Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff is a hearty dish filled with tender pieces of steak covered in a creamy, mushroom gravy then layered over a bed of egg noodles.
Have you ever tried Instant Pot Beef Stroganoff? It’s one of John and Kale’s favorite meals. It was one of the first Instant Pot recipes we made when we purchased the pressure cooker two years ago.
After mastering easy recipes like, mac and cheese and hot spinach dip, we went full speed ahead into making something a little more intermediate.
Don’t worry, though. Since developing this Instant Pot Beef Stroganoff, we decided to simplify it and made a Swedish Meatballs with Mushroom Gravy version, too.
Both versions have a creamy, rich, mushroom gravy, and both are served over pasta. However, one recipe is made is beef and the other uses store-bought meatballs. Super simple!
How to Make Instant Pot Beef Stroganoff:
Toss the beef with salt, pepper, garlic powder, onion powder, and paprika.
Turn the Instant Pot to the saute function and add the olive oil and sirloin. Sear the meat on all sides, and add the mushrooms, onions, and butter.
Sauté until the vegetables are beginning to soften, then add the butter. Next, add the garlic and continue to sauté for an additional 30 seconds.
Remove the meat and vegetables from the Instant Pot, and toss with flour to coat.
Pour the red wine into the Instant Pot to deglaze the bottom by scraping off any pieces of meat that may have stuck. It’s best to use a wooden spoon!
In a small bowl or mixing cup, whisk together the Worcestershire sauce, Dijon mustard, and beef broth.
Add the flour coated beef and broth mixture to the Instant Pot. Cook on high pressure for 13 minutes.
While the sirloin cooks, mix the cornstarch and water to make a slurry. Set aside, you’ll need it later.
Allow the Instant Pot to natural release for 10 minutes before completing a quick release.
Add the sour cream, and stir to combine. Next, add the cornstarch slurry, and stir to combine.
Serve over egg noodles or mashed potatoes.
Variations for Instant Pot Beef Stroganoff:
Don’t want to use sirloin? Swap it out with another type of beef like, chuck roast, round or rump steak, ribeye, or even tenderloin. Keep in mind that some types of meat may require tenderizing prior to being cooked.
Want to make this stroganoff gluten-free? Use a gluten-free flour blend and gluten-free spices. Our corn starch is gluten-free, but it could easily be substituted with arrowroot.
Ensure that the other ingredients (broth, Worcestershire sauce, Dijon mustard etc.) are gluten-free. Switch out the noodles to a gluten-free option, rice, or mashed potatoes. Thrive Market has a huge selection of gluten-free products, and that’s where we order most of ours.
Don’t like to use wine? No, problem! Use an equal amount of beef broth.
No sour cream? Use equal amounts of Greek yogurt instead.
Don’t like the spices used to season the meat? Change them out to spices your family likes. The spices I’ve listed are the basic seasoning spices we use on most of our meats.
What about canned mushrooms? Canned mushrooms are absolutely fine! They will be a little smaller than fresh, but will still work. Be sure to drain and rinse them first.
What kind of fresh mushrooms should you use? Use any kind that you like. I tend to choose white because they have a milder flavor than baby bellas, but choose your favorite.
Tips for Making a Successful Instant Pot Beef Stroganoff:
- Don’t overcook the meat, or it will become tough. Just barely sear it on all sides.
- Add a small spoonful of the heated beef sauce/gravy (after the pressure release) to the sour cream. Stir it to combine. Continue adding small amounts, a little at a time, to bring the sour cream up to the same temperature as the sauce. This is called tempering. It will keep the fats in the sour cream from separating and breaking.
- Make sure to deglaze the pan well; otherwise, you may get a “burn” warning.
