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–+ servings
Beef Stroganoff in a bowl with a fork served with egg noodles
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5 from 1 vote

Instant Pot Beef Stroganoff

Instant Pot beef stroganoff lets you enjoy both tender meat and creamy goodness for an effortless meal that’s perfect for any occasion.
Prep Time15 minutes
Cook Time23 minutes
Pressure and Natural Release15 minutes
Total Time53 minutes
Course: Instant Pot
Cuisine: American
Servings: 4 people
Calories: 454kcal
Author: Samantha Erb

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat cut into 1-inch pieces
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 1 teaspoon minced garlic
  • 8 ounces baby bella mushrooms sliced
  • 3 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups beef broth
  • ⅓ cup sour cream
  • 8 ounces egg noodles, uncooked optional
US Customary - Metric

Instructions

  • Turn the Instant Pot to Saute and add the oil.
    1 tablespoon olive oil
  • Brown beef for 2 mins on all sides, in batches if needed, seasoning with salt and pepper. Remove to a plate.
    2 pounds beef stew meat, Salt and pepper
    Stew meat being seared in instant pot
  • Melt the butter in the pot. Add the onions and saute them for 2-3 minutes. Stir in mushrooms and cook for 2-3 more minutes until they begin to brown and release their liquid. Add garlic and saute for 30 seconds, then press cancel.
    1 tablespoon butter, 1 medium onion, 1 teaspoon minced garlic, 8 ounces baby bella mushrooms
    Mushrooms being cooked in the Instant Pot for the stroganoff.
  • Return beef to the pot. Add flour and stir to coat. Add Worcestershire sauce and broth, scraping the brown bits from the bottom of the pot. Stir well.
    3 tablespoons flour, 1 tablespoon Worcestershire sauce, 1 ½ cups beef broth
  • Secure and seal the lid. Cook on Manual High for 15 minutes, allowing a 5 minute natural pressure release.
  • Carefully remove the lid. Remove 3 tablespoons of broth from the pot and whisk it into the sour cream to temper it, then stir the mixture back into the pot.
    ⅓ cup sour cream
    Beef stroganoff with mushrooms with a ladle in the Instant pot.
  • Optional: Add in the egg noodles, mix, then close your Instant Pot lid for about 10 minutes, letting them cook in the sauce on residual heat. Spoon into bowls and enjoy!
    8 ounces egg noodles, uncooked
    Egg noodles added to the Instant pot on top of the stroganoff sauce.

Nutrition

Calories: 454kcal | Carbohydrates: 8g | Protein: 54g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 159mg | Sodium: 549mg | Potassium: 1141mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 6mg