Instant Pot Beef Stroganoff
Instant Pot Beef Stroganoff, made with juicy slices of beef in a creamy gravy, is pure comfort food. This easy pressure cooker recipe is the perfect family-friendly meal for a busy or chilly night.
❤️ Why You’ll Love This Recipe: This comforting, creamy and flavor-packed beef stroganoff is a quick and satisfying beef dinner that’s hearty enough to feed a crowd.
When it gets chilly here in Utah, I’m always looking for warming, flavorful meals to feed my family. And this Beef Stroganoff Instant Pot recipe has been a go-to for years because it’s a quick, filling meal that everyone loves!
I’m sure your family will love it too!
🍽️ This is one of our favorite Instant Pot beef recipes. We love to serve Beef Stroganoff over cooked egg noodles or our creamy Instant Pot Mashed potatoes.
Now that winter’s here again, I’ve updated the post with new photos and tips to help you make the best and easiest beef stroganoff at home.
Ingredients
Here’s what you need to throw together this simple Instant Pot beef stroganoff tonight:
- Beef round steak: This is an inexpensive, lean cut of beef that becomes tender and juicy in your pressure cooker.
- Vegetable oil: Or another neutral-flavored oil. This is the best to brown the beef, though. You just need a thin coating on the bottom of the pressure cooking pot to prevent meat from sticking.
- Onion and garlic: Together, these create a nice savory flavor base for the gravy.
- Tomato paste: Store leftover tomato paste in the freezer for next time you’re craving stroganoff.
- Beef broth: You can use low-sodium store-bought or make your own!
- Butter: This enriches the gravy. I recommend unsalted butter so you have more control over the flavor of your gravy.
- White mushrooms: Feel free to use button, cremini, or another mushroom variety you love.
- Cornstarch: Mixed with cold water, this makes a simple slurry to thicken up the gravy.
- Sour cream: I recommend full-fat for the best flavor. You’ll add this at the end to bring the sauce together and add some tang.
How to Make Beef Stroganoff in an Instant Pot
This Beef Stroganoff recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
First, brown the beef
This takes a few extra minutes, but it’s so worth it for the rich, caramelized flavor you get from browned meat. Be sure to let the pressure cooking pot heat well before you add the pieces of beef, and avoid overcrowding the pan. Brown the beef until they’re nicely dark on all sides.
💡 Tip: You can brown the beef on just one side to speed things up. You’ll get a lot of the flavor benefits in half the time.
Next, add the onions.
When you add them to the pressure cooker right after browning the meat, the aromatics soak up that amazing flavor. Be sure to watch your pan closely and add a little water or broth if the bottom of the pot starts getting too dark brown.
Once the onions are softened, add your garlic and tomato paste to build the flavor of the sauce more. Once these are nice and fragrant, add the beef broth and return the beef (and any juices) to the pot. When you add the broth, be sure to use a wooden spoon to scrape up any browned bits on the bottom of the put. That will add wonderful flavor to your sauce and make sure you avoid the burn notice.
Cook at high pressure for 18 minutes with a 10-minute natural pressure release.
After you release the pressure, make a smooth slurry of cornstarch and water and stir until the sauce thickens. Add the sour cream for a thick, emulsified sauce.
Important Recipe Notes
⭕ Browning the meat as a first step is the key to a deep, rich and complex flavor in the gravy. It also adds a nice texture to the outside of the beef, so the pieces are crisp on the outside and juicy and tender in the center.
⭕ Make sure the broth comes to a boil after you add the cornstarch slurry. Otherwise the starch will not be fully cooked and your gravy won’t thicken properly.
⭕ For best results, use room-temperature sour cream. This will blend into the hot gravy better than chilled dairy.
Frequently Asked Questions about Beef Stroganoff
❓ Where is Beef Stroganoff from?
Beef Stroganoff is a traditional Russian dish. Now, it’s enjoyed all over the world! A classic recipe like this includes pieces of beef and mushrooms in a creamy gravy.
❓ How can I store leftovers?
Store leftover beef stew in an airtight container in the fridge for up to four days. Reheat servings in the microwave or Instant Pot using the Saute function until warmed through.
❓ Can I freeze Beef Stroganoff?
Yes! This is a great recipe for freezing. (I always store the stroganoff separate from the noodles or mashed potatoes.) Simply let the dish cool completely, then package in an airtight container or sealed bag. Store in the freezer for up to six months.
