My Instant Pot Beef Stroganoff has tender bites of beef, mushrooms, and egg noodles coated in a rich, creamy sauce, all ready in about 40 minutes. I brown the beef first for extra flavor and cook the noodles separately, two simple steps I’ve found make a big difference in the finished dish.
This Instant Pot recipe was originally published in September 2019. I updated the images and added new recipe notes in August 2026.
What is Beef Stroganoff?
Aimee’s Recipe Notes
Beef Stroganoff was one of my favorite dinners growing up, although I definitely remember a few nights when the beef was a little more chewy than tender (sorry, Mom!). That’s one of the reasons I love making it in the Instant Pot.
After testing plenty of pressure cooker dinners over the years, I’ve found it’s such a dependable way to get tender beef and that rich, creamy mushroom sauce without spending all evening in the kitchen.
I’ve also learned not to rush the little steps that make this recipe better. Brown the beef first for extra flavor, deglaze the pot well, and cook those egg noodles separately. I promise, the texture is worth it! I also temper the sour cream with a little warm sauce before stirring it into the pot so it stays smooth and creamy instead of curdling.
It’s classic comfort food made easier, without sacrificing the things that made me love Beef Stroganoff in the first place.
Ingredients for Instant Pot Beef Stroganoff
First up, you’ll need a pressure cooker (Instant Pot). I love the Instant Pot 6qt Duo. It’s the perfect size for my family of 6, and has all the standard functions I need for my Instant Pot recipes on this website.
Beef- I use round steak cut into 1-inch pieces. Chuck roast is another affordable option that becomes tender under pressure. Sirloin, beef tenderloin, and stew meat will also work. Look for marbling, which adds flavor and helps give you tender beef.
Mushrooms- white mushrooms (or button mushrooms) are inexpensive and perfect here. Quartering them, instead of slicing, helps them hold up well during the pressure cooking.
Butter- salted or unsalted butter is used for browninig the bee and sauteing the vegetables. You can substitute olive oil if preferred.
Tomato Paste- just a couple tablespoons adds depth and savory flavor without making the sauce taste like tomatoes.
Beef Broth- use this to help “deglaze” the pot while also creating the base for the Stroganoff cream sauce. Beef stock or beef bone broth can also be used.
Sour Cream- this gives beef stroganoff it’s signature tangy finish. Plain Greek yogurt can be substituted.
Egg Noodles- Cook the noodle separately. It’s worth the extra pot.
How to Make Instant Pot Beef Stroganoff
Brown the Beef and Saute the Vegetables.
- Season the beef generously. Brown the beef in batches. Don’t crowd the pot, you want the meat to brown, not steam.
- Once all the meat is browned, add more butter to the pot. Add onion and mushrooms and cook for about 3 minutes, until the onions are soft.
Deglaze the Pot then Pressure Cook. (prevents the Burn Notice)
- Add garlic, tomato paste, and beef broth to the Instant Pot. Stir until bits on the bottom of pot come loose. Turn off. Add meat back to the pressure cooker.
- Secure lid and make sure the valve on top is set to “SEALING.” Select “high pressure” and set for 18 minutes. While the beef stroganoff cooks, prepare egg noodles according to package directions. Drain and set aside.
Release Pressure.
- When the cook time ends, let pressure release naturally for ten minutes, then do a quick release until the valve drops.
Thicken Sauce.
- Whisk cornstarch with cold water and stir it into the sauce using SAUTE mode.
- Here’s the important part: temper your sour cream.
- Mix a spoonful of the warm Stroganoff sauce into the sour cream first, then stir that mixture into the pot. This helps prevent the sour cream from curdling.
Instant Pot Beef Stroganoff FAQ’s
I like to opt for round steak or chuck roast as they tenderize easily without breaking the bank.
If the beef is still tough after pressure cooking, it may simply need more time.
Cuts with more connective tissue become tender as that connective tissue breaks down. This is also why cutting your beef into consistently sized pieces matters. And don’t confuse browning with cooking the beef through. During the sauté step, you’re only trying to develop that delicious browned exterior. The Instant Pot finishes the job.
I don’t recommend it for this recipe. I’ve found that the noodles have a much better texture when cooked separately and stirred into the Stroganoff at the end.
