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Instant Pot Beef Stroganoff is incredibly easy, all-in-one, flavorful family-favorite dinner. Made with ground beef, tender egg noodles, and a rich, creamy mushroom sauce, this easy meal goes from pot to table in less than 30 minutes!
Looking for more easy all-in-one Instant Pot recipes? Don't miss Instant Pot Mac and Cheese, Instant Pot Hamburger Helper, Instant Pot Taco Pasta, and Instant Pot Tuna Noodle Casserole.
Instant Pot Beef Stroganoff is one of my family's favorite dinner recipes and has quickly become a fan favorite.
And after one bite, it is easy to see why!
Made with minimal effort and a handful of inexpensive ingredients, this Instant Pot Stroganoff recipe delivers a cozy, comforting dinner that is filled with flavor--and none of the preservatives found in condensed mushroom soup!
Helpful Tips to Note Before We Start
- Options for Meat: Swap out the ground beef for ground chicken or turkey.
- Add Wine for Depth. While optional, adding a bit of dry red wine or dry Marsala wine adds a rich, intense flavor.
- Opt for Bella or Cremini Mushrooms. Both options yield more flavorful results than button mushrooms.
- Use Exact Timing. Pressure cook the stroganoff for 5 minutes, allow pressure to release for exactly 5 minutes, then do a quick release of remaining pressure. This is key to perfectly cooked egg noodles.
- No Slurry Needed. Instant Pot Beef Stroganoff is given a rich, thick sauce with the addition of sour cream, rather than adding flour or a cornstarch slurry to the stroganoff.
How to Make Instant Pot Beef Stroganoff
While this recipe for Instant Pot Beef Stroganoff is easy to make, if you are unfamiliar with cooking in an Instant Pot, start with How to Use an Instant Pot for the best results on this recipe and future Instant Pot recipes. You will find the full recipe in detail in the recipe card.
- Sauté Ground Beef. Using the sauté function, sauté the ground beef with a minced onion, breaking up the beef as it cooks.
- Add Mushrooms and Garlic. Once the beef is almost fully cooked, add in the sliced mushrooms and minced garlic. Continue to sauté briefly to soften the mushrooms and toast the garlic.
- Deglaze Inner Pot. With the sauté function still on, add in the wine (or additional broth), and using a spatula or wooden spoon, scrape up any browned bits on the bottom of the inner pot, to prevent potential burn warning. Allow the wine to cook for 1-2 minutes to reduce slightly and for the alcohol to cook off. Once reduced, hit cancel to turn off the sauté function.
- Layer Ingredients. Add the beef stock, seasonings, and Worcestershire sauce to the inner pot and stir to combine. Add the noodles and gently push them into the sauce to submerge. It is okay if the noodles aren't completely submerged in the liquid.
- Pressure Cook. Secure the lid on the Instant Pot, ensuring the vent knob is sealed. Set to cook on high pressure for 5 minutes.
- Let Pressure Release For 5 Minutes. Once the cooking time has elapsed, let the pressure release naturally for 5 minutes. After 5 minutes, do a quick release of any remaining pressure, by knocking the venting knob from the sealed to the venting position. Be sure to stand away from the vent knob when releasing pressure to protect yourself from steam.
- Add Sour Cream: To give the stroganoff a rich creamy finish, stir sour cream into the cooked noodles and beef and then serve.
Recipe Modifications
- Alcohol-Free: Use additional beef broth in place of the wine.
- Use Whole Grains: Whole wheat egg noodles can be used with no change to the cook time.
- Lighten-it Up: Use plain Greek yogurt in place of the sour cream.
- Lower the Sodium: To reduce the sodium in this recipe, use low-sodium beef broth and omit the salt, or cut the salt in half, in the Dried Onion Soup mix.
- Frozen Meat? Start this recipe by preparing Instant Pot Ground Beef to defrost and cook the ground meat. Saute the onions with the cooked beef until the onion has softened, and then proceed with the recipe as directed.
- No Instant Pot? Use my stove top recipe for Ground Beef Stroganoff.
Storage & Reheating Instructions
- Refrigerate: Allow the leftover Instant Pot Stroganoff to cool slightly and then store it in an airtight container for up to 3 days in the refrigerator.
- Freeze: I don't recommend freezing leftover beef stroganoff due to the fact the sour cream can separate once thawed.
- Reheat: To reheat the stroganoff, I suggest adding a bit of stock or water to keep the noodles moist and reheat in the microwave in a heat-safe dish until warmed through.
More Favorite Easy Instant Pot Recipes
- Instant Pot Meatloaf
- Instant Pot Spaghetti
- Instant Pot Chicken Noodle Soup
- Instant Pot Brisket
- Instant Pot Taco Lasagna
If you enjoyed this recipe for Instant Pot Beef Stroganoff, I would love for you to leave a comment and review below.
Instant Pot Beef Stroganoff
Instant Pot Stroganoff is an easy, all-in-one, family meal made with a from scratch mushroom sauce, ground beef, and egg noodles.
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef, or ground turkey
- ¼ cup minced onion, optional
- 16 ounces sliced baby portabella mushrooms, or cremini mushrooms
- 1 clove garlic, minced
- ½ cup dry red wine, or additional beef stock
- 4 cups reduced-sodium beef broth
- 2 tablespoons Homemade Dry Onion Soup Mix, or store-bought dry onion soup mix
- 1 tablespoon Worcestershire sauce
- 12 ounces wide egg noodles, whole wheat or regular
- 1 cup full-fat sour cream
Instructions
- Turn the Instant Pot to the sauté function, add 1 tablespoon extra virgin olive oil to the inner pot and let heat briefly, ~30-60 seconds. Once heated, add 1 pound lean ground beef and ¼ cup minced onion. Sauté the ground beef and onion, breaking up the beef as it cooks.
