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Instant Pot beef stroganoff is truly a one-pot meal! Fork-tender beef and mushrooms are cooked with the egg noodles.
Ingredients
- 2 tablespoons canola oil
- ½ onion, diced
- 2 teaspoons salt, divided
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- 2 tablespoons soy sauce
- 3 cups chopped mushrooms
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (16 ounce) package wide egg noodles
- ¾ cup sour cream, or to taste
Directions
Step 1
Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Saut? function. Heat oil for 1 minute.
Step 2
Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
Step 3
Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
Step 4
Add garlic and thyme; cook until fragrant, about 30 seconds.
Step 5
Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
Step 6
Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 7
Release pressure carefully using the quick-release method.
Step 8
Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
Step 9
Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method.
Step 10
Open pressure cooker; stir in sour cream.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 536 | |
| % Daily Value * | |
| Total Fat26g | 34% |
| Saturated Fat10g | 49% |
| Cholesterol121mg | 40% |
| Sodium1313mg | 57% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber2g | 9% |
| Total Sugars2g | |
| Protein29g | |
| Vitamin C2mg | 9% |
| Calcium60mg | 5% |
| Iron5mg | 26% |
| Potassium503mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Made this recipe exactly as written and I thought it was delicious! Very good flavor, meat was tender and noodles were perfect! Will definitely make again.
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Great recipe. I made it ‘by the book’ and it was delicious.
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It turned out great! It was my first time using the instant pot so I was a bit hesitant. The family loved it!
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YUM! Big hit with my hubby! So tasty! You can make this gluten free with a few adjustments. I also used coconut aminos for the soy. Even dairy free if you want but the sour cream is sooooo good. The beef was perfectly tender and the noodles perfectly cooked. We used gluten free noodles and added a few minutes on the time to adjust.
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I just purchased my first Instant Pot. I found this recipe and decided to make it! I followed the recipe exactly and it turned out perfect! My husband gave me 2 thumbs up!
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What a great one pot dish. Of course everyone will make some changes. Here?s what we did:
1 Add 4 ounces of cream cheese to the finish, decreasing the sour cream a little;
2 Used two tablespoons cornstarch as a thickening agent ;
3 Lots of freshly ground pepper-we added a lot;
4 Next time we will add Worcester Sauce, probably two tablespoons ;
5 We used beef stock instead of chicken .This made our ?to keep? file. We will surely make it again
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First time cooking in awhile. First time with an Instant Pot. Followed the directions to a tee except used vegetable broth instead of chicken. Huge hit with the kids! Gotta new hobby to explore and the kids are excited.
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As y’all will do, I made some slight changes. I used an entire box of beef stock (4 cups) and baby portabellas (they were on sale); Omitted the salt, went heavy on the pepper, garlic and added roughly 2 tbsp Worcestershire sauce on HP for 30 mins. And heck yeah I used 1/2 the sour cream in favor of full fat cream cheese: We’re EATIN here! Served with some nuked string beans on Styrofoam plates with buttered wonder bread.
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My family loved this! I used top sirloin that I bought on sale and it turned out so tender and yummy. Only change I made was I added Worcestershire sauce (2 tbsp) as suggested by another review.
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AMAZING. I love beef stroganoff and have tried several recipes in the past. This one wins! I subbed worcestershire for soy sauce only because we were out of soy sauce, and beef broth instead of chicken broth since it made more sense to me…. and it was DEEELISH!!! Will make again and again. And SO EASY.
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This was my first use of a pressure cooker. I really loved how tender the meat was. I might cut back on the salt next time, but there will definitely be a “next time” for this recipe!
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First of all, this recipe is deelish as written! However, I wanted to cut back on the carbs so I made the recipe without adding the noodles. However (big mistake coming up) I did NOT adjust the broth (the noodles need the broth to cook). So, after 20 minutes of cooking I essentially had a “soup”. I managed to save it by adding in flour to thicken it up. Next time, I’ll adjust the liquid down and I’m sure it will be perfect!
