Instant Pot Beef Stroganoff is a hearty dish filled with tender pieces of steak covered in a creamy, mushroom gravy then layered over a bed of egg noodles.
Have you ever tried Instant Pot Beef Stroganoff? It’s one of John and Kale’s favorite meals. It was one of the first Instant Pot recipes we made when we purchased the pressure cooker two years ago.
Don’t worry, though. Since developing this Instant Pot Beef Stroganoff, we decided to simplify it and made a Swedish Meatballs with Mushroom Gravy version, too.
Both versions have a creamy, rich, mushroom gravy, and both are served over pasta. However, one recipe is made is beef and the other uses store-bought meatballs. Super simple!
How to Make Instant Pot Beef Stroganoff:
Toss the beef with salt, pepper, garlic powder, onion powder, and paprika.
Turn the Instant Pot to the saute function and add the olive oil and sirloin. Sear the meat on all sides, and add the mushrooms, onions, and butter.
Sauté until the vegetables are beginning to soften, then add the butter. Next, add the garlic and continue to sauté for an additional 30 seconds.
Remove the meat and vegetables from the Instant Pot, and toss with flour to coat.
Pour the red wine into the Instant Pot to deglaze the bottom by scraping off any pieces of meat that may have stuck. It’s best to use a wooden spoon!
In a small bowl or mixing cup, whisk together the Worcestershire sauce, Dijon mustard, and beef broth.
Add the flour coated beef and broth mixture to the Instant Pot. Cook on high pressure for 13 minutes.
While the sirloin cooks, mix the cornstarch and water to make a slurry. Set aside, you’ll need it later.
Allow the Instant Pot to natural release for 10 minutes before completing a quick release.
Add the sour cream, and stir to combine. Next, add the cornstarch slurry, and stir to combine.
Serve over egg noodles or mashed potatoes.
Variations for Instant Pot Beef Stroganoff:
Don’t want to use sirloin? Swap it out with another type of beef like, chuck roast, round or rump steak, ribeye, or even tenderloin. Keep in mind that some types of meat may require tenderizing prior to being cooked.
Want to make this stroganoff gluten-free? Use a gluten-free flour blend and gluten-free spices. Our corn starch is gluten-free, but it could easily be substituted with arrowroot.
Ensure that the other ingredients (broth, Worcestershire sauce, Dijon mustard etc.) are gluten-free. Switch out the noodles to a gluten-free option, rice, or mashed potatoes. Thrive Market has a huge selection of gluten-free products, and that’s where we order most of ours.
Don’t like to use wine? No, problem! Use an equal amount of beef broth.
No sour cream? Use equal amounts of Greek yogurt instead.
Don’t like the spices used to season the meat? Change them out to spices your family likes. The spices I’ve listed are the basic seasoning spices we use on most of our meats.
What about canned mushrooms? Canned mushrooms are absolutely fine! They will be a little smaller than fresh, but will still work. Be sure to drain and rinse them first.
What kind of fresh mushrooms should you use? Use any kind that you like. I tend to choose white because they have a milder flavor than baby bellas, but choose your favorite.
Tips for Making a Successful Instant Pot Beef Stroganoff:
- Don’t overcook the meat, or it will become tough. Just barely sear it on all sides.
- Add a small spoonful of the heated beef sauce/gravy (after the pressure release) to the sour cream. Stir it to combine. Continue adding small amounts, a little at a time, to bring the sour cream up to the same temperature as the sauce. This is called tempering. It will keep the fats in the sour cream from separating and breaking.
- Make sure to deglaze the pan well; otherwise, you may get a “burn” warning. See #5 above for detailed information on deglazing.
If you like this Instant Pot Easy Beef Stroganoff recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
Instant Pot Easy Beef Stroganoff RecipePrint Pin
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- 1 ½ to 2 pounds sirloin, cut into 1-inch cubes
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 1 white onion, sliced
- 2 to 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- ½ cup red wine
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire Sauce
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon water, for a slurry
- 3 tablespoons cornstarch, for a slurry
- ½ cup sour cream
- freshly chopped parsley, for garnish
- In a large bowl, mix sirloin, salt, pepper, garlic powder, onion powder, paprika. Toss to coat.1 ½ to 2 pounds sirloin1 teaspoon kosher salt½ teaspoon ground black pepper1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon smoked paprika
- Turn Instant Pot to “saute,” and add olive oil and sirloin. Sear sirloin on all sides until just barely browned.1 tablespoon olive oil
- Add the mushrooms, onions, and butter. Continue to saute until the mushrooms and onions begin to soften. Add the garlic and saute for about 30 more seconds.3 tablespoons unsalted butter8 ounces mushrooms1 white onion2 to 3 garlic cloves
- Remove the meat, mushrooms, and onions from the Instant Pot, and place in a large bowl. Toss with flour to coat.2 tablespoons all-purpose flour
- Use the wine to deglaze the Instant Pot. In a small bowl or mixing cup, combine the Worcestershire Sauce, Dijon mustard, and beef broth. Add the mixture to the Instant Pot along with the sirloin and mushroom mixture.½ cup red wine1 cup low-sodium beef broth2 tablespoons Worcestershire Sauce1 ½ tablespoons Dijon mustard
- Close the Instant Pot, and set to cook on high pressure for 13 minutes. Meanwhile, make the cornstarch slurry by mixing the cornstarch with 3-4 tablespoons of water. This is also a good time to prepare the noodles or mashed potatoes.1 tablespoon water3 tablespoons cornstarch
- After the beef stroganoff cooks for 13 minutes, allow it to complete a natural release for 10 minutes before opening the steam valve for the quick release.
- Remove the lid and add the sour cream (see tips above for tempering). Stir to combine.½ cup sour cream
- Add the cornstarch slurry, and stir to combine.
- Garnish with parsley and serve immediately over noodles or mashed potatoes. Store any leftovers in the refrigerator for 2-3 days in an airtight container.