Instant Pot beef Stroganoff
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Easy Instant pot beef Stroganoff pasta recipe will satisfy you with its comforting flavor! Sour cream, mushrooms, beef stew meat and your favorite noodles- that pretty much all you will need for this quick creamy pressure cooker dish.
What cut of beef is best for beef stroganoff?
Traditionally beef Stroganoff requires pretty tender cuts of meat. Sirloin steak , beef tenderloin will work great. In this recipe i used just a stew meat and cut in in smaller pieces. Worked pretty good as well!
You can also use beef from frozen. Just defrost it for a few hours and cook as usual.
You will get great results using ground beef! Try to use lean ground beef to reduce the amount of fat.
How to make Instant pot beef stroganoff
For this recipe you will just a handful of ingredients:
- Sour Cream: Sour cream gives the sauce its creamy texture and tangy flavor, balancing out the richness of the beef and broth. It also brings a slight acidity that complements the other ingredients. Adding it at the end creates a silky, velvety sauce typical of classic stroganoff.
- Onions: Onions are a foundational ingredient in stroganoff, adding a savory sweetness to the dish. When sautéed, they release natural sugars, enhancing the overall flavor of the sauce and providing a nice aromatic base.
- Egg Noodles: Traditional to stroganoff, egg noodles are soft and tender, with a texture that pairs well with the creamy sauce. They also soak up the flavors of the dish, making each bite flavorful. They’re typically added at the end of cooking or served alongside the stroganoff.
- Beef Stew Meat: This cut of beef is ideal for braising and slow cooking. The Instant Pot tenderizes it quickly, making it juicy and flavorful. It’s usually cubed, allowing it to cook evenly and absorb the sauce’s flavors well.
- Mushrooms: Mushrooms add an earthy, umami flavor to the dish, which enhances the beefiness of the stroganoff. Their texture also complements the tenderness of the meat and noodles, and they absorb the rich flavors of the sauce, adding depth to every bite.
- Garlic: Garlic adds a layer of complexity and aromatic depth, enhancing the overall flavor profile. It complements both the onion and mushroom flavors, adding a touch of warmth and richness.
- Beef Broth: Beef broth forms the base of the sauce, bringing savory, rich flavors that are essential to stroganoff. It provides moisture and depth, allowing the sauce to coat the beef and noodles well, and adding to the overall umami taste of the dish.
You will need to start with sauteing onions. mushrooms and beef. Add all the seasonings , broth and noodle and close and lock the lid. Cook under high pressure for 4 minutes and quick release.
Now you will need to stir in sour cream and mix everything very well! Now you are done and ready to enjoy it with all your family.
Beef Stroganoff is really a fantastic dish. Its quick, its easy, its very beginner friendly and very very creamy.
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Expert tips
Brown the Beef: Take the time to brown the beef in batches using the sauté function on the Instant Pot. This step caramelizes the meat, adding richness to the final dish.
Deglaze the Pot: After browning, use beef broth to deglaze the pot, scraping up the browned bits stuck on the bottom. This adds flavor and prevents the Instant Pot from displaying a "Burn" warning.
Use Fresh Garlic and Onions: Freshly chopped garlic and onions create a more aromatic and flavorful base than garlic or onion powders. Let them sauté until softened for a better taste in your sauce.
Select the Right Cut of Beef: Use beef stew meat or chuck roast for a tender, juicy stroganoff. These cuts become perfectly tender when pressure-cooked, giving you a melt-in-your-mouth texture.
Hold Off on the Sour Cream: Wait to add the sour cream until after pressure cooking is complete. This prevents curdling, ensuring a creamy, smooth sauce.
Leftovers and reheating
To store leftover Beef Stroganoff, place it in an airtight container in the refrigerator, where it will stay fresh for 3-4 days. When reheating, use either the stovetop or microwave, adding a little beef broth or water to maintain the sauce’s creamy texture and prevent it from drying out.
Heat gently, stirring occasionally, to avoid overheating, which can cause the sour cream to separate. This method will keep the stroganoff smooth and flavorful for your next meal.
More instant pot pasta recipes:
- Instant Pot spaghetti and meatballs
- Instant Pot Fettuccine Alfredo pasta
- Instant pot chicken lo mein
Don't skip this catalog of my favorite instant pot recipes. Recipes for every occasion!
Hope you will like this Instant pot beef Stroganoff recipe as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Instant pot beef stroganoff
Equipment
- Pressure cooker
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 2 cups mushrooms sliced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cloves garlic minced
- 2 cups beef broth
- 1 lb stew meat cut in smaller pieces
- 1 lb egg noodles
- 1 cup sour cream
Instructions
- Turn Instant pot on saute mode. Add olive oil. onions, garlic and beef. Saute for a few minutes until beef is browned.
- Add mushrooms, salt, pepper and Worcestershire sauce. Add broth and noodles. Turn the saute mode off, close the lid and cook on high pressure for 4 minutes. Quick release once done.
- Open the lid, add sour cream and mix everything very well. You can garnish the dish with chopped parsley if you want. Enjoy!
I followed the recipe exactly. The noodles were hard and crunchy. I had to add 1 1/2 cups more broth and cook longer. I think I will cook the meat and mushrooms and boil my noodles separately and combine afterthe meat is done. Flavors were good so I wouldn't change anything.
I read the comments before making this and adjust the beef broth and cook time. It came out perfect. I used a big pack of sliced mushrooms, a whole onion sliced, 1 lb of cut up sirloin steak, the seasonings, 4 cups of beef broth, and a whole bag of uncooked noodles. I cooked in my instapot for 18 mins. It came out perfect.
@K. T. Knight, I did the same and it came out perfect!
Taste was great, but I had to cook much longer and added more broth. I cooked according to the recipe but the meat was still very tough and the noodles were not cooked. I added an additional 1 cup of broth and cooked on high an additional 5 mins. I also did a natural pressure release when it was complete. Everything tasted cooked at that time.
So good, but cook longer.
Good flavor but meat was still tough and noodles not done. Of course I didn’t realize this until after I stirred in the sour cream. Dilemma now is how do I cook it longer.? I hesitate to cook longer in IP because there’s no liquid. Suggestions?
Yes, this was a very delish recipe even though the top layer of the noodles were crunch. I had to add more liquid then put it in sauté and cook the noodles longer for about 5 min once it was brought to a boil. Next time I know to make sure there is enough liquid - I’m thinking up until I see some liquid once noodles were added. Very yummy flavors! Will make again for sure!
Tasty but the noodles never cooked and were still crunchy when we opened the pot. We added more liquid and cooked it and they were fine then. If I do this again I’ll cook the noodles separately.
Think this needs more salt and paprika for some garnish. Otherwise so easy and good!
This recipe did taste great, so for that reason I give it three stars. But like other reviewers, the top layer of my noodles were crunchy and completely uncooked so I had to add in more broth and turn my instant pot back on. There just seemed like way too many noodles in proportion to everything else. I probably won’t make this again, but it still tasted pretty good!
Like some of the other comments the other comments, my pasta was not cooked and was still crunchy. Added about 1 additional cup of broth and cooked for 2 more minutes on high pressure.