There’s nothing quite like a hearty bowl of beef stroganoff to warm you up after a long day, and this Quick Instant Pot Beef Stroganoff brings all the rich, creamy comfort in a fraction of the time. Whether you’re cooking for a busy weeknight dinner or need something impressive without the fuss, this recipe delivers satisfying flavor fast.

With tender beef, savory mushrooms, and a silky sour cream sauce, it’s classic comfort food made modern. Thanks to the Instant Pot, you get deep, slow-simmered flavor in under an hour. Serve it over egg noodles for a timeless meal that everyone will request again and again.

What Kind of Beef Should I Use for Stroganoff?

Chuck roast, sirloin, or stew meat all work beautifully in the Instant Pot. Because of the pressure-cooking method, even tougher cuts become melt-in-your-mouth tender. Just be sure to cut the beef into evenly sized chunks for uniform cooking.

Ingredients for the Quick Instant Pot Beef Stroganoff

1 tablespoon olive oil
1 tablespoon butter
1 pound beef stew meat, cut into 1-inch pieces
1 small onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cups beef broth
Salt and black pepper to taste
2 tablespoons all-purpose flour
1/4 cup water
1/2 cup sour cream
12 ounces egg noodles, cooked
Fresh parsley, chopped (optional, for garnish)

How To Make the Quick Instant Pot Beef Stroganoff

Step 1: Sear the Beef

Set your Instant Pot to ‘Sauté’ mode. Add olive oil and butter. Once hot, add the beef in batches, searing until browned. Remove and set aside.

Step 2: Sauté the Veggies

Add onion and garlic to the pot, cooking until translucent. Add mushrooms and cook until they release their juices and begin to brown.

Step 3: Deglaze and Pressure Cook

Return beef to the pot. Stir in Worcestershire sauce, Dijon mustard, and beef broth. Scrape up any browned bits from the bottom. Season with salt and pepper. Lock the lid, set to ‘Pressure Cook’ for 15 minutes. Allow a 10-minute natural release.

Step 4: Thicken the Sauce

Mix flour and water into a slurry. Open the lid, stir in the slurry, and set to ‘Sauté’ mode again. Simmer until thickened, about 3-5 minutes.

Step 5: Finish with Creaminess

Turn off the heat. Stir in sour cream until the sauce is smooth and creamy. Adjust seasoning if needed.

Step 6: Serve

Spoon the stroganoff over cooked egg noodles and garnish with chopped parsley if desired.

Serving and Storing Your Stroganoff

Serve this rich dish over buttery egg noodles, mashed potatoes, or even rice for variety. It pairs beautifully with roasted vegetables or a crisp green salad.

Leftovers keep well in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop or in the microwave. For freezing, store the beef and sauce separately from the noodles to maintain texture.

Frequently Asked Questions

How can I make this dairy-free?

You can substitute the butter with plant-based alternatives and use unsweetened coconut cream or a dairy-free sour cream.

Can I add more vegetables?

Absolutely! Try adding spinach, peas, or carrots after pressure cooking and let them warm through on ‘Sauté’ mode.

Is this freezer-friendly?

Yes, but freeze only the beef and sauce without noodles for the best results.

What kind of noodles work best?

Egg noodles are traditional, but any pasta you love will work. Even zucchini noodles or cauliflower rice make a great low-carb swap.

Can I use ground beef?

Yes! Just brown the ground beef first, then follow the same instructions. It changes the texture slightly but is still delicious.

Can I double this recipe?

Yes, just be mindful of your Instant Pot’s maximum fill line. Cooking time remains the same.

Want More Dinner Ideas?

If you’re into creamy, easy dinners like this one, you might also love:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you use stew meat or go with sirloin? Any extra veggies added in?

I love seeing how you make these recipes your own. Share your twist or questions – let’s keep cooking smart together.

For more cozy meal ideas, follow me on Pinterest @NinaDishes

Quick Instant Pot Beef Stroganoff

Author: Nina Klatten
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Quick Instant Pot Beef Stroganoff is the ultimate comfort food in a hurry. Tender chunks of beef, sautéed mushrooms, and a creamy sour cream sauce come together beautifully in the pressure cooker. Perfect for busy weeknights, it’s ready in under an hour and sure to become a family favorite.

Instructions

1. Set your Instant Pot to ‘Sauté’ mode. Add olive oil and butter. Once hot, add the beef in batches, searing until browned. Remove and set aside.

2. Add onion and garlic to the pot, cooking until translucent. Add mushrooms and cook until they release juices and begin to brown.

3. Return beef to the pot. Stir in Worcestershire sauce, Dijon mustard, and beef broth. Scrape up any browned bits. Season with salt and pepper. Lock the lid and set to ‘Pressure Cook’ for 15 minutes. Allow a 10-minute natural release.

4. Mix flour and water into a slurry. Open the lid, stir in the slurry, and set to ‘Sauté’ again. Simmer until thickened, about 3–5 minutes.

5. Turn off the heat. Stir in sour cream until the sauce is smooth and creamy. Adjust seasoning if needed.

6. Spoon the stroganoff over cooked egg noodles. Garnish with parsley if desired.