Instant Pot Stroganoff Recipe

Craving a quick, hearty dinner that tastes like you spent all afternoon in the kitchen? This Instant Pot Stroganoff Recipe is honestly my go-to.

I’m always amazed how it transforms simple ingredients into such a rich, creamy meal in under 30 minutes. You get to skip the fussy prep but still end up with something that just feels homemade.

With just a few steps and the right ingredients, you’ll end up with tender beef, flavorful mushrooms, and a silky sauce that clings to every noodle.

This recipe saves a ton of time, but you won’t miss out on flavor—perfect for those wild weeknights.

I’ll walk you through the equipment, ingredients, and the step-by-step process so you can dive in without second-guessing. After that, you’ll find tasting notes to help you nail the flavor and texture every single time.

Easy Instant Pot Stroganoff Recipe

I reach for this recipe when I want a warm, creamy dinner that comes together fast. It keeps things simple—just basic ingredients, no weird tricks, and a few easy steps to get a cozy meal with tender beef and noodles.

Equipment

I always use my 6-quart Instant Pot here because it cooks everything evenly and fast. If you’ve got a smaller pot, it might work, but honestly, it gets cramped once the noodles go in.

• Instant Pot (6-quart or larger)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Chef’s knife and cutting board
• Heat-safe bowl for sour cream mixture
• Ladle for serving

I love silicone utensils since they don’t scratch up the pot’s inner surface. Having all the tools out before you start makes the whole thing much smoother.

Ingredients

I like to keep things straightforward so the beef and mushrooms really shine.

• 1 lb beef stew meat or thinly sliced sirloin
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cups sliced mushrooms
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 8 oz egg noodles
• ¾ cup sour cream
• 2 tbsp all-purpose flour (optional, for thickening)

Sometimes I toss in a pinch of paprika for color. Let the sour cream come to room temp—it just stirs in better that way.

Instructions

• Set the Instant Pot to Sauté mode and heat the oil.
• Brown the beef for about 3 minutes on each side, then take it out and set it aside.
• Sauté onion and mushrooms until they soften up. Add garlic and cook for about 30 seconds.
• Pour in broth and Worcestershire sauce, scraping up any brown bits left behind.
• Put the beef back in. Add salt and pepper.
• Close the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
• Quick release the pressure.
• Stir in egg noodles, cover again, and cook on High Pressure for 5 minutes.
• Quick release once more.
• Mix sour cream and flour in a bowl, then stir that into the hot mixture until it’s creamy.

I usually let it sit for a couple minutes to thicken up before serving.

Notes

I stick with low-sodium broth so I can control the salt. If the sauce turns out too thin, I’ll simmer it on Sauté mode for a couple minutes after adding the sour cream.

Leftovers keep well in an airtight container for up to three days. I reheat them gently so the sauce doesn’t curdle.

Want more flavor? Try a splash of Dijon mustard or a handful of fresh parsley right before serving.

Tasting Notes

I just love how creamy and comforting this stroganoff comes out of the Instant Pot. The sauce turns out smooth and rich, coating every piece of beef and noodle.

The beef stays tender—not mushy, thankfully. Every bite gives me a nice balance: savory meat, a gentle tang from the sour cream.

I pick up a soft hint of garlic and onion. It’s there, but not overpowering, which I really appreciate.

The mushrooms bring an earthy flavor and a soft texture that deepens everything. They soak up the sauce so well, making each spoonful feel extra hearty.

Every time I take a bite, I notice the noodles keep their shape. They don’t get soggy, and I like the bit of chewiness that stands up to the creamy sauce.

Sometimes I’ll toss a little fresh parsley on top for extra flavor. It brightens things up and keeps the meal from feeling too heavy.

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