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This Instant Pot Beef Stroganoff is the ultimate comfort food that the whole family will love! Complete with a creamy stroganoff sauce, tender chunks of beef stew meat, and fresh mushrooms – no cream of mushroom soup in this recipe! Serve this beef stroganoff over egg noodles with a healthy serving of that savory sauce.
Instant Pot Beef Stroganoff Recipe – Classic Recipe With Fresh Mushrooms
The classic flavors of beef stroganoff shine through in this Instant Pot, or pressure cooker, version of the classic dish. Tender chunks of beef stew meat, mushrooms, onion, dried seasonings, and a sour cream sauce that finishes it off.
The best way to serve this easy beef stroganoff recipe is over cooked egg noodles or Cream Cheese Mashed Potatoes. This delicious dinner yields fork-tender beef with the robust taste of earthy mushrooms, and a creamy sauce.
Ingredients For Beef Stroganoff Instant Pot Recipe (With Beef Stew Meat and Fresh Mushrooms)
- Vegetable Oil – The oil is for browning the tender beef cubes in the bottom of the pot. Canola oil will also work as well as extra-virgin olive oil.
- Onion – A yellow onion or white onion works. Make sure it’s finely diced so it cooks and softens quickly. The star of the show, when it comes to the best beef stroganoff, are the chunks of beef and mushrooms.
- Beef Stew Meat – I love using beef stew meat in this recipe because it’s already cut and chopped, and ready to go. I prefer using the lean cut beef stew meat when I make this recipe.
- Garlic Powder
- Kosher Salt & Black Pepper
- Dried Thyme – This is not ground thyme but rather the larger flakes of dried thyme.
- Sliced Mushrooms – Any fresh mushrooms work here. Use white mushrooms, brown mushrooms, baby Bella mushrooms, or cremini mushrooms. Sometimes you can find them pre-sliced and ready to use, other times they come whole and you need to slice them thin before adding them to the instant pot or pressure cooker.
- Soy Sauce – For the best flavor I recommend using full salted sou sauce, and not the reduced-sodium soy sauce. You need that extra salt and boost of flavor to help give the stroganoff an amazing flavor.
- Beef Broth
- Sour Cream – Use full fat sour cream for the best thick and creamy texture.
How To Make Slow Cooker Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff Recipe)
- Turn the sauté function on of the instant pot, heat the oil inside the instant pot insert, add the onion and cook for 2-3 minutes until the onion has softened. Add the beef stew meat along with all the dried seasonings. Cook the beef until all the outsides are browned. No need to cook it all the way through. You just want a nice brown sear on the beef pieces. Turn off the sauté function.
- Add the beef broth, soy sauce, and sliced mushrooms. Making sure to use a wooden spoon to scrape up the browned bits off of the bottom of the instant pot.
- Place the lid on, turn the valve to the sealed position, and cook on HIGH for 18 minutes. Once done, let the instant pot do a natural release for 10 minutes.
- Take the lid off and stir in the sour cream.
- Serve over egg noodles, rice, or mashed potatoes.
I Want A Thicker Gravy, What Should I Do?
If you want a thicker gravy then there is an easy fix for it! Some people want a thinner gray while others prefer a thicker and heartier gravy. I recommend waiting until the beef stroganoff is done cooking and then deciding if you want it thicker.
In a small bowl stir together 1 tablespoon cornstarch + 1 tablespoon cold water until it’s smooth and no lumps remain. Add it into the instant pot and let it cook for a few minutes until it’s thickened. Add the cornstarch slurry before adding the sour cream, that way you can determine how thick you want the gravy.
What Are Some Changes I Can Make To This Creamy Beef Stroganoff Recipe?
Although this classic recipe is great as it is, there are a few things you can change or add depending on your preferences. Here are some ideas to get you started.
- White Wine or Red Wine : Use some white wine, or your favorite cooking wine, to deglaze and scrape up those browned bits on the bottom of the instant pot before adding the other ingredients. I don’t cook with, nor do I drink alcohol, so I have personally never done this but I know deglazing with wine is a very common practice when making beef stroganoff. Especially when using the instant pot, because to avoid the burn notice it’s important to make sure there is nothing burnt to the bottom of the instant pot insert.