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One small detail left out … STIR IN the egg noodles. Too Bad.
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Excellent. I left out the mushrooms to appease the family. Also,I subbed Worcestershire sauce for soy sauce.
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The only problem I had was how to use the instapot correcty. The recipe is great! i will make it again soon!
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Was awesome. Used beef stock and Worcester instead. Everybody came back for seconds.
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This was better than I thought it would be!! I think next time I’ll add a little more liquid as I had some crunchy noodles. I used beef broth and Worcestershire sauce based on other reviews.
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As others suggested I changed to beef broth (4 cups) and worcestershire instead of soy sauce. Everyone loved it.
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I received an InstantPot for Christmas and this was my first recipe in the InstantPot. It was delicious and easy to make. My family thought the seasoning was perfect.
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Delicious! Used 1 Cup of sour cream. May add water chestnuts next time. Great with French bread and a salad.
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I can only fairly give this four stars as written, but with two important changes, I believe it goes right up to a five star recipe. In place of the chicken broth, sub in beef broth. Second, skip the soy sauce and use Worcestershire sauce instead. When you add the egg noodles, stir them in to the dish, don’t just pour them on top and leave them there. The instructions are not very clear on this as written. When you make these few changes, this is a delicious meal for sure!
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-Only use half the noodles. The full amount is too much
-Don’t add ANY of the salt. There is plenty of salt in the other ingredients.
+Add 2 TB of Worchestire sauce
+/- Substitute beef broth for chicken broth
+Add cooking time both before and after the noodles. I found the listed time way too short – the meat was tough when I added the noodles. I cooked the noodles for a total of 15 min, not 5. I had tender meat at the end, but next time I will increase the initial cook time, plus cut the meat much smaller. 1-inch cubes are odd to eat. -
We found that this lacked flavor.
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Added paprika since that’s kinda traditional with stroganoff, turned out amazing! I’ll definitely make this again but will try it with the beef broth and Worcestershire the next time. First full recipe in my pressure cooker so it took some figuring to get it to temp but once I did I was on my way
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I used a whole box of chicken stock and I added a can of cream of mushroom soup and some Worcestershire sauce to the original recipe.
It was my first time using the Instant Pot and I was unprepared for the huge splatter with the quick pressure release…make sure to put a tea towel over the release valve otherwise you?ll have sauce sprayed everywhere!
Other than that though, it came our really well. Everyone thought it was very tasty. -
Great recipe! My first time to use an Instant Pot! I did use beef stock and added Worcestershire!
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It was so easy to make and was done in the hour that the recipe said it would be! The flavor was so delicious and my picky eating son loved it as well. He said that it’s a keeper!
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This was very good, but could be better still. I used a whole onion, Worcestershire instead of soy sauce and beef broth instead of chicken, and stirred in the noodles when adding. Next time I will add more garlic and salt.
DO NOT ADD FLOUR UNTIL VERY END OF COOKING! It can be dangerous to add thickeners prior to the pressure cooking stage. Wait until after the pressure cooking is done, then add the thickener and use saute setting to cook down the sauce a little.
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I cut the amount of liquid and it was still too watery. Also, it had a really “sharp” taste. Really Disappointed!
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I used 4 cups beef broth and Worcestershire, but still found this disappointingly bland compared to mom’s stovetop recipe or a slow cooker red wine recipe on this site. This was however truly a one pot recipe, extremely quick, and the meat was very tender. I was concerned about crispy noodles another reviewer noted so cooked for 6 minutes after mixing and found them much too soft for my palate.
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Great flavor, but next time I will brown the meat in small batches. I ended up with too much liquid and they didn?t get browned really. I?ll also swap beef for chicken broth next time
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This was without a doubt the easiest and most delicious beef stroganoff I have ever made. We followed the recipe to a tee. It?s delicious! My husband added Valentina to his. It?s a delicious addition. The Valentina blends easily into the dish, evenly distributing the heat and flavor.
