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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!

instant pot beef stroganoff on a plate with a fork
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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!

Why You’ll Love This Instant Pot Beef Stroganoff Recipe

  • Classic dish the whole family will love.
  • Little to no cook time!
  • Makes juicy, tender meat with a savory sauce.
  • A single pot meal with minimal cleanup.
  • Comfort food for any time of year.

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. 

  1. 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.
  2. 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.
  3. Deglaze the pot. Add the worcestershire sauce and ½ cup of beef broth. Stir, scraping down the sides and bottom of the pot.
  4. 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. 
  5. 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.
  6. 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.
  7. 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.
beef stroganoff instant pot

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

Try any of my side dishes to complete this hearty meal!

instant pot beef stroganoff recipe

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4.57 from 32 votes

Instant Pot Beef stroganoff

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Healthy instant pot beef stroganoff is a lighter version of a classic and it’s made quickly in the pressure cooker. This easy dinner recipe is a creamy (and dairy free!), filled with protein from the stew meat and can even be made gluten free with noodles.

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Servings: 8

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 or sour cream
  • 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 or sour cream
  • Sprinkle fresh parsley on top and serve with fresh cracked black pepper.
Last step! If you make this, please leave a review letting us know how it was!

Equipment

  • Instant Pot

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 37g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




5 Comments

  1. Izzy S. says:

    Hi! I just had a quick question. Is there anything else I could use substitute for tapioca flour?

    1. Molly Thompson says:

      Hey there! Yes, you can use arrowroot starch or corn starch instead.

  2. Jane says:

    5 stars
    Except for the egg noodles taking an extra 3 minutes. The end product was delicious.

    1. Molly Thompson says:

      Love it! Thanks, Jane!

  3. Seth says:

    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?