This Instant Pot Beef Stroganoff offers a healthier twist on the traditional stroganoff recipe and is made completely in the Instant Pot! A true win-win! Enjoy this one pot crowd pleaser today.
Today’s the Day!
We can finally say that we have a beef stroganoff recipe on Fit Foodie Finds! What a day to be alive! And we took it up a notchy notch and made this bad boy completely in the Instant Pot. Plus, we’ve healthified this a bit more than the traditional beef stroganoff recipe by using Greek yogurt instead of sour cream in the sauce. So, what are you waiting for?! Let’s make beef stroganoff!
Healthier Beef Stroganoff Ingredients
We knew we didn’t want to compromise on taste in this dish, but also knew we wanted to make some easy ingredient swaps to make the traditional beef stroganoff recipe healthier. So, what did we do?
- Sour cream –> Greek yogurt
- Increase the mushrooms, onions and fresh garlic
- Eliminate corn starch
- Eliminate heavy cream
Best Cuts of Meat for Stroganoff
What is the best meat for beef stroganoff, you ask? We tested this recipe a few different ways with a few different cuts of meat before we landed on this beef chuck roast. We found that cooking the whole chuck roast in the Instant Pot before shredding made for the most tender meat option.
We also tried slicing the chuck roast into strips before cooking in the Instant Pot, but found that the meat was too tough for our liking. We also tested this recipe with ground beef, and while it was good, it wasn’t GREAT. So, cue this delicious chuck roast cooked to perfection and then shredded with a fork before serving.
Beef Stroganoff Sauce
Can yogurt be substituted for sour cream in beef stroganoff? Yes! The answer is most definitely YES. Especially when you’re using 2% Greek yogurt as an alternative to give this dish the tangy creaminess typically found in beef stroganoff.
The best part about the sauce for this dish is that you don’t lose any of the flavors from cooking the chuck roast because it’s all right in the Instant Pot.
You’ll also use this liquid to sauté the veggies and cook the egg noodles, making this beef stroganoff sauce part meat flavorings and juices, part sautéed veggies and spices, and finally part creamy Greek yogurt.
Can you Freeze Beef Stroganoff?
While you can absolutely freeze the cooked meat and vegetables for this beef stroganoff, we recommend waiting to add the egg noodles and Greek yogurt to this dish if you’re planning to freeze it.
The consistency of the Greek yogurt can become a bit lumpy and inconsistent when frozen and then thawed, and the egg noodles tend to get a bit mushy.
If you’re planning to make this ahead of time and then freeze for later, simply leave the Greek yogurt and noodles out, and add them in once the dish is thawed.
What to Serve with Beef Stroganoff
We love pairing this beef strog with a flavorful salad or sautéed veggie to complement this hearty dish.
- Shaved Brussels Sprouts Salad
- Roasted Brussels Sprouts Salad with Quinoa
- Roasted Root Vegetables
- Green Beans Almondine
More Instant Pot Recipes
- Moroccan Style Chicken Thighs
- Instant Pot Pork Roast
- Pulled Pork Carnitas
- Sweet Potato Curry
- Hamburger Soup
- ALL Instant Pot Recipes
Instant Pot Beef Stroganoff Video
- 2 lb. beef chuck roast
- 1 teaspoon coarse sea salt, separated
- 1 teaspoon ground pepper, separated
- 2 teaspoons brown sugar
- 2 tablespoons olive oil, divided
- 1.33 cups beef broth, separated
- 8 oz. crimini mushrooms, sliced
- 1/4 teaspoon fine sea salt
- 1 medium white onion, chopped and separated
- 3 cloves garlic, minced
- 1/4 cup red wine
- 1.5 tablespoons Worcestershire
- 12 oz. extra wide egg noodles
- 3/4 cup 2% Greek Yogurt
- First, make dry rub. Mix together coarse sea salt, ground pepper, and brown sugar in a small bowl.
- Then, season the beef roast with the dry rub. Be sure that the rub covers the entire piece of meat including the sides. Let meat sit for 15 minutes.
- Next, turn the Instant Pot’s ‘saute’ feature on and add 1 tablespoon of olive oil.
- When olive oil is fragrant sear the beef roast for 2 minutes on each side or until browned.
- Remove beef roast from the pot and deglaze the pot with 2 tablespoons of beef broth and then add another tablespoon of olive oil to the pot.
- When olive oil is fragrant, add mushrooms and 1/4 teaspoon of fine sea salt to the pot and saute for 4-5 minutes or until browned. Remove from pot and set aside for later.
- Add 1/2 of the white onion (you will be adding the rest of the onion in later) and garlic to the pot and saute for 3 minutes.
- Finally, add red wine, 1 cup of beef broth, and Worcestershire to the pot. Mix well and then return the beef roast back into the pot.
- Cover the Instant Pot and cook on high pressure for 75 minutes.
- When the timer goes off, quick release pressure from the Instant Pot and remove the beef roast from the pot and place it on a baking sheet. The beef roast should be easy to pull apart with two forks. If it’s not, it needs to cook longer. Set aside.
- Now, add sauted mushrooms, the remaining 1/2 onion, and egg noodles to the pot. Mix well and place the top back on the Instant Pot and cook for an additional 2 minutes on high pressure.
- Meanwhile, while the mushrooms, onions, and noodles are cooking, shred the beef using two forks. The beef should fall apart easily and shred with minimal effort. Set aside.
- When the timer goes off, quick release pressure one last time from the Instant Pot and remove the cover.
- Add the Greek yogurt and the remaining broth (~1/3 cup) to the pot, mix well, and (finally) place the shredded beef back into the pot.
- Turn on the Instant Pot’s ‘soup’ function and let it cook for 3-5 minutes or until the beef stroganoff reaches desired temperature.
- Eat immediately or turn the Instant Pot’s ‘warm’ setting to keep the beef stroganoff warm until ready to serve.
Nutrition FactsServing Size: 1/8 recipe Calories: 393 Sugar: 3 Sodium: 558 Fat: 24 Carbohydrates: 17 Fiber: 1 Protein: 27
Keywords: instant pot beef stroganoff