For an even richer flavor, consider browning the beef in batches to avoid overcrowding the pot. Feel free to experiment with different types of mushrooms, such as cremini or shiitake, to add depth of flavor. If you prefer a tangier stroganoff, add a tablespoon of Dijon mustard along with the sour cream. Adjust the amount of sour cream to your liking, depending on how creamy you prefer your stroganoff. Garnish with fresh parsley or dill for a pop of color and freshness before serving.
Instant Pot Beef Stroganoff
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS64
Savor the timeless comfort of Beef Stroganoff, now effortlessly crafted in your Instant Pot! This recipe delivers fall-apart tender beef in a creamy, deeply flavorful sauce, all achieved in a fraction of the time of traditional methods. A weeknight indulgence that tastes like it simmered for hours.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol110 mg
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Fiber2 g
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Protein27 g
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Saturated Fat14 g
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Sodium562 mg
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Sugar3 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepEngage the 'Sauté' function on your Instant Pot and introduce the vegetable oil. Once heated, add the diced onion and sauté until softened and translucent (2-3 minutes). Remove the onions and set aside. Introduce the beef to the pot and sear on all sides until nicely browned (3-5 minutes). Incorporate the minced garlic and thyme, cooking for an additional minute. Deglaze the pot by pouring in 1 cup of beef broth, ensuring to scrape up any browned bits from the bottom. Discontinue the 'Sauté' function.
02
StepIncorporate the sautéed onions, the remaining 3 cups of beef broth, mushrooms, and Worcestershire sauce. Secure the Instant Pot lid, ensuring it's locked. Select the 'High Pressure' setting and set the timer for 15 minutes. Allow the pot 10-15 minutes to build pressure.
03
StepPerform a natural pressure release for 5 minutes, then carefully execute a quick release for the remaining pressure (approximately 5 minutes). Unlock and carefully remove the lid. Introduce the egg noodles and stir to combine.
04
StepSecure the Instant Pot lid once more, ensuring it's locked. Select the 'High Pressure' setting and set the timer for 5 minutes. Allow approximately 10 minutes for the pressure to build.
05
StepCarefully perform a quick pressure release (approximately 5 minutes). Unlock and remove the lid. Gently stir in the sour cream. If the sauce requires thickening, transfer 1/4 cup of the broth mixture to a separate bowl and whisk in the cornstarch until smooth. Slowly add this slurry back into the pot, stirring continuously until the sauce reaches your desired consistency. Season generously with salt and pepper to taste.
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Alejandrin Murphy
Jun 17, 2025I think I need a new Instant Pot now, because I made it so much!
Roosevelt Sipes
Jun 10, 2025I was skeptical about using the Instant Pot for stroganoff, but this recipe proved me wrong. It's now a family favorite!
Mae Oreilly
Jun 4, 2025The natural pressure release is key to preventing the noodles from overcooking. Thanks for the tip!
Deborah Volkman
May 18, 2025I added a splash of sherry to the sauce for extra depth of flavor. Delicious!
Ezequiel Schaefer
Jan 24, 2025This recipe is amazing. The only thing that I would change is adding more sour cream!
Bobby Frami
Dec 5, 2024Easy to follow instructions and a fantastic result. I'll definitely be making this again.
Cristopher Jerde
Oct 30, 2024My family loved this! I substituted the steak for stew meat and it was just as amazing!
Miguel Rodriguez
Oct 28, 2024This recipe is a lifesaver on busy weeknights! The beef is so tender, and the sauce is incredibly flavorful.