Instant Pot Beef Stroganoff Recipe
- By Amy Dong
- Updated Sep. 11, 2026
This 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.
Amy’s Notes
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, he 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 got my own 8-qt Instant Pot last Christmas because all the Facebook posts about it bumped me into FOMO mode.
So here we are. Like the multitudes before me, I’ve now fallen for my Instant Pot. And I’ll finally begrudgingly agree with Dad that pressure cooking is some kind of wonderful.
Introducing our super-tender, incredibly delicious Instant Pot Beef Stroganoff.
Key Ingredients
Beef Chuck Roast: Cut into 1-inch pieces, chuck roast becomes exceptionally tender and flavorful when pressure cooked.
Aromatics: Freshly chopped onion and 7 garlic cloves build a fragrant, savory base for the delicious sauce.
Beef Broth & Water: Forms the cooking liquid that deglazes the pot and creates the rich gravy.
Worcestershire & Soy Sauce: These add a deep, savory umami flavor to the broth.
All-Purpose Flour: Thickens the liquid into a silky sauce during cooking.
Wide Egg Noodles: Traditional stroganoff noodles that cook quickly directly in the flavorful broth.
Fresh Mushrooms: Sliced mushrooms absorb the rich sauce and add texture.
Greek Yogurt (or Sour Cream): Stirred in at the end to make the stroganoff rich, creamy, and tangy.
Substitutions and Variations
Protein Options: Swap the beef chuck roast for boneless beef stew meat, sirloin steak, or ribeye. You can also make a lighter version using boneless, skinless chicken breasts or thighs.
Dairy Swaps: Full-fat sour cream works as a 1:1 replacement for plain Greek yogurt to give the sauce a traditional tangy flavor. For a dairy-free option, use a dairy-free sour cream alternative or unsweetened coconut cream.
Noodle Alternatives: Traditional wide egg noodles can be swapped for rotini, penne, or bow-tie pasta. For a gluten-free version, use your favorite gluten-free pasta (cooked separately and stirred in at the end) or serve the beef and sauce over mashed potatoes or rice.
Mushroom-Free: If you are not a fan of mushrooms, feel free to omit them entirely or substitute with sliced cremini, portobello, or shiitake mushrooms for a deeper earthy flavor.
Broth: Regular strength beef broth provides the richest flavor, but low-sodium beef broth or vegetable broth can be used to control salt levels.
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 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 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 5 minutes of natural pressure release time. Basically, you get an amazing all-in-one meal that needs only about 30 minutes inside the Instant Pot.
- 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.
How to Prep Ahead and Storage
- Prep Ahead: You can chop the onions, garlic, and mushrooms up to 2 days in advance and store them in airtight containers in the refrigerator. Trim and cut the beef chuck roast into pieces a day ahead to speed up dinnertime prep.
- Storage: Allow leftovers to cool completely before transferring them to an airtight container. Keep refrigerated for up to 3–4 days.
- Reheating: Reheat gently in a saucepan over medium-low heat or in the microwave in 30-second intervals. The sauce will naturally thicken as it cools, so stir in a splash of beef broth or water while warming to restore its creamy consistency.
- Freezing: Freeze the cooked beef and sauce (without noodles or dairy) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, warm through, and stir in fresh cooked noodles and Greek yogurt (or sour cream) just before serving to prevent the sauce from separating or noodles turning mushy.
Instant Pot Beef Stroganoff Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 7 cloves garlic, peeled and chopped
- 2 ½ pounds beef chuck, trimmed and cut into 1-inch pieces
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 4 cups regular strength beef broth
- ⅔ cup water
- 3 tablespoons flour
- 16 ounces wide egg noodles, uncooked
- 8 ounces mushrooms, sliced
- 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 pot, 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 max-fill line in pot. If your liquid level is too high, it may spurt out when you release pressure.
Nutrition (per serving)
Frequently Asked Questions
While beef chuck roast offers the most tender and flavorful result, you can also use boneless beef stew meat, sirloin steak, or ribeye. Just note that leaner cuts may be slightly less tender.
Yes, both 6-quart and 8-quart pressure cookers work great. If using a 6-quart model, be sure not to fill past the max fill line, and use a 10-minute natural pressure release before venting remaining steam to prevent splattering.
Absolutely. Whole milk plain Greek yogurt and full-fat sour cream can be used interchangeably in equal amounts to add that signature creamy, tangy finish.
Egg noodles cook very quickly under high pressure. Ensure you set the cooking time for the noodles to exactly 5 minutes on high pressure, followed by 5 minutes of natural release, then immediately vent any remaining pressure.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the sauce has thickened.