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Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff

Quick and easy beef stroganoff in your Instant Pot is made with tender cuts of beef and mushrooms served with a savory sauce over egg noodles all cooked in one-pot. The cream of mushroom soup is made from scratch! It's also a great freezer meal.
5 from 5 votes
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Course: Main Dishes
Cuisine: Russian, American
Prep Time: 10 minutes
Cook Time: 42 minutes
Total Time: 52 minutes
Servings: 6 Servings
Author: Tiffany

Ingredients

  • 2 lbs Beef Stew Meat or Sirloin, cut in 1" cubes (can also be replaced with ground beef)
  • ¼ 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, low-sodium
  • ½ cup Red Wine
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 12 oz Egg Noodles
  • 1 cup Sour Cream
  • 2 tbsp Olive Oil, separated

Optional Thickener

  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Instructions
 

  • Cut beef into 1" cubes. Mix flour, ground mustard powder, and garlic powder. Coat beef with flour mixture.
  • Set Instant Pot to Saute setting and add 1 tablespoon olive oil. Once hot, begin browning beef in batches, about 2 minutes on each side. Set beef aside.
  • Add another tablespoon of olive oil and add mushrooms. Season with salt and pepper and stir for 2 minutes. Add beef back to pot and pour beef broth, wine, and Worcestershire sauce. Give a quick stir, place the lid on, and close the vent. Set the Instant Pot to Meat/Stew, adjust to high heat for 12 minutes.
  • When the Instant Pot is done cooking, quick release by opening the vent. Be sure to wear an oven mitt while doing so to prevent burning from the steam.
  • Add egg noodles to Instant Pot, replace lid with closed vent, keep on Meat/Stew setting, adjust to high for 5 minutes. Once done, carefully quick release again (don't forget the oven mitt!) Stir in sour cream, salt, and pepper. Allow the sour cream to get warm before serving.
  • Note: If sauce is not thickened, mix 2 tablespoons cornstarch with 2 tablespoons cold water. Add to Instant Pot and stir carefully to not break up the noodles.

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Nutrition

Calories: 605 kcalCarbohydrates: 51 gProtein: 46 gFat: 22 gSaturated Fat: 8 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 9 gTrans Fat: 1 gCholesterol: 160 mgSodium: 768 mgPotassium: 1183 mgFiber: 2 gSugar: 3 gVitamin A: 278 IUVitamin C: 1 mgCalcium: 119 mgIron: 4 mg