Instant Pot Beef Stroganoff is a deliciously rich and comforting retro recipe. This pressure cooker beef stroganoff uses simple ingredients to achieve great flavor.
Instant Pot Beef Stroganoff
I have several vintage community cookbooks. In them are literally dozens of beef stroganoff recipes. It's no wonder, as there are different versions, and this is such a delicious and comforting meal.
We used to make our version of this recipe in a stove top pressure cooker with great success. Nowadays we are all about the Instant Pot® electric pressure cooker.
There are several steps to make this pressure cooker beef stroganoff, but it is actually an easy recipe. Here are the steps to make it:
You can make beef stroganoff with canned mushroom soup, or by a more "from scratch" version, that uses seasonings and sour cream.
Today's recipe for Instant Pot Beef Stroganoff is the from scratch version. At least mostly from scratch as the broth I used is purchased.
You can use homemade beef broth or consommé. The key is to use a rich, concentrated broth.
The traditional way to serve beef stroganoff is over cooked egg noodles. You can also serve it over mashed potatoes, rice, or cauliflower rice.
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If you make this yummy pressure cooker beef stroganoff recipe, please leave a comment with a star rating below. I'd like to know what you think of it.
Instant Pot Beef Stroganoff
- 2 lbs Chuck Roast
- 1 tsp Salt divided
- 1 tsp Pepper
- 1 tsp Garlic Powder
- 2 Tbsp Vegetable Oil
- 16 oz Sliced Mushrooms
- 1 lg Onion chopped
- 2 Tbsp Butter
- 3 cloves Garlic pressed
- 1 Tbsp Dijon Mustard
- 1 3/4 cups Rich Beef Broth or 1 can of beef consommé
- 3 Tbsp Worcestershire Sauce
- 3 Tbsp Soy Sauce
- 1/2 cup White Wine or Sherry
- 1 cup Sour Cream
- 1/4 cup Chopped Parsley
- 10 oz Wide Egg Noodles
- 1/4 cup Corn Starch
- 1/4 cup Cold Water
- Sprinkle 1/2 tsp of the salt, 1/4 tsp of the pepper, and 1/2 tsp of the garlic powder over one side of the chuck roast.
- Turn on the pressure cooker's sauté setting. When it is hot, add the oil. Then place the roast, seasoned side down, in the pot. Season the other (top) side with the remaining spices and let it cook undisturbed for 5 minutes. Flip it over and let cook for another 5 minutes. Then remove to a plate and set aside.
- Add the mushrooms and butter. Cook about 2 minutes, stirring occasionally and scraping the bottom of the pot (I like using a wooden spoon for this).
- Add the onion and stir. Cook until translucent.
- Add the garlic and cook for about 30 seconds, stirring frequently.
- Add the wine or sherry and stir.
- Add the Worcestershire and soy sauce, and the Dijon mustard. Stir.
- Add the broth/consommé.
- Slice the roast against the grain into 1/4" thick slices (or a little thinner if you like).
- Add the meat slices to the pot and gently press into the broth.
- Close the lid and set the steam vent knob to the Sealing position.
- Cancel the sauté function and then press the Pressure Cook/Manual button or dial, then the +/- button to select 13 minutes. High pressure.
- When the cook cycle is finished, let the pot sit undisturbed for a 10 minute natural release. Then turn the steam vent knob to Venting and release the remaining pressure.
- While the meat is cooking, you can set a pot of water to boil on the stove and cook the egg noodles. Then drain them.
- Wait for the pin in the lid to drop down, then carefully open the lid of the pressure cooker.
- Mix together the corn starch and water until corn starch is dissolved.
- Turn on the sauté setting and stir in the slurry, stirring until thickened. Then turn off the pot.
- Add the sour cream to a cup and add a spoonful of the hot gravy and stir. Stir in a few more spoonfuls, then stir the sour cream mixture into the meat/gravy mixture.
- Serve over cooked egg noodles and garnish with parsley.
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