Instant Pot Beef Stroganoff

If you love classic comfort food but don’t have hours to spend in the kitchen, this Instant Pot Beef Stroganoff is an easy way to get a hearty homemade dinner on the table.

Tender pieces of beef, savory broth, egg noodles, and a creamy sour cream sauce come together right in the Instant Pot. With only 10 minutes of prep, it’s perfect for busy weeknights when you want something warm, filling, and comforting without using a pile of dishes.

Prep Time: 10 minutes
Cook Time: About 25 minutes
Serves: 6

Ingredients

• 1½ lbs stew meat, cut into bite-size pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 8 oz sliced mushrooms, optional
• 12 oz egg noodles
• ¾ cup sour cream
• Salt and pepper, to taste

Directions

1. Set the Instant Pot to Sauté. Add the beef and diced onion and cook for a few minutes, until the beef is lightly browned and the onion begins to soften.
2. Add the minced garlic and cook briefly until fragrant.
3. Pour in the beef broth and scrape the bottom of the pot well to loosen any browned bits.
4. Stir in the Worcestershire sauce, paprika, mushrooms if using, and salt and pepper to taste.
5. Secure the lid and pressure cook on HIGH for 10 minutes.
6. Once the cooking time is complete, allow a 5-minute natural release. Carefully release the remaining pressure before opening the lid.
7. Switch the Instant Pot back to Sauté and stir in the egg noodles.
8. Let the noodles simmer in the broth until tender, stirring occasionally. If they absorb the liquid too quickly, add a little extra beef broth as needed.
9. Once the noodles are tender, turn off the heat.
10. Stir in the sour cream until everything is creamy and well combined. Taste and adjust the salt and pepper if needed.
11. Serve warm and enjoy!

Classic Comfort Food Made Easier

Traditional beef stroganoff is already a favorite comfort food, but making it in the Instant Pot makes dinner even more convenient.

Pressure cooking helps turn the stew meat tender while allowing it to soak up the flavors of the beef broth, Worcestershire sauce, garlic, and paprika. Then the egg noodles cook right in the same pot, so there’s no need to boil them separately.

Finish everything with sour cream and you get that creamy, tangy sauce that makes beef stroganoff so good.

Mushrooms or No Mushrooms?

Mushrooms are completely optional in this recipe.

If your family loves them, add the sliced mushrooms before pressure cooking so they become tender and flavorful. If mushrooms aren’t a favorite at your house, simply leave them out. The stroganoff will still have plenty of flavor.

What to Serve With Beef Stroganoff

Since you’ve already got beef and noodles in one dish, you don’t need much on the side. Try serving it with green beans, steamed broccoli, roasted vegetables, or a simple salad.

A little chopped parsley on top also adds a nice finishing touch.

A Few Tips for Creamy Stroganoff

Make sure to turn off the heat before adding the sour cream. Adding it after cooking helps keep the sauce smooth and creamy.

It’s also a good idea to let the stroganoff sit for a few minutes before serving. The sauce will continue to thicken slightly as it cools.

Quick Tip: Egg noodles can absorb liquid quickly, so keep a little extra beef broth nearby. Add a splash at a time if the noodles need more liquid while they’re cooking.