Beef Stroganoff for Instant Pot®
A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.
A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.
As y'all will do, I made some slight changes. I used an entire box of beef stock (4 cups) and baby portabellas (they were on sale); Omitted the salt, went heavy on the pepper, garlic and added roughly 2 tbsp Worcestershire sauce on HP for 30 mins. And heck yeah I used 1/2 the sour cream in favor of full fat cream cheese: We're EATIN here! Served with some nuked string beans on Styrofoam plates with buttered wonder bread.Read More
Made this for dinner tonight. I followed the recipe exactly. It OK, not wow great. The next time I will incorporate some of the changes others have made - beef broth not chicken & Worcestershire sauce instead of soy. I think both of those will help give it more depth. I'm also going to flour the meat prior to browning. The recipe itself is poorly written & a bit hard to follow when it comes to the cooking time. You don't need to time how long it takes to come to full pressure, just how long it cooks at full pressure. So the steps about 10 minutes, then 10 minutes at high pressure - just confusing & unnecessary.Read More
As y'all will do, I made some slight changes. I used an entire box of beef stock (4 cups) and baby portabellas (they were on sale); Omitted the salt, went heavy on the pepper, garlic and added roughly 2 tbsp Worcestershire sauce on HP for 30 mins. And heck yeah I used 1/2 the sour cream in favor of full fat cream cheese: We're EATIN here! Served with some nuked string beans on Styrofoam plates with buttered wonder bread.
This was very good, but could be better still. I used a whole onion, Worcestershire instead of soy sauce and beef broth instead of chicken, and stirred in the noodles when adding. Next time I will add more garlic and salt. DO NOT ADD FLOUR UNTIL VERY END OF COOKING! It can be dangerous to add thickeners prior to the pressure cooking stage. Wait until after the pressure cooking is done, then add the thickener and use saute setting to cook down the sauce a little.
I can only fairly give this four stars as written, but with two important changes, I believe it goes right up to a five star recipe. In place of the chicken broth, sub in beef broth. Second, skip the soy sauce and use Worcestershire sauce instead. When you add the egg noodles, stir them in to the dish, don't just pour them on top and leave them there. The instructions are not very clear on this as written. When you make these few changes, this is a delicious meal for sure!
Made this for dinner tonight. I followed the recipe exactly. It OK, not wow great. The next time I will incorporate some of the changes others have made - beef broth not chicken & Worcestershire sauce instead of soy. I think both of those will help give it more depth. I'm also going to flour the meat prior to browning. The recipe itself is poorly written & a bit hard to follow when it comes to the cooking time. You don't need to time how long it takes to come to full pressure, just how long it cooks at full pressure. So the steps about 10 minutes, then 10 minutes at high pressure - just confusing & unnecessary.
What a great one pot dish. Of course everyone will make some changes. Here’s what we did: 1 Add 4 ounces of cream cheese to the finish, decreasing the sour cream a little; 2 Used two tablespoons cornstarch as a thickening agent ; 3 Lots of freshly ground pepper-we added a lot; 4 Next time we will add Worcester Sauce, probably two tablespoons ; 5 We used beef stock instead of chicken . This made our “to keep” file. We will surely make it again
This meal is the 5th meal I’ve made with my pot. Changes I made - 2.5 pounds of meat, beef broth (just made sense), and Worcestershire (because SO many reviews said so). Next time I will just brown my meat in another pan because there was too much meat to brown efficiently in the pot. I also changed the order up a smidge based on my experiences so far. I started cooking the onion first, then browned meat, then added spices. Removed the meat mix (to be sure I was able to see the bottom) and deglazed with the beef broth. Added back the meat and mushrooms (sliced), stirred, and pressured. I did NOT add flour (because I had a prior burn experience with flour), but chose to thicken with a few tablespoons of cornstarch (tempered, of course) after the noodles cooked. When I started pressurizing the first, I was skeptical that there would be room for noodles but I waited to make a decision until It was done with the first pressure cycle. It had cooked down to under the halfway mark, even when I added in about 8 ounces of noodles. My bag was 12 ounces but I boiled about a third of the package plain on the stove for my littles. This was delicious and only took me about 10 minutes longer than the listed time, which is saying a lot about the accuracy of the recipe because I am VERY slow in the kitchen! I highly recommend this recipe (definitely at least with the change to leave out the flour and thicken at the end!)
