Instant Pot Beef Stroganoff

Oh, do I have a weeknight lifesaver for you! My Instant Pot Beef Stroganoff has saved dinner more times than I can count when we’re rushing between soccer practice and homework.

That rich, creamy sauce hugging tender beef and mushrooms over egg noodles? Pure comfort in under 30 minutes. What makes this version special is how the pressure cooker turns basic ingredients into something that tastes like it simmered all day.

I’ll never forget the first time my skeptical husband took a bite, his eyes lit up, and he immediately asked for seconds. Now it’s our go-to when we need something hearty and fast, with barely any cleanup. Let me show you how to make magic happen in that pot!

Why You’ll Love This Instant Pot Beef Stroganoff

This isn’t just another beef stroganoff recipe: It’s your new secret weapon for crazy nights. Here’s why it’s become my family’s favorite:

• Done in 30 minutes flat: From fridge to table faster than takeout (and way tastier!)
• One-pot wonder: Just brown, dump, and pressure cook, no babysitting the stove
• Creamy without the fuss: That luscious sauce comes together magically while you set the table
• Weeknight fancy: Feels like a special occasion meal without the work
• Better leftovers: The flavors deepen overnight (if you’re lucky enough to have any left!)

Trust me, once you try this version, you’ll never go back to the old stovetop method. That Instant Pot is about to earn its counter space!

Ingredients for Instant Pot Beef Stroganoff

Gather these simple ingredients, I bet you’ve got most already! The magic happens when they all come together in that pot:

• 2 tablespoons unsalted butter: For that rich, velvety base (trust me, don’t skip this!)
• 1 tablespoon olive oil: Helps the butter from burning while sautéing
• 1 pound extra-lean ground beef: 93% lean works best, so you don’t have to drain grease
• 1 large onion, chopped: About 1 cup, sweet yellow onions are my favorite here
• 2 cloves garlic, minced: Fresh is best, but ½ tsp jarred works in a pinch
• 8 ounces sliced mushrooms: Baby bellas give great flavor, but whites work too
• ½ teaspoon salt + ½ teaspoon black pepper: Season as you go for best results
• 1 teaspoon paprika: Smoked or sweet, both add wonderful depth
• ¼ cup white wine: Optional but amazing (or just use extra broth)
• 3 tablespoons all-purpose flour: The secret to that perfect, clingy sauce
• 8 ounces dry egg noodles: The wide, curly ones hold sauce like little spoons
• 2½ cups low-sodium beef broth: Better control over saltiness
• ¾ cup sour cream: Full-fat for maximum creaminess
• 2 tablespoons fresh parsley, chopped: That bright green pop makes all the difference

See? Nothing fancy, just good, honest ingredients that transform into something magical under pressure!

How to Make Instant Pot Beef Stroganoff

Don’t let the layers of flavor fool you, this creamy stroganoff comes together with just a few simple steps. I’ll walk you through each stage so you get perfect results every time. That magical moment when you open the lid to find everything transformed? Pure kitchen gold!

Step 1: Sauté the Beef and Vegetables

First, grab your trusty Instant Pot and hit that Sauté button (Normal setting). Melt the butter with olive oil, this combo prevents burning while adding richness. When it’s shimmering, crumble into your ground beef. I use a wooden spoon to break it up really well. You want lots of little pieces for maximum flavor in every bite. Cook until there’s no pink left, about 4 minutes.

Now toss in your chopped onions, garlic, and mushrooms. Oh, that smell! Keep stirring occasionally as they soften, the onions should turn translucent and the mushrooms release their juices, about 3 minutes. This builds such depth of flavor. Sprinkle in the salt, pepper, and paprika, giving everything a good stir to wake up those spices.

Step 2: Deglaze and Add Dry Ingredients

Here comes a chef’s secret: Sprinkle the flour evenly over everything and stir like crazy for 1 minute. Those browned bits at the bottom? Pure flavor gold! The flour will coat everything and thicken your sauce beautifully later.

Now pour in your wine (or extra broth if you prefer). Use your spoon to scrape up all those delicious browned bits, that’s where the magic lives! Let it bubble for about 30 seconds to cook off the alcohol if using wine. Your kitchen should smell amazing right now.

Step 3: Pressure Cook the Noodles

Time for the main event! Dump in your egg noodles and pour the beef broth over everything. Gently press the noodles down so they’re submerged; don’t worry if some peek through. Lock the lid, make sure the valve is set to Sealing, and select Manual/Pressure Cook on High for just 3 minutes. Yes, only 3 minutes! The pot will take about 10 minutes to come to pressure first.

When time’s up, let it naturally release pressure for 10 minutes (the timer will say L0:10). Then carefully quick-release any remaining steam. Resist the urge to peek, that steam is finishing the cooking!

