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This is hands down the BEST Instant Pot Beef Stroganoff. It’s so easy to make and comes together in under an hour. We’ve also included instructions on how to make this recipe in a slow cooker, just in case you don’t own an Instant Pot.
Easy Instant Pot Beef Stroganoff
It’s time!!! It’s time for the holidays and I’m so excited I just can’t hide it!!
Oh my goodness, I’m totally kidding. I’m dreading the holidays this year and I need a serious attitude adjustment, so I decided to do what any good blogger would do and write about it.
We are so tired. We have a lot on our plates with this site lately, and it’s making me miss out on the excitement of preparing for the holidays. It’s really been bugging me, but as I’m writing this I’m realizing maybe this is a good thing. Being aware that things aren’t balanced can be an opportunity for me to ditch the unimportant and go after a magical holiday with our family. No need for stuff, just memories together.
In fact, one of our favorite bloggers, LeighAnne Wilkes, has a new Holiday Slow Cooker Cookbook and I turned a classic slow cooker beef stroganoff recipe into an easy instant pot beef stroganoff to see if I could make it for those days when you find out family is coming to dinner in 1 hour and it totally worked! Don’t worry, I’ll give you instructions for both ways in this post.
The Holiday Slow Cooker Cookbook is just what I needed to remember to make each holiday about the people around my table, and it’s all super simple. That’s my goal this year, to look around my table more and just be. I’m going to use this cookbook to make each holiday be about us. Want to join us? The cookbook is on sale on Amazon right now!! I’m trying her slow cooker chili next!
Instant Pot Beef Stroganoff Ingredients
Instant Pot stroganoff looks like it requires a lot of ingredients, but most of them are actually spices you probably have in your pantry! Here’s what you’ll need to make this easy beef stroganoff recipe in an Instant Pot:
- All-purpose flour
- Spices
- Stew meat
- Olive oil
- Onion
- Beef broth
- Salt and pepper
- Dried parsley flakes
- Fresh or dried thyme
- Worcestershire sauce
- Crimini mushrooms
- Sour cream
- Pasta, for serving
Which Beef is Best for Beef Stroganoff?
Growing up, my mom made homemade beef stroganoff with ground beef, but I’m a big fan of making this Instant Pot beef stroganoff with Wagyu beef or Stew Meat. Really, whatever you have on hand will work in a pinch, but obviously the better quality the meat is, the better the flavor of the stroganoff sauce.
How to Make Instant Pot Beef Stroganoff
I don’t think this Instant Pot beef stroganoff could be any easier to make! Here are the basic steps to mastering this pressure cooker beef stroganoff recipe:
- Start with your instant pot on browning and get that meat caramelized. It will give so much more flavor to the dish.
- After you’ve browned the meat just set it to high heat for 20 minutes, add the remaining ingredients except the sour cream, and stir to combine.
- Once it’s done cooking, stir in the sour cream and serve over noodles!
Tip: If you’re looking for all the details on how to cook all the basics in the Instant Pot, check out our Instant Pot Cheat Sheet! We can’t live without it!
Can I Make Slow Cooker Beef Stroganoff Instead?
Of course! Low and slow is the way to go, so ignore that high heat button on your slow cooker. Brown the meat, then cook the stroganoff sauce in the slow cooker on low for 8 hours. I don’t recommend cooking the sauce on high for less time as the flavor won’t be nearly as good.
Can I Use Frozen Stew Meat?
Yes, you’d just need to add 2 extra minutes to the cook time.
Can I Double This Instant Pot Beef Stroganoff Recipe?
If your Instant Pot is large enough, then yes. We can fit a double batch in our 6-quart Instant Pot. Just make sure to brown the meat in batches!
What to Serve with Instant Pot Beef Stroganoff
Traditionally beef stroganoff is served with egg noodles, but we chose Fettuccini this time, which I actually preferred. A slightly smaller noodle felt a little less heavy and the meat really got to be the star of the show. It would be perfectly delicious to serve beef stroganoff with rice or mashed potatoes as well. I think it’s a great dish for a budget.
As far as sides go, here are our favorite dishes to serve alongside pressure cooker beef stroganoff:
- Simple Garlic Roasted Vegetables
- Southern English Pea Salad
- Easy Green Beans with Bacon
- Lemon Roasted Broccoli
- Honey Roasted Carrots
To see all of our family dinner recipes, head here! These are a few of our favorites…
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Easy Instant Pot Beef Stroganoff
Ingredients
- 1/3 Cup All-Purpose Flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 2 Pounds Stew Meat
- 2 Tablespoons Olive Oil
- 1/2 Cup Chopped Onion
- 1 1/4 Cups Beef Broth
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Parsley Flakes
- 1 teaspoon Fresh Thyme , or 1/2 Teaspoon Dried Thyme
- 2 Tablespoons Worcestershire Sauce
- 8 Ounces Crimini Mushrooms, sliced
- 1/2 Cup Sour Cream
- Fresh Parsley for Garnish
- Fettucini Pasta or Egg Noodles, for serving
Instructions
- In a large ziploc bag, add the flour, paprika, and garlic powder.1/3 Cup All-Purpose Flour, 1/2 teaspoon Paprika, 1/2 teaspoon Garlic Powder
- Add the stew meat and seal the bag, then shake to evenly coat.2 Pounds Stew Meat
- Set the instant pot to browning and add the olive oil. Once hot, add the meat and onions, turning the meat occasionally until browned, about 3-4 minutes.2 Tablespoons Olive Oil, 1/2 Cup Chopped Onion
- Turn the instant pot to high heat and add the remaining ingredients except the sour cream. Add the lid, making sure it's set to seal and set the time for 20 minutes.1 1/4 Cups Beef Broth, 2 teaspoons Salt, 1 teaspoon Pepper, 1 teaspoon Onion Powder, 1 teaspoon Dried Parsley Flakes, 1 teaspoon Fresh Thyme, 2 Tablespoons Worcestershire Sauce, 8 Ounces Crimini Mushrooms
- Either quick release the pressure or wait 15 minutes until the pressure has released and stir in the sour cream.1/2 Cup Sour Cream
- Serve over noodles with fresh parsley.Fresh Parsley for Garnish, Fettucini Pasta or Egg Noodles
Recipe Notes
To make this recipe in a slow cooker:
- Heat a pan to medium heat and add the oil. Once hot, add the meat and onions and brown for 3-4 minutes, turning the meat as it browns.
