas because all the Facebook posts about it bumped me into FOMO mode.
[Side note: as I’ve gotten older, I’m not nearly as prone to this irrational Fear of Missing Out that’s exacerbated by social media. I’m pretty joyful about going rogue with most things in life. But when we’re talking about food… well, we all have hang-ups.]
So here we are. Like the multitudes before me, I’ve now fallen in like with my Instant Pot. And I’ll finally begrudgingly agree with Dad that pressure cooking is some kind of wonderful.
Introducing our super-tender, jaw-dropping delicious Instant Pot Beef Stroganoff…
How to Make Beef Stroganoff in the Instant Pot:
I’m thrilled to report that this beef stroganoff recipe is by far the easiest one I’ve ever made. We usually inhale this slow cooker beef stroganoff recipe with delight. But this crazy quick Instant Pot Beef Stroganoff is now on regular dinner rotation.
You’ll sauté the beef and aromatics directly in the pot. Then just toss in the seasonings and broth and let the pressure cooker work its magic for about 20 minutes, which will result in beef that’s flavorful and tender.
Let the egg noodles and mushrooms join the party for 5 minutes, followed by a bit of natural pressure release time. Basically, you get an amazing all-in-one meal that needs only about 30 minutes inside the Instant Pot. For reals.
I like to use plain, whole Greek yogurt to cream up the stroganoff after cooking. You can go the sour cream route if you prefer.
Did I mention you’ll only have 1 pot to clean up? Just one.
Serve your tender, mouthwatering beef stroganoff immediately because nobody will want to wait.
Leftovers are awesome, too. Go ahead. The pressure’s on.
You may really like this recipe, too:
Instant Pot Beef Stroganoff Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6-8 1x
- Category: dinner, main
- Cuisine: American
Description
This mind-blowing Instant Pot Beef Stroganoff Recipe is a jackpot hit! Beef Stroganoff has never been easier, faster, and tastier. This Instant Pot comfort meal is about to change your dinner game.
Ingredients
- 2 TB olive oil
- 1 onion, chopped
- 7 cloves garlic, peeled and chopped
- 2 1/2 lbs beef chuck, trimmed and cut into 1-inch pieces
- kosher salt and freshly ground black pepper
- 2 TB Worcestershire sauce
- 2 TB soy sauce
- 4 cups regular strength beef broth
- 2/3 cup water
- 3 TB flour
- 16 oz dry wide egg noodles
- 8 oz sliced mushrooms
- 1 cup whole plain Greek yogurt or sour cream
Instructions
- Turn your Instant Pot onto sauté function. Heat olive oil until hot and immediately add onion and garlic. Add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir 2-3 min.
- Uses paper towels to pat dry excess moisture from beef pieces. Sprinkle 1 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the beef and add to the onion mixture inside Instant Pot. Brown beef on all sides, 2-3 min. Pour in the Worcestershire, soy sauce, and beef broth. Pour in 2/3 cup water. Stir the flour into the liquid, dissolving it. Stir 1/2 tsp kosher salt and 1/4 tsp black pepper. Cover pot with lid and lock. Set Instant Pot to high pressure for 20 minutes*
- If using 8qt opt, gently use quick release method to release pressure, according to Instant Pot instructions. If using 6qt pot, use natural release method for about 10 minutes and then very slowly/gently release remaining pressure with quick release.
- Stir in the egg noodles to immerse into liquid. Add mushrooms. Lock on the lid and cook another 5 minutes on high pressure. Once 5 minutes is up, let Instant Pot automatically go into natural release mode for 5 minutes. Then, use quick release to finish pressure release. Gently fold in yogurt or sour cream and serve immediately. Leftovers keep well in airtight container.
Notes
*It helps to set a separate timer, along with the Instant Pot’s timer. Instant Pot beeps very lightly before automatically entering into natural release mode, so I set a separate timer for each step of recipe to ensure I don’t miss anything.
*Either a 6qt or 8qt pot works for this recipe, though you’ll have to check to make sure liquid level doesn’t rise above the given line in pot. If your liquid level is too high, it may spurt out when you release pressure.
kitchen stuff we love:
one pot dinners:
One Pot Enchilada Rice Casserole
One Pot Lemon Orzo with Shrimp
One Pot Gnocchi with Spinach and Chicken
My dad was exactly the same with his old school pressure cooker! Now I love my instant pot just as much. I’m definitely going to try this!
Ha Ha!! It’s that so funny? The wheel kind of reinvents itself, with a different wrapping 🙂
I’d swap out the beef as a veggie but this looks like a real nice recipe that is quite simple to make too. Definitely one for a rainy day!
I used to love eating this when I was a kid!!! I haven’t had it in YEARS but excited now to make this recipe!!!!
Yay, glad you like it! It does bring back comforting memories 🙂
Oh my goodness, this looks like such a yummy recipe! I love beef stroganoff!
