PRESSURE COOKER BEEF STROGANOFF — Made in the Instant Pot, this is the most tender beef stroganoff you’ll ever have!
So I’ve been seeing these electric pressure cookers all over the place lately, and I finally jumped on the bandwagon and bought one.
Which means I’ve been making all kinds of pressure cooker recipes lately. Everything from cheesecake to creme brulee to main dishes like this family favorite Pressure Cooker Beef Stroganoff.
Followed your recipe exactly and we loved it. The beef was tender and flavorful, and the sauce had plenty of taste. Thanks for the recipe. It’s a keeper. ~ Joan
Maybe your mom had a pressure cooker when you were a kid, like mine did. I don’t know about you, but I thought it was the scariest thing in her kitchen. Whenever she used it, I was pretty sure it was going to explode!
But with these new-fangled electric pressure cookers, you’ll have none of that scary steam hissing from the pot.
The best thing about a pressure cooker, of course, is that it’s fast! Super fast!
In fact, after 30 minutes in an Instant Pot (which is the brand I purchased) the beef in this stroganoff was much more tender than any beef stroganoff I’ve ever made in my slow cooker.
Since my husband loves beef stroganoff, it was the first recipe I tried in my Instant Pot, and boy was it ever a hit. We really couldn’t believe how tender the meat was.
And I also love that you can use the Instant Pot to brown. In this case, I browned the beef before cooking it, and also sautéed the mushrooms and onions before turning on the pressure.
This recipe is amazing! I followed the recipe exactly and have zero complaints. We will be enjoying this one again very soon! ~ Sandy
Served over a bed of egg noodles, this meal was true comfort food, and I absolutely love that it came together so quickly!
Don’t even get me started on how awesome electric pressure cookers are at making things like cheesecake and creme brulee.
I promise, those recipe will show up here in the near future. For now, enjoy this delicious beef stroganoff. It’s the perfect meal for a chilly fall day!
Be sure to save this Pressure Cooker Beef Stroganoff recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Pressure Cooker Beef Stroganoff
- Spices: salt and pepper, onion powder, garlic powder, thyme, rosemary, paprika
- Sirloin tip roast
- Olive oil
- Produce: onion, mushrooms, garlic
- Beef broth
- Sour cream
- Egg noodles, for serving
Pressure Cooker Beef Stroganoff
Tender chunks of beef in a savory mushroom sauce, ready in about 40 minutes in your pressure cooker.
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon paprika
- 2.5 lbs. Sirloin Tip Roast, cubed
- 2-3 tablespoons olive oil
- 2 cups fresh sliced mushrooms
- 1 medium onion, sliced
- 2-3 cloves garlic, minced
- 1 3/4 cups beef broth
- 3/4 cup sour cream
- Cooked egg noodles, for serving
- In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
- Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
- Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
- Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
- Place the lid on the pressure cooker and set it to high for 20 minutes.
- After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
- Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
- Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 724Total Fat: 43gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 216mgSodium: 739mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 61g
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Who Dished It Up First: Adapted from the Hungry Housewife.
My husband and I love beef stroganoff, too! I have been thinking about buying a pressure cooker, and need recipes for one. This looks delicious!
I love mine, and there are lots of great pressure cooker recipe sites popping up these days!
Hi! I somehow lost the blog address to you other blog. Would you please send me the link. Kelleyn
Can I add dry noodles to the cooker with everything else and cook all together? Or do I have to cook noodles separate? Trying to avoid washing dishes lol
You need to cook them separately.
Throw them in dry, throw the meat in unbrowned….that is the point of the pressure cooker!!!!!
I agree! I’ve had a disaster here tonight. Followed the recipe to the T. The flour made the base too thick. It would not deglaze and would not come to pressure. I dumped everything out of the pot and cleaned it completely. Put everything back in, added some wine to thin the base. Still would not come to pressure. Noodles were cooked and ready but meat never cooked. So wanted this to work. The dogs loved it.
if your pressure cooker wouldn’t pressurize, it’s most likely that your rubber gasket seal wasn’t seated right… i discovered this when mine wouldn’t pressurize, and i ordered new seals. try taking the seal out, and put it back in, making sure it’s seated correctly. not pressurizing has nothing to do with the recipe.
This happened to me too. The flour just made it too thick. I even deglazed with some sherry before I started. It cooked for a few minutes before losing pressure and the meat was cooked but not tender. I would recommend anyone making this to use way less flour…. A few tablespoons or a quarter cup max.
This recipe works but you have to tweak it. The spices and meat in the ziplock is brilliant, but only 1/4 cup of flour. I brown all the meat at once adding onion and garlic, and mushrooms after one minute. Next add beef broth and Worcester sauce.
Then…set manual high pressure to 10 minutes (keeping in mind it takes about 5 or 10 minutes to build up the pressure before it starts its 10 minute cooking time). Close pressure valve.
When it beeps, release the pressure and dump in your bag of noodles. Now reset the manual pressure to 5 minutes and close pressure valve. When it beeps, release pressure and give it a good stir. Now dump in your sour cream and your ready to eat! I use an 8 quart One Pot. Works perfect every time.
