Instant Pot Beef Stroganoff

Pot Beef Stroganoff is a classic Russian dish dating back to the 19th century, originally created for Count Alexander Stroganoff. Traditionally prepared with tender strips of beef in a creamy sauce, it gained worldwide popularity for its rich, comforting flavours. Over the years, this recipe has been adapted in various cuisines, incorporating mushrooms, onions, and sour cream for a perfect balance of savoury and tangy notes.

Pot Beef Stroganoff:

The Instant Pot version of Beef Stroganoff offers a quicker, hands-off approach without compromising taste. Using pressure cooking, the beef becomes tender in minutes, and the noodles absorb all the delicious flavours in one pot. Creamy, hearty, and satisfying, this dish makes an ideal weeknight dinner for the whole family.

History of Beef Stroganoff:

Beef Stroganoff has its roots in Russia during the 19th century and was named after the influential Stroganoff family, who were patrons of the arts and cuisine. The earliest known recipe is credited to a French chef who worked for the Stroganoffs, blending French cooking techniques with Russian ingredients. Originally, the dish was made with simple sautéed beef cubes, mustard, and sour cream, and it did not include mushrooms or noodles. Over time, the recipe spread across Europe and eventually to the United States, where it evolved into the creamy, mushroom-rich pasta dish we know today. By the mid-20th century, Beef Stroganoff had become an international comfort food, loved for its versatility and rich flavour.

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Pot Beef Stroganoff

Shruthi

Instant Pot Beef Stroganoff is a modern, time-saving twist on this old-world classic. Traditionally cooked on the stovetop, the Instant Pot allows the beef to become melt-in-your-mouth tender in a fraction of the time. The dish combines sautéed onions, garlic, and mushrooms with strips of beef simmered in a savoury broth seasoned with Worcestershire sauce and paprika. Egg noodles cook directly in the pot, soaking up all the flavours and eliminating the need for extra pans. To finish, a generous scoop of sour cream (or Greek yogurt) is stirred in, creating a luxuriously creamy sauce that ties everything together.

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Russia

Servings 4

Calories 450 kcal

Ingredients

  

• 1 ½ lbs beef stew meat or sirloin, cut into bite-sized strips
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 3 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp paprika
• Salt & pepper to taste
• 12 oz egg noodles (uncooked)
• ¾ cup sour cream
• 2 tbsp flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

 

• Sauté the beef & veggies:

  Set the Instant Pot to Sauté mode. Add olive oil or butter.

  Brown the beef pieces in batches (don’t overcrowd). Remove and set aside.

  Add onions, garlic, and mushrooms to the pot. Sauté until softened.
• Deglaze the pot:

  Pour in a splash of beef broth and scrape up any browned bits at the bottom to avoid a burn warning.
• Pressure cook:

  Add the beef back to the pot along with the rest of the beef broth, Worcestershire sauce, paprika, salt, and pepper.

  Stir in the uncooked egg noodles, pressing them down so they’re mostly submerged in liquid.

  Close the lid, set the valve to Sealing, and pressure cook on High for 8 minutes.
• Release pressure:

  Once cooking is done, quick release the pressure carefully. Stir well.
• Make it creamy:

  Stir in sour cream. If the sauce is too thin, mix flour with 2 tbsp water and stir it in, letting the sauce thicken on Sauté mode for 2–3 minutes.
• Serve:

  Garnish with fresh parsley and serve hot.

Notes

• For extra creaminess, stir in a splash of heavy cream with sour cream.
• Tougher cuts of beef may need extra cooking time.
• Use low-sodium broth to control salt levels.

Keyword creamy beef noodles, Instant Pot Beef Stroganoff, pressure cooker beef, weeknight dinners

Tips for Stroganoff:

• For extra richness, add ¼ cup heavy cream along with the sour cream.
• If using tougher beef cuts, increase pressure cooking to 12 minutes.

• Substitute Greek yogurt for sour cream if you want a lighter option.

FAQ’s for Stroganoff:

Q: Can I use chicken instead of beef?
Yes, chicken breast or thighs can be substituted, but reduce cooking time to 6 minutes.

Q: How do I prevent curdling when adding sour cream?
Let the dish cool for a minute before stirring in sour cream to prevent separation.

Q: Can this be made dairy-free?
Yes, use dairy-free sour cream or cashew cream alternatives.

Conclusion:

Instant Pot Beef Stroganoff is a modern twist on a timeless classic, making it both convenient and delicious. With tender beef, earthy mushrooms, and a luscious creamy sauce, this dish is the ultimate comfort food, perfect for busy nights yet elegant enough for guests.