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Instant Pot Beef Stroganoff
5 from 44 votes

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff is a hearty dish using cubed beef chuck cooked with mushrooms, onions, and a tangy sauce made of beef broth, Worcestershire, and Dijon mustard. Finished with sour cream and served over egg noodles, it delivers tender beef in a creamy, richly flavored sauce prepared quickly in the pressure cooker.

Prep Time
20 mins
Cook Time
50 mins
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 6
Calories: 740 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • 2 pounds beef chuck roast cubed or stew meat
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • ½ cup red wine
  • 1 ½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon thyme dried leaves
  • 4 cups cremini mushrooms or white mushrooms, sliced
  • 1 tablespoon cornstarch
  • 8 ounces sour cream
  • 16 ounces egg noodles measured dry and cooked to package instructions, about 8 cups

Instructions

    Cup of Yum
  1. Trim of excess fat from the beef and cut into 1-inch cubes. In a large bowl, combine beef cubes with the flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
  2. Turn the Instant Pot on to Saute and add oil. Once heated, remove the beef from the flour mixture, shaking off any excess flour and add it to the instant pot in small batches. Brown 2-3 minutes per side. Remove the beef to a bowl and set aside.
  3. Add the onion to the instant pot (adding more oil if needed) and cook for 2-3 minutes or until slightly softened.
  4. Deglaze the pan by adding the red wine and using a spatula to scrape any brown bits* off of the bottom. Let the wine simmer 2 minutes.
  5. Stir in the beef broth, Worcestershire sauce, Dijon mustard and thyme. Stir in the beef and layer the mushrooms on top.
  6. Place the lid on the Instant Pot, ensure the pressure release valve is in the sealing position, and select manual, HIGH pressure for 35 minutes.
  7. Once the cooking is completed, quick release the pressure and carefully remove the lid.
  8. Turn the Instant Pot on to saute.
  9. Combine 1 tablespoon of cornstarch with 1 tablespoon of water. Once simmering, drizzle the cornstarch mixture a bit at time to reach desired thickness. You may not need all of the cornstarch mixture.
  10. Turn off heat and stir in the sour cream. Taste, and season with additional salt & pepper if needed.
  11. Serve over cooked egg noodles.

Notes

  • Choose chuck roast for tender, flavorful beef stew meat.
  • Brown beef in small batches to ensure proper searing without releasing excess liquid.
  • Deglaze with red wine to capture fond but substitute extra broth if preferred.
  • Add sour cream after turning off heat to prevent curdling in the creamy sauce.
  • Browning can be done in a skillet before transferring to the Instant Pot if desired.

Nutrition Information

Calories 740 (37%) Carbohydrates 64g (21%) Protein 44g (88%) Fat 33g (51%) Saturated Fat 13g (65%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 190mg (63%) Sodium 522mg (22%) Potassium 1117mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 311IU (6%) Vitamin C 2mg (2%) Calcium 100mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 740

% Daily Value*

Calories 740 37%
Carbohydrates 64g 21%
Protein 44g 88%
Fat 33g 51%
Saturated Fat 13g 65%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 190mg 63%
Sodium 522mg 22%
Potassium 1117mg 24%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 311IU 6%
Vitamin C 2mg 2%
Calcium 100mg 10%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.