Easy & Creamy Instant Pot® Beef Stroganoff: A Family Favorite Made Simple

This easy Instant Pot® Beef Stroganoff recipe delivers tender beef strips, earthy mushrooms, and a rich, creamy sauce in a fraction of the traditional cooking time. It’s the ultimate comfort food, perfect for satisfying hearty appetites any day of the week.

Beef Stroganoff holds a particularly special place in my heart, primarily because it’s one of those classic dishes my mom taught me to prepare. Her culinary training was formal, so she possessed an innate understanding of how traditional recipes, like this Russian staple, should truly be crafted. She always presented it beautifully, served in a deep bowl, accompanied by a generous slice of warm, crusty bread.

While I know many in the US traditionally pair Beef Stroganoff with egg noodles, my personal preference, deeply influenced by my upbringing, is always to enjoy it with a side of crusty bread. There’s something undeniably satisfying about dipping that fresh bread into the rich, creamy sauce. This is a matter of personal taste, of course, so please feel free to serve this delightful dish in whatever way you and your family enjoy most!

What is Beef Stroganoff and Why is it Such a Beloved Comfort Food?

It might seem unlikely, but for those who are new to the world of classic comfort food, let me introduce you to Beef Stroganoff. This iconic dish originated in Russia during the 19th century, gaining popularity across the globe thanks to its simple yet incredibly satisfying profile. You can delve into its fascinating history here, which is quite an interesting read!

At its core, Beef Stroganoff is a hearty stew featuring succulent, thin strips of beef, perfectly sautéed sliced mushrooms, and tender onions, all enveloped in a luxuriously rich and creamy sauce. It’s the epitome of easy-to-make, deeply comforting cuisine. However, contrary to what some quick-fix recipes might suggest, achieving its authentic creamy consistency isn’t just about adding condensed mushroom soup or a splash of heavy cream. In traditional Eastern European cooking, where many of these flavors are rooted, a more nuanced approach is often preferred.

To truly thicken the sauce and create that signature velvety, creamy texture, the secret lies in crafting a proper roux. This is typically made by combining flour with sour cream and a touch of water. The key technique involves gradually incorporating some of the hot sauce from the stew into this sour cream mixture. This process, known as tempering, is crucial to prevent the sour cream from curdling or “breaking,” ensuring a perfectly smooth and stable sauce. It’s a method I also demonstrated when preparing my Hungarian Mushroom Soup, and it’s how my mom always thickened her soups and sauces, ensuring an exquisite finish every time.

Essential Ingredients for Your Easy Instant Pot Beef Stroganoff

For a precise list of ingredients and exact measurements, please scroll down to the comprehensive printable recipe card located below.

Beef: One of the greatest advantages of using an Instant Pot® or any pressure cooker for this recipe is its ability to transform more affordable cuts of beef into incredibly tender and flavorful masterpieces. You can confidently use cuts like chuck roast or top round beef. The high-pressure cooking environment works wonders, breaking down tougher fibers to make the meat incredibly soft and succulent – a technique I also utilized for my fantastic Hungarian Goulash. If you were attempting this recipe on a stovetop, you’d typically need to opt for premium cuts such as ribeye or filet mignon and sear them very quickly to avoid toughness. With the Instant Pot, you get that same melt-in-your-mouth tenderness without the premium price tag.

Mushrooms: When it comes to mushrooms, versatility is key! Both baby Bella (cremini) mushrooms and standard white button mushrooms are perfectly suited for this Beef Stroganoff. They add a wonderful earthy depth and a meaty texture that complements the beef beautifully. Simply slice them evenly for consistent cooking.

Onion: I have a particular fondness for Vidalia onions due to their wonderfully mild and sweet flavor, which integrates seamlessly into almost any dish without overpowering it. They are my go-to for nearly all my recipes. However, if Vidalia onions aren’t readily available, yellow or white onions will work just as well. I would, however, advise against using red onions in this specific recipe; their sharper, more pungent flavor is better reserved for fresh salads where they can truly shine.

Fat: To achieve the best flavor and a beautiful sear, I recommend using a combination of both butter and oil. Butter imparts an incredible richness and a distinct umami note that elevates the dish, while the oil helps to raise the smoke point, preventing the butter from burning too quickly. This dynamic duo ensures a perfect sear on your beef. If you prefer, using just oil for searing is also perfectly acceptable.