Ingredients
- 1 ½ to 2 pounds sirloin, cut into 1-inch cubes
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1 white onion, sliced
- 2 to 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- ½ cup red wine
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire Sauce
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon water, for a slurry
- 3 tablespoons cornstarch, for a slurry
- ½ cup sour cream
- freshly chopped parsley, for garnish
Instructions
- In a large bowl, mix sirloin, salt, pepper, garlic powder, onion powder, paprika. Toss to coat.1 ½ to 2 pounds sirloin1 teaspoon salt½ teaspoon ground black pepper1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon smoked paprika
- Turn Instant Pot to “saute,” and add olive oil and sirloin. Sear sirloin on all sides until just barely browned.1 tablespoon olive oil
- Add the mushrooms, onions, and butter. Continue to saute until the mushrooms and onions begin to soften. Add the garlic and saute for about 30 more seconds.3 tablespoons unsalted butter8 ounces mushrooms1 white onion2 to 3 garlic cloves
- Remove the meat, mushrooms, and onions from the Instant Pot, and place in a large bowl. Toss with flour to coat.2 tablespoons all-purpose flour
- Use the wine to deglaze the Instant Pot. In a small bowl or mixing cup, combine the Worcestershire Sauce, Dijon mustard, and beef broth. Add the mixture to the Instant Pot along with the sirloin and mushroom mixture.½ cup red wine1 cup low-sodium beef broth2 tablespoons Worcestershire Sauce1 ½ tablespoons Dijon mustard
- Close the Instant Pot, and set to cook on high pressure for 13 minutes. Meanwhile, make the cornstarch slurry by mixing the cornstarch with 3-4 tablespoons of water. This is also a good time to prepare the noodles or mashed potatoes.1 tablespoon water3 tablespoons cornstarch
- After the beef stroganoff cooks for 13 minutes, allow it to complete a natural release for 10 minutes before opening the steam valve for the quick release.
- Remove the lid and add the sour cream (see tips above for tempering). Stir to combine.½ cup sour cream
- Add the cornstarch slurry, and stir to combine.
- Garnish with parsley and serve immediately over noodles or mashed potatoes. Store any leftovers in the refrigerator for 2-3 days in an airtight container.
Notes
- The calories listed are an approximate and based on the ingredients an serving size listed.
- This dish is best served immediately. If reheating, it is best done on the stove top over low-medium heat.
- See post for more detailed information on the recipe instructions, variations, and tips.
Our house loves this recipe and it’s a keeper!
We’re so happy to hear that, Scott! This is a go-to at our house, too. We hope you have a wonderful evening! 🙂
This was perfect beef stroganoff!! So, so delicious!! Will make it over and over again. Thank you for sharing.
Thank you so much, Zara! We’re so glad you enjoyed the beef stroganoff. We hope you have a wonderful week! 🙂
Great recipe will definitely make it again.
Thank you, Sandy! Kim and I are happy that you enjoyed the stroganoff. Have a lovely day 🙂
This is now my “go to” stroganoff recipe. I’ve tried many, but is is by far the best!!
Thank you, Susan! Kim and I are thrilled you like the stroganoff and glad you came back to comment on the recipe. Have a lovely day 🙂
This was delicious. I’ve tried several different recipes in the past, but this one is by far the best. Husband loved it
Glad to hear it, Bonita! Kim and I are thrilled you and your husband enjoyed the stroganoff recipe. Thank you for coming back to comment on and rate the recipe. Have a wonderful rest of the week 🙂
We had this for dinner last night. It was delicious! The sauce had really good flavor. We like a creamy sauce, so we added more sour cream. I will definitely make this again!
Thank you, Deidra! We are glad you enjoyed the stroganoff and hope you have a lovely day 🙂 Thank you again for coming back to comment and rate the recipe!
Delicious! Served it over mashed cauliflower. Your recipe is going into the repeat file!
I was well into prep before I realized I was out of flour and sour cream. I substituted Fage 5% yogurt for sour cream and arrow root flour for the regular flour. The arrow root made it thick enough to omit the corn starch slurry.
Thank you, Cynthia! That’s awesome you made those substitutions on the fly. I have never thought of using arrow root as a thickening agent for pressure cooker recipes, that was a great idea. Also, using the yogurt was good swap for the sour cream. Thank you again for coming back to comment and rate the recipe. Have a lovely weekend 🙂
Can you do PIP for the noodles?
Good Morning Barbara, that’s a good question! We’ve never done that because, egg noodles are very delicate. In fact, they only take about 2-3 minutes to cook in boiling water. Whereas, traditional wheat or grain based noodles can take up to 12 minutes to cook in boiling water. The egg noodles are far more delicate and might become mushy in the Instant Pot. For that reason, we cook them on the stove. With that a being said, you might do a Google search to see if someone else has done that before and if he or she was successful. Thank you again for your question and comment. Have a lovely day 🙂
This recipe is awesome. The whole family really loved it. Thank you for sharing. Oh first time to use my instant pot.
Thank you, Renne! We really appreciate you coming back to comment on the post. Have a lovely day 🙂
I made this tonight and OMG!! So good!!
We’re so glad you liked it!! Thanks for stopping by to let us know. Have a great day! 🙂
I wasn’t looking for something yummy make in my new Instant Pot and this is it!!! I’m stoked to try it!
Thank you, Susanne! We hope you enjoy the stroganoff 🙂
Looks delicious,going to try very soon . thanks for your help,, love this dish.
Thank you, Kathy! Kim and I hope you enjoy the dish 🙂