When you need comfort food quickly, make this delicious Instant pot beef stroganoff! It has all the flavors of classic beef stroganoff like fall-apart tender beef in creamy sauce with al dente noodles. The pressure cooker shortens the cook time and you can make it all in one pot, even the noodles!
Isn’t beef stroganoff a classic recipe? It reminds me so much of my childhood because we used to have it all the time. It’s delicious, creamy, and filled with classic flavors and scents that will remind you of home.
Thanks to the beauty of the instant pot, this delicious dinner takes less steps and cooking time! I used Greek yogurt in the sour cream sauce to up the protein and lighten it up.
Here are some helpful tips to make this recipe perfectly in the Instant Pot every time. Don’t let that pressure cooker intimidate you!
Ingredients You Need
Here are the main ingredients you need to make this easy beef stroganoff in the Instant Pot. Skip to the recipe card for exact measurements.
- Extra virgin olive oil: Substitute with avocado oil.
- Yellow onion: Yellow onions are great for soups and stews.
- Garlic: Fresh garlic adds plenty of flavor to the creamy sauce.
- Boneless sirloin steak: Substitute with beef stew meat.
- Fine-grain sea salt and ground black pepper: Add more to taste.
- Worcestershire sauce: Substitute with coconut aminos for a sugar-free option.
- Reduced-sodium beef broth: Any brand will work.
- Baby Bella cremini mushrooms: This recipe replaces the cream of mushroom soup with fresh mushrooms.
- Tapioca flour: I used Bob’s Red Mill, but any brand will work.
- Wide egg noodles: Gluten-free if desired. I like Jovial brand or homemade gluten free egg noodles.
- Coconut cream: Substitute with plain Greek yogurt.
- Fresh parsley: Optional for serving.
Looking for another easy beef dinner recipe? Try slow cooker sweet potato beef stew or sheet pan steak fajitas.
How to Make Instant Pot Beef Stroganoff
Here are the step-by-step instructions to make this easy beef stroganoff recipe. Jump to the recipe card for printable detailed instructions.
- Set Instant Pot to saute. Add olive oil. Once hot, add the onion, stirring often, until it begins to soften, 2-3 minutes. Add minced garlic and cook for 1 minute, stirring often.
- Cook the meat. Add the cubed beef, salt, and pepper. Cook, stirring occasionally, until browned, about 4-6 minutes. The meat does not need to be cooked all the way through.
- Deglaze the pot. Add the worcestershire sauce and ½ cup of beef broth. Stir, scraping down the sides and bottom of the pot.
- Add tapioca flour, broth, and mushrooms. In a separate bowl, mix together the tapioca flour with the remaining beef broth until dissolved then add to the pot. Stir in the mushrooms. Close the Instant pot lid and seal the lid and cook on high pressure (manual) for 10 minutes.
- Vent the pot and add egg noodles. When the time is up, immediately vent the Instant Pot to quick release the pressure. Remove the lid and add the uncooked egg noodles to the pot.
- Cook the noodles. Recover the Instant Pot, seal, and cook on high pressure (manual) for 5 more minutes to cook the noodles. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
- Cool and add remaining ingredients. Open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt or coconut cream. Serve with fresh parsley and additional salt and pepper to taste.
Can I Make It In the Slow Cooker?
Yes! You can use a slow cooker if you don’t have an Instant Pot. Add the onion, garlic, beef, salt, pepper, Worcestershire sauce, beef broth, and mushrooms to the slow cooker. Cover and cook on low for 8-10 hours.
Mix 1/2 cup broth with the tapioca flour or cornstarch and pour it into the slow cooker with the Greek yogurt (or coconut cream). Serve it over cooked noodles.
What Kind of Beef Do I Use?
I like to use boneless sirloin steak cut up into 1-inch chunks for beef stroganoff. If you can’t find it in the beef section you can ask your local butcher for it! You could also opt for a traditional package of “stew meat” that you can find in the beef section as well. Both will work!
You could also use a tender cut of beef like steak tips, flank steak, tenderloin, or rib eye if you have those on hand.
What is Stroganoff Sauce Made Of?
