Instant Pot Beef Stroganoff

with Mushrooms and Creamy Sour Cream Sauce

This Instant Pot Beef Stroganoff delivers classic comfort food flavor in a fraction of the time. Tender beef, savory mushrooms, and garlic cook together under pressure to create a rich, deeply flavored base without the need for long simmering. Using the Instant Pot allows the beef to become fork-tender while keeping the process approachable for beginner and intermediate cooks.
The creamy stroganoff sauce comes together at the end with sour cream, creating a smooth, comforting finish that coats every bite of beef and noodles. Egg noodles cook directly in the pot, making this a true one-pot meal with minimal cleanup. This recipe is ideal for busy weeknights when you want something hearty, satisfying, and family-friendly without sacrificing flavor.

1. Sauté mushrooms and garlicSet the Instant Pot to sauté mode. Add the butter, garlic, and mushrooms. Cook until the butter is melted and the mushrooms begin to soften. Sprinkle the flour over the mushrooms and stir until evenly coated.Coating the mushrooms with flour at this stage helps thicken the sauce later.Stir well to prevent flour from sticking to the bottom of the pot.

2. Add beef and brothPour in the beef broth and Worcestershire sauce, then add the stew meat. Stir gently to combine all ingredients evenly.Deglaze the bottom of the pot with a wooden spoon to release any stuck bits.

3. Pressure cook the beefLock the lid and set the valve to sealed. Pressure cook on high for 15 minutes. When finished, perform a quick release and remove the lid once the float valve drops.

4. Cook the noodlesStir the egg noodles into the pot. Lock the lid again and pressure cook for 3 minutes. Perform another quick release once cooking is complete.Ensure noodles are mostly submerged to cook evenly.

5. Finish the sauceStir in the sour cream. Taste and season with salt and pepper as needed. For a thicker sauce, switch to soup mode, whisk the cornstarch with broth or water, and stir into the pot until thickened.Add sour cream after pressure cooking to prevent curdling.

beef stew meat2 lb

- Meat

Salt0 count

- Spices

Black Pepper0 count

- Spices

Mushrooms1 cup

- Produce

Garlic3 tsp

- Produce

Butter3 tbsp

- Dairy

All-Purpose Flour2 tbsp

- Baking

Beef Broth3 cup

- Canned Goods

Worcestershire Sauce4 tbsp

- Condiments

egg noodles10 oz

- pantry

Sour Cream1/2 cup

- Dairy

Cornstarch2 tbsp

- Baking

beef broth or cold water1/4 cup

- pantry

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