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Beef Stroganoff doesn’t get much easier than when you make it in your pressure cooker.
Succulent, tender pieces of beef smothered in a flavorful mushroom sour cream sauce and served over noodles will satisfy anyone’s cravings! This classic recipe is quick and easy when made in the Instant Pot!
Why this recipe works:
This is a favorite quick and easy beef dinner recipe in our house and I know you will love it too!
- The genius of using an instant pot is that you can use inexpensive cuts of meat that have to be braised. The result is the most tender bites of meat that absorb all of the flavors.
- This recipe uses fresh ingredients like sliced mushrooms and onions to create the flavorful sauce.
- This easy recipe came from my friend Barbara has not one, but two blogs (Barbara Bakes and Pressure Cooking Today) and is a published author! I highly recommend you order a copy of her book, The Electric Pressure Cooker Cookbook.
Here is how to make it:
- First step is to sear the sliced meat and you will most likely have to do this in batches.
- The next step is to saute the mushrooms. I deviate slightly from Barbara’s recipe where she recommends cooking them in a separate pan. I went ahead and cooked them up in the Instant Pot where I browned the meat. If I can avoid washing a pan, I will. You then set those mushrooms aside because they don’t need to be pressure cooked.
- Next you’ll brown up some onions in the Instant pot.
- Add the seared meat back in the pressure cooker along with any juices that may have pooled on the plate. Add the beef broth along with a few other ingredients and pressure cook for about 18 minutes.
- The final step is to thicken the broth into a gravy and then stir in the sour cream and mushrooms. Mercy.
- Beef recommendations: Beef round steak is recommended. You can find all sorts of round cuts including eye round, bottom round, and top round. These cuts may or may not come with a bone. Round steak is very lean and must be braised, otherwise they will be incredibly dry and chewy.
- Stove top variation: If you wanted to cook this recipe on the stove top, I recommend making ground beef beef stroganoff since braising isn’t required.
- Searing the meat: One of the most important steps is to and brown the meat in oil prior to cooking. This is important because it adds an incredible depth of flavor, not to mention added texture. This is called a Maillard reaction. The flavor is not only infused into the meat, but all of those tasty bits get stuck to the bottom of your pan (or Instant Pot surface) and then into your sauce.
- Freezing: You can make this recipe start to finish (without the noodles) and then store it in an air tight container. I recommend reusable quart sized cylinders.
- Reheating: To reheat, be sure to thaw completely in the refrigerator if previously frozen (this may take several days) first. You can also run hot water on the outside of the container to loosen the frozen block. To reheat, just simmer on low in a covered pot. You want to keep it covered so that you don’t loose any of your moisture.
If you wondering what to serve on the side with beef stroganoff, I highly recommend egg noodles. I suppose you could serve it over mashed potatoes, but for whatever reason this recipe tastes best over al dente egg noodles.
Although this recipe uses onions and mushrooms, I always love to serve a green vegetable at dinner. Some of my favorite choices to serve with classic beef stroganoff are wilted garlic spinach, sauteed garlic asparagus, or roasted broccolini.
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
Pressure Cooker Beef Stroganoff
- 2 pounds beef round steak cut into 1-inch pieces (I used Top Round London Broil and Eye of Round)
- salt and freshly ground black pepper for seasoning
- 2 tablespoons vegetable oil I used avocado oil, divided, plus more as needed
- 1 medium sized onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon butter
- 12 ounces mushrooms sliced
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1/3 cup sour cream
- cooked egg noodles for serving
- Season the beef generously with salt and pepper. Select Browning/Saute to preheat the pressure cooking pot. When hot, add 1 tablespoon oil. Brown the meat in batches, about 3 minutes per batch, until all of the meat is browned. Add more oil as needed. Do not crowd the pot. Transfer the browned meat to a plate.
- Add the remaining 1 tablespoon oil and butter to the cooking pot. When the butter melts, add the mushrooms. Cook for about 5 minutes until golden, stirring only to prevent burning and thus allowing the most browning. Transfer to a separate bowl and set aside.
- Add the onion to the cooking pot. Saute for about 3 minutes, stirring frequently, until soft and beginning to brown. Add the garlic and tomato paste. Saute for 1 minute. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom. Add the browned beef and accumulated juices. Lock the lid in place. Select High Pressure and 18 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Saute and bring the gravy to a boil, stirring constantly until it thickens. Add the sour cream and the cooked mushrooms to the cooking pot and stir until blended. Serve over egg noodles.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in October 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!