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…
Easy Instant Pot Beef Stroganoff
Description
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.
- 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.
Equipment
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
Recommended Products
Jasmine Scheffer
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!
Sweet Basil
Yay! Thank you so much for the feedback Jasmine! I love hearing about our recipes becoming family favorites!
Min
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!
Sweet Basil
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!
Amy
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!
Sweet Basil
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!
Florida Joy
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.
Sweet Basil
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!
AliP
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.
Sweet Basil
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!
Erica
Kind of bland and ended up way to soupy.
Sweet Basil
Did you add all the seasonings the recipe calls for? And the Worchestershire? It shouldn’t be bland with all of that in it.
Cass
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?
Sweet Basil
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!
Elizabeth carden
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.
Terri
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.
Sweet Basil
Noooooo…the dreaded burn message! We have a section in our turkey chili recipe about the burn message and how to avoid/fix it. https://ohsweetbasil.com/award-winning-healthy-turkey-instant-pot-chili-recipe/
Lora Deanne Kay
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.
Sweet Basil
Yahoo!! That just made my day! Thank you Lora! So glad you enjoyed it!
Natalie
Would this fit in the mini instant pot?
Sweet Basil
Hey Natalie! I would probably half it for the mini instant pot.
Danielle
Could you use frozen stew meat? If so, how would you adjust the cook time?
Sweet Basil
Yes absolutely! Add 2 extra minutes to the cook time.
Kim Lahr
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?
Sweet Basil
A double batch does fit in our 6 qt instant pot, but make sure you brown the beef in batches.
Trish
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?
Thanks!
Sweet Basil
Hi Trish! Yes, browning = saute mode. In step 4, you switch to pressure cook and use high pressure. Sorry for the confusion!
Lisa
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!
Sweet Basil
Yesssss!! Love to hear this Lisa! So glad it was a hit in your house!
Misty thornington
I tried this recipe and it was really good thank you for posting this recipe
Sweet Basil
You’re very welcome!
dorcas rhodes
modified just a bit. made with venison steaks. cooked in instant pot for 17 minutes after browning and deglazing. so very tasty.
Sweet Basil
Oohhhhh…that sounds yummy! Thanks for sharing!!
Linda
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.
Sweet Basil
Hurray! It is a favorite in our house too! And I love that you used yogurt! What a great idea!
Tara Malloy
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
Sweet Basil
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.
ANNETTE PETERSON
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.
Sweet Basil
Thank you for those thoughts, no you cook the noodles separate
Curtis T.
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!
Sweet Basil
Yes, we love to turn on saute as well!
Cristina
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!
Sweet Basil
OH. MY. GOODNESS. What a good idea!
Debbie
If I double the recipe, do I have to double the time in the instapot?
Alyssa
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!!!
Sweet Basil
YAY!!!! Doesn’t that feel so good!
Alyssa
It really does! 😊😊😊making it again tonight! Thanks again!!
Lacey
What kind of instant pot did you use? I have the lux-60-na (6 quart) and I’m new at using it so I’m having a hard time figuring out what setting to put it on when you say to put it on “high”.
Sweet Basil
Hey Lacey! We have the 6 qt DUO (https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=ohsweetbasil-20&creative=9325&linkCode=as2&creativeASIN=B01B1VC13K&linkId=8898b10d063bad4dc570800737d15d6e&th=1). I’m not familiar enough with the LUX to be able to say what the right setting would be. I’m so sorry!
Greer
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
Sweet Basil
Ohhhh cayenne, Cade would love that!
Tammy Labadorf
Could this be easily doubled? We will be serving 4 adults and 3 kids who eat like adults.
Sweet Basil
Absolutely!! It’s a great recipe to double, just make sure you brown the meat in batches.
Jody Schrage
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!!
Sweet Basil
So happy to hear that! Thank you!
Cindy
If I wanted to make this with extra gravy for mashed potatoes, what exactly would I double?
Sweet Basil
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.
Cindy
Good to know – thank you! I’m a total newbie with the Instant Pot so I feel pretty clueless here. 🙂
Sweet Basil
We still have a lot to learn too
Amy S.
What would be the problem in *boiling the meat*?
Sweet Basil
Boiling meat tends to toughen it up.