beef stroganoff instant pot recipe

Written ByJenny Smyth Posted on
beef stroganoff instant pot recipe
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The Best beef stroganoff instant pot recipe

Beef Stroganoff is a classic dish that has been a staple in many American households for generations. I’ve always loved this recipe because it’s so easy to make and it’s perfect for any occasion, whether it’s a quick weeknight dinner or a special event. The key to making a great Beef Stroganoff is to use high-quality ingredients and to cook the beef and mushrooms in a way that brings out their natural flavors.

I like to use lean beef, such as sirloin or ribeye, and to slice it into thin strips so that it cooks quickly and evenly. The mushrooms add a meaty texture and a depth of flavor that’s essential to this dish. When I’m cooking Beef Stroganoff, I like to use a combination of sautéed onions and garlic to add depth and complexity to the sauce.

This is where the magic happens, folks! With just a few simple ingredients and some basic cooking techniques, you can create a dish that’s sure to please even the pickiest eaters in your family. And let’s be real – who doesn’t love a good Beef Stroganoff?

It’s comforting, it’s familiar, and it’s just plain delicious. My kids love it when I make Beef Stroganoff for dinner because they know they’re in for a treat. They love helping me in the kitchen, too – they get to assist with all the fun parts like browning the beef and stirring the sauce.

And when we sit down to eat together as a family, there’s always something special about sharing this meal together. Whether we’re celebrating a special occasion or just enjoying a quiet night at home, Beef Stroganoff is always a crowd-pleaser.

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff

4.9 from 882 votes

This Instant Pot beef stroganoff is a quick and comforting meal with tender beef and a rich, creamy mushroom sauce. It is perfect for busy weeknights and delivers classic flavor in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef and Sauce

1 1/2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1/2 cup sour cream
2 tablespoons fresh parsley, chopped for garnish

👨‍🍳Directions

1Set the Instant Pot to sauté mode on high heat and add the olive oil.
2Once the oil is shimmering, add the beef cubes in a single layer and sear for 3 to 4 minutes per side until browned.
3Work in batches if needed to avoid overcrowding, then transfer the beef to a plate and set aside.
4Add the diced onion and sliced mushrooms to the pot and sauté for 4 to 5 minutes, stirring occasionally, until the onions are translucent and the mushrooms have released their liquid.
5Add the minced garlic and cook for 30 seconds until fragrant.
6Pour in the beef broth and deglaze the pot by scraping up any browned bits from the bottom with a wooden spoon.
7Stir in the Worcestershire sauce, Dijon mustard, salt, and pepper, then return the browned beef to the pot.
8Secure the lid on the Instant Pot and set the valve to sealing.
9Cook on manual high pressure for 20 minutes.
10Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to quick release any remaining steam.
11Set the Instant Pot to sauté mode on low heat.
12Stir the cornstarch slurry into the pot and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency.
13Remove the pot from the heat and let it cool for 2 minutes.
14Stir in the sour cream until fully incorporated and the sauce is smooth and creamy.
15Taste and adjust seasoning with additional salt and pepper if needed.
16Serve the stroganoff over cooked egg noodles or rice, and garnish with fresh parsley.

🔧Equipment

Instant Pot (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon or spatula
Small bowl for slurry

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 38g

📝Notes

For a lighter version, use Greek yogurt instead of sour cream, but add it after the pot has cooled slightly to prevent curdling. If the sauce is too thin, simmer on sauté mode for a few extra minutes. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Instant Pot Beef Stroganoff Works

I love making Beef Stroganoff because it’s such an easy meal that always impresses my family and friends alike. And the best part?

It reheats beautifully so you can enjoy leftovers for days! For storage ideas, I recommend letting the cooked Beef Stroganoff cool completely before transferring it to an airtight container in the fridge for up to 3 days or freezing for up to 3 months.

Reheat gently over low heat before serving. When reheating leftovers, be sure not to overcook them – you want them still nice and tender!

For serving ideas, try pairing your Beef Stroganoff with some crusty bread or egg noodles for an added touch of comfort food goodness.

❓ Frequently Asked Questions About Instant Pot Beef Stroganoff

Q: What type of beef should I use for this recipe?

In this recipe, you can use either lean beef (such as sirloin or ribeye) or more marbled beef (such as brisket or chuck). The choice ultimately comes down to personal preference and what you have on hand.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time – simply cook the beef and mushrooms as instructed, then refrigerate or freeze until you’re ready to serve. Reheat gently before serving.

Q: Is this recipe gluten-free?

This recipe is naturally gluten-free since we’re using no wheat-based ingredients like pasta or bread crumbs.

Q: Can I substitute other types of mushrooms?

Yes – feel free to experiment with different types of mushrooms like button, cremini, or shiitake!

Q: How long does this recipe take to cook?

This recipe should take approximately 20-25 minutes to cook in an Instant Pot – but be sure to check your pressure cooker manual for specific cooking times!

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