AMAZING. I love beef stroganoff and have tried several recipes in the past. This one wins! I subbed worcestershire for soy sauce only because we were out of soy sauce, and beef broth instead of chicken broth since it made more sense to me.... and it was DEEELISH!!! Will make again and again. And SO EASY.
I used a whole box of chicken stock and I added a can of cream of mushroom soup and some Worcestershire sauce to the original recipe. It was my first time using the Instant Pot and I was unprepared for the huge splatter with the quick pressure release...make sure to put a tea towel over the release valve otherwise you’ll have sauce sprayed everywhere! Other than that though, it came our really well. Everyone thought it was very tasty.
New favorite Instant Pot recipe! Like many other reviewers, I substituted Worcestershire sauce for soy sauce, and beef for chicken broth. I left out the thyme (didn't have it, didn't miss it) and mushrooms (they're gross). I also doubled the sour cream... Because my love affair with dairy knows no bounds.
This was fantastic. I’m not sure why others shared it had no flavor. It was flavored beautifully- if you follow the recipe. We used the chicken broth and worscestershire sauce combo. And only used 1/2 the called for thyme. When I added the noodles I also added 1/2 C more broth and I placed the timing for 4 minutes and let it naturally decompress for 2 minutes 30, then unleashed the valve. The noodles came out perfect. I’ll make this again and again.
I've never been a huge fan of beef stroganoff but this recipe has changed all of that. It has become a favorite and we make it about once a month. The flavor is incredible and it is so easy to make. If you do not have chicken broth, use a heaping tablespoon of "Better Than Bouillon" in 3 cups of hot water. There is one flaw in the recipe. There isn't enough liquid to cook the noodles properly. After putting the noodles in, pat them down a little and then add about 2 more cups of hot water. The amount of water will depend on what type of noodles you use and you may have to do a little trial and error with it. It took us a couple of times to get it just right. We use dried egg noodles so 2-3 cups of water is usually enough. A couple of reviews have said to stir the noodles into the mix after you add them. DO NOT stir the noodles in until you are ready to add the sour cream. They will burn and stick to the bottom. Adding the extra water will allow the noodles to cook properly without burning or sticking and it will still have the right consistency. If you want to add a little more zing to it, serve it with some shredded cheese on top.
After reading other reviews I made the following changes: used whole onion, used 2 cans of beef broth in place of chicken,used Worcestershire sauce in place of soy, used two eight oz boxes of baby bells which I sliced. Cooked meat and onions and spices 15 minutes, added twelve oz bag of egg noodles which I stirred into the meat mixture and cooked five minutes, added two tablespoons of flour to mixture and cooked on sauté setting for several minutes, turned off and added sour cream which I stirred in thoroughly. WOW!! The noodles tender and well flavored, the beef was tender and well cooked. My first attempt with the instant pot and it blew my wife and I away. Will be trying other new dishes soon and coming back to this one often.
One small detail left out ... STIR IN the egg noodles. Too Bad.
Followed the directions exactly, except for a couple of modifications suggested by other reviewers: used beef broth (a 4 cup carton) instead of 3 cups of chicken broth, and used worcestershire instead of soy sauce. It was delicious and I can't imagine it without the worcestershire. Oh, one other slight difference: I used a 12 oz. bag of extra wide noodles instead of a 16 oz. bag, and it was plenty of noodles. As for the process, I did follow that exactly. After reading one review I was a little nervous about throwing the flour in there as directed to thicken, but it was fine. Do be prepared to clean the valve of your IP well, though, because the sauce sputtered through it on the quick release. Even with the extra broth and less noodles, the liquid didn't quite cover the noodles. When time was up, they looked a little underdone where they weren't covered. I stirred the pot and covered it again for a couple of minutes and everything was fine. The sauce was a perfect consistency to coat the noodles, and the meat was tender and flavorful.
-Only use half the noodles. The full amount is too much -Don't add ANY of the salt. There is plenty of salt in the other ingredients. +Add 2 TB of Worchestire sauce +/- Substitute beef broth for chicken broth +Add cooking time both before and after the noodles. I found the listed time way too short - the meat was tough when I added the noodles. I cooked the noodles for a total of 15 min, not 5. I had tender meat at the end, but next time I will increase the initial cook time, plus cut the meat much smaller. 1-inch cubes are odd to eat.
