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Instant Pot Beef Stroganoff

Instant Pot Stroganoff

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Instant Pot Stroganoff is the best comfort meal made in just one pot. With tender beef, noodles, and a savory, creamy sauce, this hearty dish is perfect for everyone!
Course Main Course
Cuisine American
Keyword beef stroganoff, instant pot beef stroganoff, instant pot recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 536
Author Gayle

Equipment

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 teaspoons minced garlic
  • 2 pounds sirloin steak or boneless ribeye cubed (or beef stew meat)
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons Worcestershire sauce
  • 16 ounces sliced baby bella mushrooms
  • 3 cups beef broth divided
  • 2 tablespoons cornstarch
  • 10 ounces wide egg noodles
  • ¾ cup sour cream

Instructions

  • Set Instant Pot to 'sauté' setting. Once pot is hot, add butter and olive oil. Add onion and cook until softened, about 2-3 minutes. Add minced garlic and cook for an additional minute.
  •  Add beef and season with garlic powder, paprika, salt, and pepper. Stir beef mixture around to coat with seasonings and then let brown on all sides, about 5-6 minutes. Press the 'cancel' button once beef is browned.
  • Add Worcestershire sauce and 1/2 cup beef broth. Scrape the bottom of the pot with a spoon to get the browned bits unstuck from the bottom of pot.
  • In a separate bowl, whisk beef broth and cornstarch. Add to pot, along with mushrooms and stir.
  • Cover, place into lock position and make sure the valve is in the 'sealing' position. Press the 'manual' button and set the timer for 10 minutes on high pressure. **Remember that it will take the IP about 15 minutes to come to pressure and then will count down from 10 minutes**
  • When the timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam. 
  • Remove lid and stir in uncooked noodles. Cover, place into lock position (and make sure the valve is in the 'sealing' position). Cook on high pressure for 4 minutes. Do another quick release.
  • Stir and let cool for 5 minutes. Add sour cream and additional seasonings (if desired) and stir.

Notes

See my tips and tricks for making this Instant Pot Beef Stroganoff above the recipe box.

Nutrition

Serving: 1serving | Calories: 536kcal | Carbohydrates: 45g | Protein: 45g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 152mg | Sodium: 1070mg | Potassium: 1115mg | Fiber: 3g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 5mg