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top down look at a white plate filled with beef stroganoff ready to be enjoyed. parsley and mushrooms are in the background.
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5 from 2 votes

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a mouthwatering one pot meal that makes for an easy weeknight dinner! Made with wide egg noodles, tender beef stew meat, earthy mushrooms, and topped with a cream sauce, this stroganoff is the real deal.
Course Dinner, Entree, Main Dish
Cuisine American
Keyword beef stroganoff instant pot, instant pot beef stroganoff
Prep Time 2 minutes
Cook Time 15 minutes
Servings 4
Calories 677kcal
Author Trish - Mom On Timeout

Ingredients

  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pound stew meat chopped into 1 inch cubes
  • 3 tablespoons salted butter
  • 8 ounces baby bella mushrooms sliced (about 2 cups)
  • 4 cups beef broth low sodium
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon spicy brown or dijon mustard
  • 1 ½ teaspoons garlic powder
  • 12 ounces wide egg noodles
  • ½ cup sour cream
  • chopped fresh parsley optional garnish

Instructions

  • In a small mixing bowl, combine the cornstarch, salt and pepper. Add in the stew meat and toss until coated.
    3 tablespoons cornstarch, 1 teaspoon salt, 1 teaspoon pepper, 1 pound stew meat
  • Set the instant pot to sauté and melt the salted butter in the pot.
    3 tablespoons salted butter
  • Brown each side of the stew meat (Do not cook all the way through). You might need to do a few batches to make sure you don’t overcrowd the pot. Remove the meat from the pot and set aside for now, you will finish cooking it later.
  • Toss the baby bella mushrooms into the pot to cook for about 2-3 minutes or until tender. Turn off the sauté mode.
    8 ounces baby bella mushrooms
  • Return the beef to the pot and add in the beef broth, apple cider vinegar, Worcestershire sauce, mustard and garlic powder. Stir until well mixed.
    4 cups beef broth, 1 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon spicy brown or dijon mustard, 1 ½ teaspoons garlic powder
  • Seal the valve and pressure cook on high for 5 minutes. When done cooking, use the quick release to release the pressure.
  • Once the pressure is released, add in the egg noodles and set the Instant pot to sauté mode again to cook the noodles, stirring often.
    12 ounces wide egg noodles
  • Let the noodles cook for about 4-6 minutes or until the noodles are al dente and then turn the heat off.
  • Stir in the sour cream and then top with fresh, chopped parsley (optional).
    ½ cup sour cream, chopped fresh parsley
  • Plate and serve warm.

Notes

You might need extra broth or water to completely cook the noodles. Feel free to add a little more liquid if you need it, but be wary of overcooking the noodles.
Storage Information
Refrigerator: Store any leftover stroganoff in an airtight container in the fridge for up to 4 days.
Freezer: You can also freeze this dish for up to 3 months! Let cool and then transfer to a freezer safe, airtight container. Let it thaw overnight in the refrigerator before reheating. To reheat beef stroganoff, pop it in the microwave or on the stovetop over low heat and heat until warmed through.

Nutrition

Calories: 677kcal | Carbohydrates: 71g | Protein: 42g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1700mg | Potassium: 1078mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 5mg