I’m not even sure I know what an instant pot is vs a pressure cooker! . But that recipe sure looks and sounds delicious! Gotta look this appliances up bc I love beef that melts in my mouth . Either I make it , or you’ll need to open up a restaurant! Xo, Evelyn, PathofPresence.com
IP is a pressure cooker, but also a slow cooker and steamer and sauté pan all in one! It’s pretty much a one-stop shop for various methods of cooking 🙂
Can you use these same directions with a regular pressure cooKer?
This looks so tasty! I finally got an IP, I need to try this recipe out 🙂
IP is the best for this kind of comfy food! 🙂
This looks delicious! I’m obsessed with the instant pot, so def adding this to my recipe list
I’m quickly becoming a little obsessed myself 😉
Looks delicious! I’m such a huge fan of beef strog. I make mine in the slow cooker now!
Oh, my! this beef stroganoff sounds and looks delicious! I’m not a great cook, so I never invest much in the kitchen, but you made me think I might need an instant pot!
Oh what a yummy recipe!
This looks so good! I want to get an instantpot, it looks like the best invention there’s been in a while 🙂
Such a lovely recipe.. I’d like to prepare meal like this too~! delicious!
What a lovely recipe. I think I’m finally giving into getting an instapot. I’m very curious about the sauté feature. Haha one less pot to clean.
I’m glad you’ve gotten your instant pot and that cooking this recipe would be made easier. I love that you’re too kind to share your excellent recipe. The food looks really tempting and luscious
This is my go-to recipe for stroganoff now. It is SUPER fast and allows me to cooks something that normally takes longer, on a busy weeknight. I love it with the yogurt, I was surprised to find I didn’t miss the sour cream much! Sometimes I use half sour cream and half yogurt, it’s delicious either way.
YAY, Jennifer! So glad you guys liked this! I don’t miss the sour cream either, and it’s healthier 🙂 Enjoy and keep on cooking!
Just made this in my IP. When I did the first QR, it made a HUGE mess all over the pot and the counter. I think the flour made the liquid too starchy. It spewed all over the place. Huge mess to clean up. I was not going to add the noodles at that point. So I put the meat, liquid and extra water on the stove for another hour to soften up the meat. It tastes really good but I will not be making this again. I would consider omitting the flour at adding it at the end with the noodles on saute mode with no lid.
Susanne, I’m glad this tasted good, but sorry to hear about the splatter during pressure release. I’m wondering if you have a 6-quart pot, vs. an 8qt. If using a 6qt, the pot is definitely smaller and it’s recommended to use natural release first. Thanks for coming over and happy fall!! 🙂
Susanne, one thing I’ve learned the hard way is just because it says QR, it doesn’t really mean to flip to venting. I’ve learned to do a “controlled” QR. I use a long handled wooden spoon and just lift the valve to gently release pressure. If it starts foaming or spewing anything other than steam, I can just drop it back down and try again in a minute or 2.
We made this recipe and everyone LOVED it! So tender and yummy…another recipe I’ll be using frequently in my new IP!! Thank you!
OMG, this was super fast and way easier than my usual stroganoff recipe. As Jennifer said, we were all surprised we didn’t miss the sour cream. I always have yogurt in the fridge, so this works great for us. Super delicious and the only stroganoff I’ll make from now on!
Made this yesterday, incredibly delicious – great comfort food, easy to prepare, especially with ” Better Than Bouillon” beef stock!
This is fantastic. Amazing that you can use meat that is about $5 per pound and have it come out so tender. My 16-year-old loved the texture of the noodles, “velvety.” The only thing I would recommend is adding more soy and Worcestershire sauce. We thought it was a little in the bland side. I may double it next time.
Thanks, Beth! So glad you all liked it. And I’m all for more soy sauce, if you don’t mind it
In the stroganoff recipe, have you tried gluten free noodles? Just wonder if the time would be different.
I haven’t, but depending on what your gf noodles are made of (rice, lentil, etc.)…. you’d have to adjust cook time because certain starches break down faster.
Just confirming you don’t cook the noodles first?
Correct, Shannon!
Just made this. So good. First meal I cook in my instant pot I got myself for christmas. My kids loved it. Added parsley just to look pretty. Lol. TY!
What would the directions be if I don’t want to include the noodles? We eat low carb and don’t eat pasta. I would probably serve it over cauliflower.
Becky, if omitting noodles, I would cook the rest of recipe as directed and just cut out the noodle part — you can use less beef broth (because you won’t be needing it to cook noodles)…I’m guessing you could use half the amount of broth, unless you want to keep it for plenty of sauce after for the cauli! 🙂 Hope you guys love this!
My new favorite beef stroganoff recipe. So good.
So happy to hear it, Jackie! YAY and happy continued cooking! 🙂
I would suggest not making this recipe in a 6qt IP, or reducing the ingredients. The initial pressure cooking step worked fine, but after adding the noodles/mushrooms for the second round I kept getting a “burn” error.
