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- 1 pound beef stew meat, cut into 1-inch cubes - 1 small onion, diced - 3 cloves garlic, minced - 8 ounces mushrooms, sliced - 2 cups beef broth For my Instant Pot Beef Stroganoff, I use beef stew meat. It cooks well and stays tender. I also dice a small onion. The onion adds great flavor. Next, I chop three cloves of garlic. Garlic gives a nice aroma and taste. I like to add eight ounces of sliced mushrooms. They make the dish earthy and rich. Finally, I use two cups of beef broth. This broth keeps everything moist and adds depth. - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper, to taste - 2 tablespoons flour For seasoning, I add one tablespoon of Worcestershire sauce. It gives a savory kick. I mix in one teaspoon of dried thyme and paprika. Both herbs enhance the flavor profile. Don’t forget salt and pepper to taste. Lastly, I use two tablespoons of flour. This helps thicken the sauce later. - 12 ounces egg noodles - 1 cup sour cream - Fresh parsley, chopped (for garnish) For serving, I love to use twelve ounces of egg noodles. They soak up all the yummy sauce. I stir in one cup of sour cream for creaminess. It makes the dish smooth and rich. To finish, I sprinkle fresh parsley on top. It adds color and a fresh touch. {{ingredient_image_1}} To start, set your Instant Pot to Sauté mode. Add a splash of oil and wait until it’s hot. Then, add the beef stew meat in small batches. Brown each piece for about 3-4 minutes. This step adds a deep flavor to the dish. Once browned, remove the beef and set it aside on a plate. In the same pot, toss in the diced onion. Sauté the onion for about 2-3 minutes until it softens. Then, add the minced garlic and sliced mushrooms. Cook them together for about 5 minutes. You want the mushrooms to be tender. This step builds a great base for your stroganoff. Next, it’s time to add liquids. Pour in the beef broth and Worcestershire sauce. Sprinkle in the dried thyme and paprika. Don't forget to add salt and pepper to taste. Use a wooden spoon to scrape the bottom of the pot. This process is called deglazing. It helps lift all those tasty bits stuck to the pot. Now, add the browned beef back into the pot. Close the lid and make sure the valve is set to sealing. Cook on high pressure for 20 minutes. After this, you’ll add the egg noodles. Carefully release the pressure by turning the valve to venting. Stir in the noodles, close the lid, and cook on high pressure for another 5 minutes. Once the noodles are cooked, do a quick release of the pressure. In a small bowl, mix the flour with the sour cream. Make sure there are no lumps. Stir this mixture into the beef and noodles in the pot. This will create a creamy texture. If the sauce needs thickening, simmer it on Sauté for 2-3 minutes. Now, it’s time to serve! Spoon the beef stroganoff into bowls. For a nice touch, garnish each bowl with freshly chopped parsley. This adds both color and flavor. Enjoy your meal and share it with family or friends! For best results, choose beef stew meat. This cut has the right fat and flavor. Cut it into 1-inch cubes for even cooking. Searing the beef adds deep flavor. Cook it in batches to avoid steaming. If you want extra tender beef, cook it a bit longer. Try 25 minutes under high pressure. You can change the flavor with different seasonings. Try adding garlic powder or onion powder. For a kick, use a dash of cayenne pepper. You can also add vegetables like carrots or peas. If you want a protein change, try chicken or mushrooms for a vegetarian option. Caring for your Instant Pot is easy. Always clean the lid and sealing ring after use. Use warm, soapy water for the pot and accessories. If you face issues, check for blockages in the vent. Make sure the sealing ring is fitted properly for best results. Pro Tips Choose the Right Cut: Using beef stew meat ensures a tender result as it becomes more flavorful and soft when pressure cooked. Deglazing is Key: Scraping the bottom of the pot after sautéing helps incorporate all the delicious browned bits into your sauce. Perfect Noodle Texture: For best results, add the noodles after the beef is cooked to ensure they don't overcook and become mushy. Thickening the Sauce: Mixing flour with sour cream before adding it to the pot prevents lumps and helps create a smooth, creamy sauce. {{image_2}} You can easily swap beef for chicken in this dish. Chicken stroganoff is light and tasty. Just use chicken breast or thighs, cut into pieces. Cook the chicken the same way as beef. It will still be rich and creamy! For those who want a meat-free meal, try a vegetarian option. Replace the beef with hearty mushrooms or lentils. You can use a mix of vegetables like bell peppers, zucchini, or carrots. This option is packed with flavor and nutrients! Mushrooms add a deep, earthy flavor to stroganoff. You can try different types for unique tastes. Cremini mushrooms offer a robust flavor, while shiitake mushrooms add a hint of smokiness. Even portobello mushrooms can work well in this dish. Adding other vegetables can boost the nutrition. Consider adding spinach or peas for color and texture. They cook quickly, so add them just before serving. It makes the dish more colorful and healthy. If you need a gluten-free option, you can use cornstarch or a gluten-free flour blend as a thickener. Just mix it with a little water before adding to the sauce. This keeps your stroganoff thick and creamy without gluten. For dairy-free needs, you can substitute sour cream with cashew cream or coconut yogurt. These options maintain creaminess and flavor. They make the dish suitable for dairy-free diets. Enjoy your meal without missing out on taste! To keep your beef stroganoff fresh, store it in the fridge. First, let it cool down to room temperature. Then, use an airtight container. This will help keep the dish tasty for up to three days. When it's time to enjoy leftovers, you can reheat them easily. For the stovetop, place the stroganoff in a pan. Heat it on low and stir often. This helps maintain its creamy texture. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between to keep it smooth. You can freeze beef stroganoff for longer storage. To do this, freeze it before or after cooking. If freezing before cooking, combine all ingredients in a freezer bag. If freezing after, let it cool fully before placing it in a container. For best results, thaw in the fridge overnight before reheating. This ensures even heating and keeps the flavors intact. Instant Pot Beef Stroganoff can last about 3 to 4 days in the fridge. To store it safely, place it in an airtight container. Make sure it cools down first before sealing. Always check for any signs of spoilage before eating leftovers. If it smells off or looks strange, throw it away. Yes, you can make the beef stroganoff sauce ahead of time. Cook the beef and sauce as directed, then cool it down. Store it in the fridge for up to 3 days. When you are ready to eat, reheat it on low heat. Add the sour cream right before serving for the best taste. Beef stroganoff pairs well with a few sides. Here are some ideas: - Egg noodles - Rice - Mashed potatoes - Steamed vegetables - A simple green salad These options complement the rich flavors of the beef stroganoff. Yes, you can make beef stroganoff without an Instant Pot. Use a large pot or a slow cooker instead. Sauté the beef and vegetables in the pot. Then, add the liquids and let it simmer until the beef is tender. For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. Add noodles and sour cream at the end. In this post, we covered how to make Instant Pot Beef Stroganoff. We explored the main ingredients, including beef stew meat, onions, garlic, and mushrooms. I shared step-by-step instructions for cooking and thickening the sauce. We discussed tips for tender beef and ways to customize flavors. Finally, I offered storage and reheating methods for leftovers. This dish is easy and delicious, perfect for busy days. Enjoy creating your own beef stroganoff and make it your favorite meal!

