Instant Pot Beef Stroganoff
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. 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.
- 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
- 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 Beef Stroganoff
- 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
- 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.
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