I made this Beef Stroganoff Easy in the Instant Pot and I’m not kidding the beef falls apart so ridiculously tender that my whole family fought over the last bowl, keep scrolling.
I’m seriously obsessed with this Instant Pot Beef Stroganoff. My family devours it before I can finish saying dinner.
The meat falls apart and the sauce clings to every noodle. I love how the Instapot Beef Tips And Mushrooms line up with big bites and gravy that tastes like it slow-cooked forever.
Pressure Cooker Beef Stroganoff Easy recipes never looked this tender or this saucy. I adore the punch of savory mushrooms and a tang from sour cream that makes forks fight.
But mostly I love how dinner feels effortless while tasting wildly indulgent. Pure comfort food, for real now.
Ingredients
- Beef chuck: hearty protein, rich and comforting, it’s what makes this meal stick.
- Kosher salt: wakes up the beef, simple and necessary for real taste.
- Black pepper: a little heat and brightness, don’t skimp if you like zip.
- Olive oil: slicks the pot, keeps meat from sticking and adds subtle fruitiness.
- Unsalted butter: gives plushness and a slightly creamy, homey finish.
- Yellow onion: sweet and savory backbone, it’s where the flavor starts.
- Garlic: punchy aroma, it makes the whole dish smell irresistible.
- Mushrooms: meaty chew and earthiness, they bulk up every bite.
- Beef broth: the liquid backbone, it’s where the sauce gets depth.
- Worcestershire sauce: tangy umami boost, kind of magical in small amounts.
- Dijon mustard: bright, tangy note that keeps richness from feeling heavy.
- Tomato paste: optional depth and subtle sweetness, worth adding sometimes.
- Bay leaf: floral background note, you barely notice it’s working.
- Cornstarch slurry: thickens the sauce so it clings to noodles perfectly.
- Sour cream: tangy creaminess that cools and rounds the sauce.
- Egg noodles: soft, comforting vehicle for the saucy beef and mushrooms.
- Parsley: fresh pop of color and a little herbal lift.
Ingredient Quantities
- 2 pounds beef chuck, cut into 1 to 1 1/2 inch cubes (can use stew meat)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced or smashed
- 8 ounces cremini or white button mushrooms, sliced
- 2 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste (optional but adds depth)
- 1 bay leaf (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water to make a slurry
- 1 cup sour cream, room temperature
- 12 ounces egg noodles (or your favorite pasta) for serving
- 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Pat beef cubes dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; set Instant Pot to Sauté and heat 2 tablespoons olive oil until shimmering, then brown beef in batches so pieces get a good crust, about 2 minutes per side; remove browned beef to a plate.
2. Add 2 tablespoons butter to the pot, toss in diced onion and sauté until translucent, about 4 minutes, scraping up browned bits; add minced garlic and sliced mushrooms and cook until mushrooms start to release liquid, another 3 minutes.
3. Stir in 1 tablespoon tomato paste if using and let it cook a minute to deepen flavor, then pour in 2 cups beef broth to deglaze the bottom of the pot, scraping up any stuck bits with a wooden spoon.
4. Return the beef and any accumulated juices to the pot, add 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and the bay leaf if using; check seasoning and add a bit more salt or pepper if needed.
5. Lock the lid, set Instant Pot to High Pressure and cook for 35 minutes for fall-apart tender chuck; when done, let pressure release naturally for 10 minutes, then quick release any remaining pressure and carefully open the lid.
6. While the beef cooks, boil the 12 ounces egg noodles in salted water according to package directions until al dente, drain and toss with a little butter or oil to keep from sticking; set aside.
7. Remove and discard the bay leaf, then set the pot to Sauté on low; whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) again and slowly stir into the simmering sauce to thicken, cook for 2 to 3 minutes until glossy.
8. Turn off the heat and let the pot cool for 1 to 2 minutes so the sauce isn’t piping hot, then stir in 1 cup room temperature sour cream until smooth; taste and adjust salt and pepper.
9. Toss the drained egg noodles with the stroganoff sauce and beef, or serve beef and sauce over the noodles if you prefer more stew-like portions.
10. Garnish with 2 tablespoons chopped fresh parsley and serve immediately; leftovers store well in the fridge for 3 to 4 days, and you can gently reheat with a splash of broth to loosen the sauce.
Equipment Needed
1. Instant Pot or electric pressure cooker
2. Heavy cutting board and chef’s knife (for beef, onion, mushrooms)
3. Wooden spoon or heatproof spatula (for deglazing and stirring)
4. Tongs (for browning and moving beef)
5. Measuring spoons and measuring cup
6. Medium pot for boiling egg noodles and a colander to drain them
7. Whisk and small bowl (for the cornstarch slurry)
8. Serving spoon and a heatproof ladle or large spoon for tossing/serving
FAQ
Instant Pot Beef Stroganoff Recipe Substitutions and Variations
- Beef chuck: use stew meat or trimmed sirloin (flank or skirt will work too). A bit leaner cuts cook fast and still get tender, just watch pressure time.
