The Instant Pot Beef Stroganoff Recipe is the perfect cozy meal that brings together tender strips of beef, earthy mushrooms, and velvety sour cream in a richly flavored gravy, all whipped up quickly thanks to the magic of the Instant Pot. This dish is a wonderful way to enjoy classic comfort food without spending hours in the kitchen. Each bite bursts with flavor and creamy texture, making it a guaranteed family favorite anytime you crave something hearty and satisfying.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple for this Instant Pot Beef Stroganoff Recipe, yet each one plays a crucial role in developing the depth of flavor, texture, and that beautiful comforting aroma that makes stroganoff so irresistible.
- Butter: Essential for browning the beef and adding a rich base flavor that starts the dish off perfectly.
- Beef chuck roast (1.5 – 2 pounds, cut into strips): A tender, flavorful cut that holds up well during pressure cooking, ensuring juicy bites.
- Salt & pepper: The basic seasoning duo that enhances every other ingredient and balances the dish.
- Onion (diced): Adds sweetness and depth when sautéed with garlic and mushrooms.
- Garlic (2 cloves, minced): Brings aromatic warmth that complements the beef and mushrooms beautifully.
- Dried thyme (1/4 teaspoon): A subtle herbaceous note that lifts the gravy without overpowering it.
- Mushrooms (1/2 pound, sliced): Their earthy, meaty texture is classic in stroganoff and adds wonderful umami.
- All-purpose flour (3 tablespoons): Helps thicken the gravy to the perfect creamy consistency.
- Beef broth (3 cups): Creates a savory base full of depth to cook the beef and infuse the entire dish with rich flavor.
- Worcestershire sauce (1 tablespoon): Adds a tangy, savory punch that plays beautifully with the sour cream.
- Wide egg noodles (1 12-oz package): The classic accompaniment—wide noodles hold the creamy sauce and soak up all those flavors.
- Sour cream (1 8-oz pot): The creamy finishing touch that makes the stroganoff lush, tangy, and absolutely delicious.
How to Make Instant Pot Beef Stroganoff Recipe
Step 1: Brown the Beef
Start by seasoning the beef strips generously with salt and pepper—this simple step ensures every bite is packed with flavor. Set your Instant Pot to sauté mode and melt the butter in the inner pot. Brown the beef in batches so each piece gets a nice, caramelized crust; this locked-in flavor is the foundation of your stroganoff’s rich taste. Once browned, set the beef aside on a plate to keep warm while you prepare the next layers of flavor.
Step 2: Build the Gravy Base
In the same pot, toss in diced onion, minced garlic, sliced mushrooms, and dried thyme. Cook these until they start to soften and become fragrant, about 2 to 3 minutes. Then sprinkle in the flour and stir for a whole minute—this step is key to thickening your sauce and giving it that silky texture you love. Pour in the beef broth and Worcestershire sauce, stirring to scrape up any browned bits stuck to the pot’s bottom—they’re pure gold for flavor. Return the browned beef back into the pot, nestling it into this savory mixture.
Step 3: Pressure Cook the Beef
Seal the Instant Pot lid and set the valve to “sealing.” Cook on manual or pressure cook mode for 12 minutes. When the cooking time is done, let the pressure naturally release for 5 minutes to allow the flavors to meld even further, then carefully quick release the remaining pressure. This method gives you tender, juicy beef that practically melts in your mouth.
Step 4: Cook the Noodles Inside the Pot
Open the lid and stir in the dry wide egg noodles directly into the savory sauce. Seal the lid again and set the valve to “sealing.” Cook on manual or pressure cook mode for an additional 3 minutes—this way the noodles soak up all that rich stroganoff flavor while cooking perfectly al dente. Quick release the pressure once the time is up.
Step 5: Finish with Sour Cream
Open the lid and gently stir in the sour cream, which transforms the sauce into a creamy, tangy delight. Take a moment to taste and adjust seasoning with more salt or pepper as needed. Serve immediately, enjoying the comforting warmth and richness that only this Instant Pot Beef Stroganoff Recipe can deliver.
How to Serve Instant Pot Beef Stroganoff Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over your stroganoff to add a vibrant green pop of color and fresh herbal brightness that complements the richness of the dish beautifully. A few grinds of black pepper on top also add a nice contrast in flavor and presentation.
Side Dishes
While the wide egg noodles make a perfect base, serving your stroganoff alongside a crisp green salad or steamed green beans can provide a refreshing balance. For a heartier meal, buttery garlic bread or roasted vegetables are fantastic partners that round out the experience.
