Beef stroganoff is a classic favorite and making it in your Instant Pot has never been easier. With tender chunks of beef, fresh mushrooms, egg noodles and a rich, savory sauce, this recipe is the ultimate in comfort food that you’re sure to love.
Beef Stroganoff actually originates as a Russian recipe from the 1800’s. Over the years, it’s been adopted by many cultures and has undergone several variations. Today in America, it’s considered a classic recipe that’s been served for generations.
Make It All In One Pot
No need to brown the meat separately with this recipe. No need to cook the noodles in another pot with this recipe. We’re going to do it all in the Instant Pot. It’s the perfect method that will take care of all the necessary steps.
Easy Steps and Ingredients
You can literally throw this together and have it on the table in under an hour. We start with 1 ½lbs. of stew meat. Most supermarkets sell beef stew meat which is already cut and is a great time saver. If you choose to cut the meat yourself, use a good cut of sirloin and cut into chunks of about 1 to 1 ½ inches. The mushrooms are the next star ingredient and nothing beats baby bella mushrooms. They have such a savory flavor and lend the perfect taste and texture to our beef stroganoff recipe. Some chopped red onion and a couple of cloves of garlic round out the main ingredients. Once everything is sauteed, we deglaze the bottom of the pot with a little broth. This step is essential and is loaded with awesome flavors which become a big part of the flavor profile.
Add Noodles and Cook an Additional 3 Minutes
After 15 minutes of pressure cooking we add the noodles and cook for another 3 minutes. This will cook the noodles to perfection. No need to use another pot or to cook the noodles separately. It also allows the noodles to take on the flavors of the liquid.
Finish Sauce with Greek Yogurt
Finally, we bring it all together with some Greek Yogurt to create a thick, rich and savory sauce. You want to be sure to use a full-fat Greek yogurt. This will prevent it from curdling. Greek yogurt provides the same creaminess of sour cream, with an additional tangy flavor that really brings the sauce to life.
Best Damn Instant Pot Beef Stroganoff
- Total Time: 45 min
- Yield: 4-6 servings
Description
Instant Pot Beef Stroganoff with tender chunks of beef, fresh mushrooms, egg noodles and a rich, savory sauce all cooked together to perfection.
Ingredients
- 1 ½ lbs. beef stew meat (or sirloin cut into 1 inch chunks)
- 8oz baby bella mushrooms, sliced
- 3 tablespoons unsalted butter
- 1 teaspoon seasoned salt (such as Lawry’s)
- ¼ cup all-purpose flour
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups beef broth
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 3 cups medium egg noodles
- ½ cup full-fat Greek yogurt
Instructions
- Place beef in a plastic bag or container and season with 1 teaspoon of seasoned salt.
- Set Instant Pot to sauté mode and add 2 tbs of butter. Once butter starts to sizzle, add half the beef and brown on all sides for about 2 minutes, tossing with a wooden spoon. Remove beef to a bowl and repeat with remaining beef. Remove beef and set aside.
- Add remaining tablespoon of butter, mushrooms, onions, salt and pepper. Sauté for about 5 minutes. Add garlic and sauté an additional 1 minute. Press cancel.
- Add ¼ cup of the beef broth and use a wooden spoon to scrape all the bits off the bottom of the pot. This is called deglazing (very important step).
- Once the bottom is scraped, sprinkle flour over ingredients and stir it in. Then add beef broth, Worcestershire sauce and Dijon mustard. Stir it all together. Add the sauteed beef.
- Secure lid with vent closed, pressure cook (manual) on high for 15 minutes.
- After the 15 minute cook time do a quick release of the pressure. Once pin drops, carefully remove lid and stir in the egg noodles. Then put lid back on (with vent closed) and pressure cook another 3 minutes.
- When the 3 minutes are up, do a quick release. After pin drops remove lid and press cancel. Let cool for 5 minutes.
- Slowly stir in the Greek yogurt. Sauce will thicken upon standing.
- Prep Time: 15 min
- Cook Time: 18min (+time to come to pressure)
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot, Beef, Stroganoff, Noodles, Mushrooms, Greek Yogurt
Kathy E.