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Made just as written. Perfect.
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While this tasted good?.used a whole box of beef broth, 2T worcestershire sauce and 2T cornstarch, 12 oz noodles?..the presentation was Brown, capital B. The parsley helped but maybe some diced carrots next time?
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It was delicious!
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I made this as the recipe instructed. it turned out fantastic. this was the first thing besides rice I made in the instant pot. thanks for sharing.
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I had to add another 20 minutes of cooking time because the meat was tough. I added 2 teaspoons of garlic salt, a teaspoon of granulated onion, and a tablespoon of basil because it was bland.
I also added another 3 tablespoons of flour to thicken it up.
It ended up being delicious. -
I followed the recipe as written except I didn’t really measure the seasonings and I added more mushrooms than called for. It came out delicious. Best part was that it was done in one pot so clean up was super fast and easy. The family loved it! Will be making it again for sure!
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Instead of egg noodles, I made it with spaetzle I’d stumbled across at Ocean State Job Lot and it came out fantastic. 10 minute beef cook followed by a 10 minute spaetzle cook and it was perfection.
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It was missing something….I went easy on the salt, but the end result was kind of Meh….and I even added more sour cream…both my husband and I thought it was lacking flavor…it was easy, and the meat was super tender….I added some time as others recommended and subbed beef stock and Worcestershire…but still…it needed something more…
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WAY Too many noodles for my taste. After the noodles are done cooking there is NO liquid left. I thought the flavor was good but I subbed beef broth for chicken and we used 4 cups and still had to add more liquid to get the noodles done. If I make it again, I would probably cut the noodle amount by 1/4-1/2 to hopefully get it a little saucier. I think it’s a good starting point, though. I did sub Worcestershire sauce for soy but I think I may try soy next time instead just to see what the taste difference would be.
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Instant pot made it so easy and tasty! We like garlic so we put garlic powder in at the finish and stirred it up just before serving with a loaf of Italian bread seasoned with garlic and herbs
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Pressure Cooker Beef Stroganoff was fun for my wife & I to make. The recipe instructions were easy to follow.
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This turned out great. I did make a few adjustments like others, I used beef broth instead of chicken broth. I also used amish style wide noodles. I did not add flour but added a cornstarch slurry at the very end and let it sit a couple.of minutes.
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This was creamy and delicious! So far this is my favorite Instant Pot creation. I used Worcestershire instead of soy sauce (thanks other reviewers) and I used a full cup of sour cream. The more I use my new Instant Pot the easier and less intimidating it all becomes. This was easy, pretty fast, and really good!
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So easy to make, and so YUMMY! The family raved over it!
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I used a whole onion and probably more mushrooms than called for, and it turned out perfect. Definitely on my “do this again soon” list. Froze 1/2 before adding Sour Cream for future use.
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kids loved it!
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This was simply amazing! I took the suggestions of others & substituted beef broth instead of chicken, & worcestershire instead of soy sauce, & I had to restrain myself after 2 servings because I wanted some leftovers! I used spatzel noodles in place of the egg noodles & they soaked up most of the gravy, so next time I’ll probably add more broth.
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Followed the listed instructions. Make sure to stir in noodles. Family really liked it.
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Like many others I switched the soy sauce for Worcester sauce and cut the salt by 1/2. Turned out great, the beef was fork tender. Will definitely make again.
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Great one pot recipe! I used low sodium soy sauce and no added salt chicken broth( the whole box 4 cups) and I only used 1 of the 1/2 teaspoons of salt. I used non fat plain Greek yogurt instead of sour cream and I did stir in the noodles. It was a 16 oz bag also. The beef was so tender. I did use 2.3 lbs of beef and I wouldn?t use less an this.
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Turned out great. I made a few tweaks as others did. Only thing else I would have maybe added was wine. My husband liked it and said he would have it again and again. I used less noodles and less sour cream and coated the beef cubes in the flour saut?ing them using olive oil instead. It was creamy and delicious on a cold 8 degree evening.