Creative Ways to Present
For a beautiful presentation, try serving your stroganoff in individual shallow bowls, garnished with a dollop of extra sour cream and herbs. You can also layer it over creamy mashed potatoes for a twist that feels like a cozy, elevated comfort plate—perfect for entertaining guests or enjoying a weekend treat.
Make Ahead and Storage
Storing Leftovers
Leftover stroganoff stores wonderfully in an airtight container placed in the refrigerator. It will stay fresh for up to 3 days, making it a great option for quick lunches or easy dinners throughout the week.
Freezing
You can freeze leftover Instant Pot Beef Stroganoff Recipe without losing much of its deliciousness. Transfer cooled stroganoff into freezer-safe containers or bags and freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat stroganoff gently on the stovetop over medium heat or in the microwave, stirring occasionally. Adding a splash of broth or water can help restore its creamy texture if it has thickened too much during storage. Heat until warmed through, and enjoy as if freshly made.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor, you can also use sirloin or stew meat if you prefer. Just keep in mind that cooking times may vary slightly depending on the cut.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the sour cream with a dairy-free alternative such as coconut yogurt or cashew cream. The flavor will be a bit different, but it will still create a creamy and satisfying sauce.
Can I prepare this recipe without an Instant Pot?
You can, but it will take longer. Brown the beef and sauté the vegetables in a large pot on the stove, then simmer with beef broth until tender, and separately cook the noodles before combining everything to finish with sour cream.
How thick should the gravy be?
The gravy should be thick enough to coat the back of a spoon nicely while still being smooth and slightly pourable. The flour and sour cream help achieve this perfect creamy consistency.
Can I use dried mushrooms instead of fresh?
Yes, dried mushrooms can be used. Rehydrate them in warm water before adding them to the pot and reduce the beef broth slightly to compensate for the additional liquid.
Final Thoughts
If you’re craving a hearty, comforting dinner that comes together quickly but tastes like it simmered for hours, this Instant Pot Beef Stroganoff Recipe is your new best friend. It’s the kind of meal that wraps you in warmth after a long day, brightens up a chilly evening, and brings everyone around the table with smiles. Give it a try—you’ll wonder how you ever lived without this delicious staple in your recipe arsenal!
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Instant Pot Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Stroganoff is a comforting and creamy beef dish made quickly and easily using an electric pressure cooker. Tender strips of beef chuck roast are browned and then pressure cooked with mushrooms, garlic, onions, and a savory beef broth gravy. Wide egg noodles are cooked directly in the pot for convenience, then finished with rich sour cream for a luscious, classic stroganoff flavor perfect for a hearty family meal.
Ingredients
Beef and Seasoning
- 2 tablespoons butter
- 1.5 – 2 pounds beef chuck roast, cut into strips
- Salt & pepper, to taste
Vegetables and Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/2 pound mushrooms, sliced
Sauce and Noodles
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 12-oz package wide egg noodles
- 1 8-oz pot sour cream
Instructions
- Brown beef: Season the beef strips generously with salt and pepper. Set the Instant Pot to sauté mode and melt the butter in the inner pot. Working in three batches, brown the beef strips thoroughly to develop flavor. Remove the browned beef to a plate and set aside.
- Start gravy: Add diced onion, minced garlic, sliced mushrooms, and dried thyme to the inner pot. Cook while stirring until the vegetables start to soften, about 2 to 3 minutes. Stir in the all-purpose flour and cook for one minute to remove the raw flour taste. Then slowly stir in the beef broth and Worcestershire sauce, scraping the bottom of the pot to release any browned bits. Return the browned beef strips back into the pot and mix well.
- Pressure cook: Close the Instant Pot lid and set the valve to the sealing position. Cook on manual or pressure cook mode for 12 minutes. Once the cooking time is completed, let the pressure naturally stand for 5 minutes, then perform a quick pressure release.
- Cook noodles: Open the pressure cooker lid and stir in the dry wide egg noodles. Close the lid again and set the valve to sealing. Cook on manual or pressure cook mode for an additional 3 minutes. After cooking, perform a quick pressure release as per the device instructions.
- Finish dish: Open the lid carefully and stir in the sour cream until the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper if needed. Serve the stroganoff immediately while hot and enjoy.
Notes
- For best texture, cut the beef chuck into uniform strips to ensure even cooking.
- Be sure to brown the beef in batches to avoid overcrowding, which can cause steaming instead of browning.
- If you prefer thicker gravy, you can add a slurry of cornstarch and water after pressure cooking and sauté briefly to thicken.
- Wide egg noodles cook perfectly inside the pot, saving time and reducing cleanup.
- Use full-fat sour cream for richest flavor, or substitute Greek yogurt for a lighter option.
