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

Scale

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

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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.