Description
This Instant Pot Beef Stroganoff is a weeknight dinner hero. Tender slices of beef are pressure cooked with mushrooms, garlic, and onions in a savory broth, then swirled with sour cream for the ultimate creamy comfort meal—all in one pot and under 40 minutes!
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 pound beef chuck or sirloin, thinly sliced
1 medium onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 tablespoon Worcestershire sauce
1 teaspoon paprika
0.5 teaspoon salt
0.5 teaspoon black pepper
2 cups beef broth
8 ounces egg noodles
0.75 cup sour cream
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley, chopped
Instructions
1. Turn the Instant Pot to “Sauté” and heat olive oil and butter. Add beef in batches to brown, then remove and set aside.
2. Add onion, garlic, and mushrooms. Sauté for 3–4 minutes until softened.
3. Stir in Worcestershire sauce, paprika, salt, and pepper. Add beef broth and deglaze the pot by scraping the bottom.
4. Return beef to the pot. Seal lid and cook on high pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick release.
5. Stir in egg noodles. Seal the lid again and cook on high pressure for 5 minutes. Quick release when done.
6. Turn pot to “Sauté” again. Stir in sour cream. For a thicker sauce, mix cornstarch with water and add to the pot. Simmer 2–3 minutes.
7. Garnish with chopped parsley and serve warm.
Notes
Use a well-marbled beef cut like chuck or sirloin for best tenderness.
Don’t skip deglazing the pot—it prevents burn warnings.
Sour cream should be added at the end to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Instant Pot, beef stroganoff, creamy pasta, comfort food