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August 21, 2017

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. 

Pin this recipe for later!

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

Pin this recipe for later!

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. 


Ingredients

Units Scale
  • 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

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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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
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Description

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


Ingredients

Scale
  • 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

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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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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38 Comments Filed Under: All Recipes, Beef, Instant Pot, Video Tagged With: instant pot, easy

Recommendations

Comments

  1. Monique says

    April 2, 2021 at 12:34 pm

    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.

    Reply
    • Karen says

      April 3, 2021 at 4:52 pm

      Thanks so much for sending your friends to the site Monique! And I love how you can have steak again haha that is great!

      Reply
  2. Fran says

    February 1, 2021 at 9:29 am

    What can I use to sub powdered milk?

    Reply
    • Karen says

      February 1, 2021 at 10:26 am

      You can leave it out. Should be fine without.

      Reply
  3. Jan Tossman says

    July 25, 2020 at 12:26 pm

    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.

    Reply
    • Karen says

      July 27, 2020 at 2:29 pm

      So happy you enjoyed it and yay for leftovers!

      Reply
  4. Bessie Fielding says

    May 13, 2020 at 7:59 am

    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.

    Reply
    • Karen says

      May 13, 2020 at 1:23 pm

      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/

      Reply
  5. Beth G says

    November 23, 2019 at 12:53 pm

    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.

    Reply
    • Karen says

      November 23, 2019 at 9:32 pm

      It seems to work fine with the beef stew meat, not greasy at all.

      Reply
  6. Jenna says

    September 15, 2019 at 6:43 pm

    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 🙂

    Reply
    • Karen says

      September 16, 2019 at 2:16 pm

      So glad you like it Jenna! Thanks for sharing.

      Reply
  7. Sharon says

    June 26, 2019 at 6:41 pm

    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.

    Reply
    • Karen says

      June 27, 2019 at 11:37 am

      I like the idea of the cream cheese!

      Reply
  8. Sandra Rolfe says

    April 3, 2019 at 2:49 pm

    Could you substitute chicken for the beef? And if so would the cook time be less or the same?

    Reply
    • Karen says

      April 8, 2019 at 3:23 pm

      Yes. If it was chicken in pieces you would only need about 5 minutes of cooking time. Maybe even less than that.

      Reply
  9. Karen Havrilla says

    December 28, 2018 at 9:16 am

    Do you use fresh mushrooms?

    Reply
    • Karen says

      December 28, 2018 at 5:26 pm

      yes I did.

      Reply
  10. SandyToes says

    October 3, 2018 at 8:30 am

    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
    • Karen says

      October 3, 2018 at 3:15 pm

      I think they will do fine. That is what I’d do!

      Reply
  11. Kristel says

    August 7, 2018 at 9:42 am

    How could I adjust this recipe for frozen stew meat? Thank you!

    Reply
    • Karen says

      August 11, 2018 at 2:14 pm

      Just keep the cooking time the same. It will just take longer to come to pressure if it is frozen.

      Reply
  12. AnnaE says

    February 17, 2018 at 7:47 am

    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
    • Karen says

      February 17, 2018 at 12:09 pm

      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
  13. Amanda says

    January 3, 2018 at 3:56 pm

    Could I use ground beef instead of stew meat?

    Reply
    • Karen says

      January 3, 2018 at 10:45 pm

      I think you could, but you would need to cut the cooking time down.

      Reply
  14. Christine says

    September 18, 2017 at 9:48 pm

    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
    • Karen says

      September 21, 2017 at 1:58 pm

      so happy to hear this! Thanks so much Christine!

      Reply
    • Macks smith says

      June 3, 2018 at 10:56 pm

      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.

      Reply
  15. Shelise says

    August 28, 2017 at 8:43 am

    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
    • Karen says

      August 28, 2017 at 2:00 pm

      you’re welcome!!!

      Reply
  16. Irene says

    August 23, 2017 at 5:52 pm

    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
    • Karen says

      August 24, 2017 at 12:40 pm

      Thank you so much Irene!

      Reply
      • Shannon says

        March 19, 2021 at 3:24 pm

        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?

        Reply
        • Karen says

          March 20, 2021 at 4:18 pm

          cream of celery would be great!

          Reply
  17. Amber says

    August 23, 2017 at 10:58 am

    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
    • Karen says

      August 24, 2017 at 12:42 pm

      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!

      Reply
  18. Barbara Schieving says

    August 23, 2017 at 9:55 am

    Love how easy this is! Thanks for linking to my recipe.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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