Instant Pot Savory Beef Stroganoff

A rich and creamy beef stroganoff made easily in the Instant Pot.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup sour cream
  • 2 tablespoons flour (for thickening)
  • 12 ounces egg noodles
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Set the Instant Pot to Sauté mode. Add a splash of oil and brown the beef stew meat in batches, ensuring it gets a nice sear for added flavor. Remove the beef and set it aside.
  • In the same pot, add the diced onion and sauté for about 2-3 minutes, or until softened. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
  • Stir in beef broth, Worcestershire sauce, dried thyme, paprika, and season with salt and pepper. Scrape the bottom of the pot to deglaze, ensuring no bits are stuck.
  • Add the browned beef back into the pot. Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
  • Once cooking time is complete, carefully release the pressure by turning the valve to venting. Stir in the egg noodles. Close the lid again, set to sealing, and cook on high pressure for an additional 5 minutes.
  • After the noodles are cooked, perform a quick release. In a small bowl, combine flour with sour cream to create a smooth mixture. Stir this into the beef and noodle mixture in the pot. Mix well until the sauce thickens, simmering on Sauté for an additional 2-3 minutes if needed.
  • Spoon the delicious beef stroganoff into bowls and garnish with freshly chopped parsley.

Notes

Serve with fresh parsley for garnish.
Keyword beef, instant pot, pasta, stroganoff