Name: Instant Pot Beef Stroganoff
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Yield: 6
Cuisine: Russian, American
Ingredients: 2 tbsp Cornstarch; 2 tbsp Cold Water; 2 lbs Beef Stew Meat or Sirloin, cut in 1" cubes; 1/4 Cup All-Purpose Flour; 1 tsp Ground Mustard Powder; 1 tsp Garlic Powder; 8 oz White Capped or Baby Bella Mushrooms, sliced; 3 cups Beef Broth; 1/2 cup Red Wine; 1 tbsp Worcestershire Sauce; 1 tsp Salt + More for Seasoning; 1/2 tsp Black Pepper + More for Seasoning; 12 oz Egg Noodles; 1 cup Sour Cream; 2 tbsp Olive Oil, separated

Quick and easy beef stroganoff in your Instant Pot features tender cuts of juicy beef and mushrooms served with a savory sauce over egg noodles all cooked in one-pot.

Your family will be asking for more! It’s also great as a freezer meal (directions below.)

Instant Pot beef stroganoff is really easy to throw together and is a perfect one-pot meal.

It’s actually a Russian dish that has had many variations over the years.

It was originally served as beef with sour cream but has evolved into a dish with mushrooms, sometimes onion and red wine, and served over noodles, potatoes, or rice.

Any way you serve it, the taste of beef stroganoff is savory, creamy, and has a zing of flavors!

Ingredients for Instant Pot Beef Stroganoff

Beef Stew Meat or Sirloin
White Capped Mushrooms or Baby Bella Mushrooms
Sour Cream
Egg Noodles
All-Purpose Flour
Ground Mustard Powder
Garlic Powder
Worcestershire
Beef Broth
Red Wine
Salt & Pepper
Olive Oil
Optional Sauce Thickener: Cornstarch + Cold Water

Can You Freeze Beef Stroganoff?

Absolutely! Beef stroganoff can be prepared and safely stored in an airtight container in the freezer for up to 3 months.

What Sides Go With Beef Stroganoff?

Green Beans
Steamed Vegetables
Salad
Garlic Bread
Garlic Roasted Brussels Sprouts
Steamed Broccoli
Herb Roasted Asparagus

Beef Stroganoff Variations

In place of egg noodles, you can use rice or mashed potatoes.
If you have cream of mushroom soup on hand, you can use that in place of the sour cream and fresh mushrooms. Add the soup at the end when the sour cream is meant to be added.
Have leftover steak to use? Cut into 1″ cubes, skip the saute step, and pressure cook for 5 minutes to get the beef tender with the mushrooms.
No steak? Use ground beef in place of the sirloin.

Looking for low-carb?

Skip adding the flour to the beef and leave out the egg noodles.

Instead, you can add a small diced onion to the beef and mushrooms and serve it over mashed cauliflower or zucchini noodles.

Try these other great Instant Pot recipes!

Enjoy!