Instant Pot Beef Stroganoff is a hearty, creamy, indulgent beef dish that when made in the Instant Pot can be made in thirty minutes without sacrificing any of the flavor.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
This Instant pot beef stroganoff is just as good as the original Russian version that was created in the 19th Century. It’s a warm and filling stew that is perfect for a cold winters night.
Where was beef stroganoff invented? You can find out more here.
Why Instant Pot Beef Stroganoff is a Fabulous Recipe
My Instant Pot Beef Stroganoff is a warm hug on a cold winter day due to it’s creamy, hearty and delicious flavor. Made in one pot, including the noodles, in less than 30 minutes. Who could ask for more?
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
How to Make Beef Stroganoff Instant Pot Recipe – Step by Step
- Sauté: First, set your instant pot to sauté mode, then add 1 tablespoon of oil, next, brown your ground beef. Set aside.
- Brown Mushrooms: Second, add in butter then your mushrooms. Sauté them for about five minutes. Repeat with onions and then add garlic, next add broth and ground beef.
- Cook: Cook on high for four minutes then manually release.
- Make Rue: Meanwhile, in a separate small bowl mix together your cornstarch and water. Add to your pot, simmer and bring your gravy mixture to a boil.
- Sour Cream: Incorporate sour cream and cooked mushrooms, add noodles.
- Cook Noodles: Finally, cancel allow your noodles to cook in the sauce for about 10 minutes.
LOVE INSTANT POT RECIPES? TRY THESE FAVORITES
Looking for more? Check out all of the Instant Pot Recipe on It Is a Keeper.
Recommendations for Making Instant Pot Beef Stroganoff Recipe
One of the biggest complaints with Beef Stroganoff is having the sour cream curdle. With out a doubt, this is unattractive but does not effect the taste. Below is a tip for keeping this from happening.
- Temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture.
- A great replacement for Sour Cream is Greek Yogurt.
Can you Freeze my Beef Stroganoff Instant Pot Recipe
Certainly, you can freeze this beef and pasta dish. Yes, even with the noodles in it. Simply store in an air tight container for up to three months.
Thaw in the refrigerator and heat in the microwave. Consider adding some fresh herbs on top to give it a vibrant flavor.
RECIPES YOU MIGHT HAVE MISSED
Expert Tips for Making the Best Beef Stroganoff in Instant Pot
- Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately. Or make a double batch and freeze for a great make ahead freezer meal.
- Mustard: Spicy mustard can add a little tangy kick to the sauce.
- Veggies: If you are not a traditionalist, I like to sneak in a few additional vegetables, onion or spinach are great.
Shop This Recipe
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Instant Pot Beef Stroganoff
Equipment
Ingredients
- 1- pound ground beef
- salt and black pepper, for seasoning
- 2 tablespoons vegetable oil, divided, plus more as needed
- ½ medium sized onion, diced
- 1 tbsp garlic, minced
- 1 tbsp tomato paste
- 1 ½ cups beef broth
- 1 tbsp butter
- 5 oz mushrooms, sliced
- 1 tbsp cornstarch
- 3 Tbps cold water
- ¼ cup sour cream
- 8 oz egg noodles, raw
Instructions
- Set your instant pot to sauté mode. Once your pot is hot, add 1 tablespoon of oil. Brown your ground beef. Once browned, set aside.
- Add in one more tablespoon of oil and your butter. Once your butter is completely melted add in your mushrooms. Sauté them for about five minutes until they have softened and caramelized. Then set aside.
- If needed, add a tablespoon of oil. Add in your onions and sauté for about three minutes until they soften and caramelized. Add in your garlic and stir for another minute to release the flavors.
- Add in your beef broth and ground beef.
- Lock the lid in place enclosure pressure valve. Pressure cook on high for four minutes. Manually release when the time is done by opening the valve.
- In a separate small bowl mix together your cornstarch and water. Add to your instant pot.
- Turn your instant pot on cancel then sauté mode. Simmer and bring your gravy mixture to a boil.
- Add your sour cream and cooked mushrooms. Mix well.
- Add your egg noodles to your pot. Mix well so that each noodle is covered in the gravy mixture.
- Press cancel on your instant pot. With your noodles still raw, lock your lid in place and allow your noodles to cook in the sauce for about 10 minutes. Open your lid, and make sure your noodles are cooked to your liking.
- Once your noodles are cooked give it one more stir and transfer to a bowl. Top with fresh parsley and enjoy!
Expert Tips
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately. Or make a double batch and freeze for a great make ahead freezer meal.
- Mustard: Spicy mustard can add a little tangy kick to the sauce.
- Veggies: If you are not a traditionalist, I like to sneak in a few additional vegetables, onion or spinach are great.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
/classic-paragraph /–>
I love how fast I was able to get this delicious meal on the table. My family gobbled it up!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Stroganoff is one of my hubby’s favorites and this whipped up so quickly! Such a yummy (and easy!) dinner.
I love beef stroganoff and this is such a great easy recipe!