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This Instant Pot Beef Stroganoff is an easy one pot meal made in your pressure cooker. It’s a healthy comfort food dinner recipe, perfect for a weeknight!
Classic Beef Stroganoff is made by searing slices of steak in a hot skillet, along with mushrooms and onions. The beef and vegetables are then simmered in a sauce until tender. The dish is finished by stirring sour cream into the gravy, and stroganoff is traditionally served over noodles.
I set out to create an Instant Pot Beef Stroganoff recipe that is simple to make and healthier than the traditional recipe. You’ll find no cream of mushroom soup in my recipe, less butter, and only wholesome ingredients. If you’re looking for a family-friendly meal that you can easily make at the end of a long day, then this Instant Pot stroganoff is for you! You’ll also love these favorite Instant Pot recipes.
This beef stroganoff recipe is an Instant Pot one pot meal. Everything – onions, mushrooms, beef and even noodles, all cook together in your Instant Pot. For more Instant Pot one pot meals, try my Instant Pot Chicken and Rice and Instant Pot Pasta and Instant Pot Taco Pasta. If you love mushrooms, try my Instant Pot Chicken and Mushrooms recipe.
Easy Beef Stroganoff
To make this beef stroganoff as simple as can be, I decided to use ground beef. Ground beef is both budget-friendly and kid-friendly. You save time by using ground beef because you don’t have to slice a piece of steak into strips.
Using ground beef also makes this recipe faster and easier because, after browning the ground beef using sauté mode, you can pressure cook the beef, mushrooms and noodles all in one pressure cooking cycle.
How to Make Beef Stroganoff in an Instant Pot
Beef Stroganoff Ingredients
- Ground Beef: I recommend using lean ground beef.
- Butter: The butter adds richness and flavor. I find that just one tablespoon is enough.
- Mushrooms: I use cremini mushrooms, which are baby portobellos, because they have a hearty, almost beefy flavor. You can also use white mushrooms.
- Onion and Garlic: These aromatics help to flavor the dish. Slice the onions thinly and they will almost melt into the sauce.
- Flour: All purpose flour helps to thicken the sauce.
- Beef Broth: This creates the sauce for the stroganoff. The broth is also absorbed into the noodles as they cook. This isn’t a really saucy stroganoff, since the noodles absorb most of the extra gravy. That’s just what happens with a one pot stroganoff. I recommend low sodium broth so that you can control the amount of salt in your meal. You’ll season to taste with salt and pepper.
- Worcestershire Sauce: This adds depth of flavor. In testing this recipe I experimented with the amount of Worcestershire. We like the flavor with 2 tablespoons, use less if you want less of this flavor.
- Dijon Mustard: The Dijon also adds subtle flavor, but you can omit it if you don’t care for mustard.
- Egg Noodles: The egg noodles cook right in the pot, absorbing sauce and flavor. My grocery store doesn’t carry whole wheat egg noodles but if you can find them, they would work well here. Use the same cook time for whole wheat noodles.
- Greek Yogurt: To make this dish creamy, stir in plain Greek yogurt at the end. Use full fat yogurt to prevent curdling. You can substitute sour cream.
Recipe Steps
- The first step to making this easy stroganoff recipe is to brown the ground beef. You can do this right in the Instant Pot, using sauté mode.
- Next, you’ll add butter, mushrooms and onion to the pot. Sauté until the vegetables have softened, about 4 minutes.
- Add garlic and two tablespoons of flour. Stir these in until you no longer see streaks of flour.
- Press cancel to turn off sauté and add one cup of beef broth to the pot. You’re adding part of the broth now, to deglaze the pan, and you’ll add more broth later. Stir, scraping up any bits that might be stuck to the bottom of the pot. This will prevent you from getting a burn warning during pressure cooking.
- Add in all but 1/4 cup of the remaining broth. Also stir in Worcestershire sauce and Dijon mustard. Add the egg noodles to the pot and stir them in as best you can. Some of the noodles might not be covered by the broth and this is okay.
