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Instant Pot beef stroganoff recipe is one of the best recipes to make and the perfect comfort food with amazing flavor.
Beef stroganoff is a classic dish the whole family will love, and with this being a dump and go Instant Pot recipe, it makes it even quicker than the traditional way of cooking it!
Get the classic flavors of the Slow Cooker recipe here!
Ingredient Notes
- Olive oil
- Beef stew cubes (or a Beef Chuck Roast cut into cubes)
- Garlic salt
- Salt
- Black Pepper
- Onion
- Minced garlic
- Mushrooms (we like cremini mushrooms)
- Flour
- Worcestershire sauce
- Beef broth (Beef Stock)
- Egg noodles
- Sour cream
How To Make Instant Pot Beef Stroganoff
- Get out your Instant Pot and press the SAUTE button and let the inner pot heat up.
- Once it’s warm, add the olive oil into the bottom of the pot.
- Next, carefully drop in the beef stew meat, garlic salt, salt, and pepper, and let it all simmer for 2-3 minutes or until the edges of the beef begin to turn brown.
- Then, add in the diced onion, minced garlic, fresh mushrooms, and mix everything together until it is well combined!
- Once that is done, add in the flour and make sure all of the ingredients get coated in the flour.
- Now it’s time to pour in the Worcestershire sauce and the beef broth and then stir everything together.
- When you are done with all of that, place the lid on the Instant Pot and turn the valve to the SEALING position.
- Then, press the CANCEL button to turn off the saute function, Next press the MANUAL or High PRESSURE COOK button and set the timer for 12 minutes.
- When the 12 minutes is up, do a quick release of the pressure by turning the valve to the VENTING position.
- After all the pressure has escaped from inside, remove the lid from the Instant Pot and dump in the egg noodles and stir all the ingredients together to cover the noodles in liquid.
NOTE: If the noodles are exposed you can add ¼ cup to 1 cup of beef broth. You need just enough to cover the noodles completely.
- Put the lid back on the Instant Pot and turn the valve back to the SEALING position, press the MANUAL button, and set the timer for 4 minutes pressure cooking time.
- After the 4 minutes is up, do another quick release of the pressure by turning the valve to the VENTING position.
- Remove the lid and add the sour cream into the beef mixture and mix it all together until you have tender egg noodles, tender pieces of beef, and a nice creamy sauce.
- Serve and enjoy! Store any leftovers in an airtight container in the refrigerator.
Storing and Other Tips
Keep any leftovers in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top.
If you are not sour cream’s biggest fan, then take a look at what else you can substitute it with (we personally like greek yogurt).
Other Instant Pot Meals You’ll Enjoy
- Instant Pot Ranch Chicken and Swiss Sandwiches
- Instant Pot Salmon Bowls
- Instant Pot Honey Chipotle Pork Tacos
- Instant Pot Butter Chicken
Instant Pot Beef Stroganoff (Dump and Go)
Creamy beef pasta with savory mushrooms all made right in the Instant Pot! This Instant Pot beef stroganoff recipe is one of the best dump and go recipes you can make during the week!
Serving servings
Ingredients
- 1 Tablespoon olive oil
- 1½ pounds beef stew cubes
- garlic salt, to taste
- salt and pepper, to taste
- 1 onion, diced
- 1 clove garlic, minced
- 8 ounces fresh sliced mushrooms
- 2 Tablespoon flour
- 1 Tablespoon Worcestershire sauce
- 3 cups beef broth, (plus a little more if needed)
- 16 ounces egg noodles
- 1 cup sour cream
Instructions
- Press SAUTE button and let the pot heat up. Add the oil to the bottom of the pot once it's heated.
- Add in beef stew cubes, garlic salt and salt and pepper. Let the meat sear for 2-3 minutes or until the edges of the beef stew cubes start to brown.
- Add in the onion, garlic clove, and fresh mushrooms. Mix it all together.
- Add in flour and mix all together so everything is coated in flour.
- Add in Worcestershire sauce and beef broth and stir.
- Place lid on top of Instant Pot and turn valve to SEALING (not venting).
- Press CANCEL to turn of the Saute, then press MANUAL (or PRESSURE COOK) and set timer for 12 minutes.
- Do a QUICK RELEASE of the pressure and remove the lid once all the pressure is gone. Dump in the noodles (if you need more liquid, this is where you can add 1/4 cup – 1 cup of beef broth) and stir so that they are covered in liquid.
- Place the lid back on top of the Instant Pot and turn the valve to SEALING.
- Press MANUAL and set timer for 4 minutes.
- Once it's done cooking do a QUICK RELEASE of the pressure. Remove the lid and add sour cream. Mix it in until meat and noodles are coated and creamy.
- If your dish is too liquidy, press the SAUTE button and cook until the sauce thickens up.
- Serve and enjoy!
Notes
- During step 8, if the noodles are exposed you can add ¼ cup to 1 cup of beef broth. You need just enough to cover the noodles completely.
Nutrition
Calories: 580 kcal · Carbohydrates: 61 g · Protein: 40 g · Fat: 19 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 154 mg · Sodium: 587 mg · Potassium: 864 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 288 IU · Vitamin C: 3 mg · Calcium: 107 mg · Iron: 5 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This was a very good. The only thing I had issues with is that it was too runny after adding sour cream. I put it on saute and let it cook for a few minutes as suggested but I was in a time crunch, so I just added a tablespoon of corn starch and it thickened up just fine. Overall a good recipe and one I’ll probably make again.
I bought my almost new Insta-Pot at a thrift shop for $6 on a lark. I’ve been using your recipes on Youtube as a beginner and love them – simple, well explained, entertaining and easy to use. It’s a great new adventure for an 80-year-old man who likes to try new things. And I never forget to turn my cooker to sealing (ha). Thank you so much.
Gary, you are amazing! You made our whole week!! What a deal on your thrift shop Instant pot! And we are thrilled that our videos have been helping. And we love that you remembered “Sealing – Not venting!” You are the BEST! Have a terrific week.
This recipe is the best. I used a poor cut of beef, and gluten free fusilli, served with toasted mug bread and fresh garden carrots. What a feast! Thank you!
Hi! Thank you for this delicious recipe, especially from a new mom learning how to use an instant pot is fantastic. However, I’ve made this twice, and both times when releasing the pressure (before adding the noodles), liquid sprayed up and out everywhere in the kitchen from the pressure vent! Would you happen to know why this happens? It’s made for terrible clean up but the flavor is so good that we came back to the recipe to try it again (but it sadly happened again). Thank you!
I just made this, did not tweak it at all! Sooo good!
Some foods cause a bigger and foamy mess. You can hold a paper towel or dish towel a few inches above the IP to catch some of the moisture and mess from spewing all over the kitchen.
Made this for Christmas dinner and it was so delicious! Only thing I did different was add some fresh thyme because I had to use it up! Will definitely make again!
Can you please share what type/brand of egg noodles you used? Thanks!
Any will work! Generally we use Anthony’s or the store brand!
Excellent. Made it and just saved it to my Prepear account. Very good. Meat super tender, great overall flavor and reheats well.
I grew up with my mom making this recipe. A family favorite! I loved your instant pot version of this recipe with the stew meat. The meat was so tender. My mother’s recipe uses hamburger and also calls for 1 can of cream of chicken soup and 1 cup sour cream. I added these two ingredients after cooking the noodles. It makes it so creamy and delicious. Absorbs any liquid so it’s not runny. Quick easy dinner!
Not a dump and go recipe if I have to use the saute function. Dump and go = dump in pot, put on lid, and press start…that’s it. 2 stars because the food was good.