Easy Beef Stroganoff is a hearty and creamy comfort food made easy in the instant pot! Tender, seasoned beef is coated in a thick and rich gravy to create this cozy cold-weather favorite.
I love eating beef stroganoff in the winter months; it’s a wonderful comfort food that no matter where you are, reminds you of home. The combination of herbs, spices, mushrooms, and onion creates a strong, distinct flavor that makes stroganoff so popular and delicious. This cost-effective dinner is made with stew meat; and, thanks to the instant pot, it turns out juicy and tender every time! If you enjoy quick and easy dinners, try my Slow Cooker Macaroni and Cheese or Easy Dutch Oven Chili.
It’s crazy how easy this beef stroganoff is to make. With little prep time and only 30 minutes needed in the instant pot, beef stroganoff is a perfect meal for busy weekday nights. Simply dump in all your ingredients and get ready to dine. While beef stroganoff is traditionally a pasta dish, this stroganoff can also be served over rice, potatoes, or steamed vegetables. I recommend this recipe to all of my friends and family because of how easy and delicious it is. What’s not to love!?
1/4 Vegetable Oil
1 Onion, diced
1 1/2 pounds of Beef Stew Meat, cubed
1/2 Tablespoon Roasted Garlic Seasoning Salt*
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon dried Thyme
1 cup Sliced Mushrooms
2 Tablespoons Soy Sauce
1 cup Beef Broth
3/4 cup Sour Cream
We Love This Recipe Because It’s…
- An easy-to-make, 30-minute dump-and-go dinner
- A great inexpensive beef dish
- Easily served with a variety of different starches
- No Mess! Made completely in the instant pot
- Hearty, herbaceous, and delicious!
How to Make Easy Beef Stroganoff
- In the Instant Pot, cook your onion, and then add your beef, garlic seasoning salt, salt, pepper, and thyme. Stir well.
- Cook your beef until evenly browned on all sides.
- Add the mushrooms and broth and give everything one last stir.
- Cook the beef mixture on high until juicy and tender. Let the pressure naturally release for 10 minutes followed by a quick release of any remaining pressure.
- Add your sour cream and stir until a thick and creamy gravy forms.
- Serve over eggs noodles, rice, or potatoes. Enjoy!
Frequently Asked Questions
What cut of meat is best for beef stroganoff?
Normally for beef stroganoff, the best cuts of meat to use would be beef tenderloin, ribeye, or sirloin. But really you can make this dish with any cut of beef. Pick something that works with your budget!
Can I use cream instead of sour cream in stroganoff?
Yes! Just be aware that the final product will be a little less tangy. You can add some tang back by adding a squeeze of fresh lemon juice.
Is beef broth the same as beef stock?
No, beef stock is made from bones while beef broth is made from meat and vegetables. The beef stock also tends to be a little bit of a thicker liquid. If you choose to use beef stock in this recipe, you might want to dilute it with a tablespoon or two of water.
How to Store Leftover Instant Pot Beef Stroganoff
Leftover instant pot beef stroganoff should be stored in an airtight container in the refrigerator and is good for up to 3 days. Make sure it has cooled completely before storing it in the fridge. Beef stroganoff can be reheated either in the microwave or on the stovetop with an extra splash of milk to keep the creamy texture of the sauce.
Instead of stew meat, try using…
- Homemade meatballs—A great option when serving this dish over pasta!
- Ground beef—A cheaper, but still yummy protein choice.
- Chicken—For those who aren’t a huge fan of red meat.
Easy beef stroganoff is especially delicious when served over…
- Noodles—Egg or regular.
- Potatoes—Mashed, baked, or roasted.
- Rice—Classic and easy; what’s not to like?
Make this dish look pretty with a garnish of some…
- Green onions—Add a nice color and flavor.
- Parmesan cheese—Freshly grated adds a ton of savory and salty flavor.
- Raw mushrooms—Add some extra fiber, protein, and antioxidants.
Expert Tips and Tricks
- Dried garlic powder can be used instead of the roasted garlic seasoning salt.
- Don’t worry too much about tenderizing your meat, the instant pot will pretty much make any cut of meat you put in it tender and delicious.
- If you’re making this dish over noodles, your noodles can be cooked in the instant pot as well. Just use a little extra beef broth and add the noodles right before pressure cooking.
- Want more of a gravy-like texture? Whisk cornstarch and water together and add it to your sauce right before adding the sour cream. This will thicken your sauce nicely.
- 1/4 Vegetable Oil
- 1 Onion, diced
- 1 1/2 pounds Beef Stew Meat, cubed
- 1/2 Tablespoon Roasted Garlic Seasoning Salt*
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon dried Thyme
- 1 cup Sliced Mushrooms
- 2 Tablespoons Soy Sauce
- 1 cup Beef Broth
- 3/4 cup Sour Cream
- Stew Meat—This typically tough cut of meat turns out tender and delicious when cooked in the instant pot.
- Beef Broth—Adds a great salty flavor and liquid component to the stroganoff.
- Mushrooms—Provide an earthy flavor and fun spongey texture.
- Onion—I prefer mine diced thin and mixed well.
- Sour Cream—Adds a tart and tangy creaminess to this beef gravy.
- Soy Sauce—Or coconut aminos for a healthy gluten-free alternative.
- Vegetable Oil—Helps to brown your beef for a nice, crispy exterior.
- Spices—A combination of roasted garlic seasoning salt, thyme, salt, and pepper.
1. In an Instant Pot, using the saute function, cook onion for 1 minute; add the beef and seasonings (garlic seasoning salt, salt, pepper, thyme), stir well
2. Cook the beef for 2 minutes, stir, then cook additional 2 minutes to brown the meat evenly.
3. Add the mushrooms and broth. Cook on HIGH for 17 minutes. Let Instant Pot depressurize for around 10 minutes, then do a quick release;
4. Add sour cream and stir well. Serve over cooked egg noodles, mashed potatoes, or rice.
* Regular dried garlic powder may be substituted for the roasted garlic seasoning salt
If you prefer a thicker gravy, you can make a slurry: in a small bowl add equal amounts of cornstarch and cold water: 1 Tablespoon cornstarch + 1 Tablespoon cold water; whisk till smooth, and no lumps. Add into the liquid and cook a few minutes to thicken using the saute function of the Instant Pot. Do this before adding the sour cream, so you can determine the thickness you wish for your dish. -
The egg noodles can be cooked in the Instant Pot also. Follow the recipe, but increase the amount of beef broth to 2 cups, only cook for 12 minutes on HIGH; depressurize, then add 8 ounces egg noodles and cook an additional 5 minutes on HIGH. Let depressurize again, and then add sour cream, stir well. -
Store leftovers in the refrigerator for up to 3 days
Amount Per Serving: Calories: 690Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 231mgSodium: 1498mgCarbohydrates: 31gFiber: 4gSugar: 11gProtein: 69g