Stroganoff sauce is a creamy mixture of beef broth, Worcestershire sauce, mushrooms, spices, and sour cream. However, I wanted to make this healthy beef stroganoff so I opted for coconut cream instead of sour cream to make it dairy-free! You could also use plain Greek yogurt.
What to Serve it With
- A glass of red wine or white wine, of course.
- A vegetable side dish like air fryer asparagus, maple glazed carrots, roasted broccoli and carrots.
- Frozen or fresh garlic bread takes less time though!
- A simple salad like kale apple salad or shaved brussel sprout salad.
Try any of my side dishes to complete this hearty meal!
More easy beef recipes: Instant pot mongolian beef, slow cooker sweet potato beef stew, or sheet pan steak fajitas.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Instant Pot Beef stroganoff
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Ingredients
- 2 Tablespons extra virgin olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 pounds boneless sirloin steak (or stew meat) cut into 1 inch cubes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons Worcestershire sauce or coconut aminos
- 3 cups reduced sodium beef broth divided
- 16 ounces sliced baby Bella mushrooms
- 1 Tablespoon tapioca flour or cornstarch
- 12 ounces wide egg noodles gluten free if needed
- 1 cup Plain Greek yogurt sour cream, or coconut cream (for dairy-free)
- chopped fresh parsley optional for serving
Instructions
- Heat the olive oil in the Instant Pot using the saute mode. Once hot, add the onion and cook to soften, 2-3 minutes. Add the minced garlic and cook for an 1 minute, until fragrant.2 Tablespons extra virgin olive oil, 1 small yellow onion, 3 cloves garlic
- Add the cubed beef to the pot then sprinkle with salt and pepper. Cook, stirring occasionally, until the meat is browned on all sides, about 4-5 minutes. The meat does not need to be cooked all the way through.2 pounds boneless sirloin steak (or stew meat), 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
- Add the worcestershire sauce with ½ cup of beef broth. Stir, scraping down the sides to deglaze the pot so no bits of food are stuck on the bottom. In a separate bowl, mix together the tapioca flour with the remaining beef broth until dissolved then add to the beef mixture and stir in the mushrooms.2 tablespoons Worcestershire sauce, 3 cups reduced sodium beef broth, 16 ounces sliced baby Bella mushrooms, 1 Tablespoon tapioca flour or cornstarch
- Close and seal the lid and cook on high pressure (manual) for 10 minutes. It will take about 10 minutes for the instant pot to reach pressure before counting down 10 minutes.
- When the time is up, immediately vent the Instant Pot to quick release the pressure. Turn the Instant Pot back to the saute mode to bring the mixture to a simmer.
- Add the uncooked egg noodles to the pot and cook according to the length of time on the pasta package directions. Stir in the Greek yogurt or sour cream until melted and creamy.12 ounces wide egg noodles, 1 cup Plain Greek yogurt
- Sprinkle fresh parsley on top and serve with fresh cracked black pepper.
Equipment
- Instant Pot
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very good!! Everyone in the house loved it, now it’s added to the rotation. Thanks!
You’re welcome!
How can I make this using my crockpot ?
Hey Lori! I haven’t tested it, but this is what I would do:
Toss 1½–2 lb of stew beef (or strips), sliced onion, minced garlic, low‑sodium beef broth, Worcestershire sauce, a bit of Dijon mustard, salt, and pepper into your slow cooker. Cook on LOW for 6–8 hours (or HIGH for 3–4) until the beef is tender. In the last 30 minutes, stir in ½ cup of sour cream (or Greek yogurt) and a handful of sliced mushrooms (optional), then serve over egg noodles.
Hi! I just had a quick question. Is there anything else I could use substitute for tapioca flour?
Hey there! Yes, you can use arrowroot starch or corn starch instead.
Except for the egg noodles taking an extra 3 minutes. The end product was delicious.
Love it! Thanks, Jane!
So, I love this recipe. I’ve made it twice now. Both times I’ve followed instructions to a ‘T’ and at the end of the cook I have egg noodles which aren’t cooked and I’ve had to add more beef broth and cook for another 5 minutes. When it’s done there a lot of left liquid so it’s not a very creamy sauce. Any suggestions?