Instant Pot Beef Stroganoff Recipe

This Instant Pot Beef Stroganoff is made with tender beef, mushrooms, egg noodles, and a creamy sour cream sauce. It costs just $3.58 per serving and is ready in about 30 minutes.

Stroganoff in the pot with a wooden spoon.

Beef Stroganoff was a family favorite growing up, but once I started making it from scratch in the Instant Pot, we never went back to the boxed version. It is rich, creamy, feeds six, and cooks in one pot in under 30 minutes.

Why You’ll Love This Recipe!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

Budget Friendly — $21.50 total for a rich creamy from-scratch stroganoff that beats the box every single time
Everything cooks in one pot
20 minutes on high pressure gives you fork-tender stew meat that would take hours on the stovetop
Make it without noodles and serve over mashed potatoes or rice for a completely different presentation
Perfect for any night the family needs serious comfort food fast

After 14 years of developing recipes, I know the best comfort food dinners taste like they simmered all day without requiring hours in the kitchen and this Instant Pot Beef Stroganoff does just that! You may also love this Hamburger Helper Stroganoff or Ground Beef Stroganoff.

What is Beef Stroganoff?

Beef Stroganoff originated back in the 1800s in Russia. This classic recipe has been made different ways over the years. It can also be made differently based on the country you live in.

The meat and the spices are what changes based on who is making it. But the standard recipe consists of meat, mushrooms, onions, spices, and a creamy sour cream sauce. These ingredients are mixed together and topped over egg noodles.

Ingredients

Stew meat — look for beef chuck cut into 1-inch cubes at most grocery stores — it is usually pre-cut and labeled beef stew meat in the meat case. Chuck is the best choice because the connective tissue breaks down perfectly under pressure giving you fork-tender pieces in 20 minutes. Sirloin and tenderloin also work and cook slightly faster since they are leaner
Olive oil — for browning the beef on the sauté setting. Any high smoke point oil works as a substitute
Salt and black pepper — always season the beef generously before browning for the most flavorful crust on every piece
Minced garlic — added after the deglaze step for bold savory depth throughout the sauce
Red wine — adds complexity and depth. Any dry red wine works — Cabernet Sauvignon or Merlot are both excellent choices. Substitute with additional beef broth for an alcohol-free version
Onion, diced — adds savory sweetness to the sauce base. Always dice to a consistent size so it breaks down evenly during pressure cooking
Cremini mushrooms, sliced — cremini gives a deeper more earthy flavor than white button mushrooms and holds its texture better during pressure cooking. White button mushrooms work as a substitute but give a milder result
Worcestershire sauce — the secret ingredient that gives the sauce its signature savory depth
Beef broth — the primary liquid base. Always use a good quality broth — low sodium gives you more control over the final saltiness
Egg noodles — cooked directly in the pot in the second pressure cook cycle. Make sure every noodle is fully submerged before sealing
Sour cream — always use full fat for the most stable creamy result. Light sour cream can separate when stirred into hot liquid. Always add after the heat is off
Cornstarch — always dissolve in cold water before adding to the hot sauce — never add dry cornstarch directly to hot liquid

What Is Stroganoff Sauce Made Of?

The sauce is what makes beef stroganoff — here is what each ingredient contributes:

Beef broth — the savory liquid base that the beef pressure cooks in and that becomes the foundation of the finished sauce
Red wine — adds a depth and complexity that broth alone cannot provide. The alcohol cooks off during pressure cooking leaving only the rich flavor behind. Substitute with additional beef broth for an alcohol-free version
Worcestershire sauce — the umami backbone of the sauce. Just a small amount adds a savory depth that you cannot quite identify but would immediately notice if it was missing
Cornstarch — the thickening agent that gives the sauce its glossy coating consistency. Always dissolve in cold water before adding to hot liquid to prevent lumps
Sour cream — stirred in at the very end off the heat. Full fat gives the richest most stable result. This is the ingredient that makes stroganoff sauce distinctly creamy and tangy rather than just a brown gravy

The secret ingredient: Worcestershire sauce is widely considered the secret ingredient in beef stroganoff — the one addition that elevates a basic cream sauce into something genuinely complex and restaurant-quality. Do not leave it out.

How to Make Beef Stroganoff in the Instant Pot

Follow along with my simple instructions to learn how you can make beef stroganoff in the Instant Pot.

Step 1 – Add Olive Oil – Heat the olive oil in the instant pot on the sauté setting. Add in the beef, season it with the salt and pepper and cook until browned.

Step 2 – Pour Beef Broth – Deglaze the instant pot insert with 1 cup of beef broth.

Step 3 – Add in Seasoning – Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cups of beef broth to the instant pot.

Step 4 – Cook Ingredients – Seal and cook on high pressure for 20 minutes and then do a quick release to release the pressure from the instant pot by moving the valve on the lid from the sealing to the venting position.

Step 5 – Mix cornstarch and water – Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch in a separate bowl.

Step 6 – Add Uncooked Egg Noodles – Stir this mixture and the uncooked egg noodles into the instant pot. Make sure that the noodles are completely covered. Add more broth if needed to cover the noodles.

Step 7 – Noodles Cooked – Seal and cook on high pressure for 2 minutes and then another quick release to release the pressure from the instant pot.

Step 8 – Stir in Sour Cream – Then stir in the sour cream until well combined.

Step 9 – Serve and Enjoy – Serve this hearty meal with a side of steamed vegetables and seasoned with salt and pepper to taste then enjoy.