- You’ll pressure cook the stroganoff for 3 minutes at high pressure and then allow the pot to natural release for 5 minutes. Then do a quick release of the remaining pressure by carefully turning the steam release valve to the venting position. When you open the lid, you may see a few noodles that look under-cooked. Stir the beef and noodles and any undercooked noodles will continue to cook over the next few minutes.
- Press the cancel button to turn off the warm setting and let the stroganoff cool for a few minutes. Meanwhile, warm the remaining 1/4 cup of broth and whisk it into the Greek yogurt to temper the yogurt. This will prevent the yogurt from curdling when you stir it into the warm stroganoff. Serve your Instant Pot Beef Stroganoff with chopped fresh parsley, if desired.
Can I use steak instead of ground beef?
If you prefer to use steak in this recipe, you will need to do two pressure cooking cycles, first cooking the beef until tender and then cooking the noodles. I recommend using boneless ribeye or boneless sirloin steak. Cut the steak into 1-inch cubes and sear it in one tablespoon of olive oil using the sauté setting on your Instant Pot.
Follow the remaining recipe as directed, but do an additional pressure cooking cycle before adding the noodles for 10 minutes plus a quick release. Then add the noodles and continue with the recipe.
Can I make this a vegetarian stroganoff?
To make this recipe meatless, leave out the beef and add an additional half pound of mushrooms to take the place of the meat. You will also need to replace the beef broth with vegetable broth for a vegetarian stroganoff.
How to store and reheat leftover Instant Pot beef stroganoff
You can store leftover beef stroganoff in the refrigerator for 3 days or in the freezer for up to 3 months. To reheat, warm on the stove or in the microwave, adding a little extra broth.
Cooking Tips for Instant Pot Beef Stroganoff
- Be sure to cut the mushrooms into thick slices, unless you want the mushroom pieces to be very small after cooking.
- For firmer noodles, reduce the pressure cook time to 2 minutes plus 5 minutes natural pressure release. After 3 minutes of pressure cooking plus 5 minutes NPR, the noodles are quite soft.
- Use full fat Greek yogurt, not nonfat, or it may curdle when you stir it into the stroganoff. Also prevent curdling by whisking a little warm broth into the yogurt and letting the stroganoff cool for a few minutes before stirring in the yogurt/broth mixture.
More Instant Pot Beef Recipes
- 28+ Instant Pot Beef Recipes
- Instant Pot Spaghetti – another of my favorite Instant Pot ground beef recipes!
- Instant Pot Chili – hearty, rich and satisfying.
- Instant Pot Beef Stew – so rich and comforting.
- Instant Pot Pot Roast– slow-cooked flavor in a fraction of the time!
- Instant Pot Goulash – easy one-pot comfort food.
4.63 from 8 ratings
Instant Pot Beef Stroganoff
Servings: 8 servings
Prep Time: 16 minutes mins
Cook Time: 8 minutes mins
Pressurize Time: 15 minutes mins
Total Time: 39 minutes mins
This Instant Pot Beef Stroganoff is an easy one pot meal made in your pressure cooker. It's a healthy comfort food dinner recipe, perfect for a weeknight!
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Ingredients
- 1 pound lean ground beef
- 1 tablespoon unsalted butter
- 1 yellow onion, thinly sliced
- 16 ounces cremini (baby portobello) mushrooms, cut into thick slices
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 3 ¾ cups low sodium beef broth, divided
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 12 ounces egg noodles
- ¾ cup full fat plain Greek yogurt, or sour cream
- chopped fresh parsley, for serving
Instructions
Press the saute button on the Instant Pot and add the ground beef to the pot. Cook, breaking up the meat with a spoon, until the beef is browned.
Add the butter, onion and mushrooms to the pot. Cook, stirring occasionally, until vegetables have softened, 4-5 minutes. Season with salt and pepper.
Stir in the garlic and flour and cook, stirring, for 30 seconds. Press cancel to turn off the Instant Pot.
Add 1 cup of the broth to the pot and stir, scraping up any bits from the bottom of the pot.
