Instant Pot Beef Stroganoff

This classic creamy stroganoff dish is made even easier now with your Instant Pot! Everyone will love this saucy beef dish served over yummy egg noodles! 

There are certain meals that just bring you back to your childhood. For me those meals are: beef stroganoff (today’s recipe which is beyond delicious!), homemade sloppy joes, and stuffed pepper spaghetti.

Instant pot beef stroganoff on plate

Delicious Instant Pot Stroganoff

I remember being so excited for dinner when my mom would tell us she was making stroganoff. I loved the creamy sauce over the buttery egg noodles. As an I adult I still love it but appreciate the tender beef cuts and mushrooms as well. 

Stroganoff is beef (sirloin, stew or ground beef) cooked in a sauce containing sour cream, mushrooms, onions, and served over egg noodles. It is originally from Russia, but now it is a popular dish around the world.

And now with the Instant Pot, this recipe goes from family favorite to FAST family favorite. It is a great weeknight dinner or meal to serve when hosting.

Egg noodles in bowl for stroganoff

The Noodles

The traditional type of noodle used for stroganoff is egg noodles. Egg noodles are softer and have a slight buttery-eggy taste to them – They are delicious!

However, you can use any basic noodles or rice to serve with your creamy stroganoff.

You can cook regular noodles in your Instant Pot, but you can’t cook egg noodles in your Instant Pot, they are naturally too soft and will fall apart easily. 

Sauce for stroganoff

How to Make IP Beef Stroganoff

Just follow these easy steps to make delicious instant pot stroganoff!

  • Make the sauce – In a small mixing bowl or glass measuring cup, whisk together the chicken broth, soy sauce, worcestershire sauce, fish sauce, and dijon mustard. Set aside.
  • Brown the roast – Turn Instant Pot on SAUTE mode. Once HOT, add oil. Sprinkle the chuck roast with the salt, pepper, and paprika, then add to the pot. Brown on all sides, about 4 minutes per side. Transfer to a cutting board.
  • Saute the vegetables and deglaze – Add mushrooms and saute until brown and crispy, about 6-8 minutes, scraping the bottom of the pan as you go. Add the onions and saute for 2-3 minutes. Add garlic and saute for 30 seconds, then deglaze with beef broth or au jus. Let simmer.
  • Dice the meat – Cut the steak into 1/2-inch pieces against the grain. Toss with flour.
  • Pressure cook – Return the diced roast to the Instant Pot. Pour the sauce over top. Place the lid on the Instant Pot and make sure the pressure valve is switched to sealing. Turn Instant Pot on MANUAL (high pressure) for 15 minutes. Let the pressure release naturally (about 12-14 minutes).
  • Cook the noodles – While the meat is pressure cooking, cook the egg noodles according to the package’s instructions. Rinse, drain and set aside.
  • Add final ingredients – Turn on SAUTE mode. Whisk in the sour cream, taking care not to curdle it.
  • To thicken the stroganoff, whisk together the cornstarch and cold water in a small bowl and slowly add to the Instant Pot. Let the mixture thicken. Turn Instant Pot off.
  • Enjoy – Dish up noodles, add sauce over top and then garnish with parsley. Serve immediately.

Slow cooker Instructions

Begin by browning the beef. Then add the roast, mushrooms and sauce ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 4 hours. 

Additions / Variations

You can easily change up this recipe. Here are a few suggestions:

  • Cream of mushroom soup shortcut: using cream of mushroom soup replaces the homemade roux and fresh mushrooms. This is a shortcut you can take for time’s sake but you sacrifice the taste a little bit.
  • Keto: This can be keto-friendly if you serve beef stroganoff mix over cauliflower rice or cabbage noodles. This eliminates the carb situation. 
  • Paleo: To make this paleo you can replace the sour cream with coconut cream, which eliminates the dairy, and you can use paleo pasta which can be bought at health food stores.
  • Chicken: Using chicken is pretty much the same as using beef, but it’s important that the chicken is cooked all the way through.
  • Beef cut: sirloin steak, stew meat, and ground beef are all delicious options for stroganoff.

Beef stroganoff in instant pot

How to Store + What to Serve With It

Stroganoff is delicious as leftovers. Just store your leftovers in an airtight container in the refrigerator for up to 4 days. And then to reheat just microwave until warmed through.

You can also freeze your leftovers, but I would do it without the noodles. It will last up to 3 months in an airtight container or sealed Ziploc bag.  Thaw in the fridge the night before you plan on eating it. Then you can warm it on the stove or in the microwave!

What to serve with it?

Since stroganoff can be a heavy and creamy dish it is best to pair it with something light and crisp. Here are some of our fav sides to go with this:

Instant pot beef stroganoff recipe

This is definitely a recipe you need to try in your Instant Pot because once you make it this way, you might never go back! 

For more recipes, check out:

Instant Pot Beef Stroganoff Recipe

This classic creamy stroganoff dish is made even easier now with your Instant Pot! Everyone will love this saucy beef dish served over yummy egg noodles!
5 from 5 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6
Calories: 621kcal
Author: Natalie
Print Recipe

Ingredients

For the sauce:
  • 3/4 cup chicken broth - low-sodium
  • 1 tbsp soy sauce - low-sodium
  • 1 tbsp worcestershire sauce
  • 1/2 tbsp fish sauce
  • 1/2 tbsp dijon mustard
For the roast:
  • 2 lbs chuck roast
  • 1/4 salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms - sliced
  • 1 yellow onion - sliced
  • 4 cloves garlic - minced
  • 1/4 cup beef broth - or au jus
  • 1 tbsp all-purpose flour
To finish the dish:
  • 1 cup sour cream
  • 1 tbsp cornstarch
  • 1 1/2 tbsp cold water
  • 12 oz egg noodles
  • 1 tbsp parsley - freshly chopped

Instructions

  • To make the sauce, in a small mixing bowl or glass measuring cup, whisk together the chicken broth, soy sauce, worcestershire sauce, fish sauce, and dijon mustard. Set aside.
  • Turn Instant Pot on SAUTE mode. Once HOT, add oil. Sprinkle the chuck roast with the salt, pepper, and paprika, then add to the pot. Brown on all sides, about 4 minutes per side. Transfer to a cutting board.
  • Add mushrooms and saute until brown and crispy, about 6-8 minutes, scraping the bottom of pan as you go. Add the onions and saute for 2-3 minutes. Add garlic and saute for 30 seconds, then deglaze with beef broth or au jus. Let simmer.
  • Cut the steak into 1/2-inch pieces against the grain. Toss with flour. Return to the Instant Pot. Pour the sauce over top.
  • Place the lid on the Instant Pot, make sure the pressure valve is switched to sealing. Turn Instant Pot on MANUAL (high pressure) for 15 minutes. Let the pressure release naturally (about 12-14 minutes).
  • Meanwhile, cook the egg noodles according to the package's instructions. Rinse, drain and set aside.
  • Let the pressure release naturally (about 12-14 minutes).
  • Open the Instant Pot and slowly. Turn on SAUTE mode. Whisk in the sour cream, taking care not to curdle it.
  • To thicken the stroganoff, whisk together the cornstarch and cold water in a small bowl and slowly add to the Instant Pot. Let the mixture thicken. Turn Instant Pot off.
  • Dish up noodles, add sauce over top, then garnish with parsley. Serve immediately.

Nutrition

Calories: 621kcal | Carbohydrates: 49g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 172mg | Sodium: 641mg | Potassium: 951mg | Fiber: 2g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 5mg