Instant Pot Beef Stroganoff–a super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker.
Get the SLOW COOKER version of the recipe here
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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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
Description
A super easy recipe for beef and mushrooms with a zippy sour cream sauce made quickly in the pressure cooker.
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
- Add stew meat, mushrooms, mushroom soup, onion soup mix and water to the Instant Pot. Stir.
- 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.”
- 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.
- 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
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
Description
This is a version of the recipe above but it has less processed ingredients.
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
- 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.
- 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.”
- 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.
- 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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We were being lazy and did the processed version. Very yummy! The only things we changed is doing half the mushrooms (my partner hates them) and 2x sour cream (the container I bought was bad and I didn’t feel like measuring out from my 16oz tub). Might try the other version next time, but defiently will make again!
So glad it all worked out!
I made this tonight using the non-processed version. It was fabulous!! Everyone loved it, including my VERY picky 6 year old. My family of killed this dish. There are ZERO leftovers. We will be making again. Thank you for such a simple, easy, and super tasty recipe. You are my go-to for IP recipes.
Thank you Suzanne!! So glad to hear your family LOVED it!!!
Thank you for this recipe! I love beef stroganoff. In our BC days (before children) I made it w/steak and then later switched to ground beef for budgetary reasons. Kids are grown so now I can make thisvw/steak in my IP. Thank you also for the non-processed verion, health issues demand it and my current recipe is not for the IP. Love your recipes & videos–I send all newbies to the IP to your site.
Thanks so much for sending your friends to the site Monique! And I love how you can have steak again haha that is great!
What can I use to sub powdered milk?
You can leave it out. Should be fine without.
I made this tonight using the nonprocessed version and for the liquid I did 1/2 cup whole milk and 1/2 cup broth. It worked beautifully!
I just made this amazingly flavorful dish! I made a few changes: I seasoned and sauteed the beef for a short time on each side in two batches – then removed the meat to a plate. I deglazed with wine, then added 1/2 sliced onion and a few minced cloves of garlic and let it sautee for about five minutes. Then I proceeded as directed, adding about 3-4 stems of fresh thyme. I found that I could add a few more minutes to the pressure cooking and I did need another Tb of flour to thicken a bit more. I will serve this over curly noodles tonight for dinner. Can’t wait – as the sauce was so delicious I was licking my fingers while removing it from the pot. Thanks for this simple yet yummy recipe for a dish that could have been more complicated. I love that I can use beef stew meat and not have to purchase steak.
So happy you enjoyed it and yay for leftovers!
Hi Karen,
I Have just purchased an instant pot duo 8 model, it came with the manual but nothing to get me started with a few recipes ideas.
Please can you help me.
Hi Bessie, I would sign up for my email series to get you feeling comfortable with it: https://www.365daysofcrockpot.com/join-the-365-days-email-list/
You can search all my recipes by clicking “Filter recipes” underneath my logo. You might also like this article: https://www.365daysofcrockpot.com/10-instant-pot-recipes-beginners/
You’d think you would brown and drain the meat first otherwise it would be a greasy mess with congealed fat and blood in it.
It seems to work fine with the beef stew meat, not greasy at all.
We have made this in our crockpot multiple times and the instant pot version is in the IP right now. We’re a celiac family and this is one of our favorite meals. It’s tasty and delicious, even days later. We have frozen half of it and thawed it weeks later. Just as yummy! We also love it over roasted garlic mashed potatoes. It’s a hearty meal for sure! Thanks so much for posting multiple options for this recipe 🙂
So glad you like it Jenna! Thanks for sharing.
Turned out very good. A few changes were made based on what was available. Only had 1 lb. of meat, but will use 1 1/2 lbs. next time. Only had about 1/4 cup of Greek yogurt, so added about 2 oz. of cream cheese along with it. Used chives instead of green onions. I browned the meat 1st without using any oil.
I like the idea of the cream cheese!
Could you substitute chicken for the beef? And if so would the cook time be less or the same?
Yes. If it was chicken in pieces you would only need about 5 minutes of cooking time. Maybe even less than that.
Do you use fresh mushrooms?
yes I did.
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?
I think they will do fine. That is what I’d do!
How could I adjust this recipe for frozen stew meat? Thank you!
Just keep the cooking time the same. It will just take longer to come to pressure if it is frozen.
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?
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.
Could I use ground beef instead of stew meat?
I think you could, but you would need to cut the cooking time down.
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. 🙂
so happy to hear this! Thanks so much Christine!
I have made in my pro pressure cooker.all ingredients.except i brown meat.add the rest.and egg noodles cook on 7 min on fish/veggie cycle.
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!
you’re welcome!!!
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.
Thank you so much Irene!
Would cream of celery, onion or even chicken(not preferable) soup work ok? I don’t eat mushrooms, so which soup would you recommend? Or, should I just do the non processed version?
cream of celery would be great!
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!
I have thought about this and I definitely don’t think that adding the noodles in with the meat would work. They would be totally mushy. I am thinking that you could make rice at the same time though or even potatoes. I would add a bowl inside the instant pot like I did with this recipe: https://www.365daysofcrockpot.com/instant-pot-hawaiian-haystacks/
Let me know how it turns out!
Love how easy this is! Thanks for linking to my recipe.