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4.6 from 45 votes

Instant Pot Beef Stroganoff

The best Instant Pot Beef Stroganoff is an easy recipe made with a beef chuck roast, creamy mushroom sauce & egg noodles in an electric pressure cooker!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 1096 kcal
Course: Main Course
Cuisine: American , Russian

Ingredients

  • 2 tbsp butter
  • 8 oz baby bella or crimini mushrooms sliced
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 lb beef chuck roast
  • 2 cups beef broth
  • 16 oz wide egg noodles
  • 1 cup half-and-half
  • ½ cup sour cream
  • ¼ cup Parmesan Cheese grated
  • 2 tbsp fresh parsley chopped

Instructions

    Cup of Yum
  1. Turn the saute function on the Instant Pot on to “normal”, add the butter.
  2. Once the butter is melted, add the mushrooms, onion and garlic, saute 4-5 minutes.
  3. Combine the salt, black pepper and paprika in a small bowl, then rub on the beef chuck roast.
  4. Push the mushrooms and onion to the sides of the Instant Pot, then add the beef chuck roast to the middle.
  5. Sear the beef for 2-3 minutes per side.
  6. Press the Keep Warm/Cancel button on the pressure cooker.
  7. Add the beef broth.
  8. Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
  9. Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 60 minutes.
  10. When the cooking time is up, turn off the pressure cooker and wait 15-20 minutes, then release any remaining pressure before unlocking the lid.
  11. Remove the beef from the Instant Pot and place on a cutting board.
  12. Add the egg noodles to the Instant Pot with the beef broth, onions and mushrooms, secure the lid back on the Instant Pot and make sure the steam release is set to “sealing”.
  13. Press the “keep warm/cancel” button, then the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 5 minutes.
  14. While the noodles are cooking in the pressure cooker, use two forks to shred the beef.
  15. When the cooking time is up, turn off the pressure cooker and wait 5 minutes, then release any remaining pressure before unlocking the lid.
  16. Add the shredded roast beef back to the Instant Pot, with the sour cream, half and half and parmesan cheese.
  17. Stir everything together then serve topped with fresh parsley.

Nutrition Information

Calories 1096kcal (55%) Carbohydrates 92g (31%) Protein 68g (136%) Fat 51g (78%) Saturated Fat 25g (125%) Cholesterol 308mg (103%) Sodium 1440mg (60%) Potassium 1558mg (45%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1132mg (23%) Vitamin C 7mg (8%) Calcium 281mg (28%) Iron 8mg (44%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1096

% Daily Value*

Calories 1096kcal 55%
Carbohydrates 92g 31%
Protein 68g 136%
Fat 51g 78%
Saturated Fat 25g 125%
Cholesterol 308mg 103%
Sodium 1440mg 60%
Potassium 1558mg 33%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1132mg 23%
Vitamin C 7mg 8%
Calcium 281mg 28%
Iron 8mg 44%

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