Instant Pot Beef Stroganoff

Name: Instant Pot Beef Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil (or avocado oil); 1 medium white onion (diced); 1½ pounds brown mushrooms (quartered); 2 pounds stew meat (cut into bite sized pieces); Kosher salt and pepper (to taste); 2 teaspoons dried oregano; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1½ tablespoons Worcestershire sauce; 1½ tablespoons soy sauce; 2½ cups beef broth or stock; 2 tablespoons Gluten-free flour (or cornstarch); 10 ounces egg noodles; Freshly chopped parsley

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This creamy, savory Instant Pot Beef Stroganoff is the ultimate comfort food made easy. With tender chunks of beef, mushrooms, and egg noodles tossed in a rich, tangy sauce, it’s perfect for weeknights or family gatherings. You can even lighten it up with ground turkey or keep it vegetarian by swapping in extra mushrooms.

Close-up of cooked beef stroganoff with tender beef, mushrooms, and pasta coated in a creamy sauce.

This dish is a favorite in my kitchen partly because of how foolproof it is. The Instant Pot does all the hard work, so I can focus on everything else going on in the house while dinner practically cooks itself. I also love that this stroganoff feels fancy enough to serve when friends come over on the weekend, but it’s simple enough that my kids will happily dig into it on busy weeknights too – that’s a big win in my book!

If you love cozy, hearty dinners, you might also enjoy my Instant Pot Chicken Curry or this comforting Instant Pot Beef Stew.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

25 mins

Before You Get Started

A few helpful tips before you dive in:

Cut the beef into even bite-sized cubes so it cooks evenly and turns out tender.
Don’t skip sautéing the mushrooms and onions – it builds the base flavor of the whole dish.
Use low-sodium beef broth if you want more control over the saltiness.
Have your slurry (cornstarch or flour mixed with water) ready before releasing the pressure – the sauce thickens quickly.

Ingredient notes

Below is a list of ingredients you will need to make this beef stroganoff in an Instant Pot. Full measurements are listed further down in the recipe card.

ingredients to make beef stroganoff in the Instant Pot.

Olive oil: There are two types of oil I cook with mostly. Olive oil or avocado oil.
Onion: For this recipe, I like white cooking onions. You can use white sweet onions.
Mushrooms: I like brown button mushrooms for this. Others like shiitake, portobello, or cremini will work too.
Meat: I used stew meat, but other types of cuts will be just fine too, like Beef tenderloin, Flank steak, Ribeye, or sirloin.
Seasonings: Kosher salt and pepper, dried oregano, smoked paprika, garlic powder, and onion powder.
Worcestershire sauce: to replace this, you can use a combination of soy sauce, vinegar, and a pinch of sugar. If you use soy in place of the Worcestershire sauce, you won’t need to add any more soy sauce.
Broth: I used beef broth. Vegetable broth will work fine if that’s what you have on hand.
Flour: This is going to be used as a thickening agent. You can swap it with corn starch
Noodles: I went with egg noodles. Other types of noodles will do.
OPTIONAL: Freshly chopped parsley

Common Questions

Can I make this with ground beef instead of stew meat?

Yes! Just brown the ground beef first on Sauté, then follow the rest of the recipe.

Why is my beef tough after pressure cooking?

It usually means the cut of meat needs more cooking time. Stew meat softens best with longer pressure cooking.

Do I need to cook the noodles separately?

For best results, yes. Cooking them separately keeps them from getting mushy in the Instant Pot.

How to Make Instant Pot Beef Stroganoff

Here’s how to get perfect results every time:

process shot showing cooking the mushroom and onion in the Instant Pot.

1️⃣ Sauté Onions And Mushrooms

Press the Sauté button on your Instant Pot, drizzle in olive oil, and add the onion and mushrooms to cook together.

✏️ This step builds a flavorful base, so give the veggies a little time to develop color.

2️⃣ Cook Until Softened

Stir occasionally and let the onions and mushrooms cook for 5-7 minutes until softened and fragrant.

✏️ You’ll know they’re ready when the mushrooms have shrunk and released their juices.

process shot cooking the stew beef in the instant pot.

3️⃣ Season The Beef

In a medium bowl, toss the cubed stew meat with all the seasonings. Once the mushrooms are ready, spread the seasoned beef into the pot in an even layer.

✏️ Even spacing helps the beef sear evenly before pressure cooking.

4️⃣ Add Sauces And Broth

Add Worcestershire and soy sauce, then pour in the beef broth and stir to combine. Secure the lid, set to Manual, and cook for 18 minutes with the valve sealed. Cook the egg noodles, drain and set aside.

✏️ Cooking the noodles separately keeps them perfectly tender without soaking up too much sauce.

process shot to adding the pasta in the Instant Pot with the beef stew.

5️⃣ Quick Release And Thicken

After 18 minutes perform a quick release. While the steam releases, whisk gluten-free flour (or cornstarch) with 3-4 tablespoons of water until smooth. Remove the lid, pour in the slurry, and stir well.

✏️ The slurry will thicken the stroganoff into a rich, creamy sauce.

6️⃣ Finish And Serve

Press Sauté again for 3 minutes, letting the mixture bubble and thicken. Stir in the cooked noodles and garnish with fresh parsley if desired.

✏️ Add the parsley at the end for a pop of freshness and color.

Top view of cooked beef stroganoff with tender beef, mushrooms, and pasta coated in a creamy sauce.

Variations & Tips

Swap the meat: Use ground beef, turkey, or even chicken for a lighter version. Chuck roast also works beautifully.
Make it vegetarian: Swap the beef for extra mushrooms plus hearty add-ins like lentils, chickpeas, or tofu for a filling twist.
Change up the noodles: Egg noodles are classic, but penne, rotini, or gluten-free pasta all soak up the sauce nicely.
Want extra veggies? Stir in spinach, peas, or broccoli at the end for extra color and nutrients.
Serving idea: Pair with a crisp green salad or roasted veggies for a complete meal.

Storage & Make-Ahead Tips

Fridge: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in the microwave or on the stovetop until heated through, adding a splash of broth if needed to loosen the sauce.