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Instant Pot Beef Stroganoff

Easy Instant Pot Beef Stroganoff: A Comfort Classic

Tender beef, hearty mushrooms, and a creamy, savory sauce come together with noodles in this one-pot family dinner all made in your Instant Pot!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4
Calories 480 kcal

Ingredients
  

  • 1 lb beef sirloin or stew meat sliced into strips
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced minced
  • 8 oz mushrooms
  • 1 tbsp Worcestershire sauce
  • 2 tsp paprika
  • 1 tsp salt to taste
  • ½ tsp black pepper
  • 2 cups beef broth
  • 8 oz egg noodles uncooked
  • ¾ cup sour cream
  • 2 tbsp cream cheese optional, for extra creaminess
  • 1 tbsp cornstarch + 2 tbsp cold water optional, for thickening
  • Fresh parsley chopped (for garnish)
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Instructions
 

  • Sauté the beef:
  • Set Instant Pot to Sauté mode. Add olive oil and brown the beef in batches. Remove and set aside.
  • Cook aromatics:
  • Add onion, garlic, and mushrooms. Sauté 3–4 min until soft. Stir in Worcestershire, paprika, salt, and pepper.
  • Deglaze:
  • Pour in beef broth and scrape any browned bits off the bottom. Return beef to the pot.
  • Pressure cook:
  • Add egg noodles. Press Cancel, then seal lid. Set to High Pressure for 8 minutes.
  • Quick release:
  • Once cooking is done, use Quick Release carefully.
  • Stir in cream:
  • Add sour cream and (optional) cream cheese. Stir until melted and creamy.
  • Optional thickening:
  • Mix cornstarch + water and stir in if you prefer a thicker sauce. Simmer on Sauté mode for 1–2 min.
  • Serve:
  • Garnish with parsley and serve warm.

Notes

  • Swap egg noodles with low-carb noodles like zoodles or shirataki noodles for a keto version.
  • Add a splash of dry white wine during sautéing for extra depth.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 32gFat: 25g