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Instead of salt and pepper to season I used my all purpose seasoning. But I followed the directions and it was amazing!! Enough for dinner the next evening as well.
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New favorite Instant Pot recipe! Like many other reviewers, I substituted Worcestershire sauce for soy sauce, and beef for chicken broth. I left out the thyme (didn’t have it, didn’t miss it) and mushrooms (they’re gross). I also doubled the sour cream… Because my love affair with dairy knows no bounds.
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This was very tasty. Followed recipe as written except decreased the salt and used beef broth instead of chicken. And as other people mentioned, I stirred the noodles in after adding and before cooking. Turned out great and very easy in the Instant Pot!
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Yum! I did use beef broth (not chicken) and Worcestershire Sauce (not soy). I had to half this recipe for our 3qt Instant Pot, with the exception of the beef broth….more is better! And make sure you stir in the noodles…don’t just pour them in and leave them on top…they will not cook properly. It would be nice if for folks that are posting Instant Pot recipes would list what size Pot they made recipe for….that’d be super helpful!
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Fantastic and SO easy! I swapped out the soy sauce and chicken stock like a lot of other reviewers..
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This was fabulous! Very simple and fast. I will definitely be making this again.
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This meal is the 5th meal I?ve made with my pot. Changes I made – 2.5 pounds of meat, beef broth (just made sense), and Worcestershire (because SO many reviews said so). Next time I will just brown my meat in another pan because there was too much meat to brown efficiently in the pot. I also changed the order up a smidge based on my experiences so far. I started cooking the onion first, then browned meat, then added spices. Removed the meat mix (to be sure I was able to see the bottom) and deglazed with the beef broth. Added back the meat and mushrooms (sliced), stirred, and pressured. I did NOT add flour (because I had a prior burn experience with flour), but chose to thicken with a few tablespoons of cornstarch (tempered, of course) after the noodles cooked. When I started pressurizing the first, I was skeptical that there would be room for noodles but I waited to make a decision until It was done with the first pressure cycle. It had cooked down to under the halfway mark, even when I added in about 8 ounces of noodles. My bag was 12 ounces but I boiled about a third of the package plain on the stove for my littles. This was delicious and only took me about 10 minutes longer than the listed time, which is saying a lot about the accuracy of the recipe because I am VERY slow in the kitchen! I highly recommend this recipe (definitely at least with the change to leave out the flour and thicken at the end!)
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This was outstanding! Of course I made a few adjustments. I used stir fry meat instead of stew meat (same meat, different cut) beef bone broth (made more sense),Worcestershire sauce instead of soy sauce and 8 ozs of cream cheese and a cup of sour cream because it made it oh so good! 12oz of noodles instead of 16, that would have been way too many! This will be my go to recipe from now on!
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This worked out very well. Instant Pot recommendations easy to follow – did not add any of the recommended salt. Enough already in the chicken broth!
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Ok I used the suggestions of others and subbed Worcestershire for Soy Sauce; and subbed beef broth for chicken broth. My only gripe is that the cook time for the egg noodles was WAY too long! My noodles were mushy. The
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The beef turned out wonderfully tender. This was my first time using the Instant Pot and it was a big success. Like other reviewers, I used beef broth, not chicken, and Worcestershire sauce, not soy. I still found something a little off with the sauce. Growing up, our beef stroganoff always had cream of mushroom soup in it, and I might try that next time. I also wish the writer had used terms specific to the instant pot, like “turn the valve to the venting position”, rather than “do quick release according the manufacturer’s directions.” Since the recipe says it’s for the instant pot, why write generically? It would have saved me a lot of time, learning my instant pot on this recipe, if I hadn’t had to also read the users manual to make it.
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No changes made…delicious.
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The sauce was very thin. The sour cream being stirred in at the very end left it looking curdled. The flavor was ok but not amazing, could have been made better maybe with more flour, some Worcestershire sauce and beef broth perhaps.
