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!
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.
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
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:
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- 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
- 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 459Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 118mgSodium: 298mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 35g
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