RECIPE: Instant Pot Beef Stroganoff

INSTAPOT Beef Stroganoff |

Some recipes are comfort food classics, but you can only make them on the weekend when you have hours and hours to sit over the stove. With the Instant Pot, you can reduce hours of cooking time to just minutes. Try a classic comfort food like Beef Stroganoff, and test out the magic of the Instant Pot.

Instant Pot Beef Stroganoff

YIELD: 4 servings

PREP TIME: 25 minutes

TOTAL TIME: 50 minutes


  • 1 Tablespoon olive oil
  • ½ cup minced onion
  • 1 ½ pound stew meat
  • 1 Tablespoon garlic puree
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 8 oz baby bella sliced mushrooms
  • 3 cups beef broth
  • 3 cups (6 oz) egg noodles
  • 2 Tablespoon flour
  • 1 cup sour cream
  • 2 Tablespoons fresh chopped parsley
  • ¼ cup shredded parmesan (optional)


  1. Drizzle olive oil in Instant Pot.
  2. Press Saute button. Add stew meat, onion, garlic, salt and pepper to Instant Pot. Cook until browned, add mushrooms and saute for 1-2 minutes, just until softened. Drizzle with 1 cup beef broth. Cover, seal lid and twist vent toward ‘sealing’.
  3. Set Instant Pot to Stew Setting for 20 minutes. With a silicone oven glove, twist the vent knob to Quick Release the pressure. Once the floating valve drops, remove Instant Pot lid. Add remaining 2 cups broth and egg noodles.
  4. Place lid on Instant Pot. Set to high pressure for 8 minutes. Let the pressure release naturally for 5 minutes. Once the floating valve drops, twist venting knob to to allow any last pressure to escape.
  5. Immediately sprinkle with flour, mix well. Then, stir in sour cream. Garnish with fresh parsley. Serve with a sprinkle of parmesan.


For Slow Cooker – Place all ingredients through beef broth in slow cooker. Cook 6-8 hours on low, or 4-6 hours on high. Boil noodles separately, according to package direction. Stir sour cream into sauce. Serve over cooked noodles, topped with parsley and parmesan.

For Oven – Not recommended for baking in the oven.

For Stovetop – Heat olive oil in a large, deep-sided skillet. Add onion, meat, garlic, salt and pepper. Brown meat. Remove from skillet, add mushrooms, cooking until golden. Add beef broth, noodles and flour. Bring to a boil and cook just until egg noodles are tender, about 6-8 minutes. Stir in sour cream. Serve with parsley and parmesan.