Chunks of savory fork tender meat, noodles, and mushrooms are stewed in a herb and wine-flavored sauce, and finished with sour cream. Best of all, the Instant Pot makes it so easy to get that delicious slow-cooked flavor in under an hour!
An Instant Pot Favorite
Storing Leftovers
Leftovers will store for 3-4 days in the refrigerator and 2-3 months in the freezer. Reheat from frozen in a covered pot on the stovetop over low heat. Add more beef broth to loosen up the gravy if needed. Store noodles separately, or make fresh ones.
Did you love this Instant Pot Beef Stroganoff? Leave us a rating & a comment below! Skip expensive rib eye or tenderloin steaks or thin strips of beef in the pressure cooker, they are better suited for a stove top beef stroganoff recipe. Stroganoff Sauce – Use either beef broth or beef stock for a hearty flavor. A dry red wine will add a richer flavor, but it can be substituted for additional broth. The addition of sour cream is a must in stroganoff although Greek yogurt has a similar flavor and can be used in place. Add-ins – Use white button or brown/cremini mushrooms, they add flavor to the broth.
For the best flavor and tender beef, use chuck. Swap out beef for hamburger to make a ground beef stroganoff. If preferred, the browning can be done in a large skillet and transferred to the Instant Pot. Be sure to brown in batches. If you add too much beef to the Instant Pot, it will release liquid, and it will not brown. Wine is recommended but can be substituted for extra broth. Be sure to scrape all of the brown bits from the bottom of the pot to avoid a burn notice. Turn off the heat before adding the sour cream, it can curdle if cooked.
Egg Noodles – Serve beef stroganoff over wide egg noodles or homemade egg noodles, cooked separately. Mashed Potatoes – Try creamy mashed potatoes or garlic mashed potatoes if you’d prefer. Low Carb – Low carb options include cauliflower rice, zucchini noodles, spaghetti squash.
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