Used top round steak instead of sirloin tip steak, also i tried using coconut flower instead of regular flour.
Followed directions with exception of meat and flour and this dish did not have any flavor at all. Just very bland. I added a can of mushroom soup and an additional 1/4 cup of sour cream and also some brown gravy (only bc my wife told me to put it in). Added more salt and dish is now edible.
Wondering if the coconut flour had an effect on the taste?
Also this is the first time that i have used the EPC to make stroganoff and the meat came out perfect. i use my Electric Pressure Cooker when ever i can, which is almost always!!
Bill, You followed the recipe exactly? With all those herbs, the onions and three cloves of garlic, it should not have been bland. The coconut flour should not have made a difference if you browned the meat thoroughly. The browning alone would give the recipe a lot of flavor if the meat is actually a nice, rich brown color.
A couple more thoughts – small additions of the following would increase the flavor: worcestershire sauce, tomato paste, dijon mustard or brown mustard. Also, having the mushrooms browned also adds to the flavor. To brown the mushrooms, saute them in a single layer in butter.
I added a tablespoon of Worcestershire and tablespoon of red wine- it was scrumptious –
I made this tonight for my family, and they loved it. One thing about the pressure cooker, though – it doesn’t necessarily save you time, but it does cut down on dishes somewhat. As always, I made my own adjustments to the recipe, and it was full of fantastic flavor!! My pot was really cruddy after browning all that meat, so I deglazed it with some red wine and beef broth (Heaven!!), always use a wooden or bamboo spoon! Any time I make egg noodles, I add about 3 tablespoons of butter after they are drained, along with freshly ground salt and pepper, and dried parsley, unless I have fresh. I also added dried parsley to the final meat mixture. So freaking good. Family said to keep this one, its a winner!
Thanks so much Lisa!
Great tip regarding the addition of butter, salt, pepper and parsley to the egg noodles! Thanks!
Just made it tonight and my husband loved it – however, I learned the hard way that if you don’t completely deglaze the stuff that crusts on during the sautéing, the Instant pot will not come to pressure. Had to do some trouble-shooting online to figure that out. Did anyone else have the experience of a thick layer forming during the browning step? I kept scraping and scraping, but it just got worse and worse. Maybe I should have added more than 2 tbsp oil to start?
I had the same problem. Deglazed with some beef broth and red wine. Just kept scraping with wooden spoon til all the brown bits release. Give it a really flavor boost!
So did you just use the broth the recipe called for to deglaze? Before adding the beef back in?
Some of it….just enough and a splash of wine until I got everything scraped off. Then added the rest of the broth in as the recipe said. It is a common problem for things to stick to the pot. You did good in your investigation about deglazing to help it come to pressure more quickly!
I added way more than 2 TBSP of oil. Probably about 4tbsp for each batch of meat I browned. It was actually slightly thin at first, but once it sat for 10 with the lid off, it thinkened up nicely. I agree it was a little bland. Next time I will add more salt to the broth mixture and maybe a little dijon and Worcestershire.
Bland. Added damn near a half cup of salt to be tasty.
This recipe is amazing! I followed the recipe exactly and have zero complaints. We will be enjoying this one again very soon!
This sounds great. I make this dish frequently in the winter months but haven’t tried it in the IP. the only glaring omission is red wine. Red wine makes the flavor so much more complex. Thank you for sharing!
Followed your recipe exactly and we loved it. The beef was tender and flavorful, and the sauce had plenty of taste. So happy to find this recipe doesn’t include Cream of Crud Soup like a lot on Pinterest do, as we are trying to eliminate chemicals and preservatives from our food. In the past, I’ve added a pinch or two of nutmeg. Thanks for the recipe. It’s a keeper.
Wonderful! Thank you Joan!
This is a delicious dish. Fast …. Everyone in the family loves it. I will make it again real soon.
So as always when I see an amazing looking recipe that calls for flour I have to ask if I can sub it for corn starch (or anything else) to make it gluten free (I have an extreme sensitivity to gluten and I get very sick if I have it). Please let me know! Thank you!
I haven’t tried it but I think cornstarch will work fine.
Do you know what the conversion would be for this recipe?
I never use flour but add all other ingredients and thicken with cornflour (corn starch) at the end before sour cream
Made this tonight and my family loved it.The meat was so tender. It took awhile for me to prep everything since I am a newbie at Pressure Cooking. For those saying it was bland, I would maybe add more garlic, salt and pepper to taste when you add the broth in for next time? We liked the flavor though. It was so good!
It was super delicious! I had to change recipe based on comments I read to the original post and they really helped. First, I only used 1/4 c flour for the meat and cooked each batch with about 2 Tbsp oil, then after the step with sautéing the mushrooms, onions and garlic, I emptied them out and FULLY deglazed the bottom (wooden spoon only) with 1/2 cup red cooking wine and 1 cup beef broth. To my sour cream mix at the end I added 1Tbsp dijon mustard and 1Tbsp Worchestershire sauce. I cooked my noodles separately♀️ I just didn’t feel confident that they wouldn’t be mushy. It was delicious altogether!!
