beef stroganoff is a beloved creamy comfort food, and using an Instant Pot speeds up the cooking without sacrificing flavor or tenderness.
This recipe combines tender beef, earthy mushrooms, and egg noodles in a rich sour cream sauce, all made in one pot for easy cleanup.
Pressure cooking enhances the beef's tenderness, and the sauce cooks directly on top of the meat, soaking up all the flavors.
Why You’ll Love This Recipe
- The Instant Pot reduces cooking time dramatically compared to traditional stovetop methods, delivering tender beef quickly.
- Sautéing the aromatics and mushrooms in the pot first builds deep flavor before pressure cooking.
- Adding sour cream and egg noodles after pressure cooking prevents curdling and ensures creamy, perfectly cooked noodles.
Instant Pot Beef and Mushroom Stroganoff
Make a comforting and creamy beef stroganoff with mushrooms and egg noodles in under 40 minutes using your Instant Pot. Ideal for a quick, flavorful weeknight dinner.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes (680 g)
- Salt and freshly ground black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced (225 g)
- 1 cup beef broth (240 ml)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 8 ounces wide egg noodles (225 g)
- 1 cup sour cream (240 ml)
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the beef and saute aromatics Set the Instant Pot to sauté mode and heat olive oil. Season beef with salt and pepper. Brown beef in batches until nicely seared on all sides, about 4-5 minutes per batch. Remove beef and set aside.
- Cook onions and mushrooms Add diced onion to the pot and cook until softened, about 3 minutes. Stir in garlic and mushrooms and cook until mushrooms release their moisture and begin to brown, about 5 minutes.
- Pressure cook the beef Return beef to the pot. Pour in beef broth, Worcestershire sauce, and sprinkle smoked paprika. Stir to combine and scrape any browned bits from the bottom. Secure the lid and set Instant Pot to pressure cook/high pressure for 15 minutes.
- Release pressure and add noodles Allow natural pressure release for 10 minutes, then quick release remaining pressure. Open lid carefully and stir. Add egg noodles to the beef mixture but do not stir excessively.
- Cook noodles and finish sauce Set Instant Pot to sauté mode again and cover with a glass lid or foil. Cook noodles in the liquid, stirring occasionally, until tender, about 5-7 minutes.
- Add sour cream slurry In a small bowl, mix sour cream and flour until smooth. Stir this mixture into the stroganoff to thicken and create a creamy sauce. Cook on sauté mode for another 2 minutes, stirring gently. Adjust salt and pepper to taste.
- Serve and garnish Turn off Instant Pot. Let the stroganoff rest for a few minutes. Sprinkle chopped parsley on top before serving for a fresh finish.
Helpful Tips
- Use stew meat or chuck roast trimmed and cut into cubes for best texture.
- Do not open the Instant Pot lid immediately after pressure cooking; allow natural pressure release for food safety and texture.
- Mix the sour cream with flour before adding it to prevent curdling and to thicken the sauce smoothly.
- For a dairy-free version, substitute sour cream with coconut cream and flour with cornstarch.
- If you prefer, you can substitute egg noodles with rice or gluten-free pasta for dietary restrictions.
Storage and Make-Ahead
Cool leftovers promptly within two hours and refrigerate in an airtight container for up to 3 days.
Reheat gently on the stove or microwave to avoid curdling; add a splash of beef broth if sauce thickens too much.
This stroganoff does not freeze well due to the sour cream and noodles, which can separate or become mushy after freezing.
Frequently Asked Questions
Can I use ground beef instead of stew meat?
Ground beef can be used, but the texture and cooking time will differ. Brown the ground beef while sautéing and reduce pressure cooking time to about 10 minutes.
What temperature should I cook the beef to for safety?
Beef stew meat cooked via pressure cooking reaches an internal temperature well above 160°F (71°C), ensuring it is safe to eat.
Can I prepare this recipe without an Instant Pot?
Yes, you can cook the beef stovetop by simmering until tender, then add mushrooms and noodles, but it will take longer, about 1.5 to 2 hours total.
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