- Turn off the stove and transfer the meat and onions to a slow cooker. Add the remaining ingredients except the sour cream and stir to combine.
- Cook on low for 5-6 hours, during the last hour of cooking add the mushrooms.
- Once finished, add the sour cream and stir everything together. Serve over noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! This is one of our go to recipes. It is so flavorful and is hands down our favorite stroganoff recipe. Initially, it is slightly soupy but letting it cool slightly gets it to the perfect consistency. And the leftovers are just as good if not a little better the next day! Thanks so much for this one!
Yay! Thank you so much for the feedback Jasmine! I love hearing about our recipes becoming family favorites!
The flavor of this was so good! I made some slight changes but overall kept to the recipe. 1. Browned the meat separately first with just paprika and garlic powder with the olive oil and a tab bit of butter (less than a tbsp). 2-3 minutes. Removed meat from instapot
2. Sautéed the onions for about 2 min. Removed from instapot
3. Sautéed the mushrooms until a lovely brown color (2-3 min).
4 Then added the rest of the ingredients plus a tbsp of Dijon mustard including the flour. Cooked the rest following the recipe
The sauce was still thin after adding the sour cream so I added a slurry of cornstarch and milk (1 tbsp each) and found the consistency perfect for my family. If you want it thicker I would do 2 tbsp cornstarch (or arrowroot) and 2 tbsp of milk or water.
My 18 month old ate it up and my husband enjoyed it too! Thanks for the recipe!
Love to hear this! Thank you so much for the feedback and for listing your steps. I’m so glad you and your family enjoyed it!
Hello, I made this recipe for the first time. Followed some suggestions in the reviews and I added the Dijon for extra flavor. On my own I doubled the paprika and garlic. The flavor was wonderful! I have previously used a recipe that called for canned golden mushroom soup. I did have a problem with a thick crust forming on the bottom of the pan during the meat browsing process from the flour coating. Is there another time you would recommend adding the flour to avoid this problem? I also had a problem with my IP sealing properly when I made this recipe but I Don’t think it was related to the recipe. I had to cook it several times. Despite this everyone enjoyed the flavor and wants me to use the recipe again. I just need to resolve the flour issue! Thank you!
Hi Amy! One option would be to use the beef broth to deglaze the pan after you saute the beef and onions. This should release all the little bits stuck to pan. I also sometime just brown the mean on the stove top. Those are both options. So glad you enjoyed this!
Made it last night. Tasted great, as did the leftovers today. I mixed in a Tablespoon of Dijon mustard with the Worcestershire so it was nice and tangy. I did find it painful trying to brown the floured meat with the onions in such a small amount of oil. No kidding, my arm was aching, and I had to add another Tablespoon of oil. Deglazing the pot after frying the floured meat was also a hassle. Had to add another 1/4 cup of water to get that done and avoid the burn notice. That made the final product a little too soupy, so I made a slurry of cornstarch (actually used Arrowroot) to thicken it. Turned out perfect! So next time I’ll brown the beef first, then remove from the oil and coast with the flour and spice mixture while cooking the onions and mushrooms. Deglaze with broth, then add the Worcestershire, Dijon mustard, and floured meat. One more thing I’ll probably change is to use 1 cup broth plus 1/4 cup red wine. I think the wine will add flavor and the bone broth I use comes in 8 ounce (1 cup) packages.
Thank you so much for the feedback! You can also brown the meat on the feedback to avoid those extra steps. Thank you also for the tips to share with our readers!
Very good. Lots of flavor. I did have to add a bit of corn starch to thicken it up, though. I used the stew button after sautéing the meat (no brown button on mine). Should I have used the pressure cook button instead? I still put it on high for 20 minutes, but maybe that was the difference. Kids loved it and we’ll be making it again.
Hmmmmm…you might want to brown them on the stove top first. The saute mode on the Instant Pot gets it really hot. I’m not sure the stew mode would get you the same high heat. So glad you enjoyed it! Sounds like your improvisations worked just fine!
Kind of bland and ended up way to soupy.
Did you add all the seasonings the recipe calls for? And the Worchestershire? It shouldn’t be bland with all of that in it.
Hi! Excited to try this.. I see on the Nutritional info, it says 1 serving is 1gram?! Must be a typo, curious how much is ONE serving?
Hi Cass! Sorry for the confusion! It should be 1 cup. And the nutritional info is just for the stroganoff. It does not include nutritional info for the pasta that you pour it over. I hope this help!