Stir in 2 ½ more cups of broth (reserve the remaining ¼ cup to mix into the yogurt later), and stir in the Worcestershire sauce and Dijon mustard. Finally, stir in the egg noodles and press them down into an even layer. Some of the noodles may be on top of the liquid and this is ok.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 3 minutes at high pressure using the Pressure Cook or Manual button. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
When the cook time ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position. You may want to cover the valve with a kitchen towel to catch some of the steam. When all of the steam has escaped and the pin drops down, open the Instant Pot lid.
If some of the noodles on top appear uncooked, stir the beef stroganoff and they will continue to cook over the next few minutes as the dish rests. Press "Cancel" to turn off the warm setting and let the beef stroganoff cool for 3-5 minutes. Meanwhile, warm the remaining ¼ cup of broth and whisk it into the yogurt (or sour cream) in a small bowl until smooth. Stir the yogurt mixture into the stroganoff in the pot. Serve topped with fresh parsley, if desired.
Serving: 1.5cups, Calories: 302kcal, Carbohydrates: 37g, Protein: 24g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 76mg, Sodium: 472mg, Potassium: 859mg, Fiber: 2g, Sugar: 3g, Vitamin A: 70IU, Vitamin C: 2mg, Calcium: 60mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: Russian
Course: Main Course
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
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Dinner Recipes Instant Pot Recipes
posted by Kristine Rosenblatt on Sep 12, 2019 (last updated May 19, 2020)
32 comments Leave a comment »
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32 comments on “Instant Pot Beef Stroganoff”
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Norma — Reply
I made the Beef Stroganoff for dinner last night, didn’t add or take anything….and it was a success. Received so many compliments from hubby and his grandmother….great recipe….and easy to make….
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Kristine — Reply
I’m so happy to hear that you enjoyed this! Thank you for taking the time to leave a comment. 🙂
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Jenny — Reply
I just bought my first instant pot and this is the very first recipe I made. I was very nervous because I have an 8qt and I had to use whole grain egg noodles. I just added a little more beef broth because I read I needed a little more liquid with a bigger instant pot. It turned out great! We all loved it! I also love how quick and easy it was. Thank you so much! I look forward to making a lot more instant pot meals.
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Sydney — Reply
My family loves your beef stroganoff!!Thank you for sharing!
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Lori parker — Reply
I love this recipe so much. I shared it with my brother in law but he has a 8qt. Has anyone tried this in the 8 qt.? When he tries recipes for a 6 qt in the 8qt he gets burn notices.
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Trixie D — Reply
I made it in an 8 quart. Did not change anything. It was great!! Thanks!
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Deborah Tat — Reply
Made this recipe for my daughter, her boyfriend and their college-age friends and relatives. Rave reviews all the way around! I used presliced mushrooms; they came in 10 oz bags so I used 20 oz of mushrooms, which everyone liked. My daughter said she will likely include this recipe into her meal planning rotation when she moves out. Easy recipe to follow, especially for a non-cook. Side note: LOVE LOVE LOVE the recipes and information provided on this website…VERY helpful for a non-cook!
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Kristine — Reply
I’m so glad that everyone enjoyed this! Thanks for your kind words about my website. They mean so much to me!
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Trevor — Reply
Made it in a 6 qt pot and got non stop burn notices, I’ve made so many instant pot recipes and never had that happen before. After I finally got it to cook all the way it tasted great thankfully. The cleanup however, was awful. I had to scrub and scrape my pot twice because of the burning.
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Kristine — Reply
I’m sorry that happened to you. I’ve never gotten a burn notice with this recipe. Did you put in the full amount of broth? Here’s my post about troubleshooting the Instant Pot burn message, maybe it will help.
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Becky King — Reply
I also love all of the information on this website. Many thanks. If you are going to use Ribeye for this recipe, do you do the extra 10 minutes of pressure right after adding the one cup of broth in step 4? And then do step 5 after that?
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Kristine — Reply
You would do step 5 except for adding the noodles, then pressure cook for 10 minutes, then do a quick release, then add the noodles and continue with step 6. I hope that makes sense!
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Michele Banker — Reply
Question: Can I use something other than egg noodles? I have a egg allergy. Thanks!
