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Instant Pot Beef Stroganoff Dinner

If you're looking for a hearty, stick-to-your-ribs dinner that feels fancy but is actually super simple, this is it! The Instant Pot makes the beef incredibly tender, and that creamy mushroom sauce is absolutely divine over egg noodles. My family requests this one at least once a week during winter!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef stew meat cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 16 ounces mushrooms sliced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 cup sour cream
  • 12 ounces egg noodles cooked according to package directions
  • Fresh parsley for garnish

Method
 

  1. Set the Instant Pot to "Sauté" mode and heat the olive oil. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Remove and set aside.
  2. Add the onion and mushrooms to the pot and cook for 5 minutes until the mushrooms release their moisture. Add the garlic and cook for 1 more minute.
  3. Return the beef to the pot and add the beef broth, Worcestershire sauce, paprika, salt, and pepper. Stir well.
  4. Close the lid, set the valve to "Sealing," and cook on high pressure for 20 minutes.
  5. When done, let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure.
  6. Mix the cornstarch and water in a small bowl. Set the Instant Pot to "Sauté" mode again and stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens.
  7. Turn off the Instant Pot and stir in the sour cream until well combined.
  8. Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley. Perfection!