Defrost the meal in the fridge overnight, then reheat on the stove, in the microwave, or in your Instant Pot.
❓ Can I use frozen beef?
Because so much of the flavor in this dish comes from searing the beef, we don’t recommend starting with frozen meat. However, in a pinch, we recommend adding at least 5 minutes per pound of frozen beef.
❓ What to serve with beef stroganoff?
We like to serve this saucy dish over a bed of butter noodles, mashed potatoes, or another starch. Rice, quinoa, or farro would all be tasty too!
To round out the meal, we like to serve broccoli and a good sourdough bread to soak up all the gravy.
More Instant Pot Beef Recipes
If you’re looking for more amazing Instant Pot beef recipes, you will love:
- Instant Pot Pot Roast is a classic, comfort-food dinner that’s perfect year-round!
- Instant Pot Beef and Broccoli is a fast and simple dinner with tender green broccoli and beef in a savory-sweet sauce.
- Easy Instant Pot Ground Beef Tacos make a kid-friendly treat for lunch or dinner.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Beef Stroganoff
Equipment
Ingredients
- 2 pounds beef round steak cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced or pressed
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 package 12 ounces white mushrooms, sliced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1/3 cup sour cream
- Salt and pepper to taste
- Egg noodles cooked according to package directions
Instructions
- Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned – do not crowd, add more oil as needed. Transfer meat to a plate when browned.
- Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.
- Add the garlic and tomato paste and sauté 1 minute.
- Add beef broth and scrape up any browned bits on the bottom of the pot.
- Add browned beef and any accumulated juices. Select High Pressure and 18 minutes cook time.
- While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.
- When the cook time ends, turn pressure cooker off and allow the pressure to release naturally for 10 minutes. After 10 minutes, use a quick pressure release to release any remaining pressure. When the valve drops, carefully remove the lid.
- Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms.
- Serve over prepared egg noodles.
Nutrition
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This recipe was wonderful! Reminded me of my mom’s stroganoff so many years ago, but better because of the pressure cooker! I followed the recipe to the letter, except I used blade steak, which is a much more marbled cut of meat. I cut off most of the excess fat and it was delicious! Cooking the mushrooms on the side and adding at the last was the most brilliant idea!
Thanks Teresa – so great that it reminded you of your mom’s!
This turned out great! I was out of sour cream so I used mayo, but the beef was tender and the flavor profile was fantastic!
Thanks for the rave review Jesi! I’m glad you loved it.
Sorry if this question is elsewhere, but a version using frozen meatballs and cooking pasta the pasta in the pot? Perhaps somehow using the technique you use for spaghetti?? Love your book and recommend it to anyone with a pressure cooker!
Absolutely, positively the BEST beef stroganoff I have ever eaten! It’s not fast to make but totally worth the effort. Thank you so much for this delicious recipe!
Awwww thanks Shannon! So glad the recipe was a big hit.
How do I change the recipe for a 3 qt instant pot pressure cooker?
Hi Sandy – you shouldn’t have to make any changes when making it in a 3 quart pressure cooker. Just don’t fill your pot more than 2/3’s full. Enjoy!
It looks like a delicious recipe and will look forward to trying it. Could you use beef tenderloin, and if so do you need to change the cooking time. Thanks for your great recipes I’ve made a lot of them
Hi Claudia – I haven’t tried it, but beef tenderloin should work well. Since it’s already a more tender cut of beef, you could probably use half the cook time.
I’ve always loved beef stroganoff and this looks delicious. Great recipe for company.
I great – it’s always a hit with my friends and family. Thanks Sigrid!
This was a great starter recipe, BUT my meat was not tender at the given cooking time, it was still tough. I had to bring the pressure back up and cooked it for an extra 8 minutes. I used the exact cut Recommended (btw thank you for turning me onto this cut, so much less fatty than stew meat, I’ve been looking for this!) and size. I kept the proportions identical to the original, but like other commentators I subbed part of the beef broth for white wine and added a dash of worstershire and porcini powder for added umami flavor.
Hi Kristin – it’s nice to hear you enjoyed the recipe. Some pieces of meat are just more tough than others, so I’m glad you thought to cook the meat a little longer until it was as tender as you like. Sounds like delicious additions. Thanks for sharing!