I used a whole onion and probably more mushrooms than called for, and it turned out perfect. Definitely on my "do this again soon" list. Froze 1/2 before adding Sour Cream for future use.
Excellent. I left out the mushrooms to appease the family. Also,I subbed Worcestershire sauce for soy sauce.
While this tasted good….used a whole box of beef broth, 2T worcestershire sauce and 2T cornstarch, 12 oz noodles…..the presentation was Brown, capital B. The parsley helped but maybe some diced carrots next time?
Made this recipe exactly as written and I thought it was delicious! Very good flavor, meat was tender and noodles were perfect! Will definitely make again.
Added paprika since that's kinda traditional with stroganoff, turned out amazing! I'll definitely make this again but will try it with the beef broth and Worcestershire the next time. First full recipe in my pressure cooker so it took some figuring to get it to temp but once I did I was on my way
This was my first use of a pressure cooker. I really loved how tender the meat was. I might cut back on the salt next time, but there will definitely be a "next time" for this recipe!
My family loved this! I used top sirloin that I bought on sale and it turned out so tender and yummy. Only change I made was I added Worcestershire sauce (2 tbsp) as suggested by another review.
We made it as posted except we had to leave out the mushrooms per family request. it was way too salty. We will try the Worcestershire sauce next time and won't add any salt. but we will make this again.
Just perfect as written. I have made it twice and will be doing it for guests too. If you make it in the Instant Pot, Use a very small amount of flour on the meat or you will get a “burn”message over and over. Ask me how I know!
It turned out great! It was my first time using the instant pot so I was a bit hesitant. The family loved it!
This was my first time making this. I too substituted soy for worchestire sauce. I also used only about 12oz of noodles (highly recommend). I used about 1.5 cups of sour cream. Beef broth instead of chicken. A whole onion instead of half and probably 2 cups of mushrooms. I dashed about a teaspoon of paprika with the sour cream at the end. It turned out AMAZING.
As others suggested I changed to beef broth (4 cups) and worcestershire instead of soy sauce. Everyone loved it.
Only change I did was 1/2 sour cream and 1/2 cream cheese! It was fantastic!
Delicious! Used 1 Cup of sour cream. May add water chestnuts next time. Great with French bread and a salad.
First of all, this recipe is deelish as written! However, I wanted to cut back on the carbs so I made the recipe without adding the noodles. However (big mistake coming up) I did NOT adjust the broth (the noodles need the broth to cook). So, after 20 minutes of cooking I essentially had a "soup". I managed to save it by adding in flour to thicken it up. Next time, I'll adjust the liquid down and I'm sure it will be perfect!
The only problem I had was how to use the instapot correcty. The recipe is great! i will make it again soon!
For those on Keto, consider doing riced cauliflower instead of noodles.
Have made this a couple times.... EASY & DELICIOUS!!! Thank you for sharing, Lissa!
I made this as the recipe instructed. it turned out fantastic. this was the first thing besides rice I made in the instant pot. thanks for sharing.
Did the same as everyone else: beef broth and Worcestershire sauce, added the flour later. I didn't have sour cream so I did 2 cups of mushrooms and added 1 can of cream of mushroom soup at the end. turned out pretty good. would make again
Not too great. Use 12 oz of noodles instead of the 16, otherwise your noodles will come out hard. And be sure to stir them in. If you do not have enough liquid, this recipe won't work. After a few bites, went straight to the trash.
I made the following modifications: used worchestershire sauce in place of the soy, added a couple of glugs of red wine and used an entire box of beef broth instead of the chicken. I also didn't add the noodles into the instant pot bc I wanted to freeze it, and it was really watery, so I reduced it on the stovetop for 20 minutes--perfection!
So so good! I also use Worcestershire sauce instead of soy sauce and beef broth instead of chicken as I feel like those compliment beef more. Otherwise, this recipe is on my instant pot rotation.
Followed other suggestions: used beef broth and red wine, not chicken broth. The kids wanted it over rice, so I reduced the liquid by 1 cup and added an extra TBSP of flour (rice was cooked separate). Used the rest of the ingredients though. Solid dish!
