Go Back
–+ servings
Freshly cooked stroganoff in a white bowl with rotini pasta, beef, and mushrooms mixed together.
Print Recipe
No ratings yet

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
Servings: 4 Servings
Author: Rena

Ingredients

  • 2 tbsp olive oil
  • 1 medium white onion diced
  • 1½ lb brown mushrooms quartered
  • 2 lb stew meat cut into bite sized pieces
  • Kosher salt and pepper to taste
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1½ tbsp Worcestershire sauce
  • 1½ tbsp soy sauce
  • 2½ cups beef broth or stock
  • 2 tbsp GF flour or corn starch
  • 10 oz egg noodles
  • OPTIONAL: Freshly chopped parsley

Instructions

  • Press the SAUTE button on your pressure cooker. Drizzle with the olive oil. Add in the onion and 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 stew meat with the seasonings. 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 Worcestershire and soy sauce. Pour over the broth 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 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 time is done, manually/quickly release the pressure. While the pressure gets out, take a small jug and whisk well the gf 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: 742kcal | Carbohydrates: 68g | 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: 133mg | Iron: 8mg