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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
Cook Time 25 minutes
Total Time 35 minutes
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