- Add Cream of Mushroom Soup : Some people love the flavor of condensed cream of mushroom soup, especially in beef stroganoff. Add 1 can of it along with the sour cream if wanted.
- Make It Healthier : Use greek yogurt instead of sour cream in this recipe. It will change the taste slightly but it is a healthier, protein-filled swap you can make. For a low carb dinner eat the stroganoff as is or serve it over a low-carb pasta, chickpea pasta, etc.
What Other Cuts of Beef Can I Use In Classic Beef Stroganoff?
If you prefer to cut and trim your own beef stew meat then use a round roast, rump roast, or pot roast in place of the beef stew meat. Something like a beef chuck roast is a great cut to use.
How To Store Leftover Beef Stroganoff?
Store any leftovers inside an airtight container, in the fridge, for up to 3-4 days. Reheat leftovers in the microwave or the preferred reheating method is the stove top. Add the leftovers, plus some additional broth, into a saucepan and heat it thoroughly over medium or medium-high heat.
Quick Release vs. Natural Release
A quick release is when you immediately turn the valve to the ‘venting’ position after the cook time is done. It will immediately release all the pressure and after a few minutes the lid will be ready to take off.
A natural release (also referred to ‘depressurize’) is when you naturally let all the pressure release after the cook time is done. Meaning, when the cook time is done you let the instant pot sit there for a specific amount of time. The timer will start counting up in minutes. Usually after about 10 minutes all the pressure is released and you can take the lid off. Often times, recipes calls for a natural pressure release when the extra cook time is needed.
In this beef stroganoff recipe, the natural pressure helps cook the beef more, helps the flavors meld together, and it helps avoid tough meat by keeping it tender.
More Dinner Recipes You’ll Love
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- Crockpot Pork Chops and Gravy
- Sour Cream Chicken
- Creamy Chicken Stew
- Bubble Up Pizza Casserole
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- Salmon Rice Bowl Recipe
Instant Pot Beef Stroganoff
- 1/4 cup vegetable oil
- 1 yellow or white onion (finely diced)
- 1½ lbs beef stew meat
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 cup beef broth
- 1 cup sliced fresh mushrooms
- 2 tablespoons Worcestershire sauce
- 1 cup full-fat sour cream
- Set the Instant Pot to the sauté function. Add the oil and finely diced onion. Cook for 2-3 minutes or until the onions are softened.* Use a wooden spoon or spatula to stir the onion so it does not burn and stick to the pot while cooking.1/4 cup vegetable oil, 1 yellow or white onion
- Add in the beef stew meat, garlic powder, kosher salt, thyme, and black pepper. Stir and cook until all sides of the beef stew meat has a nice brown sear on it. * No need to cook the beef stew all the way through to temperature. Just focus on getting a nice sear on the outsides.1½ lbs beef stew meat, 1½ teaspoons garlic powder, 1 teaspoon kosher salt, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
- Turn the sauté function off.
- Stir in the beef broth, sliced mushrooms, and Worcestershire sauce. Making sure to scrape up any browned bits off of the bottom of the instant pot.1 cup beef broth, 1 cup sliced fresh mushrooms, 2 tablespoons Worcestershire sauce
- Put the lid on the Instant pot and set the valve to the 'sealed' position. Cook on HIGH pressure for 17 minutes.
- When the cook time is done, let the instant pot do a natural pressure release for 10 minutes. * A natural pressure release means don't move the valve, don't open the lid, instead just let it sit there for 10 minutes while it counts up.
- Remove the lid and stir in the sour cream until combined and smooth. Serve immediately over rice, cooked egg noodles, or mashed potatoes.* If the gravy sauce is looking too thin for your liking then add a cornstarch slurry (before adding the sour cream) to help thicken the gravy. Mix together 1 tablespoon cornstarch + 1 tablespoon cold water until smooth. Stir it into the beef stroganoff and let it sit/cook for a few minutes until it thickens the sauce. Then stir in the sour cream.1 cup full-fat sour cream