This recipe is amazing. I didn’t have any problem deglazing my IP after browning the meat & sautéing the veggies. All I had to do was add some water, & I was able to scrape everything up with a spoon (kept my IP on sauté). The only thing different I did was the addition of season salt. I also added a little corn starch to thicken the sauce after adding the sour cream. My family of 8 loved it!!
Christine M Campton
I just made this tonight and must have missed something. It had great flavor but the gravy was very thin. I ended up adding 3 tbsp flour to thicken. The meat was not tender either. I had to use bottom round roast as that was the closest they had. I read many references to deglazing but i did not see that step in the recipe.
DELICIOUS! I used 2.5 lbs stew meat and tossed it with 4 TBsp flour and seasonings. Deglazed the pot after browning the mushrooms & onions. 1-1/2 cups beef broth and 1/4 cup dry red wine. No problems with pressurization. Everything cooked perfectly; the meat was butter-tender. What a perfect blend of seasonings! Thanks for the recipe.
Thank you Elaine!
I just made this – it didn’t thicken. What might I have done wrong?
If you added the flour, I really can’t say why it wouldn’t have thickened. It also thickens if you let it sit about 5 minutes before serving.
Made this tonight following the recipe to a t. Full of flavor and tender. Definitely a keeper.
Great recipe. I only adjusted the spices based on our personl taste. I made a slurry with some of the remaining flour, added at the end and simmered on saute for a couple of minutes to thicken a little. I will definately be making this one again and have already shared with my instant pot buddies.
Wish i would have read the reviews prior to trying this recipe. It calls for way too much flour and the dish would not cook because my pressure cooker was warming “burn” as the flour made the base stick to the bottom. Had to throw away the entire pot 🙁
BURN! Instant Pot fail! I tried everything to get this to pressure added liquid sautéed everything first outside of the instant pot. Nothing worked. Hungry and disappointed. Followed directions exactly.
This recipe is sorta hard to screw up , I added some red wine and I use this pressure cooker at least twice a week, so great , love trying different things. I also used lamb. Worked like a five star restaurant
Thanks Teri. Lamb is a great idea!
Oops… forgot to add that I use 2lbs of stew meat that I cut up smaller…2 Tblsp of Worcester and a splash of wine to deglaze pot before pressure cooking. Also I have used canned mushrooms if I don’t have fresh.
This recipe calls for way too much flour which makes the base very thick & not suitable for an instant pot. I nearly wasted all the money & time spent on this meal but after the second “burn” alert on my instant pot, I finished it off with the “slow cooker”. The flavor was good but it needed a lot more salt & would’ve been better if I had deglazed with some red wine.
My family really seemed to like this recipe although Imdo think a little less flour would be good although it does help to thicken in the end. This was my first time using this instant pot so got confused as to what setting to use for the pressure cooking part so I jusd manual for 20 minutes. The bottom did get very thick when sautéing and almost seemed like not hot enough. I had to do the mushrooms and onion in a pan because of all the crud in the bottom. All worked out in the end though.
My husband has got everyone hooked on adding cut up dill pickles after being served and enhances the flavour.
I made this last night and didn’t realize I missed the flour until the end. The liquid ended up thin so I added the flour and it thickened up to a nice thin gravy consistency. I subbed sour cream ( didn’t have in hand) with Greek yogurt. I also used cubed Chuck roast and everything was delish!! No extra seasoning needed. Great comfort dish for my instant pot. Thank you!
I substituted coconut flour to make it more Keto friendly 🙂 it turned out delicious!!!!
Wow this was bland! I’ll try it again with some of the recommended tweaks. I also had a huge oil/brown bits buildup after sautéing the beef and the onions and mushrooms and wound up using nearly 5T oil for the sauté process. I like the idea of deglazing with a red wine and will give the re pie another go.
Made this tonight with my niece, she’s always wanted to make this & used her new Instant Pot. Followed the recipe to a “t”, turned out great! Meat was tender, sauce was very flavorful, just added more salt to taste, that’s it. Every one loved it! Thank you for sharing!
While I appreciate the recipe this just did not work. Way too much flour. I knew better but I followed recipe. I had to stop after 1st batch of meat browning. Washed my pot and started again with unfortunately the beef that was in the flour mix. Was able to deglaze with a bit of wine and broth but here I am 20 minutes later and the meat is tough. I read through comments quickly and I’ve doctored and reset time for another 15 minutes. Sorry but this was an utter fail.
If you like seeing BURN on your instant pot it’s a great recipe.
Burn! Had to remove everything and wash the IP TWICE. If this time doesn’t work, we’re moving to our pressure cooker. We added more beef broth. I agree: too much flour. Wish I’d read the comments before I tried this!
Bland, just bland.
Tastes like it was made in the cavern of Danny Devito’s ass.
Followed this recipe exactly as written and it came out amazing. The sauce and meat were perfect!!!