Instant Pot Beef Stroganoff Recipe

You may have heard about beef stroganoff considering it's very well-known and available to order in many restaurants around the world. According to Bon Appetit, the dish originated in Russia in the 1800s. Many people regard stroganoff as comfort food — and why not? It's super tasty, and the meat just melts in your mouth! At first glance, you might think that the dish is complicated. However, it's actually not hard to make at home if you have an Instant Pot handy (though this recipe can be made with or without one, as we'll explain below).

"This is such a simple dish, but it's packed full of flavor," says Ting Dalton, recipe creator, award-winning writer, and blogger of Cook Simply. For non-meat eaters, don't feel left out. You can definitely still enjoy this dish. "A vegetarian option is to remove the beef altogether and just double or even triple the number of mushrooms. You could use different types of mushrooms — portabello, chestnut mushrooms. Mix them up," says Dalton. 

Making vegetarian stroganoff can also be easier: "There would be no need to do the flour step. You'd fry the mushrooms with the onions and garlic, add the flour and mix well before adding the beef broth and continuing with the rest of the steps," Dalton advised.

Whichever version you're making, this Instant Pot stroganoff might become your comfort food of choice. Now, let's get cooking.

Gather the ingredients for the Instant Pot beef stroganoff

To make the beef stroganoff, you'll need two pounds of beef steak, an onion, garlic, mushrooms, butter, olive oil, beef broth, sour cream, paprika, all-purpose flour, salt, pepper, and fresh parsley. While all of the ingredients are easy to find at most grocery stores, there are also alternatives to some of the items on the list. If you can't find sour cream, recipe creator Ting Dalton suggests using creme fraiche. For substituting for paprika, Dalton recommends adding "a heaped teaspoon of English mustard for an extra kick."

Prepare and measure the ingredients

It's best to prepare all of the ingredients before you start with the preparation process in order to minimize mess and contamination. Firstly, do make sure the beef is properly thawed out. Cooking with frozen meat can result in a dull flavor

Then, cut the beef into bite-sized pieces and slice the other vegetables. In another bowl, pour the all-purpose flour into a bowl and add a pinch of salt and pepper. When done, set aside and begin the cooking process.

Season the meat and sauté

Toss in the beef slices and make sure you coat all of the meat with the dry mixture. "It's important to use seasoning here, both in the flour, before coating the beef and for the mushrooms," said recipe creator Ting Dalton. 

Next, pour the olive oil into the Instant Pot and select the "Sauté" function. Then, add the beef pices and fry for about three to four minutes or until they begin to brown. Depending on the size of your instant pot, you may need to do this step in a few batches.

Substitute for an Instant Pot

While the recipe mentions the use of an Instant Pot, you can also cook this dish without it. "If you don't have an instant pot, you can still make this on the stove, but the beef will need to cook for much longer — around 45 minutes to an hour on a medium heat until softened," notes recipe creator Ting Dalton. You will still get the same result with the alternative option. The instant pot just makes cooking the dish faster, and you don't have to use various cooking pans in the process.

Fry the onions and garlic

When the meat is cooked, remove them from the pot with a slotted spoon and place on a plate. Next, grab your sliced onions and fry them in the Instant Pot until softened. Add in the garlic and cook for about another minute. Return the meat into the pot and pour in the beef broth. Grab a wooden spoon and scrape the brown bits off the bottom of the pan, as this adds more flavor to the dish, according to creator Ting Dalton.

Cook the beef and mushrooms

Stir everything well, and then put the lid of the instant pot on to seal to cook the beef stroganoff for at least 20 minutes on high pressure. While waiting for the food to cook, you can work on the mushrooms.

Melt the butter in a skillet or frying pan. When it starts to foam, add in the mushrooms. Add the seasonings and fry the mushrooms until they begin to soften and turn golden.

Add sour cream, paprika, and mushrooms

After 20 minutes, the beef is fully cooked, but don't think your stroganoff ready just yet. Carefully release the pressure on your Instant Pot, and then remove the lid. Select the "Keep Warm" function on the pot, and then pour in the sour cream. Mix thoroughly. Next, add the paprika and stir through. Lastly, add the mushrooms and stir again. "You can serve this with pasta, rice, or even mashed potato. Or hunks of warm crusty bread," says recipe creator Ting Dalton.

Instant Pot Beef Stroganoff Recipe
5 from 22 ratings
This Instant pot beef stroganoff recipe can be modified for mushroom loving vegetarians. It's easy comfort food that's perfect for a quick dinner.
Prep Time
Cook Time
Three plates filled with beef stroganoff.
Total time: 45 minutes
  • 2 tablespoons all-purpose flour
  • 2 pounds beef steak
  • 1 tablespoon of olive oil
  • 1 onion thinly sliced
  • 2 cloves minced garlic
  • 1 cup beef broth
  • 1 tablespoon butter
  • 8 ounces sliced mushrooms
  • ⅓ cup sour cream
  • 1 teaspoon paprika
Optional Ingredients
  • salt and pepper to season
  • fresh parsley for garnish
  1. Thaw and cut beef into bite-sized pieces. Set aside.
  2. Put 2 tablespoons of all-purpose flour into a bowl with a good pinch of salt and pepper, then toss the beef pieces in the seasoned flour.
  3. Heat the olive oil in your instant pot on "sauté" function.
  4. Add the beef and fry until the pieces begin to brown, around three to four minutes. You may need to do this in a few batches.
  5. Remove the beef with a slotted spoon and put it aside.
  6. Add the sliced onions into the Instant Pot and fry until softened.
  7. Add minced garlic and continue cooking for a further minute.
  8. Return the beef back to the pot and add the beef broth.
  9. Stir and scrape bits off bottom of pan.
  10. Put Instant Pot lid on, seal, and cook on high pressure for 20 mins.
  11. While the beef is cooking, add the butter to a frying pan or skillet. As the butter foams, add the mushrooms.
  12. Season with salt and pepper and fry until mushrooms begin to soften and turn golden.
  13. When the beef is ready, carefully release the pressure on your instant pot. When the pressure is released, carefully remove the lid.
  14. Keep the Instant Pot on the "keep warm" function and then add the sour cream and stir well into the beef and gravy mixture.
  15. Add the paprika and stir through.
  16. Add cooked mushrooms.
  17. Serve over egg pasta or rice and sprinkle with freshly chopped parsley.
Calories per Serving 660
Total Fat 46.3 g
Saturated Fat 19.7 g
Trans Fat 2.2 g
Cholesterol 158.2 mg
Total Carbohydrates 9.8 g
Dietary Fiber 1.4 g
Total Sugars 3.4 g
Sodium 212.5 mg
Protein 49.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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