- Once the meat is mostly browned, add 16 ounces sliced baby portabella mushrooms (sliced), and 1 clove garlic (minced) to the inner pot and continue to sauté for 2-3 minutes or until the meat is fully browned. If needed, remove the inner pot from the Instant Pot, drain off excess oil, and then return the inner pot back to the Instant Pot.
- While the Instant Pot is still on the sauté function, add ½ cup dry red wine, and scrape up all the browned bits off the bottom of the Instant Pot, while letting the wine reduce and the alcohol cook off. After 1-2 minutes turn off the sauté function by hitting cancel on the Instant Pot.
- Add 4 cups reduced-sodium beef broth, 2 tablespoons Homemade Dry Onion Soup Mix, and 1 tablespoon Worcestershire sauce to Instant Pot and stir to combine. Add in 12 ounces wide egg noodles to the inner pot and gently push down into the liquid. It is okay if they are not fully submerged, just be sure they are in an even layer.
- Place the lid on the pressure cooker and be sure the lid is locked and knob is sealed or pointed towards "sealed" not venting. Set to cook on high pressure by hitting the manual or pressure cook button and adjusting to 5 minutes.
- Once the cooking time has elapsed, let pressure release naturally for EXACTLY 5 minutes. Then do a quick release of any remaining pressure by carefully knocking the venting knob from the sealed to the venting position. Be sure to stand away from the vent knob when releasing pressure to protect yourself from the steam.
- Remove the lid, and stir 1 cup full-fat sour cream until creamy and combined. Serve immediately with fresh parsley if desired.
Notes
Ground Meat: Use lean ground beef, turkey, or chicken.
Wine: For the dry red wine, use a merlot or cabernet. Marsala wine also works well in this dish but will be a bit sweeter. Never use cooking wine, as the flavor is not the same.
For the Homemade Dried Onion Soup Mix: Mix together 1 tablespoon dried onion flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon celery powder, 1 teaspoon pepper, 1 teaspoon kosher salt (or ½ teaspoon of salt for lower sodium).
Leftovers: Leftovers of this dish can be stored in an airtight container for up to 3 days in the refrigerator. I don't recommend freezing the leftovers due to the sour cream.
Reheating: To reheat the stroganoff, I suggest adding a bit of stock or water to keep the noodles moist and reheat in the microwave.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 538kcalCarbohydrates: 46gProtein: 27gFat: 19gSaturated Fat: 6gCholesterol: 124mgSodium: 420mgPotassium: 953mgFiber: 3gSugar: 4gVitamin A: 332IUVitamin C: 1mgCalcium: 82mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
My husband avoids onions. What could we do about the spices to make sure it is flavorful enough?
Hi Erica, I would increase the minced garlic to 2 teaspoons. I would also add in 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon dried thyme leaves, 1/2 teaspoon garlic powder, and finish with 2 teaspoons Worcestershire Sauce.
Would this work with stew meat or cubed chuck roast? I’m thinking maybe just increase the initial time?
Hi Carleigh! This is delicious with stew meat, but will need a few adjustments. Sear the meat (in 1 inch cubes) as directed. Then add in the wine, spices, and broth as directed. Seal the instant pot and set cook time to 15 minutes on high pressure. Let pressure release naturally and then add in egg noodles and cook for 5 minutes on high pressure and then let pressure release naturally for 5 minutes. Open and stir in sour cream and serve. Enjoy.
Would it work noddle free? My family loves their noodles but I am gluten free so adding noodles means I can't eat it.
Hi Greta! This recipe would work without the noodles, but it would need to be changed--as most of the liquid is used to cook the noodles. I would reduce the beef stock to just 1 cup (or use 1.5 cups if you are omitting the wine) and omit the noodles. You may want to thicken after cook time with 1/4 cup to 1/3 cup sour cream--you should not need a full cup. I hope that helps.
OUTSTANDING! I love your recipes so much! Every one that we have made so far has been delicious! I was a little worried about how this was going to turn out because I didn't have beef, beef broth or wine, I used ground turkey and chicken broth instead. Well, it was AMAZING! We all enjoyed it so much, we had seconds and we are definitely adding this to one of our favorites. Thank you so much for your recipes and weekly meal plans, they are the best!
Oh this makes my day Marsha! I love hearing that you can count on my recipes to deliver!
Hi..I am an IP Newbie...
Can this recipe be doubled in the
6 Qt IP (to feed 8 people over the Holidays)?
If so, would you need to double all ingredients, and would there be any changes to cook or pressure release times?
Thank you!
Hi Barbara! Welcome to Instant Pot Cooking 🙂 You can double this recipe and no changes to the cook time or pressure release. It will take more time to come to pressure, but that will be the only change. I hope you enjoy!
The Instant Pot was made for meals like this! I loved all the savory flavors in here - Perfect for fall evenings.
I am so glad you enjoyed Christine! And yes, the flavors really get infused into the noodles thanks to the Instant Pot 🙂
This is a family favorite! Love this recipe for weeknight dinners!
I am so glad you all enjoy Nellie!