This Instant Pot beef stroganoff has become one of those recipes I reach for when I want something that feels like a big warm hug—but without spending the whole night in the kitchen. It’s hearty, it’s creamy, and it’s all made in one pot. Total win.
I grew up watching my dad cook with one of those old-school, rickety pressure cookers—the kind you had to babysit and pray it didn’t explode. I always kept my distance (and a healthy dose of suspicion). But here I am now, making my own weeknight dinners in the Instant Pot and wondering why I didn’t get one sooner. Turns out, Dad was way ahead of the curve.
Why I Love This Instant Pot Stroganoff
There’s just something deeply satisfying about tender beef, mushrooms, and noodles all swimming in a creamy, savory sauce. But what really makes this version special is how ridiculously easy it is:
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Everything cooks in one pot—even the noodles.
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It takes less than an hour, but tastes like you’ve been simmering it all day.
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No weird shortcuts—just good ingredients cooked the right way.
And the best part? The cleanup is minimal. Which means you can enjoy dinner and still have time to relax afterward. Or do the dishes tomorrow. No judgment.
What You’ll Need
Here’s a quick look at what goes into the pot:
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Beef:
I usually use stew meat or chuck roast cut into bite-sized chunks. The pressure cooker makes even the tougher cuts melt-in-your-mouth tender. -
Onion and garlic:
For that savory base. I sauté these right in the pot with the beef to build flavor. -
Mushrooms:
Cremini or white mushrooms both work fine. I like to slice them thick so they don’t get lost in the sauce. -
Beef broth:
Go for low-sodium if you can, so you can control the seasoning. -
Egg noodles:
These get tossed in toward the end so they don’t overcook. -
Greek yogurt or sour cream:
This is what gives the stroganoff its creamy finish. I go with whole milk Greek yogurt for a little tang and richness, but you can easily use sour cream if that’s what you prefer. -
Salt, pepper, paprika:
Just enough seasoning to warm things up without overwhelming the sauce.
How I Make It in the Instant Pot
This recipe couldn’t be simpler—especially if you’re like me and need dinner on the table before you get hangry.
Step-by-Step:
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Sauté the beef and aromatics:
Set your Instant Pot to “Sauté.” Brown the beef in a little oil with chopped onions, garlic, salt, and pepper. This step adds depth, so don’t skip it. -
Add broth and seasonings:
Stir in the beef broth and a touch of paprika. Lock the lid and set the Instant Pot to high pressure for 20 minutes. -
Quick-release, then add noodles and mushrooms:
Carefully release the pressure, then stir in the egg noodles and mushrooms. Cook on high pressure for another 5 minutes. -
Natural release for 5–10 minutes, then open the lid.
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Finish with yogurt or sour cream:
Stir it in right at the end to keep things silky and smooth. Don’t add it while pressure cooking—it might curdle. -
Taste and adjust:
Add a pinch more salt, pepper, or even a splash of Worcestershire if you want a little zing.
What to Serve With It
Honestly, this is a one-pot meal that doesn’t really need much else. But if you want to round it out, here are a few ideas:
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A crisp green salad with lemon vinaigrette
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Steamed green beans or roasted broccoli
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A warm slice of keto garlic bread (for the low-carb folks)
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Or just a glass of something red and dry—totally optional but always welcome
Leftovers and Reheating
This stroganoff is one of those meals that tastes even better the next day.
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Fridge: Store in an airtight container for up to 3 days.
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Reheat: Gently warm on the stove or microwave with a splash of broth or cream to loosen it up.
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Freezer: You can freeze the beef and sauce before adding noodles, but the noodles don’t hold up as well once frozen and reheated. So if you’re freezing, wait to add them until you’re ready to serve.
A Few Real-Life Tips
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Cut the beef into even chunks so everything cooks at the same pace.
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Don’t stir the noodles in too early—they’ll go mushy if pressure cooked too long.
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Yogurt vs. sour cream? Either one works. Just be sure it’s full-fat so it doesn’t break when stirred in.
Instant Pot Beef Stroganoff
Hearty, creamy, and bursting with savory flavor—this Instant Pot Beef Stroganoff is comfort food done right. With melt-in-your-mouth beef, tender egg noodles, and a rich, tangy sauce, it’s the perfect one-pot dinner for busy nights or cozy weekends.
Ingredients
- 2 ½ lbs beef chuck, trimmed and cut into 1-inch chunks
- 2 tbsp olive oil
- 1 medium onion, chopped
- 7 cloves garlic, chopped
- 8 oz sliced mushrooms
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 4 cups beef broth (regular strength)
- ⅔ cup water
- 3 tbsp all-purpose flour
- 16 oz dry wide egg noodles
- 1 cup whole plain Greek yogurt or sour cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Set your Instant Pot to the sauté setting. Once hot, drizzle in the olive oil and add chopped onions and garlic. Sprinkle with a bit of salt and pepper and sauté for 2–3 minutes until fragrant.
- While that’s cooking, pat the beef dry with paper towels. Season generously with kosher salt and freshly cracked pepper. Add the beef to the pot and sear until browned on all sides, about 2–3 minutes.
- Pour in the Worcestershire sauce, soy sauce, and beef broth. Add the water and sprinkle in the flour, stirring well to dissolve it into the liquid. Add another pinch of salt and pepper. Secure the lid, seal the vent, and set to high pressure for 20 minutes.
- Once cooking time is up: If using an 8-quart pot, carefully perform a quick release of pressure.
- If using a 6-quart pot, allow natural release for 10 minutes, then gently finish with quick release.
- Open the lid and stir in the dry egg noodles and mushrooms, making sure they’re submerged in the liquid. Lock the lid again and cook on high pressure for 5 minutes. Afterward, let it sit for 5 minutes in natural release mode, then do a quick release to fully depressurize.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 159mgSodium: 855mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 54g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
This Instant Pot beef stroganoff has saved dinner more times than I can count. It’s cozy, satisfying, and comes together in a way that makes you feel like you actually had time to cook—even when you didn’t.
If you give it a try, let me know how it turns out or if you put your own spin on it. I’m always looking for a good excuse to make it again.
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