This really isn’t what I have called stroganoff. It IS, however, delicious. I’m going to call it STEW when I serve it and I know people will like it. We had it tonight and it was great. I think I will throw in a few carrots to complete the conversion to “stew.” And because we cook without any added salt I put in some Worcestershire for a bit of a kick.
Hi Bill – glad you enjoyed it. Carrots sound like a great addition. What is different about your version of stroganoff?
Can you use left over prime rib?
Hi Stacy – prime rib is usually very tender, so you won’t need to pressure cook it. You can just use the saute function.
I don’t have fresh mushrooms and no transportation available to get them. I do have a 4 oz. bottle of sliced mushrooms, can I use those? . If so, should I follow the same directions as the ones you gave for fresh mushrooms.?
Hi Carol – no, the bottle ones can be added at the same time you’re cooking the beef. Enjoy!
As one that uses mushrooms in quite a few recipes i have found a good solution for having them on hand. When you have an opportunity to buy a lot of mushrooms when the price is right partially cook them in a skillet until just a golden color. Then take them out of the pan and spread them on a cookie sheet in a single layer. Place them in a freezer overnight.Then remove them from the cookie sheet and while still frozen pack them in a zip-lock back and place back in the freezer. This method will allow you to have mushrooms available and you can only use the amount you need.
Thanks for sharing your tip Fred!
Genius tip. Thanks for sharing.
Glad I saw this, I waste more fresh mushrooms. Now I can just freeze them for later!
Thanks Fred
made this tonight and it was fantastic! instead of 1.5cups of broth, i used 1/2cup white wine and 1c broth with a dash of worcestershire. yum!
Glad it was a hit! Thanks for sharing your changes Bobby.
Will this recipe work in a 4 quart pressure cooker?
Hi Jamie – yes, this should work in a 4 quart pressure cooker without any changes. Just be sure your pot isn’t more than 2/3’s full or 1/2 full with things that foam, like pasta and oatmeal, and you can use most recipes.
How would you go about converting your pressure cooker recipes to using a slow cooker?
Hi Dani – I’d find a similar slow cooker recipe and use the ingredients in my recipe and the cook time in the slow cooker recipe https://www.simplyrecipes.com/recipes/slow_cooker_beef_stroganoff/
Can you add the egg noodles to the pot of when the beef, the mushrooms, and the thickening is done
Hi Rich – I haven’t tried it but if you prefer to add the cooked egg noodles after thickening, that should work well.
Could you use Sirloin Steak for this?
Hi Nanci – yes, sirloin steak would work well in this recipe.
Why do you not brown the mushrooms and cook them along with the meat and onions in the IP? Do they get chewy or?? My oven method includes all the ingreds but I’m making my first attempt at converting it to the IP (it is very similar to your recipe).
Hi Betsy – I’m not a mushroom lover and need them to be really caramelized and not too soft for me to enjoy them. But you can certainly add them earlier if you prefer. Enjoy!
Thanks for sharing this recipe. I wish I had seen your note about less time for slices, as mine (1/4″-1/8″) overcooked and are falling apart. Otherwise it tastes great. I guess I don’t see the point in pressure cooking the meat & sauce if the meat was practically cooked through after browning. I might try again with thicker cuts.
Hi John – glad to hear it tasted great. Beef can be tough and cooking it in the pressure cooker makes it nice and tender. You don’t want to cook it through with the browning. Be sure and have your pot pre-heated so it browns quickly. The thickness of the meat will determine cook time in the pressure cooker, so if you change the thickness of the meat, then you’ll always want to change the cook time as well. You’ll get the hang of it soon I’m sure.
Can this recipe be doubled and cooked in the one pot at the same time?
Hi Leanne – yes, you should be able to double the recipe and cook it in a 6 quart pressure cooker with no problems. Just don’t fill the pressure cooker more than 2/3’s full.
Thank you very much Barbara. About to cook it now. Also my pc does not have slow release should i add extra cooking time? if so how much. Thanks
All pressure cookers will release the pressure naturally without you having to press a button. Here’s more info https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
Just wanted to let you know that this recipe was the 1st one I made in my IP- just picked it up yesterday- don’t think I had the full 2 lbs of meat so I had extra gravy in relation to meat- but properly thickness & it came out great- I did add a tsp of Worcestershire sauce to the broth. Very tasty Will make again
My 30 year old Fagor 6q stovetop cooker recently stopped holding pressure even with a new gasket. Bought IP 8q Duo and this was my first time using it. After reading the manual and some online info I almost sent it back as I thought it would be a difficult adjustment after the stovetop cooker.
