Instant Pot Beef Stroganoff

This rich, creamy, and satisfying instant pot beef stroganoff is cooked in under 25 minutes in the pressure cooker!

Why this recipe works

Rich creamy gravy, egg noodles, mushrooms, and tender steak marry together in the pressure cooker creating an easy and quick instant pot beef stroganoff recipe that you can throw together in no time.

Now that we’ve turned our classic beef stroganoff recipe into both a crockpot version and an instant pot version, you can decide which way suits your lifestyle best. Using the crockpot is great for slowly cooking throughout the day, the classic skillet method is what I would suggest if you are using a higher quality steak, and the instant pot is perfect for a quick and easy meal without standing over a stovetop.

Related Recipe – Ground Beef Stroganoff

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – Using a higher quality steak works great in this recipe (boneless ribeye, top sirloin) but the pressure cook setting on the instant pot will turn even tough cuts of meat into tender bites. So you can use a less expensive cut of meat like flank steak and skirt steak with ease.

GRAVY – Some people prefer their gravy with dijon mustard and Worcestershire sauce for extra flavor, but you may omit them if desired. You can substitute the sour cream with Greek yogurt if needed.

How to Make Instant Pot Beef Stroganoff

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place butter and chopped onions in the Instant Pot and turn on to the Saute setting.
2. Saute onions in the melted butter until softened. Add mushrooms and minced garlic and saute 1-2 minutes longer.
3. Sprinkle the flour over the vegetable mixture and saute one minute more.
4. Add steak, beef stock, salt and pepper, and Worcestershire sauce and place the lid on the pot. Lock the lid and program the Instant Pot to “pressure cook” for 15 minutes.
5. When the pressure cook cycle is completed, flip the quick release valve and then open the pot when it unlocks.
6. Stir the dry, uncooked noodles into the pot and place the lid back into the locked position. Pressure cook for 3 additional minutes.
7. Release the pressure manually and stir the contents. The noodles should be cooked through.
8. Add the sour cream and cream cheese to the instant pot and gently stir in until the cream cheese is fully melted and combined.
9. Garnish with parsley and serve.

Frequently Asked Questions & Expert Tips

Leftover beef stroganoff can be stored in an airtight container kept in the refrigerator for 2-3 days. Reheat in the microwave or stovetop over low heat.

Serving Suggestions

If you prefer your beef stroganoff with mashed potatoes instead of egg noodles, cook the mashed potatoes separately and pour the stroganoff over the top once finished. Enjoy as-is topped with chopped parsley or with a side of roasted veggies or dinner rolls.

More Instant Pot Recipes

• Instant Pot Chili
• Instant Pot Lasagna
• Instant Pot Pulled Pork
• Instant Pot Sloppy Joe
• Instant Pot Chicken and Rice
• Instant Pot Mississippi Pot Roast
• Instant Pot Spaghetti and Meat Sauce

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!