Instant Pot Beef Stroganoff Recipe
Saucy, savory, and satisfying—Instant Pot Beef Stroganoff makes weeknight dinner feel special. It stays easy while delivering slow-simmered taste and tender texture.
Servings: 6
Calories: 626kcal
Equipment
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 tablespoon 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 the Instant Pot on SAUTE mode. Once HOT, add oil. Sprinkle the chuck roast with 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 sauté until brown and crispy, about 6–8 minutes, scraping the bottom of the pan as you go. Add onions and sauté for 2–3 minutes. Add garlic and sauté 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 and make sure the pressure valve is switched to sealing. Turn the 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 instructions. Rinse, drain, and set aside.
- Let the pressure release naturally (about 12–14 minutes).
- Open the Instant Pot 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 to form a slurry, then slowly add it to the Instant Pot. Let the mixture thicken. Turn the Instant Pot off.
- Dish up noodles, add sauce over top, then garnish with parsley. Serve immediately.
Notes
STORE Beef Stroganoff in Instant Pot leftovers in an airtight container in the refrigerator for up to 4 days. Let everything cool completely before sealing. To FREEZE, place cooled stroganoff (without the noodles) in a freezer-safe container or zip-top bag for up to 3 months. For best results, freeze sauce and beef separately from the noodles.
REHEAT gently on the stovetop or in the microwave, stirring occasionally, until warmed through. If the sauce looks separated, whisk in a spoonful of sour cream or broth to bring it back together.
Nutrition
Calories: 626kcal | Carbohydrates: 50g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 461mg | Potassium: 969mg | Fiber: 3g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 5mg