But this is a very different experience in a good way. Once the sautéing is done and you start pressure cooking mode, there’s no real monitoring or fiddling with the cooker until it beeps to tell you to release steam. Woah! I’m keeping it. I cleaned up the kitchen while the beef was cooking!
I used my usual spices for Stroganoff 1T kosher salt, 1 1/2 tsp fresh ground black pepper and 1 1/2 tsp paprika /lb. of meat to coat before browning. 1T Dijon mustard with sour cream and gravy at the end, ups the flavor components. I only used about 1 tsp of salt 1 tsp of pepper for 12 oz mushrooms.
I think having a general idea of these measurements is important because it’s hard to adjust salt as you can’t taste until pressure cooking is done. Too much salt and you’re sunk. Too little and I’m not sure the meat would be savory enough. Sprinkle of parsley just before serving.
Love the recipe and the new toy for my kitchen. I may still get a stovetop cooker too as it really is a lot different (my cooktop is induction). Thank you!
That is exactly what people are loving about the new electric pressure cookers. You can set it and forget it until it beeps. Thanks for sharing your changes.
I have some eye of round steak slices, would these work?
Hi Marla – are the slices 1-inch thick? If they’re not as thick you’ll want to reduce the cook time. I’d try 12 minutes.
Stew meat?
Hi Jeanne – you could substitute it in this recipe.
Hi there I’m in Scarborough,England and I’m not sure what roun steak is we have braising steak do you think or know if that is similar
Hi Linda – perhaps beef silverside would be the same thing http://www.food.com/about/beef-round-cuts-818 or braising steak sounds like it would work as well.
I apologize if this question has been asked and answered already…I haven’t gone though all of the comments. You mention using round steak—would this be top or bottom round? I ask because I have a big chunk of London Broil or top round, and it didn’t work in the recipe it was intended for (very chewy). I love a good stroganoff, and I’d love to try this recipe. 🙂
The BEST beef stroganoff I’ve ever tasted ! Thank you so much for posting !!!
Will definitely be making again !!!
Thanks Rendi! So nice to hear how much you loved it 🙂
Why not brown the mushrooms with onion and cook everything all together? Will the mushrooms disintegrate?
Hi Susan – you could cook the mushrooms with the onions and they’ll be fine. I just like the caramelization on my mushrooms which you’ll lose if you pressure cook them.
I agree, I tried it with sautéing mushrooms and cooking all at once. The mushrooms ended up tasting like canned mushrooms. I made it again, as directed – much better.
Would it be OK to use cut up sirloin steak for the beef stroganoff?
Hi Julie – yes, sirloin steak should work just fine.
I just got my IP duo yesterday. Your recipe was the first one in a pressure cooker. YUM!!! So easy and so cheap! The round steak was fall apart tender and I wanted to lick my bowl…it was that good! We went a bit heavier on the seasoning and garlic. Thank you for a very successful first pressure cooker meal!
Thanks Lisa! Have so much fun with your new IP 🙂
Can you use the already prepared packages of beef stroganoff mix, like McCormick’s? I guess you would put it in with the meat and onions? Could you put mushrooms right in pressure cooker as well or would they fall apart too much?
Thanks.
HI Beth – it would depend on whether the seasoning packet had thickeners in it that could interfere with pressure cooking. I think the mushrooms would be fine if you wanted to pressure cook them with the beef.
This is so so good! My husband devoured it! The meat is so tender, it tastes like it’s been cooking all day!
Thanks Lindsay – one of my favorites too. Pure comfort food.
nice recipe but needs red wine or brandy to add flavour. hard to brown meat as water comes out!
Thanks Catherine – definitely change it up to suit your tastes. If you watch the video I give tips on browning in the pressure cooker.
I made this the other day and it was a big hit, really delicious. It was so good, I want to make it for some friends who are coming over for dinner this weekend. They are big eaters and I’m worried even this won’t be enough. Do you think I could up all the ingredients by half and increase cooking time proportionally and have it come out OK?
