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Instant Pot Beef Stroganoff

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Instant Pot Beef Stroganoff–a super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker. 

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Get the SLOW COOKER version of the recipe here

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Instant Pot Beef Stroganoff--a super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker. 

Instant Pot Beef Stroganoff

Do you want something super easy that you can just throw together in the Instant Pot and move on with life? This is the recipe for you. Just throw beef, mushrooms, cream of mushroom soup, onion soup mix and water in the pot and you’re good to go. If you aren’t a fan of cream of soups and packets of onion soup mix I’ve included a less processed version of the recipe below the original recipe. After the meat cooks until tender,  you’ll add some sour cream to give it that zippy taste. We love to serve our instant pot beef stroganoff over egg noodles. But if you want, you could serve it over rice or mashed potatoes.

This recipe is so easy you can even enlist the help of your children. Here is my daughter demonstrating how to make instant pot beef stroganoff:

More Instant Pot BEEF Recipes

Instant Pot Bacon BBQ Meatloaf with Mashed Potatoes

Instant Pot French Dip Sandwiches

Instant Pot 3 Packet Roast

Instant Pot Beef Gyros

Pressure Cooker Mongolian Beef from Pressure Cooking Today

Instant Pot Barbacoa Beef from Taste and Tell

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Instant Pot Beef Stroganoff--a super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker. 

What Instant Pot Did You Use?

For this Instant Pot Beef Stroganoff I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.

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Instant Pot Beef Stroganoff

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (plus time to come to pressure and time to release pressure)
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
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Description

A super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker. 

Scale

Ingredients

  • 1 1/2 lbs beef stew meat (or 1 1/2 lbs beef chuck roast cut into bite size cubes)
  • 16 oz sliced mushrooms
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (1.25 oz) packet onion soup mix
  • 1 cup water
  • 1 Tbsp worcestershire sauce
  • 1 cup sour cream
  • 2 Tbsp all purpose flour
  • Hot, cooked egg noodles
  • Diced green onions, for garnish

Instructions

  1. Add stew meat, mushrooms, mushroom soup, onion soup mix and water to the Instant Pot. Stir.
  2. Secure the lid on the Instant Pot. Make sure valve is set to “sealing.” Set the timer for 15 minutes on high pressure. When the timer beeps let the pressure release naturally for 10 minutes. Release the rest of the pressure by moving the valve to “venting.”
  3. Remove the lid and stir in the worcestershire sauce. In a small bowl stir together the sour cream and the flour. Stir the contents of the bowl into the Instant Pot. Turn the Instant Pot to the saute function. Stir until the sauce thickens.
  4. Serve the beef, mushrooms and sauce over the noodles. Garnish with green onions.

Notes

I used this Instant Pot.

If you’d like a “no processed version” of this recipe scroll down.

Get the SLOW COOKER version of the recipe here

  • Method: Instant Pot
Print

Instant Pot Beef Stroganoff (no processed version)

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (plus time to come to pressure and time to release pressure)
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
Print Recipe

Description

This is a version of the recipe above but it has less processed ingredients.

Scale

Ingredients

  • 1 1/2 lbs beef stew meat
  • 2 Tbsp non fat dried powdered milk
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1 tsp onion powder
  • 1 1/2 tsp better than bouillon beef base
  • 1/4 tsp black pepper
  • 1/4 tsp basil
  • 1 tsp dried parsley
  • 2 tsp dried onion
  • 1 cup water
  • 16 oz sliced mushrooms
  • 1 Tbsp Worcestershire sauce
  • 1 cup sour cream
  • 2 Tbsp flour
  • Salt and pepper, to taste
  • Hot cooked egg noodles
  • Sliced green onion, for garnish

Instructions

  1. Add the beef to the Instant Pot. Stir in the powdered milk, garlic powder, salt, onion powder, beef base, pepper, basil, parsley, dried onion and water. Add in the mushrooms.
  2. Secure the lid on the Instant Pot. Make sure valve is set to “sealing.” Set the timer for 15 minutes on high pressure. When the timer beeps let the pressure release naturally for 10 minutes. Release the rest of the pressure by moving the valve to “venting.”
  3. Remove the lid and stir in the worcestershire sauce. In a small bowl stir together the sour cream and the flour. Stir the contents of the bowl into the Instant Pot. Turn the Instant Pot to the saute function. Stir until the sauce thickens.
  4. Salt and pepper to taste. Serve the beef, mushrooms and sauce over the noodles and garnish with green onions.
  • Method: Instant Pot

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Instant Pot Beef Stroganoff--a super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker. 

Comments

  3. Hi Karen,

    If I want to make this as a freezer meal, would I combine all the ingredients from step 1, and then cook as directed? Will the mushrooms hold up in the freezer?

    Reply

  5. I have noticed that your roast recipes don’t have us browning the meat on sauté before pressurizing them. I’ve been doing that when I cook meat in it and it usually tastes great. Do you not think it makes a difference? If I brown it first, do I reduce the cooking time?

    Reply

    • If you take the time to brown the beef it will definitely have a better flavor! Sometimes I am just too lazy. Don’t worry about changing the cooking time. It will be the same, or similar.

      Reply

  7. Thank you for sharing this fabulous recipe!

    I tripled the recipe for my 8 quart IP, using the non-processed version. It was phenomenal. My 11 year old son gave me the highest complement when he asked if this could be his choice for his next birthday meal. 🙂

    I’d highly recommend trying this. The beef was super tender after 15 minutes, done to perfection. I didn’t have dried onion on hand, so substituted dried garlic and it was fine.

    The only possible negative of this recipe is that you can’t (and shouldn’t) cook the noodles in the IP, b/c it would be too long. But this just shows how spoiled I am with my IP, that I’m so used to cooking meals all at once. 🙂

    Reply

  8. Thanks for also posting the no processed version. I don’t always have a can of soup on hand 🙂 Love your recipes!! Your daughter did awesome in this video, I loved catching it on Facebook!

    Reply

  9. She is soooo adorable…a budding cook! I just saved this recipe, as I have so many of yours and have shared your site with friends too.

    Reply

  10. Hi. Is there any way to make the noodles, rice, potatoes (mashed) at the same time? Or is it just easier to make them separate? Thanks!

    Reply

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