Weeknight dinner made easy! This simple Instant Pot Beef Stroganoff recipe is the tasty one-pot way to make beef stroganoff.
Beef stroganoff is one of my favorite dinner recipes. When I have all day, I make it in the slow cooker.
There’s just something about the combination of the rich beef and creamy sauce that I love.
This Instant Pot version is an easy, one-pot weeknight version. It’s great for those times when you want the flavors of been stroganoff but don’t have all day to wait.
Not only is it easy to make, but since it’s a one-pot meal, it’s that much faster to clean up. Win-win!
How to make beef stroganoff in the Instant Pot
Step 1: Start by browning the ground beef.
Step 2: Then, drain the beef, and set aside.
Step 3: Sauté the vegetables.
Step 4: Once the vegetables are sauteed, add the browned ground beef, noodles, broth, and the rest of the ingredients to the inner pot.
Step 5: Add the lid and lock into place. Turn the pressure release valve to sealing and then cook.
Step 6: After cooking, stir in the sour cream, and serve topped with parsley.
What makes this the best pressure cooker beef stroganoff?
Sometimes beef stroganoff ends up kinda bland. To help pump up the flavor, I’ve added a bit more garlic along with a bit of mustard and tomato paste to help give it a more complex flavor.
Serving suggestions
I like to serve it with a simple green salad on the side for a quick weeknight dinner. Steamed veggies also work well paired with this dinner.
Some people like to serve beef stroganoff with garlic bread to help sop up any of the remaining sauce.
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Instant Pot Beef Stroganoff
Equipment
- Instant Pot/electric pressure cooker
Ingredients
- 1 pound lean ground beef
- 1 cup diced white or yellow onion
- 4 cloves garlic minced
- 8 ounces sliced button mushrooms
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and pepper
- 3 cups beef broth1
- 12 ounce package wide egg noodles
- 1 cup sour cream2
- 1 tablespoon chopped flat leaf parsley
Instructions
- Select high sauté setting on the Instant Pot, and add ground beef.
- Cook, stirring occasionally, until no longer pink.
- Drain, and return to Instant Pot.
- Add onion and mushrooms, and saute for 5 minutes, stirring occasionally.
- Stir in garlic, and cook, stirring regularly, for 30 seconds.
- Stir in tomato paste, Dijon mustard, Worcestershire sauce, thyme, and salt and pepper.
- Add beef broth and scrape up any browned bits from the bottom of the pot.
- Add the noodles.
- Gently press the noodles down into the broth. It’s ok if a few are sticking out a little.
- Press cancel.
- Lock the lid in place, and turn pressure release valve to sealing.
- Press the manual button, and set the cooking time to 5 minutes on high pressure.
- Let the pressure release naturally for 5 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid.
- Stir in the sour cream.
- Add more salt and pepper to taste.
- Serve topped with chopped parsley.
Video
Notes
- I like to use reduced sodium beef broth.
- Full-fat or light sour cream ok. I don’t recommend using fat-free sour cream.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Rachael says
Made this tonight for the first time. It was really good. Followed recipe to the T. Served with mashed potatoes and green beans.
Kate says
Thank you!
Aimy says
I didn’t have Worcestershire or tomato paste so I substituted Pickapeppa sauce. Doubled the mushrooms. Also used gigli noodles instead of egg noodles. It was a huge hit! Thank you!!
Kate says
Thank you! I’m glad you liked it!
Carol Avery says
I was really looking forward to this recipe but it was burned. I followed your directions exactly so I don’t know what happened. So sad.
Kate says
Oh no! Do you have a newer Instant Pot? The newer models tend to be pretty sensitive. If so, you can add the tomato paste on top of the noodles as tomato products often cause burn error messages.
Allie says
This was DELICIOUS!! I added a bag of frozen chopped spinach because I felt like I needed an extra veggie in my life besides mushrooms and onions and we forgot to get salad ??♀️ Really, really good!!
Kate says
Thank you so much! I’m glad you liked it!
Jessica C. says
If i want to double the recipe, would I need to double the cook time as well?
Kate says
The cooking time for the noodles should remain the same even if you double the recipe. Hope that helps!
Kim says
Is it necessary to cook the noodles first? Thanks
Kate says
Hi! No, no need to pre-cook the noodles.
Jennifer says
It was a very easy way to prepare this meal and very tasty – thanks for the recipe – I was thinking of reducing the Worcestershire to 1 tbl and add 2 tbl of white wine.
Kate says
You’re so welcome! Thanks for sharing your tweaks! =)
Melissa says
My family has fallen in love with this meal. I leave out the tomato paste.
Kate says
I’m so glad that your family loves this recipe! Thanks for commenting! =)
kay says
I made this recipe for dinner tonight and it was great. I used canned mushrooms instead of fresh. To reduced the calories I used Fat Free Greek yogurt and a pinch of baking soda. Easy to make a half of a recipe for a single person.
Kate says
Thank you! Fat free Greek yogurt is one of my favorite substitutes. I’m glad that it worked well in this recipe! =)
Kim says
The addition of the tomato paste made mine turn out more like a hamburger helper and less like stroganoff. Still yummy though!
Kate says
Hi! The tomato paste should just add some depth of flavor. If you find it too noticeable, you can just leave it out next time. Hope that helps!
Sheri says
This is definitely the best stroganoff we’ve ever eaten! The flavors were awesome! Thanks for sharing your recipe.
Kate says
Yay!! That’s wonderful! Thank you so much!
Amy Ishii says
YUMMY! This is our favorite recipe for beef stroganoff. I did omit the mustard and thyme (just personal preference) and it was perfect. Highly recommend this easy and delicious recipe! There is now no other recipe we use.
Kate says
Thank you so much! I’m so happy to hear that! Thank you for taking the time to comment.
Michelle G says
Super easy and really delicious!!
Kate says
Thank you! I’m so glad that you liked it. =)
Nancy says
Do you know how subbing with gluten free (rice) pasta would work? I’ve not tried them in my instant pot.
Kate says
I’m sorry, but I haven’t tried using gf rice pasta to say how it would turn out.
Kori says
I made it tonight with gluten free pasta and it turned out fine . I misread the directions set the timer for 3 minutes instead of 5 but it was still great
Rebecca says
Okay, I don’t have an instant pot, but the picture pulled me in. Made the recipe work on top of the stove and it was still delicious. I did have to change how I did a couple things, but it was worth it. Love the flavors!
Kate says
I’m so glad that it worked out well on the stove! It’s helpful to hear that. Thanks for commenting!
Michelle says
I’m trying to use my instant pot more. This was easy and my family really liked it. It’s going on our regular rotation.
Kate says
Yay!! I’m so glad! Thanks for commenting. =)