Hi Kevin – glad you enjoyed it. I think it’s a perfect meal to make for guests. You could easy increase the ingredients by half but you won’t need to increase the cook time. The size of the pieces of meat determines the cook time more than the volume in the pressure cooker.
Thanks so much for responding. Can’t wait to serve this to them!
Should I use bottom round steak?
Hi Christine – yes, bottom round steak will work well in this recipe.
This was the first recipe that I’ve ever made in a pressure cooker!! I’m hooked! Flavor is wonderful, I added extra garlic because I’m obsessed with it, but besides that I was very happy with the results. Thanks for the great recipe! Will be using my new pressure cooker a lot 🙂
Thanks Eleanor! Definitely a great first pick. Have fun 🙂
Made it tonight, but something went wrong. The meat got pretty dry and tough. I browned it, cooked exactly as the recipe stated. Any ideas? Does it mean I over cooked it?
Hi Ab – sorry you had trouble with the recipe. It’s hard to know what went wrong because usually if meat is dry it’s overcooked, but if it’s tough then it is under cooked. Perhaps your pieces were smaller or larger than mine, or you browned the meat longer so it was more cooked before pressure cooking? What type of meat did you use? If it was still tough though, my guess is the pieces were larger and needed more time.
Did you forget to close the valve like I did?
Sorry Eddie – that’s frustrating. Usually I stick close to the kitchen when the pressure cooker is coming to pressure and if it doesn’t stop hissing after a short time, then I’ll got check on it.
This is the best beef stroganoff I’ve ever made. Thank you for this recipe!
Thanks Caitlin! So glad you loved it 🙂
I tried your recipe tonight! I used beef stock and added a few splashes of red cooking wine and woreshiire sauce (like the previous post suggested…still used the same amount of tomato paste) and it was AMAZING! I used it over fried cauliflower rice instead of egg noodles 🙂
Thanks Karen – so glad you loved it! Using cauliflower rice is a great idea to cut carbs.
Would chuck roast cut into cubes work instead of the round steak? I have a few in the freezer that I bought on sale.
Thanks, Barb!
Hi Brenda – chuck should work great. It may take longer to cook, but I’d just cook it as directed and then check it and if it needs more time, cook it for a few minutes more. Enjoy!
A couple of small changes and some add ins will make this recipe even yummier with no extra effort. Reduce tomato paste by 1 tablespoon, increase garlic to 4 medium cloves, then add a bay leaf, a couple of splashes of dry red wine and a couple of splashes of Worcestershire sauce. Wow! Adds amazing depth of flavor — really excellent “fast food.” Thanks for the recipe and the method!
Thanks for sharing your changes Rusty!
I have an electric pressure cooker, but I’m considering buying the Tupperware microwave pressure cooker. Have you ever tried it? And do you think your recipes would work just as well in a microwave pressure cooker?
Hi Lorraine – I’m sorry, I don’t have any experience using the microwave pressure cooker. I don’t think my recipes would work as well in a microwave pressure cooker. But let me know if you decide to give it a try.
I just made this tonight with stew meat and it was SO TENDER, the meat just melt in your mouth!!! I have some food allergies, so I used rice flour instead of cornstarch and served the sour cream on the side – and it was delicious!!!
So nice to hear. Thank you!
First success in my IP. So glad I found your website.
Made it per recipe except used Montreal seasoning
to season the meat. Very yummy!!
Thanks Sharon – I’m so glad you found me too. Have fun!
Just wondering if I could use stew meat or stir fry strips? I’m just learning how to use my instant pot, but my impression is that it makes the meat really tender? So, stew meat would work, yes? Thanks.
Yes, stew meat would work. After the cook time, just check and see if it’s tender, if not, cook it a little longer until it’s as tender as you’d like it.
Ok great thanks!
Made this when we were having our missionaries over for dinner.
It turned out great. Everyone liked it, Even had leftovers and heated well.
Will surely make this again soon.
Thank you for this great tasting recipe.
Thanks Carolyn – I’m sure they appreciate a great meal.
Made this recipe last night for dinner. My family LOVED it!! You’re website is terrific and the best part about your recipes is that they are all so delicious. I never have to worry that they won’t come out perfect because each one I try is better than the last!! Thanks so much for your awesome recipes. Have a happy new year!!
