Instant Pot Beef Stroganoff
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***Giveaway is now CLOSED. The winner is Natalie and has been notified via email. Thank you for entering! Love you all!***
Hands down the best and EASIEST stroganoff I have ever had! The meat comes out SO AMAZINGLY TENDER, and the sauce is unbelievably oh-so-creamy, it just melts in your mouth!
It is giveaway #2 of 3 today for the Instant Pot® giveaway week! And to celebrate, I am sharing the BEST stroganoff of your entire life.
It’s rich, it’s creamy, it’s hearty, and the meat comes out so amazingly tender and flavorful.
You won’t know what hit you. Except maybe 7 bowls of this.
Hey, it happens.
And it all comes out just perfectly, and quite effortlessly, right in your IP.
So go ahead and try your luck at your second chance to win the Duo 60 7-in-1 (6 Quart) Instant Pot ($99.95 USD).
And if you haven’t already entered giveaway #1, go ahead and leave a comment on Monday’s giveaway here.
Don’t forget – I’m giving away one more IP on Friday with a brand new Instant Pot® recipe so stay tuned!
All you have to do to enter the giveaway is to leave a comment below answering the following question: if you could make a cheesecake in your new Instant Pot®, what kind of cheesecake would you make?
Giveaway ends on Wednesday, April 18, 2018 at 9:00 p.m. Pacific time. A winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US and Canada residents only.
Instant Pot Beef Stroganoff
Ingredients
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, quartered
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- ¼ cup dry sherry
- 3 cups low sodium beef broth
- 2 teaspoons Worcestershire sauce
- 12 ounces wide egg noodles
- ¾ cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with salt and pepper, to taste.
- Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
- Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
- Stir in dry sherry, scraping any browned bits from the bottom of the pot.
- Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Disclosure: This giveaway is sponsored by Instant Pot®. All opinions expressed are my own.
This was delicious and a big hit in our house! We are gluten-free so we subbed the flour and noodles (Grandpa’s Kitchen GF flour and Barilla GF rotini- cooked for 4, not 5 min). We also subbed the sherry for white wine and sour cream for low-fat plain Greek yogurt. We will definitely make this again! Thank you!
Oh. My. Gosh.
Made your beef stroganoff tonight and everyone was blown away. I made a few minor substitutions based on what I had on hand, using bottom round roast instead of stew meat and was amazed at how tender it came out. And so easy the way you add the noodles at the end. I think this is my new favorite IP recipe!
This was the first recipe made in our new instant pot. It was absolutely delicious! We made it as directed except we used sliced button mushrooms because we couldn’t find cremini. The meat was so tender and the fresh thyme, sherry, and garlic really added to the delicious flavors. Excited to try more of your instant pot recipes! Thanks for sharing this, it will definitely be on our regular rotation!
Wow. This was great! Followed the recipe almost exactly, just added 2 bay leaves and a dab of Better Than Bouillon Beef constitute to replace some of the salt. And used canned mushrooms. After reading several reviews I decided to use cut up Chuck roast instead of stew meat, and I hand trimmed all the fat and gristle. I decided to pressure cook the meat for 15 minutes instead of 12 to be sure the meat was tender and oh was it ever! It was melt in your mouth good. The only other slight change was that after cooking the meat and broth, there wasn’t quite enough liquid to cover the 12-oz. of noodles so I added the remainder of the 16-oz box of beef broth to just barely come up to the top of the pasta, I pushed the raw noodles into the broth as much as I could. Pressure cooked that exactly 5 minutes and did an immediate quick release and the noodles were just perfect. Everything else was exactly as the recipe instructed, we loved it. I recommend!
This looks so good. Do I reduce the broth if making my noodles separate? My daughter likes the noodles plain so I cook them on the side.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Eve, I just made this and it was great, but next time I might cook the noodles separately. Only because since the noodles were cooked in the broth, they came out brown – my noodles weren’t the color in the photo. It’s just a visual thing, not a problem with flavor. If I do this, I would make a roux with butter and flour and slowly add the broth, to thicken it up a little before adding the sour cream, then ladle over the noodles.
This was very tasty! But unfortunately the second helpings were too dry. How should I adjust the recipe to avoid that? Thanks for the recipe and advice! I’ll definitely be making this again!
Shay, you can try to add a little bit more beef broth + sour cream to your leftovers until the desired consistency is reached. Hope that helps!
My daughter-in-law and I made the Beef Stroganoff tonight. Prep took us a bit longer because my daughter is still learning to use her InstantPot. The stroganoff was excellent!! Will Definitely be making it again!
