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Easy Instant Pot Beef Stroganoff

25 Reviews

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.  

instant pot beef stroganoff atop noodles in white bowl

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!

bowl of noodles topped with instant pot beef stroganoff

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.

 bowl of pasta topped with instant pot stroganoff

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: 

  1. Start with your instant pot on browning and get that meat caramelized. It will give so much more flavor to the dish.
  2. 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.
  3. 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. 

bowl of pasta topped with pressure cooker beef stroganoff and fresh parsley

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: 

pasta and homemade beef stroganoff made in instant pot

To see all of our family dinner recipes, head here! These are a few of our favorites…

Raised in the Kitchen - Carrian Cheney

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It's so easy to make dinner in an instant pot, but what recipes are good in an instant pot? This instant pot beef stroganoff is a classic! ohsweetbasil.com

Easy Instant Pot Beef Stroganoff

4 from 25 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
This is hands down the BEST Instant Pot Beef Stroganoff. It’s so easy to make and comes together in under an hour. (Includes slow cooker instructions too!).



  • 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


  • In a large ziploc bag, add the flour, paprika, and garlic powder.
  • Add the stew meat and seal the bag, then shake to evenly coat.
  • 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.
  • 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.
  • Either quick release the pressure or wait 15 minutes until the pressure has released and stir in the sour cream.
  • Serve over noodles with fresh parsley.


To make this recipe in a slow cooker: 

  1. 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.
  2. 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.
  3. Cook on low for 5-6 hours, during the last hour of cooking add the mushrooms.
  4. Once finished, add the sour cream and stir everything together. Serve over noodles.
Beef stroganoff will keep for 3-4 days in the refrigerator.
Nutrition Facts
Easy Instant Pot Beef Stroganoff
Amount Per Serving (1 cup)
Calories 340 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 104mg35%
Sodium 1120mg49%
Potassium 828mg24%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 2g2%
Protein 37g74%
Vitamin A 224IU4%
Vitamin C 3mg4%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot beef stroganoff recipe

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • 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!

    • Reply
    • Yay! Thank you so much for the feedback Jasmine! I love hearing about our recipes becoming family favorites!

      • Reply
  • 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!

    • Reply
    • 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!

      • Reply
  • 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!

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • Kind of bland and ended up way to soupy.

    • Reply
    • Did you add all the seasonings the recipe calls for? And the Worchestershire? It shouldn’t be bland with all of that in it.

      • Reply
      • 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!

  • I have tried this recipe 3 times and have had to throw it out everytime. I get the burn message and when I try the meat it is hard as a rock. 

    • Reply
  • The first time I made this it was perfect! Tried again tonight, It just keeps saying “burn”. I don’t know what I did wrong, but it just didn’t work this time. I’ll try again.

    • Reply
  • Made this for dinner tonight. Followed recipe exactly. Two bites in my husband told me to get rid of our other beef stroganoff recipes. This is the go to. Perfect! Thanks so much for developing and sharing this one.

    • Reply
    • Yahoo!! That just made my day! Thank you Lora! So glad you enjoyed it!

      • Reply
  • Would this fit in the mini instant pot?

    • Reply
    • Hey Natalie! I would probably half it for the mini instant pot.

      • Reply
  • Could you use frozen stew meat? If so, how would you adjust the cook time?

    • Reply
    • Yes absolutely! Add 2 extra minutes to the cook time.

      • Reply
  • We love this recipe! I want to make it for a work function can I double the recipe in one batch or do I need to just do it two times?

    • Reply
    • A double batch does fit in our 6 qt instant pot, but make sure you brown the beef in batches.

      • Reply
      • Hi there! I’m super excited to try this recipe but find the instructions a bit confusing. You suggest to set the instant pot to “browning” in step 3. I have the Duo and it doesn’t have a “browning” button. It has a saute button – would this be the correct one? Then in step 4 you suggest to then turn the instant pot to high. Is this still while on the browning (or saute) setting, or should we be switching it to “pressure cook” on high?


      • Hi Trish! Yes, browning = saute mode. In step 4, you switch to pressure cook and use high pressure. Sorry for the confusion!

  • Amazing flavor! I use baby Bellas a dash of Dijon mustard and 4 oz more mushrooms. My 12 year old son helped me make it and after he took his first bite and a big smile went across his face he said mom don’t you ever lose this recipe! I just wanted to mention that I needed to cook my onions first and then I did my coated beef in batches – just a few minutes. Cooking time was perfect. Thank you so much for a delicious family recipe and one we will make again for sure!

