Instant Pot Beef Stroganoff
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This Instant Pot Beef Stroganoff was born out of pure necessity—and a happy kitchen accident. I had been prepping my smoked cheesy potato casserole and thought I’d grabbed the right cans of cream of chicken soup. But when I opened them, I discovered that one was actually cream of mushroom. Instead of letting it go to waste, I tucked it into the fridge, knowing it would come in handy for another dinner later in the week.
A few days later, while planning meals, that lonely can of cream of mushroom soup sparked an idea. I had some stew meat that needed to be used, and stroganoff immediately came to mind. Since my husband only enjoys stew meat when it’s fall‑apart tender, I knew I’d need to use either the slow cooker or the Instant Pot—both methods guarantee the kind of melt‑in‑your‑mouth texture he approves of.
The only problem was that I didn’t have a recipe that matched the ingredients I had on hand and the cooking method I needed. So I took it as the perfect opportunity to create something new. This delicious Instant Pot Beef Stroganoff came together beautifully—and I’m excited to share the version with you today.
Ingredients for Instant Pot Beef Stroganoff
- STEW MEAT
- CANOLA OIL
- PEPPER
- BUTTER
- MUSHROOM
- GARLIC
- ONION
- WORCESTERSHIRE SAUCE
- CONDENSED CREAM OF MUSHROOM SOUP
- BEEF BROTH
- SOUR CREAM
- GREEN ONION (OR FRESH PARSLEY)
- EGG NOODLES
Instructions for Instant Pot Beef Stroganoff
Pat the beef dry with a paper towel. Set the Instant Pot to sauté. Once hot, add the oil and beef and season with black pepper. You can do this in two batches if needed. Remove from the pot and set aside.
Now add in the butter and onions. Cook until soft. Add in the garlic and Worcestershire sauce and cook for 1 minute. Stir, scraping the brown bits off the bottom of the pan. Add in the beef and broth. Stir, making sure the bottom of the Instant Pot is clean of any brown bits.
Layer on the mushrooms, followed by the cream of mushroom soup. DO NOT STIR. Place the lid on the Instant Pot and set it to pressure cook for 25 minutes. In the meantime, cook the egg noodles according to pkg directions.
When it is finished cooking to a manual quick release to release the pressure. Give the pot a stir, then add in the sour cream and stir until well combined. Season with salt and pepper to taste. If you want the gravy thicker, turn it on to saute mode. Mix 1 Tbsp water with 2 tsp cornstarch. Mix in and allow to simmer until thickened.
Serve the stroganoff sauce over cooked egg noodles, then sprinkle with green onions. You can also add an extra dollop of sour cream.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Stew meat works wonderfully because it becomes tender under pressure, but a chuck roast cut into cubes is another great option and often turns out even more tender.
Do I have to brown the meat first?
Browning adds rich flavor and helps build the base of the sauce, so it’s highly recommended. If you’re in a rush, you can skip it, but the final dish won’t be quite as flavorful.
Why can’t I stir in the cream of mushroom soup before pressure cooking?
Stirring creamy ingredients into the bottom of the pot can trigger a burn notice. Keeping the soup layered on top ensures smooth cooking and perfect results.
Can I substitute Greek yogurt for the sour cream?
Yes, full‑fat Greek yogurt works well. Add it at the end just like sour cream, and avoid boiling after adding to prevent curdling.
Can I make this gluten‑free?
Yes—use gluten‑free egg noodles and make sure your cream of mushroom soup and Worcestershire sauce are gluten‑free.
How do I store leftovers?
Store the stroganoff and noodles separately in airtight containers for up to 3 days. Reheat gently to keep the sauce creamy.
FOR MORE RECIPES LIKE THIS, TRY:
- Stroganoff Soup
- Easy Ground Beef Stroganoff
- The Ultimate Beef Stroganoff
- Lighter Ground Beef Stroganoff
Instant Pot Beef Stroganoff
Real Mom Kitchen
Equipment
Ingredients
- 1 lb stew meat
- 1 Tbsp canola oil
- pepper to taste
- 2 Tbsp butter
- 2 cloves garlic
- ½ onion diced
- 1 Tbsp Worcestershire sauce
- 10 ¾ oz can condensed cream of mushroom soup
- ½ cup beef broth
- ½ cup sour cream
- green onion chopped (optinal for serving
- 8-10 oz egg noodles
Instructions
- Pat the beef dry with a paper towel. Set the Instant Pot to sauté. Once hot, add the oil and beef and season with black pepper. You can do this in two batches if needed. Remove from the pot and set aside.
- Now add in the butter and onions. Cook until soft. Add in the garlic and Worcestershire sauce and cook for 1 minute. Stir, scraping the brown bits off the bottom of the pan. Add in the beef and broth. Stir, making sure the bottom of the Instant Pot is clean of any brown bits.
- Layer on the mushrooms, followed by the cream of mushroom soup. DO NOT STIR. Place the lid on the instant pot and set to pressure cook for 25 minutes. In the meantime, cook the egg noodles according to pkg directions.
- When it is finished cooking to a quick manual release to release the pressure. Give the pot a stir, then add in the sour cream and stir until well combined. Season with salt and pepper to taste. I you want the gravy thicker, turn on to saute mode. Mix 1 Tbsp water with 2 tsp cornstarch. Mix in and allow to simmer until thickened.
- Serve of the cooked egg noodles and sprinkle with green oion to serve. You can also add an extra dollop of sour cream.
Nutrition
This recipe is adapted from Riverten Kitchen.