The sour cream may have been added directly to very hot sauce. Temper it first by whisking some warm Stroganoff sauce into the sour cream, then stir the mixture back into the pot.
Serving Suggestions
- While typically I suggest serving this dish with egg noodles (it’s the more traditional option). My family also loves to pair this with baked mashed potatoes.
- The creamy sauce is perfect on top of a big scoop of Instant Pot Mashed potatoes!
- You could also lighten this up by making some zucchini noodles (zoodles).
- Pair this dinner with a big olive garden salad and enjoy!
Don’t forget dessert! Make an Instant Pot Pumpkin cheesecake for the ultimate meal.
If you love easy Instant Pot dinners, you’ve got to try my hearty chicken and dumplings recipe. Or give my instant pot chicken tacos recipe a try next!
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Instant Pot Beef Stroganoff
Ingredients
- 2 pounds beef round steak cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 Tablespoons unsalted butter divided
- 16 ounce package white mushrooms cleaned and quartered
- 1 medium white onion diced
- 2 cloves garlic pressed
- 2 Tablespoons tomato paste
- 1 ½ cups beef broth
- 2 Tablespoons cornstarch
- 3 Tablespoons cold water
- ½ cup sour cream
- 16 ounce egg noodles
Instructions
- Cut beef into 1-inch cubes or strips. Season generously with salt and pepper. Select "SAUTE" to start heating the instant pot. Add 2 Tbsp of the butter and brown the meat in a single layer in the bottom. Once browned, remove to a plate and continue browning all the meat. This may take a few minutes.
- Once all the meat is browned, add remaining 2 Tbsp butter to the pot. Add onion and mushrooms and cook for about 3 minutes, until the onions are soft.
- Add garlic, tomato paste, and beef broth to the Instant Pot. Stir until bits on the bottom of pot come loose. Turn off. Add meat back to the pressure cooker.
- Secure lid and make sure the valve on top is set to "SEALING." Select "high pressure" and set for 18 minutes.
- While the beef stroganoff cooks, prepare egg noodles according to package directions. Drain and set aside.
- When the cook time ends, let pressure release naturally for ten minutes, then do a quick release until the valve drops. Open the lid.
- In a small bowl, whisk the cornstarch with cold water until smooth. Add this slurry to the instant pot and select "SAUTE." Continue cooking until the sauce begins to thicken and boil (it will only take a couple minutes).
- Remove a small spoonful of the sauce and place it in a bowl with the sour cream. Whisk together then pour into instant pot. Stir until smooth. Add cooked noodles and serve with parsley.
Notes
- Beef: Round steak and chuck roast are my favorite budget-friendly choices. Look for marbling and cut the beef into evenly sized 1-inch pieces. Sirloin, tenderloin, or stew meat can also be used.
- Brown the beef: Don’t skip this step! Browning creates the flavorful bits on the bottom of the pot that give the finished sauce extra depth.
- Deglaze: Scrape the bottom of the Instant Pot thoroughly when adding the broth. This adds flavor and helps prevent a Burn notice.
- Noodles: Cook the egg noodles separately according to package directions. I’ve tested the shortcut, but the texture is much better when they’re cooked separately and added at the end.
- Sour cream: Temper the sour cream by whisking it with a spoonful of hot sauce before adding it to the Instant Pot. This helps prevent curdling.
- Instant Pot: Recipe tested in a 6-quart Instant Pot. Pressure cook on HIGH for 18 minutes followed by a 10-minute natural release.
- Substitutions: Plain Greek yogurt can replace the sour cream. Olive oil can be used instead of butter.
- Storage: Store leftovers covered in the refrigerator. For best texture, store extra egg noodles separately from the sauce.
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Nutrition
Instant Pot Recipes
This Easy Instant Pot Beef Stroganoff Recipe is the perfect weeknight meal. Your family will fall in love with the tender beef, creamy mushroom sauce, and pure comfort food!
Could I use sirloin steak for this? It looks delicious.
Maybe cut the pieces smaller to make sure they are tender?
Very good & East. I used stew meat & found that I had to add an additional 15 mins cooking time. Otherwise perfect!
Can I use a slow cooker if I don’t have an insapot?
We love beef stroganoff! Thanks for such a delicious recipe that I can make in my instant pot. You really stepped it up by using steak!