    • Reply
    • Yesssss!! Love to hear this Lisa! So glad it was a hit in your house!

      • Reply
  • I tried this recipe and it was really good thank you for posting this recipe

    • Reply
    • You’re very welcome!

      • Reply
  • modified just a bit. made with venison steaks. cooked in instant pot for 17 minutes after browning and deglazing. so very tasty.

    • Reply
    • Oohhhhh…that sounds yummy! Thanks for sharing!!

      • Reply
  • Made this tonight. It was a hit! I only had 1.5 lb. beef and used 16 oz. mushrooms. Maybe because of that, there was a bit more liquid so I made a cornstarch slurry to thicken. Used yogurt in place of sour cream. Really great gravy and tender beef. Will definitely make again. Easy and delicious. 

    • Reply
    • Hurray! It is a favorite in our house too! And I love that you used yogurt! What a great idea!

      • Reply
  • I have the 10 in 1 Instant Pot which says to use a min of 2 cups of liquid and this doesn’t call for that much liquid.  Would this be a problem making in the 10 in 1?  Thanks

    • Reply
    • Hi Tara! We’ve found that the fat being released gives off enough liquid so you should be fine, if it’s a leaner meat, go ahead and add a little liquid.

      • Reply
  • I love most of the recipes I tried. The instant pot is new to me and so I would like to see more clear instructions. Like do you cook noodles with the stroganoff or do you cook the by themselves. Just a thought. You are awesome and your recipes are awesome but just a thought.

    • Reply
    • Thank you for those thoughts, no you cook the noodles separate

      • Reply
  • Very good recipe, just made the “go to” list. Only things I did different was half the Worcestershire sauce and salt, and only had 1# of beef chuck. Also after pressure for 20, and natural release for 11, turned to sauté low to thicken sauce a bit. Beef was melt in your moth tender, and Deeeeeeeeelicious! 

    • Reply
    • Yes, we love to turn on saute as well!

      • Reply
  • I made mine like a beef stew instead (I had potatoes and carrots to use up) and it was FABULOUS! The only other swap I made was greek yogurt instead of sour cream – extra protein!

    • Reply
    • OH. MY. GOODNESS. What a good idea!

      • Reply
  • If I double the recipe, do I have to double the time in the instapot?

    • Reply
  • I made this tonight in my new instant pot. I have NEVER seen my significant other react like this to a meal!!!! He LOVED IT!!!!  With this being one of the first things I made with my instant pot I am even more impressed as it means this recipe is foolproof! Thank you for sharing!!!

    • Reply
  • Terrific recipe!!! I used Costco cheap stew meat, browned it in coconut oil (no flour), & it was an tender as could be. I added Cayenne pepper, a bunch of celery diagonally sliced, & served it over a bed of brown rice (also Instant Pot). I loved that the consistency was not a flour/pasty-thick consistency like stroganoff often can be. Definitely going to be seeing this recipe on our table more often! Thanks

    • Reply
    • Ohhhh cayenne, Cade would love that!

      • Reply
  • Could this be easily doubled? We will be serving 4 adults and 3 kids who eat like adults.

    • Reply
    • Absolutely!! It’s a great recipe to double, just make sure you brown the meat in batches.

      • Reply
  • Just made this as my first recipe in my new instant pot. My husband and family loved it!!! Thank you so much for making a great meal that the entire family enjoyed!!! It will be on my go to recipes!!

    • Reply
    • So happy to hear that! Thank you!

      • Reply
  • If I wanted to make this with extra gravy for mashed potatoes, what exactly would I double?

    • Reply
    • The tricky thing is you wouldn’t want to boil the meat by doubling the liquids. I would probably cook everything and add a little butter to a saucepan with a little cornstarch, whisk to combine with the remaining ingredients and add that sauce into the mix so that the doubling happens outside of the instant pot.

      • Reply
      • Good to know – thank you! I’m a total newbie with the Instant Pot so I feel pretty clueless here. 🙂

      • We still have a lot to learn too

      • What would be the problem in *boiling the meat*?

      • Boiling meat tends to toughen it up.

Cozy Christmas Movie & Snack Nights 🎥🎄