This Instant Pot Beef Stroganoff recipe uses the pressure cooker to cook tender beef and egg noodles in a creamy rich sauce. Comfort food with lots of rich flavors.
Are you ready to make the most melt-in-your-mouth Instant Pot Beef Stroganoff you’ve ever tasted? This beef stroganoff recipe is seriously so easy to make and it’s made in a fraction of the time.
What is Beef Stroganoff?
Beef Stroganoff is a Russian dish made with tender pieces of beef served with egg noodles and a sour cream-based sauce.
What is beef stroganoff made of? Classic beef stroganoff is made with sliced beef (we use a chuck roast because it’s inexpensive and easy to find), egg noodles, and a delicious savory mushroom and sour cream-based sauce.
Is beef stroganoff healthy? Overall beef stroganoff is a hearty meal made with protein, veggies, and a basic egg noodle. We’re sharing tips and tricks below to make it even healthier!
Best Cut of Meat for Stroganoff
What is the best meat for beef stroganoff, you ask? We tested this recipe with a few different cuts of meat before we landed on a 2-lb. beef chuck roast. We found that cooking the whole chuck roast in the Instant Pot before shredding made for the most tender meat option.
One of the main benefits of the Instant Pot, is that you can pressure cook tougher cuts of meat (that are usually cheaper), and make them super tender and fall-off-the-bone.
Can’t find a chuck roast? Try a chuck shoulder or any other recommendations from the Kitchn’s post HERE.
Other beef cuts we tested
- Sliced Chuck Roast: 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.
- Ground Beef: ground beef stroganoff is also a popular cut of beef used around the world. It was good but not as GREAT as the chuck roast.
What You Need
- chuck roast – this is a classic pot roast cut of meat. As it slows cooks or pressure cooks, it goes from tough to super tender and delicious.
- beef spices – before browning and pressure cooking, you’ll be seasoning your beef with salt, pepper, and brown sugar. If you have our pot roast seasoning on hand, you could use that instead.
- olive oil – olive oil is used to sear the meat before cooking.
- beef broth – beef broth is essential in the flavor of your Instant Pot beef stroganoff. Make sure to get normal beef broth and not low sodium
- crimini mushrooms – when thinking about classic stroganoff flavors, umami is definitely important. We used crimini mushrooms.
- salt – don’t skip the salt. Not only does it tenderize the beef, but also enhances the flavors of the sauce.
- onion – onion is super important for flavoring the sauce. Yellow and white both work.
- garlic – go big or go home. I dare you to double the garlic 😉
- red wine – red wine is another flavor element that just adds warmth to stroganoff sauce. Don’t have wine? Replace it with broth instead.
- Worcestershire sauce – the vinegar and savory flavors of Worcestershire sauce is a must!
- extra-wide egg noodles – we tried this recipe with medium and wide noodles, and extra-wide is the way to go!
- 2% Greek Yogurt – most beef stroganoff recipes call for sour cream. We, however, are using 2% Greek yogurt instead. It’s a similar flavor profile, but a bit better for you. If you want a more classic sauce, feel free to swap for sour cream.
How This Beef Stroganoff is Healthier
We’re always trying to find ways to take classic recipes but make them a little bit better for you. Here are some healthy swaps we made to do so.
- Sour cream –> Greek yogurt
- Increase the mushrooms, onions, and fresh garlic
- Eliminate corn starch
- Eliminate heavy cream
How to Make Beef Stroganoff (Instant Pot)
Here’s a quick rundown of how to make IP Beef Stroganoff. Don’t forget to scroll down to read the entire written recipe!
- Season and Sear Beef: mix together spices and generously season your chuck roast. Then, sear it on all sides in olive oil using the Instant Pot’s saute featue. Remove and set aside.
- Cook Mushrooms: Saute sliced mushrooms in olive oil and salt for 4-5 minutes and set aside for later.
- Mix Base of Sauce: Add white onion, red wine, and Worcestershire to the Instant Pot and mix. Then, place the beef on top.
- Pressure Cook Beef: Cook on high pressure for 75 minutes. Then, quick-release your Instant Pot and set the beef aside.
- Cook Noodles: Add mushrooms, onion, and egg noodles to your Instant Pot and cook on high pressure for 2 minutes. After 2 minutes, quick-release.
- Shred Beef: Meanwhile, use 2 forks to shred the beef. It should be very easy to shred.
- Add Greek Yogurt (or sour cream): Add Greek yogurt and broth to the noodles and stir to combine.
- Mix Everything Together: Finally, add the shredded beef back in and mix everything together.
If you need to heat your stroganoff up at the end, simply turn on the saute feature and heat for a few minutes.
How do I thicken beef stroganoff? The easiest way to thicken beef stroganoff is with a corn starch slurry. Simply add a few teaspoons of cornstarch to 1/4 cup of water and whisk to combine. Add the slurry to the sauce and heat over medium/high heat to activate the corn starch.
What vegetables go with beef stroganoff? The best vegetables that go with beef stroganoff are onions, garlic, and mushrooms. However, carrot and celery would also be delicious.
How do you fix bland stroganoff? The best way to add flavor to stroganoff is with fresh garlic and a little Worcestershire sauce.
What cut of beef should I use for beef stroganoff? You can use many different cuts of meat for beef stroganoff, but a chuck roast is inexpensive and easy to find.
What can I use instead of sour cream? We recommend using Greek yogurt 1:1 in place of sour cream. It’s still tangy, but also lower in fat and healthier.
How do you tenderize stew meat for beef stroganoff? The stew meat for beef stroganoff will tenderize itself if cooked low and slow or in a pressure cooker. Salt is always a good way to help the tenderization process along as it breaks down the fibers in the beef.
Can I use chicken broth instead? Chicken broth is an easy and acceptable swap for beef broth!
What to Serve with Beef Stroganoff
We love pairing this beef strog with a flavorful salad or sautéed veggie to complement this hearty dish. Here are some ideas:
- Shaved Brussels Sprouts Salad
- Roasted Brussels Sprouts Salad with Quinoa
- Roasted Root Vegetables
- Green Beans Almondine
It is important to let your beef stroganoff cool completely before transferring it into an airtight container. Store in the fridge for up to 3-5 days.
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.
- 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 table salt
- 1 medium white onion, chopped and separated
- 3 cloves garlic, minced
- 1/4 cup dry red wine
- 1.5 tablespoons Worcestershire
- 12-oz. extra-wide egg noodles
- 3/4 cup 2% Greek Yogurt (option to use sour cream for a more classic beef stroganoff)
- First, make the 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 the meat sit for 15 minutes.
- Next, turn on the Instant Pot’s ‘saute’ feature 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 and deglaze the pot with 2 tablespoons of beef broth and then add another tablespoon of olive oil to the pot. Use a wooden utensil to scrape the brown bits from the bottom.
- When olive oil is fragrant, add mushrooms and 1/4 teaspoon of salt to the pot and saute for 4-5 minutes or until browned. Remove mushrooms 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 the 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 beef aside.
- Add the sauteed mushrooms, the remaining onion, and uncooked 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, shred the beef using two forks. The beef should fall apart easily and shred with minimal effort.
- 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 add the shredded beef back into the pot.
- If needed, turn the sauté feature on to heat everything up for a couple of minutes. 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 Calories: 393 Sugar: 3 Sodium: 558 Fat: 24 Carbohydrates: 17 Fiber: 1 Protein: 27
Keywords: instant pot beef stroganoff