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A rustic white bowl filled with creamy pressure cooker beef stroganoff, showing tender beef chunks and sliced mushrooms in a light-colored sauce.

Instant Pot Beef Stroganoff: The Ultimate Comfort Food Recipe

This Instant Pot Beef Stroganoff recipe delivers melt-in-your-mouth tender beef and a rich, creamy mushroom sauce in under an hour. The ultimate comfort food made fast and easy in your pressure cooker.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Eastern European
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 2 tbsp butter unsalted
  • 8 oz cremini mushrooms sliced
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 3 cups beef broth low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup sour cream full-fat, room temperature
  • 1/4 cup fresh parsley chopped, for garnish
  • 12 oz egg noodles cooked, for serving

Equipment

  • 1 Instant Pot (6-quart or larger)
  • 1 Wooden spoon

Method
 

  1. Pat beef cubes dry and season with salt and pepper. Set Instant Pot to 'Sauté' on high. Add olive oil. Once hot, sear beef in batches until well-browned. Remove and set aside.
  2. Add butter to the pot. Sauté onions and mushrooms for 5-7 minutes until softened and browned. Add garlic and cook for 1 minute more.
  3. Pour in beef broth and deglaze the pot, scraping up any browned bits. Stir in Worcestershire sauce, Dijon mustard, and paprika. Turn off sauté.
  4. Return beef to the pot. Secure the lid, set the valve to 'Sealing,' and cook on high pressure for 20 minutes.
  5. Allow a 10-minute natural pressure release, then quick release the remaining steam.
  6. In a small bowl, whisk together cornstarch and cold water to make a slurry. Set Instant Pot to 'Sauté.' Once simmering, whisk in the slurry and cook for 1-2 minutes until thickened.
  7. Turn off the Instant Pot. In a separate bowl, temper the sour cream by mixing it with about 1/2 cup of the hot liquid from the pot. Stir the tempered sour cream and fresh parsley into the pot. Season to taste and serve over cooked egg noodles.

Notes

For the most tender beef, do not skip the 10-minute natural pressure release.
Ensure your sour cream is full-fat and at room temperature to help prevent curdling.
For a slightly different flavor profile, try adding a splash of dry white wine when you deglaze the pan.