September 30th, 2016

Pressure Cooker Beef Stroganoff {Instant Pot}

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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.

Pressure Cooker Beef Stroganoff

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.

Pressure Cooker Beef Stroganoff

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.

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.


Pressure Cooker Beef Stroganoff

Pressure Cooker Beef Stroganoff

Serves 6     adjust servings

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


  1. 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.
  2. 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.
  3. 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.
  4. Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
  5. Place the lid on the pressure cooker and set it to high for 20 minutes.
  6. After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
  7. 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.
  8. 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.

Recipe Notes

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2 reviews

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If you love this recipe, you might also like:

Slow Cooker Balsamic Glazed Roast Beef


Salisbury Steak Meatballs

Salisbury Steak Meatballs

Herb and Garlic Meatloaf with Garlic Butter Sauce

Herb and Garlic Meatloaf

Who Dished It Up First: Adapted from the Hungry Housewife.



  1. 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!

  2. Hi! I somehow lost the blog address to you other blog. Would you please send me the link. Kelleyn Thanks!

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. Bland. Added damn near a half cup of salt to be tasty.

  8. This recipe is amazing! I followed the recipe exactly and have zero complaints. We will be enjoying this one again very soon!

  9. Kimberly Frantz says:

    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!

  10. Joan Johnson says:

    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.


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