Close up of beef stroganoff on a white plate with a white napkin in the background.
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5 from 7 votes

Instant Pot Easy Beef Stroganoff Recipe

This Easy Beef Stroganoff Recipe is a warm and hearty dish filled with tender pieces of steak covered in a creamy, mushroom gravy layered over a bed of egg noodles. Use the Instant Pot for a quick version of beef stroganoff that takes less time than cooking it on the stove top. 
Prep Time20 mins
Cook Time38 mins
Total Time58 mins
Course: Main Dish
Cuisine: American, Northern European
Keyword: Easy Beef Stroganoff Recipe
Servings: 6 Servings
Calories: 381kcal
Author: Berly's Kitchen

Ingredients

  • 1 1/2 - 2 Pounds Sirloin (cut into 1 inch cubes)
  • 1 Teaspoon Salt (or to taste)
  • 1/2 Teaspoon Pepper (or to taste)
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Paprika
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 8 Ounces Mushrooms (sliced)
  • 1 White Onion (sliced)
  • 2 - 3 Garlic Cloves (minced)
  • 2 Tablespoons Flour
  • 1/2 Cup Red Wine
  • 1 Cup Beef Broth
  • 2 Tablespoons Worcestershire Sauce
  • 1 1/2 Tablespoons Dijon Mustard
  • 1/2 Cup Sour Cream
  • Water (to mix with cornstarch)
  • 3 Tablespoons Cornstarch
  • Parsley (for garnish)

Instructions

  • In a large bowl, mix sirloin, salt, pepper, garlic powder, onion powder, paprika. Toss to coat.
  • Turn Instant Pot to "saute," and add olive oil and sirloin. Sear sirloin on all sides until just barely browned. 
  • 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. 
  • Remove the meat, mushrooms, and onions from the Instant Pot, and place in a large bowl. Toss with flour to coat.
  • 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.
  • 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. 
  • 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. 
  • 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. 

Video

Notes

*The calories listed are an approximate and based on the ingredients an serving size listed.
*This dish is best served immediately. If reheating, it is best done on the stove top over low-medium heat.
*See post for more detailed information on the recipe instructions, variations, and tips.

Nutrition

Calories: 381kcal | Carbohydrates: 11g | Protein: 35g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 790mg | Potassium: 789mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 3.1mg | Calcium: 80mg | Iron: 3.4mg
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