I’m really loving my pressure cooker, thanks in a large part to the influence of this great website, thank you. I did the Beef Stroganoff tonight with only a few adjustments. (I’m getting comfortable enough these days to make little changes). First, rather than dirty a frying pan, I sautéed the mushrooms first in the pressure cooker, then the meat, which I floured. Lastly the onions and garlic and tomato paste, then put it all back in the pot with the broth. I also added extra minutes (22) as I’m a well-done meat person. Didn’t feel the need to thicken it anymore with the cornstarch, just stir in the sour cream. Absolutely delicious, thanks so much for your encouragement.
Barbara,
Made recipe exactly as given… was awesome! Many happy tummies and smiles! (It annoys me when people give kudos to recipes AFTER they made changes to the original! Cook the original recipe FIRST, make honest critique, THEN seek other horizons with individual tastes!)
Thank you for sharing!
Couldn’t agree more! What’s worse is when someone gives negative critique after changing the recipe entirely!
Thank you, Barbara! My family loved this recipe. (I added a little Worcestershire sauce.) I thought it was even better the second day.
Hi Barbara. You have the “Go To” site for PC recipes and ideas. Thanks.
I made this recipe last night. I find it faster and easier to sear/sauté in a separate skillet. I sautéed the mushrooms first then I lightly dusted the beef in AP flour to enhance the sear. Then the onions. I deglazed the pan with some of the broth.
If you use the Pronto Rotini, you can quickly cook the pasta in the same skillet!!
Great recipe and a big hit! Thanks
Hi Mike – I’m so glad it was a big hit and that I’m your go to site! Thanks for sharing.
Another fabulous recipe Barbara! This was super delicious and it was a great school lunch in my son’s thermos the next day. We love your recipes so much thanks so much!
Thanks Robin – I love your comments! Sounds like a fabulous school lunch.
It looks like a good stew recipe, but I am not sure why you call it Beef Stroganoff. I am Russian. The original recipe has no corn starch, no garlic and no mushrooms. The meet (veal or tender beef) must be cut in 1.5 by 0.5 sm pieces. And you never ever serve Beef Stroganoff with egg noodles. It should be served only with potatoes, preferably fried.
Hi Olga – I’m sure it’s not a traditional Russian Beef Stroganoff, but definitely what I would expect if I ordered beef stroganoff in a restaurant in the US.
And tradition Stroganoff-style beef has a dash of mustard in the sauce. The sauce is very much like Béchamel: flour, butter, milk with just an addition of sour cream and mustard closer to the end of cooking. (Later other cooks started adding caramelized onions to the Stroganoff’s version of the sauce)
And meat should be definitely floured thoroughly and then put into the strainer to shake off excess flour before browning every piece for a minute on each side
Hi Milla – I prefer not to use any thickeners before pressure cooking. So I do not flour meat before browning when I’m cooking it in the pressure cooker.
I made this today with the help of your youtube video. It’s delicious! I love my new Instant Pot Duo! 🙂
Thanks Niamh! I’m so glad the video helped and your loved the recipe. Have fun with the new Instant Pot!
This was a great recipe for Beef Stroganoff in our Instant Pot. I had to modify it slightly because I used ingredients that we had on hand. I substituted Boneless Beef Chuck for the Round Steak. Instead of Tomato Paste I used some left over jarred Pizza Sauce because we had no Tomato Paste on hand and there was just a bit more than 2 tbsp of Pizza Sauce left in the jar. I sauteed the mushrooms first thing using the Instant Pot’s Sautee function and set them aside. Other than that, I followed the procedure of the recipe. For pasta I used Rotini because it gathers up and hangs on to that delicious gravy so much better than Bow Ties. Thanks for a great recipe!
Thanks Craig – glad you loved the recipe. Thanks for sharing your substitutions.
Craig,
How clever of you to use some jarred pizza sauce as a substitute for tomato paste. Though round steak is probably more commonly used for Beef Stroganoff than is beef chuck, I think beef chuck was an excellent choice for making this recipe in a PC because the beef will be so moist and tender. Chuck and pressure cooking are a match made in heaven.
I also agree that rotini will do a better job capturing the delicious sauce, but Barbara’s photo of the finished dish using bow ties is gorgeous. Makes a beautiful presentation, especially for guests
Thanks for the sweet compliment about my photo Razzy!
I’m not sure I understand why the mushrooms are cooked separately. Can’t they be sauteed with the onions and then added to the pressure cooker with the meat? Thanks so much for your help.
