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Freshly cooked stroganoff in a white bowl with rotini pasta, beef, and mushrooms mixed together.
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5 from 2 votes

Instant Pot Beef Stroganoff

A quick and hearty one-pot meal with tender beef, mushrooms, and a creamy sauce tossed with egg noodles.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Russian
Diet: Low Lactose
Skill Level: Intermediate
Servings: 4 Servings
Author: Rena

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

OPTIONAL:

  • Freshly chopped parsley

Instructions

  • Press the SAUTE button on your pressure cooker. Drizzle with the 2 tablespoons olive oil. Add in the 1 medium white onion (diced) and 1½ pounds brown mushrooms, and saute them together.
    Top view of the instant pot with onion and mushrooms in it.
  • Stir them occasionally and cook for 5-7 minutes.
    Sautéed mushrooms and onions being stirred with a spatula inside the Instant Pot.
  • While the mushrooms cook, take a medium bowl and combine the cubed 2 pounds stew meatmeat with the seasonings (Kosher salt and pepper, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder). Once the mushrooms have shrunk, spread the seasoned meat in a single layer.
    Seasoned beef chunks inside the Instant Pot before broth is added.
  • Drizzle everything with 1½ tablespoons Worcestershire sauce and 1½ tablespoons soy sauce. Pour over the 2½ cups beef broth or stock and stir to combine. Just go on and set the lid on, and press the MANUAL button to cook for 18 minutes. Make sure the valve is in the sealed position. Meanwhile, cook the 10 ounces egg noodles in salted water according to package directions, then drain and set aside.
    Pouring beef broth into the Instant Pot over seasoned beef chunks.
  • Once the 18-minute mark is reached, manually/quickly release the pressure. While the pressure gets out, take a small jug and whisk well the 2 tablespoons Gluten-free flour with 3-4 tbsp of water, until smooth. Remove the lid from the pot, pour in the slurry, and give the stew a good stir.
    Rich mushroom sauce simmering eith beef in the Instant Pot with a ladle resting inside.
  • Press the SAUTE button, and set for 3 minutes. Bubble the stew to thicken the sauce. Add in the cooked noodles and Freshly chopped parsley, if desired.
    Overhead shot of beef stroganoff served inside the Instant Pot with golden pasta and mushrooms.

Notes

  • Cut beef into even bite-sized cubes for tender results.
  • Always sauté onions and mushrooms first to build flavor.
  • Cook noodles separately to keep them from turning mushy.
  • Whisk the slurry smooth before adding to avoid lumps.

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.

Nutrition

Calories: 738kcal | Carbohydrates: 66g | Protein: 69g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 200mg | Sodium: 1471mg | Potassium: 2152mg | Fiber: 5g | Sugar: 6g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 8mg