Instant Pot Beef Stroganoff with Mushrooms is the ultimate comfort meal—creamy, savory, rich, and full of tender beef, buttery mushrooms, and perfectly cooked pasta or rice. This delicious recipe traces its origins to Russian cuisine but has become beloved worldwide for its luxurious yet accessible flavors.
Traditionally simmered for hours to tenderize the beef, the Instant Pot transforms this slow-cooked classic into a quick and effortless weeknight dinner—without sacrificing depth or richness.
If you’re looking for a cozy, satisfying, stick-to-your-ribs meal that feels homemade, this recipe is everything you need.
Why I Love This Recipe
- It’s classic comfort food, ready in a fraction of the time.
- The beef becomes fall-apart tender thanks to pressure cooking.
- One-pot cooking means minimal cleanup.
- The cream sauce is velvety, decadent, and crave-worthy.
Why It’s a Must-Try Dish
- Restaurant-quality flavor with simple ingredients.
- Budget-friendly and family-approved.
- Versatile enough for weekdays or special dinners.
- Leftovers taste even better!
Time, Servings & Nutrition
| Category | Details |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 6 servings |
| Calories per Serving | Approximately 450–520 calories |
| Cuisine | Russian-American Fusion |
| Course | Dinner / Main Dish |
Ingredients
Main Ingredients
- 1.5 lbs (680g) beef stew meat or sirloin, cut into bite-sized pieces
- 1 tbsp olive oil or butter
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 10 oz (280g) mushrooms, sliced (cremini or button)
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
Thickener & Finish
- 1 cup sour cream or heavy cream
- 2 tbsp flour or cornstarch (slurry with 3 tbsp water if using cornstarch)
Optional Additions
- Fresh parsley for garnish
- Egg noodles, rice, or mashed potatoes for serving
Directions — Step-by-Step
1. Sauté the Beef
- Turn the Instant Pot to Sauté mode.
- Add oil or butter and sear beef until browned on all sides (5–6 minutes).
This adds flavor and prevents the meat from tasting boiled.
2. Add Aromatics
- Add onions and garlic, cooking until translucent.
- Stir in mushrooms and cook for 2–3 minutes until softened.
3. Season and Deglaze
- Add paprika, salt, pepper, Worcestershire sauce, and mustard.
- Pour in beef broth and scrape the bottom to prevent burning.
4. Pressure Cook
- Seal the lid.
- Cook on High Pressure for 12 minutes.
- Allow Natural Release for 5–10 minutes, then Quick Release.
5. Thicken and Finish
- Turn on Sauté mode.
- Add flour or cornstarch slurry and stir until thickened.
- Fold in sour cream until creamy and smooth (turn off heat so it doesn’t curdle).
How to Serve
Serve hot over:
- Buttered egg noodles (traditional)
- Mashed potatoes
- Jasmine rice
- Cauliflower mash (low-carb option)
Top with:
- Extra sour cream
- Fresh parsley
- Black pepper
- Freshly grated Parmesan (optional)
Recipe Tips
- Browning the meat boosts flavor—don’t skip it!
- Avoid boiling sour cream—stir in once heat is off.
- Add extra broth if pasta cooks directly in the pot.
- For extra richness, add 2 tablespoons cream cheese at the end.
Variations
| Style | Adjustments |
|---|---|
| Classic Russian-Style | Serve without pasta; use more mushrooms and no mustard. |
| Gluten-Free | Use GF noodles and cornstarch instead of flour. |
| Low-Carb / Keto | Skip noodles; serve over cauliflower mash and use heavy cream. |
| Chicken Stroganoff | Substitute beef with boneless chicken thighs and cook for 8 minutes under pressure. |
| Vegan Version | Use mushrooms or lentils + coconut milk and vegetable broth. |
Freezing & Storage
| Storage Type | Duration |
|---|---|
| Refrigerator | 3–4 days |
| Freezer (without sour cream added) | Up to 3 months |
| Freezer (with dairy mixed in) | Not recommended—may separate |
Tip: Freeze sauce before adding sour cream. Add dairy after reheating.
Special Equipment Needed
- Instant Pot (6-qt or larger)
- Wooden spoon or spatula
- Measuring cups and mixing bowl
Conclusion
Instant Pot Beef Stroganoff with Mushrooms is a comforting, creamy, and deeply satisfying meal that proves gourmet flavor doesn’t have to take hours. With tender beef, savory mushrooms, and a luscious sauce, this dish brings warmth and homemade love to the table—perfect for busy weeknights or relaxed family dinners.
Instant Pot Beef Stroganoff with Mushrooms
Description
Instant Pot Beef Stroganoff with Mushrooms is the ultimate comfort meal—creamy, savory, rich, and full of tender beef, buttery mushrooms, and perfectly cooked pasta or rice. This delicious recipe traces its origins to Russian cuisine but has become beloved worldwide for its luxurious yet accessible flavors.
Ingredients
Main Ingredients
Thickener & Finish
Optional Additions
Instructions
-
Sauté the Beef : Turn the Instant Pot to Sauté mode. Add oil or butter and sear beef until browned on all sides (5–6 minutes). This adds flavor and prevents the meat from tasting boiled.
-
2. Add Aromatics : Add onions and garlic, cooking until translucent. Stir in mushrooms and cook for 2–3 minutes until softened.
-
3. Season and Deglaze : Add paprika, salt, pepper, Worcestershire sauce, and mustard. Pour in beef broth and scrape the bottom to prevent burning.
-
4. Pressure Cook : Seal the lid. Cook on High Pressure for 12 minutes. Allow Natural Release for 5–10 minutes, then Quick Release.
-
5. Thicken and Finish : Turn on Sauté mode. Add flour or cornstarch slurry and stir until thickened. Fold in sour cream until creamy and smooth (turn off heat so it doesn’t curdle).