- Sour cream: plain Greek yogurt (full fat) or crème fraîche. Gives the same tang and creaminess, but if you use yogurt, stir it in off heat so it doesn’t split.
- Egg noodles: wide pappardelle, fettuccine, or even mashed potatoes or rice. Pasta cooks separately, so pick what you like, but adjust portions.
- Cornstarch slurry: 2 tablespoons all purpose flour mixed with 3 tablespoons cold water, or simmer the sauce longer to reduce and thicken. Flour needs a bit more cooking to lose its raw taste.
Pro Tips
1) Brown the beef really well in batches, dont crowd the pot. If you skip this you lose flavor, so take the extra 5 minutes and get a good crust. Pat the meat dry first, it helps a lot.
2) Deglaze with a splash of broth or even a bit of wine and scrape those brown bits, they are pure flavor. If the broth tastes weak after pressure cooking, reduce a little more on sauté to concentrate it before adding the sour cream.
3) Let the pressure release naturally for at least 10 minutes. Rushing it makes the meat tougher and the sauce splatter. After opening, skim off excess fat with a spoon or a paper towel draped over a fork, it keeps the sauce cleaner.
4) Bring the sour cream to room temp and temper it by stirring a small ladle of hot sauce into the sour cream before mixing it back into the pot. That prevents curdling and keeps the sauce silky. If it still looks grainy, low heat and a whisk fixes most of it.
Instant Pot Beef Stroganoff Recipe
I made this Beef Stroganoff Easy in the Instant Pot and I'm not kidding the beef falls apart so ridiculously tender that my whole family fought over the last bowl, keep scrolling.
6
servings
754
kcal
Equipment: 1. Instant Pot or electric pressure cooker
2. Heavy cutting board and chef’s knife (for beef, onion, mushrooms)
3. Wooden spoon or heatproof spatula (for deglazing and stirring)
4. Tongs (for browning and moving beef)
5. Measuring spoons and measuring cup
6. Medium pot for boiling egg noodles and a colander to drain them
7. Whisk and small bowl (for the cornstarch slurry)
8. Serving spoon and a heatproof ladle or large spoon for tossing/serving
Ingredients
2 pounds beef chuck, cut into 1 to 1 1/2 inch cubes (can use stew meat)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 garlic cloves, minced or smashed
8 ounces cremini or white button mushrooms, sliced
2 cups low sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon tomato paste (optional but adds depth)
1 bay leaf (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water to make a slurry
1 cup sour cream, room temperature
12 ounces egg noodles (or your favorite pasta) for serving
2 tablespoons chopped fresh parsley for garnish
Directions
- Pat beef cubes dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; set Instant Pot to Sauté and heat 2 tablespoons olive oil until shimmering, then brown beef in batches so pieces get a good crust, about 2 minutes per side; remove browned beef to a plate.
- Add 2 tablespoons butter to the pot, toss in diced onion and sauté until translucent, about 4 minutes, scraping up browned bits; add minced garlic and sliced mushrooms and cook until mushrooms start to release liquid, another 3 minutes.
- Stir in 1 tablespoon tomato paste if using and let it cook a minute to deepen flavor, then pour in 2 cups beef broth to deglaze the bottom of the pot, scraping up any stuck bits with a wooden spoon.
- Return the beef and any accumulated juices to the pot, add 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and the bay leaf if using; check seasoning and add a bit more salt or pepper if needed.
- Lock the lid, set Instant Pot to High Pressure and cook for 35 minutes for fall-apart tender chuck; when done, let pressure release naturally for 10 minutes, then quick release any remaining pressure and carefully open the lid.
- While the beef cooks, boil the 12 ounces egg noodles in salted water according to package directions until al dente, drain and toss with a little butter or oil to keep from sticking; set aside.
- Remove and discard the bay leaf, then set the pot to Sauté on low; whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) again and slowly stir into the simmering sauce to thicken, cook for 2 to 3 minutes until glossy.
- Turn off the heat and let the pot cool for 1 to 2 minutes so the sauce isn’t piping hot, then stir in 1 cup room temperature sour cream until smooth; taste and adjust salt and pepper.
- Toss the drained egg noodles with the stroganoff sauce and beef, or serve beef and sauce over the noodles if you prefer more stew-like portions.
- Garnish with 2 tablespoons chopped fresh parsley and serve immediately; leftovers store well in the fridge for 3 to 4 days, and you can gently reheat with a splash of broth to loosen the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 410g
- Total number of serves: 6
- Calories: 754kcal
- Fat: 51.5g
- Saturated Fat: 18g
- Trans Fat: 0.3g
- Polyunsaturated: 4.2g
- Monounsaturated: 25g
- Cholesterol: 130mg
- Sodium: 450mg
- Potassium: 755mg
- Carbohydrates: 47g
- Fiber: 0.7g
- Sugar: 1g
- Protein: 52g
- Vitamin A: 300IU
- Vitamin C: 2.5mg
- Calcium: 67mg
- Iron: 4.5mg
