Instant Pot Beef Stroganoff is the easiest way to make this classic comfort food. The meat is tender and flavorful nestled in a delicous gravy. You can even make this a one-pot meal by adding in egg noodles at the end.
Why this works
- Easy - beef stroganoff is a classic dish with pantry staples that even a beginner can make to perfection. It's so easy that you really don't need expensive short-cut items like cream of mushroom soup.
- One-pot meal - you can make this a one-pot meal by adding pasta at the end.
- Double it up - this can be easily doubled for a crowd.
- Comfort food - this is one of the best meals when you need some warm calming food that is super filling just like my Instant Pot Beef Stew.
Ingredients you will need
- Beef - I used sirloin tip for this recipe which is very forgiving and will turn out right each time. You can also use anything that is labeled "stew meat" at the store. Usually this is already cut up and will save you a step. You can also use chuck roast for this recipe just like for my Instant Pot Beef Tips.
- Sour cream - you can substitute plain Greek yogurt instead.
- Egg noodles - you can swap out for other pasta you might have on hand. Just remember to adjust the cooking time if needed. A good rule of thumb is to cook for half the minimum recommended time on the package less one minute.
- Mushrooms - you can used canned instead of fresh ones.
How to make this
Step 1: Cooking the meat
Take the sirloin tip and trim the excess fat, and cube into roughly one-inch cubes. Either in a bowl or on the cutting board dust the meat with the salt, pepper, and smoked paprika then toss to coat. Set aside, and prepare the vegetables. Dice the onions, and slice the mushrooms.
Set the Instant Pot to saute, and add a little olive oil to the pot. Add the onions and mushrooms and saute a few minutes until softened. Next add the seasoned beef and saute until brown.
Add the tomato paste, Dijon mustard, ground thyme, and two cups of the beef broth. Stir until combined.
Seal lid on the pressure cooker, and cook on high pressure for 15 minutes followed with a quick release.
Normally we would do a natural pressure release but this is not necessary with this recipe. The meat will be very tender, and it will have additional cooking time with the pasta.
Step 2: Making the pasta
Once pressure is released stir in the egg noodles. There should be enough liquid to just cover the noodles. If not, add additional beef broth. Cook on high pressure for 3 minutes followed by a controlled quick release.
A controlled quick release means you will release the pressure in short bursts. This will prevent hot liquid from coming out of the vent onto the counter top or yourself.
Step 3: Finishing the dish
Once the pasta is done cooking turn back on to saute, and stir.
Add a bit of the warm broth to the sour cream, and stir. This will help the sour cream come to the temperature of the dish so it does not separate or curdle. Stir to incorporate, and saute until combined stirring frequently for a few minutes.
Combine the cornstarch with the water. Add to the pot, and stir until the gravy has a creamy consistency.
You can substitute the ground thyme for a bunch of fresh thyme to add some freshness. To make a healthier version, use plain Greek yogurt in place of sour cream, and serve over whole grain noodles or cauliflower rice.
Yes, you can double this recipe. However, if using a 6-quart if you choose to add the noodles at the end then do not double these as they will likely expand to much to fit.
Yes, follow the direction as written but cook on simmer for 1 1-2 hours. Reduce the broth so the meat is just covered. Add the sour cream to finish at the end. Cook the pasta seperately.
Yes, halve the ingredients or make less than half, and keep the same cooking time.
Beef stroganoff is usually served with pasta like egg noodles. However, it can served with mashed potatoes or rice. Since this is a rich meal serve with a green side like green beans, broccoli, or a salad. My Instant Pot French Bread is also a delicious side!
Storage & Reheating
Serve immediately or store in an airtight container for up to one week. Reheat in the microwave. If the pasta is a little dry just add a little broth or milk when reheating.
Freeze for up to three months in a freezer bag or freezer container. Thaw in the refrigerator, and then reheat in the microwave. If you plan to freeze ahead for a full me then wait until you reheat to add the sour cream and noodles. Dairy products don't usually freeze well, and can separate.
More beef recipes
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Instant Pot Beef Stroganoff
Main Stroganoff Ingredients
- 2 ½ pounds sirloin tip beef trimmed, and cut into one-inch cubes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika can substitute with regular or hungarian sweet
- 1 onion diced
- 8 ounces mushrooms sliced
- 1 tablespoon tomato paste
- 2 tablespoons Dijon mustard
- 1 teaspoon ground thyme can substitute with a few sprigs of fresh
- 2 cups beef broth
- 2 cups beef broth
- 12 ounces egg noodles uncooked
- ½ cup sour cream
- 2 tablespoons cornstarch
- 4 tablespoons water
Main Beef Stroganoff Instructions
- Season beef with salt, pepper, and smoked paprika. Set Instant Pot to saute, add some olive oil to pot. Saute onions and mushrooms until softened then add beef to brown. Once the beef is browned, turn off saute.
- Add two cups of beef broth, tomato paste, ground thyme, and Dijon mustard then stir to combine.
- Cook on high pressure for 15 minutes then follow with a quick release.
- Add the egg noodles on top of the meat. Add the remaining beef broth which should be enough to just cover the noodles. Tamp the noodles down with a spoon if necessary.
- Add the lid back onto the Instant Pot being sure to check that the seal is correctly seated in the lid. Cook on high pressure for 3 minutes followed by controlled quick release. A controlled release means releasing the pressure in short burst so the pasta water/broth does not spew out of the vent.
- Mix the sour cream in a small bowl with a small amount of the broth. This will bring the sour cream closer to the temperature of the stroganoff so it does not separate. Once combined stir in with the beef stroganoff.
- Make a cornstarch slurry with the cornstarch and water. Add enough to the mixture to make the broth a smooth gravy consistency.
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