I received an InstantPot for Christmas and this was my first recipe in the InstantPot. It was delicious and easy to make. My family thought the seasoning was perfect.
My family tried this tonight for dinner and it was AMAZING! It was hard not to go back for seconds. The meat was fork tender and flavorful. I read the comments before I started and used Worchestershire sauce instead of the soy. We didnt have Thyme, so I used Italian seasoning instead. We also substituted turkey broth we had lefover instead of chicken broth. It seemed odd a beef recipe would call for chicken stock. Anyhow, it was Amazing and I will definatley be making this again. Printing the recipe now so I have it. My Instant pot is one of the BEST Christmas gifts my husband has Ever given me!
This was the first recipe I made in the Instand Pot and it was very good. I made it exactly as stated until it started to cook, then I looked at the reviews. When II added 12 oz. of noodles, I also added 1/2 cup beef broth and 1/2 tsp. Worcestershire sauce. The meat was incredibly tender and the noodles were done as well. I will make this again!
I followed the recipe as written except I didn't really measure the seasonings and I added more mushrooms than called for. It came out delicious. Best part was that it was done in one pot so clean up was super fast and easy. The family loved it! Will be making it again for sure!
First time cooking in awhile. First time with an Instant Pot. Followed the directions to a tee except used vegetable broth instead of chicken. Huge hit with the kids! Gotta new hobby to explore and the kids are excited.
I ended up with noodles that were way overcooked. If I made it again I would reduce the cooking time with the noodles, but since it was also rather bland, I would not make this again.
Looks Very Delicious
I just purchased my first Instant Pot. I found this recipe and decided to make it! I followed the recipe exactly and it turned out perfect! My husband gave me 2 thumbs up!
I followed the recipe without any changes (except no onions). When it was time to add the noodles there wasn't much liquid left. I stirred in the noodles and when the timer went off there was no liquid n the noodle were barely done. I had to throw it away. My boyfriend doesn't want to make it again. IF I do make it again I will add a lot more liquid.
The best best beef stoganoff I've ever made, fork tender beef. I did use 1/2 beef stock and 1/2 chicken. But that's because I had stock I needed to use up.
This was our first recipe in our Instant Pot. We made it exactly as the recipe directed, and even though we were still trying to figure out how to work the Instant Pot. It came out yummy, and is new family favorite! This is rather surprising as the hubby isn’t a fan of sour cream mixed into his food, and the daughter isn’t a fan of mushrooms. Both of them raved about the meal, and even liked it despite containing things they are normally averse to.
It is good, but not that healthy overall. May be worth trying to use low fat sour cream, less salt, and more mushrooms than beef.
This is a really solid recipe as written (of course, I changed the soy to Worcestershire and the chicken broth to beef because those have GOT to be mistakes!). I subbed a cup of wine for some of the beef broth, it imparted a deeper flavor in the meat. I also took out the flour altogether (the starch from the noodles was enough to thicken) and I added a half block of cream cheese. With these corrections, it's a 5-star for our house!
Was awesome. Used beef stock and Worcester instead. Everybody came back for seconds.
YUM! Big hit with my hubby! So tasty! You can make this gluten free with a few adjustments. I also used coconut aminos for the soy. Even dairy free if you want but the sour cream is sooooo good. The beef was perfectly tender and the noodles perfectly cooked. We used gluten free noodles and added a few minutes on the time to adjust.
FANTASTIC. EVERYTHING IN ONE POT. I was so amazed at how the noodles went into the pot at the end. The only thing I would suggest is that you let it sit for about 15 minutes after finishing cooking the noodles to allow the sauce to set into the noodles. I raced out and bought more meat on sale so that I could make this again as all my kids loved it.
Third time I have made this, the family LOVES it. I made it exactly as instructed. This is going on my regular rotation.
Great recipe. I made it 'by the book' and it was delicious.
This was easy and pretty good. I only had a 1.4lb sirloin steak so that’s all I used and it was enough for the recipe. I also added about 1 tablespoon of worchestershire sauce to it after cooking (after reading others reviews) turned out great. I will say that next time I make it I will add some horseradish to it as well. I have an amazing beef and noodle recipe I make that’s used horseradish and it’s great! I chopped some parsley and added it the end just for some color.
