Instant pot beef stroganoff made in the instant pot mini 3 quart model. Just 10 ingredients to make a pot of creamy noodles with chunks of tender beef and mushrooms. Comfort food, all made in one pot in just minutes! (No condensed soups here!)
Check out all of my instant pot mini recipes for the 3 quart machine here.
Instant Pot Beef Stroganoff
This creamy comforting pot of pasta that my whole family adores (even the occasional vegans) is your go-to Fall weeknight dinner. Regular beef stroganoff involves searing the meat in a separate skillet, and a subsequent de-greasing cleaning session after dinner, of course. Plus, don’t forget about a separate pot to cook the pasta.
The beauty of the instant pot is its ability to cook everything in one pot. The cleanup on this recipe is a breeze, and the leftovers just get better the next day! Alright, let’s get started on how to make this delicious one pot meal!
I always cook with my instant pot mini 3 quart model, but this recipe is perfectly suited for the 6 quart model with zero adjustments to time or ingredients.
Ingredients for beef stroganoff:
- beef stew meat (can buy a chuck roast and chop it yourself)
- all-purpose flour
- dried thyme
- beef broth
- Worcestershire sauce
- sour cream
- egg noodles
- fresh parsley, optional for garnish
I know I said 10 ingredients above, and this list is 11 without the garnish, but I really think butter and flour are pantry staples, right? If you’re headed to the store and you have a well-stocked pantry, just grab beef stew meat, mushrooms, sour cream and noodles, and you’ll most likely have the rest.
How to make instant pot beef stroganoff:
- First coat the beef stew meat with flour generously. The extra flour clinging to the meat will help thicken our sauce later on, so be very generous!
- Melt the butter in the bottom of the instant pot using the SAUTÉ function.
- Cook the onions and thyme until translucent and softened, and then add the garlic for just 1 minute. Stir in the mushrooms.
- Add the meat (and all of the flour), beef broth, and Worcestershire sauce.
- Seal the instant pot, and cook on HIGH pressure for just 10 minutes.
- After a forced pressure release, remove the lid, and stir the noodles into the boiling mixture. Switch the instant pot to SAUTÉ again, and let it simmer while the pasta cooks.
- Just before serving, stir in the sour cream and let it melt. At first, this mixture appears slightly too runny, but it thickens as it cools. Scoop out the servings into bowl, garnish with parsley, and let rest for a few minutes before serving. Serve with good bread for dipping in the sauce, too!
Can I make this beef stroganoff in the slow cooker?
You might have noticed that while this recipe is for the instant pot mini, it does contain an entire pound of beef stew meat. This recipe serves 3-4 people, or two people with lunch leftover for the next day! Because this isn’t a typical tiny small batch recipe, you can absolutely make this in the slow cooker.
If you don’t have an instant pot and want to make this in the crockpot, add everything except the sour cream. Cook on low 4-6 hours, until everything is tender. Stir very well so that the flour coating the meat begins to thicken the juices, and then stir in the sour cream 30 minutes before serving. If it appears too runny for your liking, thicken with cornstarch (method below).
Because I know you’ll ask, I tested out some ingredient substitutions for you. It was a delicious job, and I am happy to do it!
To use ground beef:
If you want to use ground beef for this beef stroganoff, you absolutely can, but with a few minor tweaks. Do not coat the beef in flour. Saute it as normal in the instant pot, breaking it up as it cooks. When it’s almost brown, sprinkle the flour on top and stir it in before proceeding with the recipe.
To use a different dairy product:
Sour cream is my standard dairy product in my fridge, so that’s what I used, but cream cheese is awesome here! You can use heavy cream, too, but use slightly less. If you’re using heavy cream, add an extra tablespoon of flour.
To make it thicker:
If you get all the way done with this recipe, and it’s not as thick as you would like it, fear not! You can whisk cornstarch into cold beef broth, pour it in the pot, and bring it back to a simmer for a thicker version. I didn’t set up the recipe this way, because one, I love it most the way it’s written, and two, this is such a tedious step for most people.
Ok, I think you have everything you need to make this recipe, and I want to hear how it becomes your new Fall favorite!
- 1 pound beef stew meat, chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 onion, diced
- 1/2 teaspoon dried thyme leaves (not ground)
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 1/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 6 ounces dried egg noodles
- 1/2 cup sour cream
- fresh parsley, optional garnish
- First, coat the beef pieces in the flour generously.
- Add the butter to the instant pot, and press the SAUTÉ button. Set the timer for 15 minutes minium.
- Once the butter is melted, add the diced onions and thyme to the pot. Cook while stirring occasionally for 4-5 minutes, until the onions start to turn translucent.
- Stir in the garlic and cook for 1 minute.
- Now, add the beef pieces and ALL of the flour, even if it didn't stick to the meat. We need all of the flour for this recipe, because it thickens the sauce. Add the mushrooms, beef broth, and Worcestershire sauce at the same time. Press 'OFF' on the instant pot to end the sauté function.
- Place the lid on the instant pot, and turn the valve to SEAL. Press PRESSURE COOK, toggle to high, and then use the buttons to set the timer for 10 minutes. No need to press start, the machine will beep to acknowledge your selection and then begin building pressure. Once pressure is built, then it beeps again and the 10 minute timer starts.
- Once the timer is done and 10 minutes of pressure cooking have elapsed, the instant pot beeps again, but the pressure is still high and it's unsafe to open the lid.
- CAREFULLY, use an oven mit and handle of a wooden spoon to open the pressure valve and release the pressure. This is called a 'forced pressure release.'
- When the silver vavle drops, it's safe to remove the lid (the instant pot won't let you remove the lid until it's safe to do so). Remove the lid and stir in the noodles. Press SAUTÉ again to keep the pot hot enough to boil the juices for cooking the noodles.
- After 4-5 minutes when the noodles are cooked, press CANCEL to turn off the heat. Stir in the sour cream, sprinkle in the parsley (optional), and scoop into bowls for serving. The mixture will continue to thicken as it cools.
You can add salt and pepper to taste after cooking, but my family found this recipe plenty salty with the beef broth, Worcestershire and sour cream.
See post for tips on ingredient substitutions, like ground beef, cream cheese, and other modificiations you wish to make.
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Amount Per Serving: Calories: 434Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 157mgSodium: 509mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 42g