Instant Pot Beef Stroganoff

This creamy Russian-inspired classic made in an Instant Pot delivers tender beef, savory mushrooms, and a silky sour cream sauce in under 30 minutes. A satisfying, restaurant-quality meal ready faster than traditional stovetop methods.

Print Pin

Course: Instant pot

Cuisine: Russian-Inspired / International

Prep Time: 15

Cook Time: 30

Total Time: 30

Servings: servings

Calories: 420kcal

Author: Eva Stoner

Ingredients

1 lb (450g) beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced
2 tablespoons tomato paste
1 cup (240ml) low-sodium beef broth
2 tablespoons all-purpose flour
1 cup (240ml) sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package egg noodles
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Brown beef in Instant Pot using sauté function. Add onions and garlic; sauté until fragrant. Add mushrooms and cook until tender. Stir in tomato paste. Pour in beef broth, add salt and pepper. Sprinkle flour to thicken sauce. Secure lid, set to high pressure for 12 minutes. Allow natural release for 10 minutes. Carefully release remaining pressure. Stir in sour cream. Cook noodles according to package instructions.

Notes

For best texture, stir sour cream gently after pressure cooking
Garnish with fresh parsley and a dollop of sour cream before serving
Optional: Add 1/4 cup Dijon mustard for extra depth
Freeze in portioned airtight containers for up to 3 months

Nutrition