Easy Instant Pot Stroganoff
Rich and creamy Instant Pot beef stroganoff—tender beef, mushrooms, and noodles in a silky, comforting sauce. Ready in under 30 minutes for the perfect weeknight meal!
Equipment
- Instant Pot (6-quart or larger)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Heat-safe bowl
- Ladle
Ingredients
- 1 lb beef stew meat or sirloin thinly sliced
- 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
- 0.5 tsp black pepper
- 8 oz egg noodles
- 0.75 cup sour cream room temperature
- 2 tbsp all-purpose flour optional, for thickening
Instructions
- Set Instant Pot to Sauté, heat oil, and brown beef on both sides. Remove and set aside.
- Sauté onion and mushrooms until soft. Add garlic, cook 30 seconds.
- Add broth and Worcestershire, scraping brown bits. Return beef to pot with salt and pepper.
- Close lid, set valve to Sealing, cook on High Pressure for 10 minutes. Quick release.
- Add egg noodles, cover, and cook on High Pressure for 5 minutes. Quick release.
- Mix sour cream and flour, then stir into hot mixture until creamy. Let sit a few minutes to thicken.
Notes
Use low-sodium broth for better salt control. Stir in parsley for extra flavor. Sauce too thin? Simmer on Sauté to thicken after adding sour cream. Leftovers keep 3 days refrigerated.
Nutrition
Calories: kcal | Protein: g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 800mg