Kitchen notes · a little help before you start
Instant Pot Beef Stroganoff Recipe
Beef stroganoff has a good way of making an ordinary dinner feel looked after. The tangy cream sauce is exactly what egg noodles want, and there's tender beef to find among the folds. This is food for settling into your seat and giving dinner your attention.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American · French
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Flour goes in early
Sprinkle the flour over the buttery mushrooms before adding the broth. It coats what’s in the pot and starts building body for the sauce from the beginning.
2. Two quick releases
The beef gets a quick release before the noodles go in, then the noodles get one too. That keeps the timing clear and stops the pasta from sitting under pressure longer than intended.
3. Season after the sour cream
Wait to taste for salt and pepper until the sour cream is stirred in. It changes the sauce, so seasoning at the end gives you a better read.
Get to know the ingredients
Stew meat
The stew meat pressure-cooks in the broth and Worcestershire before the noodles are added. Keep the noodles out for that first cook so the beef gets its own time under pressure.
Egg noodles
The egg noodles go in after the first quick release, not at the start. They only pressure-cook briefly, which helps them cook in the sauce without taking over the whole pot.
Sour cream
Stir the sour cream in after the pressure cooking is finished. Adding it at the end keeps the sauce creamy and lets you taste before deciding on salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Instant Pot Beef Stroganoff Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
For a thicker sauce, switch to the Soup setting and stir in the cornstarch mixture. Once the sauce comes to a boil and thickens, it’s ready to serve.
A little more help as you go
Noodles are optional
You can skip the egg noodles and serve the stroganoff over mashed potatoes or rice instead.
Seal before pressure cooking
After the broth, Worcestershire, and beef go in, make sure the steam valve is set to sealed before starting the pressure cook time.
A few questions you might have
Do the egg noodles cook with the beef?
No. Cook the beef first, quick release, then stir in the egg noodles and pressure cook again. That separate step matters for the noodle timing.
When do I add the sour cream?
Add it after the second quick release, once the pressure cooking is done. Then taste and season with salt and pepper as needed.
How do I make the sauce thicker?
Use the optional cornstarch mixture at the end. Whisk the cornstarch with broth or cold water, stir it in on the Soup setting, and serve once the sauce boils and thickens.
Can I leave out the noodles?
Yes. You can skip the egg noodles and serve the stroganoff over mashed potatoes or rice instead.
Why is the flour added before the broth?
It gets stirred into the melted butter and mushrooms first, so it coats them before the liquid goes in. That helps start the sauce base right in the pot.
Any more cooking tips?
Serving: feel free to skip the egg noodles and serve this over mashed potatoes or rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