Tips for Success

Always brown the beef first. The sauté step before pressure cooking creates a golden crust on every piece of stew meat that adds a deep savory flavor the sauce cannot develop through pressure cooking alone. Do not skip — browned beef tastes significantly more complex than beef that goes straight into the liquid
Deglaze thoroughly. After browning the beef scrape up all the browned bits from the bottom of the insert before sealing — these bits add incredible flavor to the sauce and preventing them from sitting on the bottom is what keeps you from getting a burn notice
Sour cream always goes in last. Never add sour cream before pressure cooking — the high heat causes it to split and curdle into a grainy broken sauce. Always stir in off the heat at the very end after the noodles are cooked
Make sure the noodles are fully submerged. Before sealing for the noodle cook press every noodle under the liquid — any noodle exposed to steam rather than liquid will cook unevenly and some will be crunchy while others are done
How to avoid a burn notice. Deglaze the insert completely after browning — any browned bits stuck to the bottom trigger the burn sensor. Also make sure there is sufficient liquid before sealing. If you get a burn notice release the pressure immediately add a splash of broth and try again

Recipe Variation

Substitute with Beef Broth – If you don’t have red wine, you can substitute with beef broth.
Use Chicken – If you want a light version of the stroganoff use chicken as a replacement. Try this Slow Cooker Chicken Stroganoff.
Make a Sandwich – This recipe is traditionally served over rice and mashed potatoes. You can also serve it as a sandwich. Brown some hoagies and add the beef stroganoff to the top. Make sure to drain some of the liquid.
Use different cuts of meat – Instead of beef stew, you can also substitute for a ribeye. Ribeye is full of flavor and cooks perfectly.
Cream of Mushroom Soup – To add some extra flavor, you can stir in a can of cream of mushroom soup.
Dijon Mustard – Some recipes call for Dijon Mustard. You can add it for some extra flavoring.
Greek Yogurt – Instead of sour cream, you can use Greek yogurt to make the sauce creamy.
Gluten Free — substitute the egg noodles with gluten-free egg noodles or gluten-free pasta. Note that gluten-free noodles cook faster than regular egg noodles — reduce the second pressure cook time to 1 minute and check for doneness before adding the sour cream. The rest of the recipe is naturally gluten-free as written.

How to Make This Without Noodles

Skip the egg noodles after the first pressure cook. Stir in the cornstarch slurry and use the sauté setting for 2 to 3 minutes until the sauce thickens. Remove from the heat, stir in the sour cream, and serve over:

Egg noodles cooked separately if you want the traditional pairing without a second pressure cook
Mashed potatoes for a classic comfort food option
White or brown rice for a simple alternative

Close up image of instant pot beef stroganoff in a white bowl.

Can I make this in the Slow Cooker?

Cooking in the slow cooker allows your stew meat to come out so tender and flavorful. It will depend on your timeframe on how long you need to slow cook the beef. We usually cook on low all day to come home to the best beef. Based on your crock pot, cook time could vary.

Cook on High – Cook about 4 to 5 hours on high
Cook on Low – Cook about 7 to 8 hours on low

We love mixing in sour cream for the creaminess. But you can also use cream cheese just make sure you give it some extra stirring. Crock Pot Beef Stroganoff is perfect to start in the morning and it will be ready when you come home.

Serving Suggestion

There are many options to serve with Beef Stroganoff. Here are some of our favorites:

Instant Pot beef stroganoff in the instant pot with a wooden spoon.

Can I add in Vegetables?

Yes, there are many different vegetables that can be added to the beef stroganoff. Here are a few of our favorites and they pair perfectly for this recipe:

Add in Peas – A good vegetable to add into this recipe is peas. Take about 1 cup of fresh or frozen peas and rinse. Add them to the mixture when you are adding the egg noodles. They add a hint of sweetness to the recipe.
Diced Tomatoes – We have added in diced tomatoes before and we loved it. We added them in when we added in the noodles. They cooked perfectly together. Make sure not to add them in too soon, as they could turn to mush.
Chopped Carrots – Chopped carrots can be added and cooked with the other ingredients. We love how it brightens up the recipe.
Shredded Zucchini – Zucchini is also a great vegetable to throw in to cook with the other ingredients. It mixes in perfectly with the other ingredients.

How to Store and Reheat Leftovers

Store any leftovers in an air tight container in the refrigerator for up to 3-4 days.

Reheating

The noodles continue absorbing liquid overnight — the leftover stroganoff will be significantly thicker than when freshly made. Always add a splash of beef broth when reheating and stir gently over medium-low heat until warmed through and the sauce is silky again
Microwave in 60-second intervals on 50% power stirring between each one — never full power which causes the sour cream sauce to separate
Never boil when reheating — high heat causes the sour cream sauce to break and curdle. Always warm gently over low heat

Frequently Asked Questions

What are the best tips for Instant Pot beef stroganoff?

Always brown the beef first on sauté deglaze thoroughly before sealing and add the sour cream only after the heat is off — see the full tips section above for everything you need for a perfect result every time.

What is the secret ingredient in beef stroganoff?

Worcestershire sauce — a small amount added to the sauce base gives the finished dish a savory umami depth that makes it taste genuinely restaurant-quality and that you would immediately notice was missing.

Can I use Greek yogurt instead of sour cream?

Yes — Greek yogurt works as a direct substitute and gives a slightly tangier result. Always use full fat Greek yogurt and add it off the heat the same way as the sour cream to prevent it from curdling.

Can I make this gluten free?

Yes — substitute gluten-free egg noodles and reduce the second pressure cook time to 1 minute since gluten-free noodles cook faster than regular egg noodles.

Can I make this without noodles?

Yes — skip the second pressure cook entirely stir in the cornstarch slurry on sauté and serve over mashed potatoes white rice or egg noodles cooked separately. See the full method in the serving section above.

Why did my sour cream sauce curdle?

The sour cream was added while the sauce was still boiling hot — always remove from the heat completely before stirring in the sour cream and stir gently rather than whisking vigorously for the smoothest result.