Flour: Flour plays a double role in this recipe. First, a light dusting on the beef strips helps create a lovely crust when searing and contributes to the initial thickening of the sauce. Second, and crucially, it’s an essential component in preparing the roux that will give our Stroganoff its signature creamy consistency.

Beef Broth: Given that this is a beef dish, high-quality beef broth is undoubtedly the best choice for a rich, cohesive flavor profile. However, if you find yourself without beef broth, chicken broth can be used as a suitable substitute without compromising the overall deliciousness of the sauce too much.

Seasoning: Salt and freshly ground black pepper are fundamental, of course. For an added layer of complexity and depth, a splash of Worcestershire sauce works wonders. I also frequently incorporate Maggie seasoning, a staple in many Polish dishes, which I procure from local Polish specialty stores. You might also find it in some Spanish specialty markets. While Maggie seasoning is entirely optional, it does impart a unique and savory flavor that truly enhances the dish. Don’t worry if you can’t find it; your Stroganoff will still be incredibly delicious with just beef broth, salt, and pepper.

Sour Cream: As previously mentioned, sour cream is absolutely indispensable for creating the traditional, velvety roux that thickens this Beef Stroganoff. Its tangy flavor also beautifully balances the richness of the beef and mushrooms.

Garnish: A sprinkle of freshly chopped dill or parsley not only adds a vibrant splash of color but also introduces a fresh, herbaceous note that brightens the entire dish.

A Quick Guide to Crafting This Delicious Instant Pot Beef Stroganoff

Follow these straightforward steps to prepare a mouth-watering Beef Stroganoff in your Instant Pot®:

Step 1: Prepare the Beef. Begin by cutting your chosen beef into thin, even strips. Season these strips generously with salt and pepper, then lightly dust them with flour. This step helps create a beautiful crust and aids in thickening the sauce later.

Step 2: Sear the Beef. Set your Instant Pot® to the “Sauté” mode (or “Sear” if available). Add both butter and olive oil to the pot. Once the fat is hot and shimmering, add the floured beef strips in batches, if necessary, to avoid overcrowding. Cook them for approximately 5 minutes, or until they are nicely browned on all sides and no longer pink. Remove the seared beef from the pot and set it aside on a plate.

Step 3: Sauté the Onions. Add your sliced onions to the Instant Pot®. You may need to add a touch more oil or butter if the pot seems dry. Sauté the onions for a few minutes, stirring occasionally, until they become soft and translucent. This step extracts their natural sweetness.

Step 4: Cook the Mushrooms. Add your sliced mushrooms to the softened onions in the pot. Continue to sauté them together for about 5 minutes, or until the mushrooms have released their moisture and started to brown. This concentrates their flavor.

Step 5: Combine and Pressure Cook. Return the seared beef strips to the Instant Pot®. Pour in the beef broth and add the Worcestershire sauce. Stir gently to combine all the ingredients. Secure the lid on your Instant Pot®, ensuring the sealing vent is closed.

Step 6: Pressure Cooking. Set your pressure cooker to “Manual” or “Pressure Cook” on high pressure for 12 minutes. Once the cooking cycle is complete, carefully use the quick release option to vent the steam. Open the pressure cooker only when the floating valve has dropped and it is safe to do so.

Step 7: Prepare and Add the Roux. While the beef is cooking, prepare your traditional roux. In a separate bowl, whisk together the flour, sour cream, and a splash of water until a smooth, lump-free paste forms. To temper the sour cream and prevent curdling, gradually add small amounts of the hot liquid from the Instant Pot® stew into your roux mixture, whisking constantly. Continue adding and mixing until the roux is thin and fluid. Once tempered, pour the entire roux mixture into the Instant Pot®. Turn the Instant Pot® back to “Sauté” setting and cook for another few minutes, stirring frequently, to ensure the flour is thoroughly cooked and the sauce thickens to your desired creamy consistency.

Step 8: Serve and Enjoy! Your rich and creamy Instant Pot® Beef Stroganoff is now ready to be enjoyed! Garnish it generously with freshly chopped dill or parsley for a burst of color and freshness. Serve this comforting dish hot with your choice of side – whether it’s classic egg noodles, a hearty portion of mashed potatoes, or as I prefer, a rustic piece of crusty bread for soaking up every last drop of that amazing sauce. Bon appétit!

Printable Recipe: Quick & Delicious Instant Pot® Beef Stroganoff