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Instant Pot Beef Stroganoff Recipe

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. 

instant pot beef stroganoff recipe

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…

instant pot beef stroganoff recipe

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.

instant pot beef stroganoff recipe

Serve your tender, mouthwatering beef stroganoff immediately because nobody will want to wait.

Leftovers are awesome, too. Go ahead. The pressure’s on.

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Did you make this?

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Beef Stroganoff in a bowl

Instant Pot Beef Stroganoff Recipe

4.84 from 12 ratings
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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Amy Dong


  • 2 TB olive oil
  • 1 onion, chopped
  • 7 cloves garlic, peeled and chopped
  • 2 ½ 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
  • cup water
  • 3 TB flour
  • 16 oz dry wide egg noodles
  • 8 oz sliced mushrooms
  • 1 cup whole plain Greek yogurt or sour cream


  • 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.


*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.

Nutrition (per serving)

Calories: 559kcal | Carbohydrates: 48g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 892mg | Potassium: 876mg | Fiber: 3g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 5mg
Course: Dinner, Main
Cuisine: American
Method: Instant Pot

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Recipe Rating


    • Kathy Fielden

    I made this for the second time last night. It is so delicious! I perused almost 2 dozen recipes on the internet and decided to try yours. I was skeptical because the mushrooms weren’t sauteed, but they came out great and the noodles were perfect. Thank you for sharing your recipe!

      • chewoutloud

      Thank you so much for sharing!

    • Michelle W.
    • 5 stars

    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!

      • chewoutloud

      That’s super awesome, Michelle!

    • Sara

    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.

      • chewoutloud

      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!

    • Ruth

    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?

      • chewoutloud

      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! 🙂

    • Robyn

    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?

      • chewoutloud

      Robyn, yes, you can let the IP do its own natural release. Enjoy!!

    • Courtney R Thomas

    What type or brand instapot do you use/recommend?

      • chewoutloud

      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!

    • Jeff
    • 5 stars

    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!!

      • chewoutloud

      Oh, thanks so much, Jeff! That absolutely makes my day 🙂

    • Barbara

    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.

    • Dawn

    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!! 🙂

    • Sara

    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!

      • Sara

      Never mind! I just saw you wrote it yields 6-8 servings in the recipe. Thanks!

        • chewoutloud

        Sara, thanks for being here today and hope your dinner party turns out super!! 🙂

    • Mark

    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?

      • chewoutloud

      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!

    • TEllis

    WOW! This is a delicious, quick meal and we loved it. A new favorite for me. Thank you for sharing!!

      • chewoutloud

      Awesome, Tellis!! So happy you guys loved it. Thanks for coming over to let us know. Happy continued cooking!

    • angela shepard

    This was the BEST stroganoff recipe I have ever made. Very delicious and easy to make. I love my instant pot

      • chewoutloud

      YAY, Angela! So happy to hear you liked this dish 🙂 Happy continued cooking!

    • Kim Graf

    Can I make this recipe in just a regular crock pot?

      • Barbara
      • 5 stars

      You will find the recipe here:

    • Mike

    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.

      • chewoutloud

      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! 🙂

    • Jackie Mauzy-Fieser

    My new favorite beef stroganoff recipe. So good.

      • chewoutloud

      So happy to hear it, Jackie! YAY and happy continued cooking! 🙂

    • Becky

    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.

      • chewoutloud

      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!

    • Mersaidies

    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!

    • Shannon

    Just confirming you don’t cook the noodles first?

      • chewoutloud

      Correct, Shannon!

    • Erin Hoover

    In the stroganoff recipe, have you tried gluten free noodles? Just wonder if the time would be different.

      • chewoutloud

      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.

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