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Instant Pot Beef Stroganoff

A quick and comforting dish combining tender beef, savory sauce, and egg noodles, all made in the Instant Pot for a flavor-packed meal in under an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Beef Stroganoff
  • 2 tablespoons olive oil (or avocado oil) Adds a rich base for sautéing; avocado oil is a great high smoke point substitute.
  • 1 medium white onion, diced Imparts sweetness and depth; yellow onion is another good alternative.
  • 1.5 pounds brown mushrooms, quartered Offer an earthy flavor and meaty texture; feel free to use cremini or button mushrooms.
  • 2 pounds stew meat, cut into bite-sized pieces Provides the hearty protein; beef chuck is ideal, but you could also use sirloin.
  • 2 teaspoons dried oregano Contributes a fragrant herb note; you can swap in Italian seasoning if preferred.
  • 1 teaspoon smoked paprika Enhances the dish with a hint of smokiness; regular paprika is a good substitute.
  • 1 teaspoon garlic powder Complements the savoriness; fresh minced garlic can be used instead.
  • 1 teaspoon onion powder Offers additional flavor depth; or, skip it if you prefer the fresh onion taste.
  • 1.5 tablespoons Worcestershire sauce Adds umami richness; soy sauce can be used for a gluten-free option.
  • 1.5 tablespoons soy sauce Balances sweetness; coconut aminos are an excellent alternative for a soy-free option.
  • 2.5 cups beef broth or stock Forms the flavorful base; homemade stock makes it even more special.
  • 2 tablespoons gluten-free flour (or cornstarch) Used to thicken the sauce; all-purpose flour can substitute if gluten is not an issue.
  • 10 ounces egg noodles The perfect partner to soak up the sauce; use gluten-free pasta to suit dietary needs.

Method
 

Preparation
  1. Press the SAUTE button on your pressure cooker. Drizzle in the olive oil, allowing it to heat up.
  2. Add the diced onions and quartered mushrooms. Sauté them together for about 5-7 minutes until softened.
  3. While the mushrooms are cooking, take a medium bowl and combine the cubed stew meat with kosher salt, pepper, dried oregano, smoked paprika, garlic powder, and onion powder.
  4. Once the mushrooms have softened, spread the seasoned meat in a single layer over them.
  5. Drizzle everything with Worcestershire sauce and soy sauce, and pour in the beef broth or stock. Stir gently to combine.
Cooking
  1. Secure the lid on the Instant Pot and press the MANUAL button, set to cook for 18 minutes with the valve in the sealed position.
  2. While the beef mixture cooks, prepare the egg noodles in salted water according to package instructions. Drain and set aside.
  3. Once the cooking time is up, manually or quickly release the pressure. As the steam escapes, whisk the gluten-free flour with 3-4 tablespoons of water until smooth.
  4. Remove the lid from the pot, pour in the slurry, and stir well to incorporate.
  5. Press the SAUTE button and set it for an additional 3 minutes to thicken the sauce.
  6. Finally, add in the cooked noodles and garnish with freshly chopped parsley, if desired.

Notes

For a creamier sauce, add a splash of heavy cream just before serving. Adjust the broth to make it thicker or thinner, based on personal preference. Consider adding fresh or frozen peas for a pop of color and sweetness.