Step 4: Stir in Sour Cream

Now the grand finale! Turn off the pot (important!) and carefully remove the lid. Scoop in that glorious sour cream and stir gently until you’ve got the creamiest, dreamiest sauce coating every noodle. The residual heat will warm it through without curdling. Taste and add more salt if needed, I usually do another pinch.

Sprinkle with fresh parsley for that perfect pop of color and freshness. Grab bowls quickly, this disappears fast at my house! The noodles stay perfectly al dente, the beef is tender, and that sauce… oh, that sauce is everything.

Tips for Perfect Instant Pot Beef Stroganoff

After making this Instant Pot Beef Stroganoff recipe more times than I can count, I’ve picked up some game-changing tricks that’ll make your stroganoff foolproof:

• Sprinkle flour like snow: Dust it evenly over the meat mixture and stir well to prevent lumps. This makes your sauce silky instead of pasty.
• No wine? No problem! Swap with extra broth and add ½ teaspoon Worcestershire sauce for depth. My kids never know the difference.
• Room temp sour cream is key: Cold sour cream can curdle. Let it sit out while the pot cooks, or temper it with a ladle of hot broth first.
• Parsley isn’t just decoration: That fresh herbal brightness cuts through the richness. I always double the amount because we love it so much.
• Undercook slightly if meal prepping: The noodles keep absorbing liquid in the fridge. Reduce pressure time to 2 minutes if you plan to reheat leftovers.

Trust me, these little touches take this from good to “when are you making it again?” delicious!

Variations for Instant Pot Beef Stroganoff

One of my favorite things about this Instant Pot Beef Stroganoff recipe is how easily it adapts to whatever I’ve got in the fridge! Here are my go-to twists when I’m feeling creative:

• Meat swap: Use 1″ stew meat chunks instead of ground beef, just pressure cook for 15 minutes first before adding noodles
• Mushroom magic: Try wild mushrooms or portobellos for earthier flavor (my husband loves shiitakes!)
• Dairy-free: Coconut cream works shockingly well instead of sour cream, just add it off-heat
• Pasta change-up: Wide egg noodles are classic, but rotini holds sauce beautifully too

The basic recipe is foolproof, so don’t be afraid to make it your own!

Serving Suggestions for Instant Pot Beef Stroganoff

This stroganoff is practically a meal on its own, but I love rounding it out with a few simple sides. A crisp green salad cuts through the richness perfectly; my go-to is baby spinach with lemon vinaigrette.

Garlic bread is mandatory at my house for soaking up every last drop of that creamy sauce. On extra hungry nights, I’ll add roasted carrots or steamed green beans. Honestly though? Sometimes we just eat it straight from the pot with big spoons, no judgment here!

Storage and Reheating Instructions

This stroganoff keeps like a dream! In the fridge, it stays fresh in an airtight container for 3-4 days, and the flavors actually get better. For freezing, portion it out before adding sour cream (stir that in fresh when reheating).

Warm leftovers gently on the stove with a splash of broth to loosen the sauce, or microwave at 50% power in short bursts, stirring between each. The noodles stay perfectly tender without turning mushy!

Nutritional Information

Each hearty serving of this Instant Pot Beef Stroganoff clocks in at about 480 calories, packed with 32g of protein to keep you full. The numbers can vary slightly based on your exact ingredients (especially if you use different cuts of beef or adjust the sour cream). Here’s the delicious breakdown per serving:

• Calories: 480 kcal
• Protein: 32g
• Carbs: 38g
• Fat: 22g
• Fiber: 3g

Remember, nutrition info is just a guide; the real measure is how many happy belly rubs it earns at your table!

FAQs About Instant Pot Beef Stroganoff

Cozy & Creamy Comfort Dinners to Try Next

If this Instant Pot Beef Stroganoff hit the spot, here are more hearty, creamy, and satisfying meals your family will love on busy weeknights.

• Slow Cooker Beef Tips and Gravy: Tender beef in rich, savory gravy, perfect over mashed potatoes or noodles.
• Homemade Beef Stroganoff: Classic stovetop stroganoff with tender beef and creamy sauce, comfort in every bite.
• Philly Cheesesteak Meatloaf: All the flavors of a cheesesteak baked into juicy, cheesy meatloaf.
• French Onion Meatloaf: Caramelized onion flavor meets tender meatloaf, rich, savory, and cozy.

Save these comforting dinner ideas and bring warm, delicious flavors back to your table all week long!

Time to Taste This Instant Pot Beef Stroganoff

There you have it, my no-fail Instant Pot Beef Stroganoff that’s saved countless weeknights at our house. I can’t wait for you to experience that first bite when the creamy sauce coats every noodle just right. When you make it (and you totally should!), tag me with your masterpiece on Instagram. I love seeing your twists on this family favorite. Now go grab that Instant Pot and let’s get cooking!

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