Hi Sharon – I cooked the mushrooms separately for two reasons. The first, I’m not a big mushroom lover (although my husband is), but I can tolerate them if they’re nicely caramelized and not over cooked – I can hear Julia Child saying don’t crowd the mushrooms. If you cook the mushrooms with the onions, they won’t get any caramelization. So since I wouldn’t cook the mushrooms with the onions, it’s quicker to brown the mushrooms while the beef is cooking. But if you’re not as finicky about your mushrooms, you could saute them together.
I use an Instant Pot. What setting were you referring to when you said to put the pot on “simmer”? I love your site.
Thanks – so glad you love my site. In my video about using the Instant Pot Duo I explain how to use the saute more and less features which are equivalent to a browning and simmer setting. If you don’t have the Instant Pot Duo, you’re fine to use the saute setting and stir it more often. Enjoy!
Barbara, I am looking forward to making this for may family. My grandsons are coming for a visit. As they are big boys and are bringing others with them I will need to make a lot of it. Can this be doubled successfully? I would love to have you thoughts and suggestions for this delima.
You should be able able to double the recipe without any changes. Just make sure you don’t exceed the maximum fill line and perhaps let it sit a bir longer to release the pressure. Enjoy!
This looks so good! My daughter loves beef stroganoff so we’ll have to try this. 🙂
I’ll soon be trying Barbara’s quick, easy to make version of beef stroganoff. I re-wrote the recipe for my own files as I use a stovetop PC rather than a digital. In doing so, I made another change that digital users might choose to make as well. Rather than sautéing the mushrooms in a separate pan, I began by sautéing the mushrooms in the pressure cooker and removing them to a bowl. I then continued by browning the beef, sautéing the onions etc. as Barbara describes. My method saves getting an extra pan dirty; Barbara’s saves a few minutes as she sautés the mushrooms while the beef is pressure cooking. I’m not suggesting that my method is better; just different. Choose what works for you.
Once you’re tried Barbara’s recipe, you may want to try some other versions of beef stroganoff. By Googling beef stroganoff AND pressure cooker you’ll find numerous versions. Again, I’m not suggesting that other recipes are better than Barbara’s only noting that there are many versions available from which we all can choose. Barbara’s post reminds me that I want to create a pressure cooker version of a favorite stroganoff recipe I have for pork stroganoff. It’s one I copied a number of years ago from Parade magazine and is a favorite at my house.
P.S. Barbara, in your beef stroganoff Instant Pot video you noted that you liked to use garlic paste in a tube – I’m pretty sure you meant to say tomato paste as that’s what you held up for view.
Thanks Razzy – I thought about sauteing the mushrooms first too. You definitely could if you didn’t want to dirty another pan and didn’t mind it taking a little extra time. Yes, in the video I did say garlic paste and meant tomato paste. I don’t think there even is garlic past in a tube. 🙂
I just have to throw in my two cents worth-yes, there actually is garlic paste in a tube. I have seen it, but not tried it. 🙂
Also, I really need to reread the recipe before I make it as I also have a stovetop pressure cooker-over 25 years old and still going strong!
Can you add the egg noodles to the pot of when the beef, the mushrooms, and the thickening is done
I haven’t tried it, but it should work well to add the cooked egg noodles.
Oh YUM-one of our favorites made at warp speed in the pressure cooker. Can’t wait to try it-and I love your video too….perfect step by step. Thanks Barbara!
Thanks Carol! I hope to buy a wireless mic and do more videos this year.
I am not able to view your video. Has anyone else had the same problem?
Hi Cheryl – no one else has mentioned a problem. You could also try watching it on YouTube https://www.youtube.com/watch?v=FAlHAA7oceg
Video doesn’t work for me either using the link in the recipe.
Thanks Anne – I think I have it fixed now. If you’re still having problems, you can also watch it on You Tube. https://www.youtube.com/watch?v=FAlHAA7oceg
I make this recipe over and over again since I first read the recipe on your original post Barbara. It’s great and my family loves it. Thanks for sharing. Happy New Year.
Thanks for letting me know Bonnie! So glad you enjoy it.
You are so brave to do video; good job. This looks fantastic. Beef Stroganof was one of my favorite dinners as a kid.
Thanks Kalyn – it’s definitely a delicious, old-fashioned, hearty meal.