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Instant Pot Stroganoff

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: beef stroganoff, instant pot beef stroganoff, instant pot recipe
Servings: 6
Calories: 536kcal



  • 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


  • 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.


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


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