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I don’t see how this is an improvement over the stovetop method. I much prefer seared, sliced sirloin to the stew meat (which is expensive btw). The IP doesn’t seem to get hot enough to really sear the meat so it doesn’t have the texture and taste of seared meat. Also, the noodles didn’t fully cook at the end and I had to cook it all for another 5 minutes, which caused the meat to stick to the bottom and almost burn. The end result was an unappetizing glop that didn’t even taste like stroganoff.
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Loved it. Meat was super tender and added 1 oz package sliced mushrooms and 1 cup frozen peas when cooking the noodles. Omitted the salt, added garlic and onion powder when Browning the meat. My 2 and 4 yr old sons loved it. A bit time consuming, as you cook and then add ingredients, but worth it. Replacing this with my old beef stroganoff recipe. Delicious!
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It’s amazing how tender the meat gets. My family enjoyed the low fat version I made. I would recommend trying this for a true, one-pot-meal.
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This is such a great recipe as it is, but I changed a few things to make it better for our taste: I cut the thyme in half and use beef broth in the place of chicken broth and add some dried parsley for color. I think the soy sauce is what makes it.
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It was very good recipe for Beef Stroganoff. The only change I would make is that there is too much salt for the recipe. The salt from the soy sauce is more than enough.
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I will make this again. I subbed beef broth for chicken broth and omitted the salt–as written it would have been WAY too salty. Added 4oz light cream cheese at the end only because I needed to use it up. Best homemade beef stroganoff I’ve had.
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Added 2 tbsp Worcestershire and halved noodles. Very good.
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Made this for dinner tonight. I followed the recipe exactly. It OK, not wow great. The next time I will incorporate some of the changes others have made – beef broth not chicken & Worcestershire sauce instead of soy. I think both of those will help give it more depth. I’m also going to flour the meat prior to browning. The recipe itself is poorly written & a bit hard to follow when it comes to the cooking time. You don’t need to time how long it takes to come to full pressure, just how long it cooks at full pressure. So the steps about 10 minutes, then 10 minutes at high pressure – just confusing & unnecessary.
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I would certainly try it again with some adjustments perhaps
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Great recipe!! Next time I will keep bigger pieces of mushrooms.
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This was pretty good. I used sirloin steak and beef brother, instead of stew meat and chicken broth. 5 mins on noodles works just fine.
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This turned out really well. Just like other reviews I used beef broth instead of chicken and Worcestershire instead of soy sauce. I could have added more pepper probably, and maybe some paprika but it turned out really well! Tons of leftovers for my girlfriend and I!
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This recipe makes a lot. For two people, I’d cut it in half.
I’m not a very good cook. I’m also new to instant pot cooking. That said, I managed to mess up on the noodle part. I set them on top instead of stirring them in. Then after arguing with my husband I stirred some in. I guess common sense was to stir them. With the instant pot I was entirely sure. I need stupid proof directions. There were a few not quite cooked pieces of pasta but it was fine. I used gluten free bow tie pasta instead of the egg noodle because I couldn’t find gluten free ones. It was really good. I will make it again, stirring in the pasta this time.
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Had to make a lot of changes. Added a considerable amount of liquid so that the noodles would cook at the end. Next time I will cut the amount of meat, mushrooms and noodles in half.
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This was my first time using my instant pot and I followed the directions except for using beef broth instead of chicken. Found out my family doesn?t like thyme. It was good but not great. I will probably make again with modifications. I was rereading the recipe to make sure I had followed it correctly and I thought no I misunderstood the step that said set if for 10 minutes then cook it for ten minutes. Maybe I was supposed to set a 10 minute delay before it began cooking? I went slowly bc I am just learning the instant pot but I have high hopes for it
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Quick and easy recipe. I have not eaten many different beef stroganoffs, so this may actually be a 5 star meal! Much better than the ?boxed? beef stroganoff. I did use beef stock in place of the chicken stock. Stuck with the recipe other than that. My husband LOVED it. Requested I make it again
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Loved this recipe. Made small changes such as using beef stock rather than chicken, used potato starch instead of flour, and used Worcestershire instead of soy.