There was some food stuck to the bottom but it wasn’t actually burned. Appears to be a common error with newer models. Tried scraping the bottom and adding more liquid, but after getting the error 3 more times I just gave up. The noodles were cooked through enough from sitting in the hot liquid, so added the yogurt and just served as is.
Overall pretty tasty, but not necessarily worth the mess and headache. Perhaps it isn’t meant for an IP although seems like others have had success.
Right on, Mike! I use an 8qt, which is perfect. I’m guessing the 6qt will be a bit too full and over the “top line” with the ingredients. If you only have a 6qt, then I’d cut down on the ingredients by about a third. Glad you still enjoyed the meal, Mike, and thanks for sharing! 🙂
Can I make this recipe in just a regular crock pot?
You will find the recipe here:
https://www.chewoutloud.com/slow-cooker-beef-stroganoff-recipe/#tasty-recipes-15030
★★★★★
This was the BEST stroganoff recipe I have ever made. Very delicious and easy to make. I love my instant pot
YAY, Angela! So happy to hear you liked this dish 🙂 Happy continued cooking!
WOW! This is a delicious, quick meal and we loved it. A new favorite for me. Thank you for sharing!!
Awesome, Tellis!! So happy you guys loved it. Thanks for coming over to let us know. Happy continued cooking!
I’m not sure what went wrong but I put in a full box of berth broth (it said 4 1cup servings) and the 2/3 water but it still wasn’t enough for the 12oz bag of noodles to be immeresed into the liquid in my 6qt instant pot. Did I miss something?
Hmmm, I’m trying to figure this one out. Did you use egg noodles vs another kind? If all the measurements and ingredients were exact, you should have enough liquid. To be on the safe side next time, you could try using 8-10oz noodles, which should most definitely fix your issue. Thanks for coming over, Mark. I really appreciate it!
Approximately how many servings do you think this makes? I’m have a dinner party for 7 and wondering if I need to make two pots worth. Thanks!
Never mind! I just saw you wrote it yields 6-8 servings in the recipe. Thanks!
Sara, thanks for being here today and hope your dinner party turns out super!! 🙂
Hi there,
I’m planning on making this SOON, and noticed that one person had problems with the burn notice in their 6qt, yet nobody else said this and I assume some others used a 6qt as well. Could it have been another factor other than the size of the Instant Pot? I have a 6qt as well.
Also, are we supposed to leave the mushrooms on top of the noodles, or mix them in? The reason I ask is because I have noticed when I add mushrooms to recipes and mix them in they go to the bottom of the pot, and I get burn notices, if I don’t mix them in they don’t go to the bottom of the pot and I don’t get burn notices. It has me wondering now if mushrooms may be to blame for some recipe failures.
Thanks for your help and recipe!! 🙂
Dawn
My IP arrives tomorrow and I’m excited to try this recipe. It will be the first thing I’ll make so fingers crossed I do everything right. Thanks for sharing and all the comments are helpful too.
This by far is the best recipe for beef stroganoff I have found, thank you!! I have shared this with my friends all over the world and it’s a hit!!
Oh, thanks so much, Jeff! That absolutely makes my day 🙂
What type or brand instapot do you use/recommend?
Instant Pot brand! 🙂 I love the 8qt, as it holds more and is less likely to have any steam-spillage issues. It’s the BEST!
I’m excited to try this recipe. But I’m hesitant about doing the quick release as in my experience it makes meat tough. Do you think I could adjust it to do a natural release even for the 8 qt pot?
Robyn, yes, you can let the IP do its own natural release. Enjoy!!
This recipe looks so good and I’d love to try it in my new IP but I can’t eat dairy. Would it still be tasty if I skip the yogurt or do you think i should use a substitute?
Ruth, do you have anything you typically sub yogurt or sour cream for? You’d want something “creamy” so the stroganoff comes out with that thicker/saucy texture. You could try using a non-dairy yogurt; let me know if you try that! 🙂
This is delicious but 40 minutes total prep time is very deceiving!!! That doesn’t include any of the time it takes to come to pressure, the natural or quick release time. Plan on an hour AT LEAST.
So happy you liked the dish, Sara 🙂 Thanks for the note on allotting for pre/post pressure time. Hope you continue to find recipes here that you love!
Only my 2nd attempt with the IP Mini gifted to me. I cut the recipe in half. I was a bit concerned about the liquid level when it came time to add the noodles so I added about ¾ cup of beef broth, and it was PERFECT. I agree with another commenter above about the cooking times being deceiving because they don’t allow for “pressure building time”, so I’m going to have to learn to build that in if I continue to cook with my little IP. I used to make stroganoff old school….never again. This was easier, more flavorful, and, like you say, ONE POT!
★★★★★
That’s super awesome, Michelle!