Creamy, comforting beef stroganoff made fast in the Instant Pot, perfect for busy weeknights when you want comfort without fuss. This recipe turns pantry staples into a restaurant-quality meal, with tender beef, rich sauce, and egg noodles in under an hour.
Why this recipe works
- Pressure cooking locks in flavor and tenderizes beef quickly, saving time without sacrificing texture.
- Saute steps build a deep, savory base, then quick pressure cooking finishes beef perfectly.
- A simple cornstarch slurry gives a silky, clingy sauce that coats noodles and holds up for leftovers.
- Uses common ingredients, and swaps are easy for different diets.
If you love quick pot dinners, try this Instant Pot chili for another weeknight favorite, it complements a busy menu beautifully Instant Pot chili recipe.
Ingredients
- 1 pound beef sirloin, sliced into thin strips
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 8 ounces egg noodles
Ingredient notes and substitutions
- Beef sirloin gives quick cooking and tenderness, swap to flank or chuck for a richer bite, slice thin across the grain.
- Greek yogurt can replace sour cream for a tangy, lighter finish, add off heat to prevent curdling.
- Use gluten free noodles or rice if you need a gluten free meal.
- For vegetarian, swap mushrooms for extra-firm tofu and use vegetable broth.
Where to find specialty items
- Dijon mustard and Worcestershire sauce are common at grocery stores, or in the international aisle.
- If you prefer a smoky twist, use smoked paprika available in spice sections.
STEP-BY-STEP
Press Saute on the Instant Pot and heat olive oil until shimmering.
Tip, wait until oil moves freely across the surface so meat sears rather than stews.
Photo, searing beef should have light browning.Add beef strips and brown for 2 to 3 minutes, stirring frequently.
Visual cue, edges will turn golden, do not overcrowd the pot.Add chopped onion and minced garlic and continue to saute until fragrant.
Checkpoint, onions should be translucent.Stir in sliced mushrooms and cook until they release moisture.
Process photo suggestion, mushrooms will reduce in size and darken.Pour in beef broth, Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper, scraping any browned bits from the pot.
These browned bits are flavor gold, deglaze well with the broth.Press Cancel to turn off Saute, secure the lid, set the valve to Sealing, select Pressure Cook High for 8 minutes.
Visual cue, the pot will take a few minutes to build pressure.Perform a quick release, open the lid, and fluff the mixture with a spoon.
Checkpoint, beef should be tender and sauce thin.Meanwhile cook egg noodles according to package directions, then drain and set aside.
Stir sour cream into the beef mixture off heat, to prevent curdling.
Taste and adjust salt.Mix cornstarch and cold water to form a slurry and stir into the pot, then press Saute and cook until the sauce thickens.
Finish, sauce should cling to a spoon and coat the noodles.
Process photos for key steps help readers replicate sear, deglaze, and final texture. For a smoky sausage side dish that pairs well, see this traditional polish kielbasa recipe polish kielbasa recipe.
TIPS & VARIATIONS
Make-ahead and storage
- Refrigerate leftovers in an airtight container up to 3 days. Reheat gently, adding a splash of broth to loosen sauce.
- Freeze portions for up to 3 months, thaw overnight before reheating.
Recipe variations
- Low carb, serve over cauliflower mash, skip the noodles.
- Dairy free, substitute coconut cream and omit sour cream, add a squeeze of lemon for brightness.
- Family friendly, add peas or spinach at the end for color and nutrition.
- Swap mushrooms for roasted peppers for a different texture.
Serving suggestions
- Serve over buttered egg noodles, mashed potatoes, or wide pasta. A green salad on the side brightens the plate.
- For a cozy side, try sweet potato stacks with herbs, they pair nicely with the creamy sauce sweet potato stacks.
Pro tips for best results
- Slice beef thin against the grain to avoid toughness.
- Brown in batches if needed to maintain sear.
- Add sour cream off heat to prevent separation.
COMMON MISTAKES TO AVOID
- Overcrowding the pot when browning beef, you will get steaming instead of searing. Fix by browning in batches.
- Skipping the deglaze step, leftover bits will scorch during pressure, scrape well and use broth to lift fond.
- Adding sour cream while the pot is very hot, it can separate. Stir it in off heat.
- Using too much cornstarch, sauce becomes gluey. Start with the recommended amount and add more if needed.
- Undercooking noodles, which will fall apart when mixed. Cook al dente and finish in the sauce.
- Not resting after quick release, flavors meld with a few minutes standing time.
- Substituting a very lean cut without adjusting time, you may get dry meat, choose sirloin or add a touch more broth.
If you want other beef-centered weeknight recipes that are high in protein, check these ideas for more inspiration high protein beef recipes.
Instant Pot Beef Stroganoff
Ingredients
Main Ingredients
- 1 pound beef sirloin, sliced into thin strips Can substitute with flank or chuck for richer flavor.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced For vegetarian option, substitute with extra-firm tofu.
- 1 cup beef broth For deglazing.
- 1 teaspoon Dijon mustard Commonly found in grocery stores.
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika Use smoked paprika for a twist.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream Can be replaced with Greek yogurt.
- 2 tablespoons cornstarch For thickening the sauce.
- 2 tablespoons cold water For cornstarch slurry.
- 8 ounces egg noodles Gluten free options available.
Instructions
Preparation
- Press Saute on the Instant Pot and heat olive oil until shimmering.
- Add beef strips and brown for 2 to 3 minutes, stirring frequently.
- Add chopped onion and minced garlic and continue to saute until fragrant.
- Stir in sliced mushrooms and cook until they release moisture.
- Pour in beef broth, Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper, scraping any browned bits from the pot.
- Press Cancel to turn off Saute, secure the lid, set the valve to Sealing, and select Pressure Cook High for 8 minutes.
- Perform a quick release, open the lid, and fluff the mixture with a spoon.
- Meanwhile, cook egg noodles according to package directions, then drain and set aside.
- Stir sour cream into the beef mixture off heat to prevent curdling.
- Mix cornstarch and cold water to form a slurry and stir into the pot, then press Saute and cook until the sauce thickens.