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The best best beef stoganoff I’ve ever made, fork tender beef. I did use 1/2 beef stock and 1/2 chicken. But that’s because I had stock I needed to use up.
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Great Base recipe! I did the following:1. Added a combination of chopped onions and garlic 2. Added cremini mushrooms cut medium thickness3. Added beef stock4. Added seasoned pepper and Kosher salt5. Added two cans of Campbell?s cream of mushroom soup6. Added gravy browner7. Added equal parts of cream cheese and sour cream8. Used slices of London Broil cut into small strips and brown after the egg onions and garlic have softened 9. Added 3 Tablespoons of Worchestire sauce11. Cooked on pressure setting for 35 minutes 12. Cook egg noodle separate
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Wow, this was incredible! The meat was so tender. I substituted chuck roast for the stew beef and it was very tasty.
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It is good, but not that healthy overall. May be worth trying to use low fat sour cream, less salt, and more mushrooms than beef.
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This was delicious! I did follow the other reviewers and substituted Worcestershire sauce for soy sauce and used beef broth. I also added cream cheese and sour cream another reviewer suggested.
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I made the following modifications: used worchestershire sauce in place of the soy, added a couple of glugs of red wine and used an entire box of beef broth instead of the chicken. I also didn’t add the noodles into the instant pot bc I wanted to freeze it, and it was really watery, so I reduced it on the stovetop for 20 minutes–perfection!
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This was really easy AND good. I used steak for the beef.
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I followed the recipe to the letter and the dish was wonderful. This in now on my frequent make list. Thanks
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Delicious! I also subbed Worcestershire sauce for the soy sauce, because I love the flavor. I cooked the noodles separately, I was afraid of over cooking them. Husband happy.
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Made a half batch, otherwise following recipe as written. It turned out great! Definitely stir in the noodles. A few noodles at the top were slightly under done, but they weren?t noticeable once stirred in
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Per other recommendations I used beef broth and worcestershire instead of soy sauce. I had to omit the mushrooms as I’m the only one who likes them.
Next time I’d add more beef broth and less noodles – 16 oz is way too many!!! We had almost no sauce! Other than that, it was tasty
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I made this exactly as directed in my brand new Instant Pot. It turned out great! Well seasoned and the beef was so tender. The only reason I took off a star was because, like others wrote, the instructions don’t specify that the noodles should be stirred in. I kind of assumed, but I can see how some people might not. Also, when I did the quick-release of pressure before adding the noodles, some sauce came sputtering out and made a bit of a mess. Next time I think I’ll let it naturally depressurize for 5 minutes or so before doing the quick release. I’m definitely planning to make it again!
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Have never cooked noodles in Instant Pot and couldn’t understand how they could cook in 5 min. but to my surprise they were done. I might mix noodles in at the stage they’re asked for rather than just empty pkg. on top of meat. It calls for 16 oz. pkg. of noodles. My pkg. of noodles was 12 oz. and that was more than enough. Maybe a little more sour cream than asked for but all in all was delicious. Meat was so very tender. Will make again for sure
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So easy to make and very delicious. It is definitely on my to make often list.
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I probably would have seasoned the beef more before cooking
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Not too great. Use 12 oz of noodles instead of the 16, otherwise your noodles will come out hard. And be sure to stir them in. If you do not have enough liquid, this recipe won’t work. After a few bites, went straight to the trash.
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This originally…not so good. But like the others, I made the following changes:
– Subbed beef broth for chicken
– Added about 3 TBS Worstershire in addition to about 1 – 2 TBS soy
– Added more mushrooms
– Used an entire onion
– Added about 2 oz. cream cheese to make it a little creamier
– Added a bit of paprika for flavorI found that even with these additions, it was good but lacking flavor. It needed a good bit of salt and pepper and still could have used something else.
Would make again…just needs more flavor.
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