Beef stroganoff is a delicious recipe made with a creamy beef sauce and topped over egg noodles for the perfect comforting dish.
Made in your pressure cooker, this Instant Pot Beef Stroganoff recipe is simple and convenient.
Made with a creamy homemade sauce that was made from scratch and filled with juicy browned chunks of beef this stroganoff recipe is a healthier version than the one you’re used to.
There’s no sour cream or condensed soups, but we still end up with the comforting and warm flavors that we crave.
Made in just one pot, this pressure cooker beef stroganoff is a quick and simple family meal that doesn’t require many dishes to complete.
It’s a perfect way to get a filling dinner on the table any night of the week and the convenience is just one of the perks to this tasty Instant Pot beef stroganoff recipe. Serve it up when you want something simple and nostalgic or when the weather gets chilly and it’s sure to be a huge hit either way.
What is Beef Stroganoff?
“Where does beef stroganoff come from?” Beef stroganoff is a recipe that was invented back in the mid 19th century in Russia and named after Count Alexander Grigorievich Stroganoff. In the original sauce, mustard and smetana (which is very similar to our modern-day sour cream) were used to create a creamy tangy sauce.
Often filled with onions and mushrooms as well as sauteed pieces of beef, this is an intensely savory and flavorful comfort dish where the flavors all meld together seamlessly and work together to create an irresistible meal. Since its creation, there have been many versions and variations of this dish and all of them are truly great for their own reasons, but this is amongst one of our favorites.
Ingredients you’ll need for Beef Stroganoff:
- Beef chuck
- Garlic cloves
- Dijon mustard
- Beef stock
- Black pepper
- All-purpose flour
- Fresh parsley
For the exact amounts needed, please see the recipe card below.
How to Make Instant Pot Beef Stroganoff
Slice your onions and mushrooms and set them aside.
Mince the garlic and set it aside too.
Season your chuck beef with salt and pepper.
Set your Instant Pot to saute mode over medium heat.
Brown the meat in batches so that you do not overcrowd the pot. Once the meat has been browned, set it aside.
Add your minced garlic and onions to the pot and cook for 5 minutes on medium heat until they are golden in color and smell fragrant.
Add your sliced mushrooms and then sautee for 5 more minutes.
Once all of the vegetables have been cooked, put the beef chuck back into the pot and add in the cream, mustard, and beef stock. Mix well to combine.
Close the lid of your Instant Pot and set it to High Pressure for 20 minutes. Once the time has elapsed, do a Quick Pressure Release.
Check on the consistency of your sauce and add in the flour at this point if you find that it is not thick enough. To do this whisk the flour with water until dissolved and then whisk it into the sauce.
Leave the lid of the Instant Pot open for 10 more minutes and set it to medium heat.
While the meat and sauce are cooking boil your noodles and prepare them in a pot as directed by the product packaging.
Serve your beef stroganoff sauce over the top of the noodles and sprinkle some fresh parsley over the top for garnish.
Serve warm and enjoy.
Classic beef stroganoff stew, creamy and very flavorful, perfect to serve over pasta as a very nice lunch or dinner option. This dish is perfect for winter lunch, or any lunch you are craving comfort food.
Make sure that you do not skimp out on the step where you brown the meat in the Instant Pot because this is pretty essential at getting a greater flavor and texture. Browning our meat will help to get a nicer texture on the outside of the meat and to seal the juiciness inside so that the meat doesn’t dry out, keeping it nice and tender.
You want your soup to be really hot, if not boiling when the flour slurry is added into the sauce because this will help it to thicken more properly. If you want to have a thicker sauce without adding in the flour you can do a simple cornstarch slurry instead or you can simply cook the sauce uncovered for an additional 15 minutes over medium heat until it naturally reduces.
Storage and Reheating
You can store this stroganoff in the fridge for up to a week but make sure to keep the sauce and the noodles in separate containers. For best results, I recommend eating the leftovers within 3-5 days.
If you’re wondering “Can beef stroganoff be frozen?” Then you’re in luck because you can freeze your stroganoff sauce (without pasta) in an airtight container for up to 5 months. Simply thaw and reheat before serving over freshly cooked pasta noodles.
Please note that it is very important that you allow the sauce to come to room temperature and cool down completely before transferring it into your storage containers.
To reheat your beef stroganoff in the microwave or in a pot on the stove by adding in a splash of milk, water, or broth to help rehydrate the sauce until your desired consistency is achieved. This will help to keep it from drying out.
What Goes With Beef Stroganoff
What do you serve with beef stroganoff? Most commonly this dish is served with egg noodles or cooked white rice but for additional side dishes, you may want to look for something green to help make the plate look a little more lively and pleasant. Anything from brussel sprouts to green beans, broccoli, and peas are all great choices. Other (nongreen) choices include rice pilaf, garlic bread, cooked cabbage, or a cooked vegetable salad.
Is beef stroganoff healthy?
Normally this recipe can be considered a bit unhealthy thanks to the added fats of sour cream and the high sodium in the beef broth but we make our sauce without sour cream and you can easily swap out beef broth for lower sodium varieties making this dish lower in fats and salts.
What kind of meat do you use for beef stroganoff?
In this recipe, we are using a beef chuck which works really well but there are actually a lot of great options for different beef cuts for stroganoff including whole chuck roast, sliced chuck roast, ground beef, stew meat, and sirloin. Thanks to the Instant Pot any number of meats used will end up tender and juicy.
Can I use chicken broth instead?
Yes, if you do not have any beef broth on hand or simply want to use chicken broth, it’s a super simple and easy swap 1:1 ratio.
Here are some more great Instant Pot Recipes to Try Soon:
- Honey Garlic Glazed Meatballs
- Lemon Chicken Breast
- Breakfast Egg Casserole
- Vegetable Soup
- Frozen Chicken Legs
- Ribs Recipe
- 1 lb beef chuck
- 2 onions
- 3 cups mushrooms
- 3 garlic cloves
- 2 spoons butter
- 3 tablespoons dijon mustard
- ½ cup cream
- 4 cups beef stock
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1/3 cup flour (optional)
- Noodles to serve it with
- Fresh parsley for garnish
- Slice the onions and the mushrooms and set them aside. Mince the garlic cloves and set them aside too.
- Season with the beef chuck with salt and pepper.
- In the instant pot with the sautee mode on medium heat brown the meat in batches, do not overcrowd the pot. Once browned set it aside.
- Add the minced garlic and the onions and saute for 5 minutes on medium heat, until golden and fragrant.
- Add the sliced mushrooms and sautee for another 5 minutes.
- Once all the vegetables are cooked, put the beef chuck back into the pot and add the cream, the mustard, and the stock and mix well to combine.
- Close the lid and cook on high pressure for 20 minutes. Once finished doing a quick release.
- Check the consistency of the sauce and add the flour now if you find it’s not thick enough.
- For this dissolve it with a bit of water and add it to the sauce, mix well and cook with the open lid for 10 more minutes on medium heat.
- While the meat and sauce are cooking, cook the noodles on a pot.
- Serve the beef stroganoff over the noodles and sprinkle some fresh parsley for garnish.