This truly is the best damn beef stroganoff I’ve ever tasted! I made just a few changes for our diet: skipped the butter; used whole wheat egg noodles (added 2 minutes to cook time) and thickened with fat-free Greek yogurt. We will enjoy this again many times! Thanks!
★★★★★
Autumn
Used this recipe as a guide— I subbed ground beef (since it’s what I had) and gluten free flour blend (to make it celiac friendly) and jovial brand egg noodles (it’s THE best gluten free pasta brand I’ve tried). I ended up doing four cups of beef broth since it didn’t look like there would be enough to cover the pasta. Even with the addition, the pasta wasn’t completely submerged (I was worried the noodles would stick or be uncooked, but they turned out great with minimal sticking). Flavor was great, super easy. Would make again.
Scott
Other InstantPot recipes have alluded to the fact that the noodles come out overcooked when added into the InstantPot. I’m considering cooking them separately but the one pot cook method is certainly easier. Have you experimented with different cook times for the noodles and determined that the 3 minutes results in a cooked, but not mushy noodle?
RecipeTeacher
Hi Scott, for this recipe the noodles re only in for 3 minutes, which i’ve found to be the perfect cooking time. No issues with being too soft.
Nicole
3 minutes was the right amount of time, the noodles came out perfect!
Kristen
Hi, I am a new instant pot user and I don’t yet have a good understanding of this cooking method. I have a question about this recipe. The instruction for step 7 says “after 15 minutes do a quick release of the pressure.” Does this mean after the 15 minutes of pressure cooking (step 6) or are you supposed to wait for 15 minutes of “natural release” and then do a quick release of any remaining pressure? I have all the ingredients and want to prepare this recipe soon. Any help appreciated!
RecipeTeacher
Hi Kristen, good question! Indeed after the 15 minutes of cooking do a quick release of the pressure, after which you’ll add the noodles. I’m actually going to make that more clear in the recipe. I appreciate you bringing it to my attention.
Kristen
Thanks! And I agree the recipe is now more clear. I will be making the best damn beef stroganoff this week!
Tawnya
Can’t wait to try it… any substitutions for Dijon mustard?— I don’t mind it but the 3 kids and husband are not mustard fans x)
RecipeTeacher
Hi Tawnya. You can just leave the mustard out. It certainly fills out the flavor profile nicely, but you’ll still have a great dish without it.
Bertha
Hi, when does the pepper go in? It’s listed in the ingredients, but I didn’t see any step to add it…. Thanks!
RecipeTeacher
Hi Bertha. In step 3 with the onion and mushrooms. I’ve made the correction. Thanks!
Clancy
My fam crew dislikes Dijon mustard also, so I omitted it the first time I made this recipe. For some reason, although excellent tasting, I felt it was missing something. I made it again this week (twice in one month, it’s that good) and added the Dijon. All I can say is I tasted no mustard and the fam crew said it was better this time around (no clue about the Dijon.) Add the Dijon, it’s worth the oomph taste.
★★★★★
Kelly
This recipe is a keeper for sure! I did use light sour cream instead of greek yogurt. That is what I had on hand. That is the only change I made.
★★★★★
Lisa
Thanks for the great recipe! I added a half teaspoon of porcini powder with the flour, and reduced the Dijon by a little (I love but hubby doesn’t). I pressure cooked for 10 minutes and went 4 minutes for the noodles. I used Fage 5% plain yogurt to finish and sprinkled in some chopped parsley. Leftovers are even better the next day!
★★★★★
Judith
Delicious! This was my second try with this recipe. The meat was tough the first time so I added two minutes to the cooking time. Perfect! I even used my homemade Instant Pot yogurt. This recipe is a keeper!
★★★★★
Julie
This was delicious! It came out perfect. Your recipes are always great. I’m still kind of new to IP cooking. Your recipes are easy to follow.
★★★★★
RecipeTeacher
I appreciate the feedback and kind words, Julie. Easy-to-follow is something I really strive for.
Gregory
Made this and it was amazing. I added two lbs of brown button mushrooms (Costco) and pappardelle noodles (the whole pack) unbelievable result and minimal mess.
★★★★★