Instant Pot Beef Stroganoff

bowl of egg noodles tops with mushroom beef stroganoff sauce, a dollop of sour cream, and chopped green onion

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This Instant Pot Beef Stroganoff is a cozy, comforting dinner that comes together with simple pantry staples and tender stew meat. The pressure cooker creates a rich, creamy sauce with mushrooms, onions, and sour cream, all poured over warm egg noodles. It’s an easy, family‑friendly meal that tastes like it simmered all day.

Course dinner, lunch, Main Course, Main Dish

Cuisine American, Comfort Food, Eastern European

Keyword beef, creamy, Instant pot, one pot, quick

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 1028kcal

Author Laura

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