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Kristine — Reply
You could try a short pasta shape, such as rotini or elbow macaroni.
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Ruth — Reply
Can I use canned mushrooms? I don’t have fresh ones!
Thank you-
Kristine — Reply
Yes, that should work. Enjoy!
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Sara Reinstatler — Reply
I’ve made this before and it was excellent! I’m planning on cooking this again for dinner tonight, except I’ll be using leftover venison which I braised earlier this week. Hopefully it will taste just as good as I remember 😉
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Laura — Reply
Absolutely delicious just the way it is written!
I used beef stock and the noodles on the top did not look cooked at all, but sure enough I stirred it up and they were done in a couple of minutes of cooling.
Adding this one to my repertoire. Thanks for a quick, easy and yummy recipe!
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Bridgit — Reply
I’d like to double the recipe in my 8 qt instant pot. Should I double all ingredients and follow the same cooking directions? Thanks!
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Kristine — Reply
Yes, exactly! The pot will take a little bit longer to reach pressure since it will be more full, but the cook time stays the same. Just be sure to not exceed the lower fill line because you need to allow room for the noodles to expand while cooking.
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Susan — Reply
I made this for my husband and he thought it was very good. I changed the amount of servings from 8 to 4 and noticed that it changes the ingredients but does not change the amount of liquid in the directions. (How do you measure 1.88 c???) I just made a guess at changing the amount and was lucky. Overall I love your website and all the recipes you provide. Thank you.
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Kristine — Reply
I’m glad you enjoyed this recipe! You’re right, I’m unable to have the instructions change (only the ingredients list) when you adjust the amount of servings. I’m glad you were able to figure it out. 1.88 cup would be about halfway between 1 3/4 and 2 cups. 🙂
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Edith — Reply
We made this recipe for dinner using a combination of cremini mushrooms and oyster mushrooms which is what we had on hand. We decided that we preferred sour cream rather than yogurt, but we did try both. My husband and I thought it was a great recipe–easy to follow and produced excellent results. What more could one ask for?
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Alicia — Reply
If I want to make this without the noodles, would I need to reduce the amount of liquid? Thanks!
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Kristine — Reply
Hi Alicia,
The noddles are an integral part of the recipe. I recommend my Instant Pot Beef Stew if you are looking for a recipe without noodles.
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Jaime — Reply
I made a few substitutions based on what I had on hand (details below) and overall this was a good dish. and super easy to throw together after getting home late. Next time, I will kick up the seasonings a notch, but that is just my preference and others may find it perfect just as written.
I made 3/4 of a batch and used 3/4 lb. of eye round strips cut into bite sized chunks in place of the burger and 2 shallots instead of the onion because both were what I had on hand. I also used fat free Greek yogurt because I wasn’t paying attention at the market and that is what I grabbed.
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RIta — Reply
While the recipe was very easy I have to say I was disappointed in the flavor or lack there of. I am not someone who like strong spicy things so it wasn’t that, it was just very bland. To add some flavor I added grated cheese when serving. I went back through to recipe to make sure I didn’t forget anything because I thought there had to be more to it then what I ended up with based on the other reviews.
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Kristine — Reply
Hi Rita,
I am sorry to hear that. Everyone’s tastes are different, and to boost the flavor you might try adding additional salt and pepper, a tablespoon of Dijon mustard, and/or a teaspoon of dried thyme. You could also increase the amount of fresh minced garlic. I hope that helps!
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Phoebe — Reply
This was really good! I did get a burn notice near the end of the cook time, so I’ll try to figure that out next time I make this, but it was basically done anyway and still turned out well.
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Pam Peterson — Reply
Thank you for this easy and delicious recipe. It’s a ‘keeper’!
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MA — Reply
This recipe is amazing. I had to check that I hadn’t already left a review before. I am sending it to my friends who have low bandwidth for super complicated recipes!
One adjustment: We use coconut milk instead of yogurt because of my daughter’s milk allergy (the quantity of butter is okay). We love it anyways.
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Brenda — Reply
I made this dish for my family and they loved it! This will go in my recipe book for sure. It was so easy to make and a quick week night dinner, thank you so much!
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