Beef Stroganoff tends to be bland for me and my husband. I’ve discovered that 1) beef chuck roast pleases us better than any other cut; and 2) a heaping tablespoon (or more) of quality, grainy Dijon Mustard stirred in right before cooking the sauce finishes cooking adds a little sourness which we like. Thanks for your tasty dishes. Oh, yes, I watched a YouTube video about IPs right after I got mine. The woman suggested covering the IP with a kitchen after the timer goes off, whether venting or not. I’ve done that and use a wooden spoon to push venting lever. Safety first.
SO YUmmy! Thank you for this recipe. I opted out on the sherry because I am 34 weeks pregnant and didn’t want judgy eyes at the checkout lane haha.
Judgy eyes…you made me lol 🙂
Made this last night. Easy assembly. Noodles came out just right. Meat could have cooked a few more minutes for my taste. No problems. Experienced user of pressure cookers. Easy clean up.
I’ve made several of your recipes and have loved them all. Including the dog treat recipes! This was my first Instant Pot recipe and it was a hit! Will make it again for sure!
This was good, but I think I misunderstood about the stew meat. I bought the stew beef that is already cut up. I probably should have gotten a chuck roast and cubed it. The meat was tender, but didn’t have a really good flavor. Also, for some reason mine scorched before it was done and I even added more broth because the recipe didn’t call for two whole cans of broth. I must have done something wrong. I’ll have to try it again and see what happens. Even with all that, it was tasty and my husband couldn’t resist a big seconds. Lol
I did the same thing and agree. The beef wasn’t terribly tasty and I guess I’d counted too much on the power of the pressure cooker to subdue cheap bits of meat into something tender and tasty.
Instead, it was bland and chewy. The rest was fine but it took longer than just making it the “normal way” due to the 2x heat and pressurize process.
Did you season the meat before searing on the sauté setting? I used the cheap stew meat and had to cut up some of the bigger chunks but it came out perfect! I did use my homemade beef bone broth, so that may have helped with the flavor, but the meat was still very tender and tasty!
Taste amazing! My hubby loves it! But it made a huge mess in my kitchen with the Instapot! I must be doing something wrong! When I vented the steam it was exploding everywhere! Anyone else have this problem? and how do I avoid the mess next time?
Yes, that happened to me too! I thought – well, what did I do wrong?! I had splattered beef liquid all over my cabinets!!!
With some research and troubleshooting, it helps to let the Instant Pot sit for a few minutes or so (about 5 minutes should be fine) before doing the quick-release.
I think the flour (thickening agent) should be left out of the pressure cooking part due to gumming up the steam release valve. Just add it after you’re done with pressure cooking.
Great Stuff!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Just okay. I made this with a bit more mushrooms and 2.67 lbs of stew meat and then gave it 16 minutes to cook as the last time I did stew meat, it was still tough after the time noted in the recipe. This was basically soup. I added a lot of corn starch slurry and it ended up okay, but it wasn’t very flavorful. I think maybe 3 c. of broth is too much. We ate it over riced cauliflower and there was a lot left over after dinner for 3. I ended up dumping some of the gravy after we fished out the other ingredients.
Perfect. Made as directed. Family loved it!
My fiance LOVED this Beef Stroganoff recipe and devours it every time I make it! He actually says it is better than any restaurant Beef Stroganoff he has ever had! My parents just got an Instant Pot and they are going to try it soon too! YUM!
It states that the contest is open until April 18th. All you have to do is answer what kind of Cheesecake you would make in your instapot. I would make a carrot cake cheesecake!! They are delicious!!
2018, not 2019. All the way at the top of the recipe we mention that the contest is closed as of last year.
I would make a chocolate and salted caramel cheesecake. I would love an Instant Pot. So many of your recipes use an Instant Pot. Unfortunately, I never win anything. Boo hoo. But it’s fun to try. Thank you!!
The giveaway is already closed unfortunately. But we have lots of recipes that don’t require an instant pot. We just published a One Pot Beef Stroganoff recipe that we think you might enjoy! https://damndelicious.net/2019/04/08/one-pot-beef-stroganoff/
We just made the Instant Pot Beef Stroganoff and yum! I followed the directions exactly because I’m a newbie at the Instant Pot and have had some failures. This was so easy and the best Stroganoff I have ever made. Thank you for an excellent recipe. I will be trying some of your others.
Worked as described… very tasty!
Sweet!