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Instant Pot Beef Stroganoff

A quick and easy one-pot meal featuring tender beef, earthy mushrooms, and creamy sour cream, perfect for busy nights and family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb beef sirloin, thinly sliced Choose sirloin for its lean quality and tenderness.
  • 8 oz mushrooms, sliced Adds earthiness; can substitute with cremini or button mushrooms.
  • 1 onion, chopped Essential for flavor; can replace with shallots for a milder taste.
  • 2 cloves garlic, minced Fresh garlic adds an aromatic note.
  • 2 cups beef broth Use low-sodium for better control over salt.
  • 1 cup sour cream Provides creaminess; can be swapped with Greek yogurt for a healthier twist.
  • 2 tbsp Worcestershire sauce Essential for umami flavor.
  • Salt and pepper to taste Enhance flavors; adjust according to preference.
  • 8 oz egg noodles This classic pairing absorbs the sauce well.
  • 2 tbsp olive oil For sautéing; can substitute with any cooking oil.

Method
 

Preparation
  1. Set the Instant Pot to 'Sauté' mode and heat the olive oil.
  2. Add the chopped onions and minced garlic. Sauté until softened, about 3-4 minutes.
  3. Introduce the sliced beef and mushrooms, seasoning with salt and pepper. Cook until the beef is browned, about 5-6 minutes.
  4. Pour in the beef broth and Worcestershire sauce, scraping the bottom to release flavorful bits.
  5. Close the lid and set to 'Pressure Cook' for 10 minutes.
  6. Quick release the pressure, carefully open the lid, and stir in the sour cream.
  7. Serve the beef stroganoff over cooked egg noodles.

Notes

To store leftovers, allow the dish to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to three days. Freeze for up to three months. Reheat gently on the stove.