Made just as written. Perfect.
I made this exactly as directed in my brand new Instant Pot. It turned out great! Well seasoned and the beef was so tender. The only reason I took off a star was because, like others wrote, the instructions don't specify that the noodles should be stirred in. I kind of assumed, but I can see how some people might not. Also, when I did the quick-release of pressure before adding the noodles, some sauce came sputtering out and made a bit of a mess. Next time I think I'll let it naturally depressurize for 5 minutes or so before doing the quick release. I'm definitely planning to make it again!
Even when I mixed in the noodles, like reviewers advised, it still wasn't enough liquid so they came out underdone.
Made a half batch, otherwise following recipe as written. It turned out great! Definitely stir in the noodles. A few noodles at the top were slightly under done, but they weren’t noticeable once stirred in
This tasted good following the directions but I thought the sauce was too thin. I added 2 more Tbsp of flour when I added the noodles and it was better but still not as thick as I would have liked. Also, be sure to stir the noodles in as others suggested.
Per other recommendations I used beef broth and worcestershire instead of soy sauce. I had to omit the mushrooms as I'm the only one who likes them. Next time I'd add more beef broth and less noodles - 16 oz is way too many!!! We had almost no sauce! Other than that, it was tasty
Definitely use 4 cups beef stock. I used 3 and got a burn notice.
I used 4 cups beef broth and Worcestershire, but still found this disappointingly bland compared to mom's stovetop recipe or a slow cooker red wine recipe on this site. This was however truly a one pot recipe, extremely quick, and the meat was very tender. I was concerned about crispy noodles another reviewer noted so cooked for 6 minutes after mixing and found them much too soft for my palate.
Added more sour cream. And it was delicious.
This was better than I thought it would be!! I think next time I'll add a little more liquid as I had some crunchy noodles. I used beef broth and Worcestershire sauce based on other reviews.
Have never cooked noodles in Instant Pot and couldn't understand how they could cook in 5 min. but to my surprise they were done. I might mix noodles in at the stage they're asked for rather than just empty pkg. on top of meat. It calls for 16 oz. pkg. of noodles. My pkg. of noodles was 12 oz. and that was more than enough. Maybe a little more sour cream than asked for but all in all was delicious. Meat was so very tender. Will make again for sure
I used this recipe for my maiden voyage of using my instant pot, which I received as a wedding present nearly 2 years ago. I chose well, based on the results.? I basically followed the exact recipe with the exception of substituting Worcestershire sauce for soy sauce, as so many reviewers recommended, and I did add approximately 2 cups of frozen peas when I added the noodles. This added color and nutrition.
It was so easy to make and was done in the hour that the recipe said it would be! The flavor was so delicious and my picky eating son loved it as well. He said that it's a keeper!
It was very yummy and quick to prepare. I incorporated previous recommendations and used beef broth. I salted and peppered the meat and used the instapot to salute the meat for 6-8 minutes first. I cooked the meat/onion/mushroom mix on high pressure for 10 minutes. I did a quick release and thoroughly stirred in the noodles as shown in the video and mentioned by another reviewer. Other recipe changes: I also added 1 T of Dijon mustard to the broth, used fresh thyme instead of dill and substituted yogurt for sour cream. (My husband did not know about the latter.)
Fantastic! I read a lot of the reviews and incorporated other suggestions. I used a whole onion, around 6 cloves of garlic (we LOVE garlic), the whole box of chicken broth (what was I going to do with the leftover cup?), one TBSP each of soy & Worcestershire sauce. I cooked the beef for 15 minutes because my pieces of beef stew meat (Costco) looked larger than what was in the video. So flavorful! ***Update-made for the second time but this time I got the “burn” error message-I guess I didn’t scrape the bottom of the pot prior to starting the pressure phase. Also used (2) 8 oz packages of mushrooms-forgot to mention that in my first review. ***Update-made for the third time and got the burn message again-I read a lot of the reviews and next time I will not add the flour (or corn starch?) until later.
Not my thing .. the kids loved it, but hubby and I did not.... Probably will not make again.
Overall easy and excellent. I would add a bit more onion and garlic next time. Everything done in the insta pot, made for easy clean up!
Very tasty, although I will reduce or omit the extra salt next time. My modifications: Mixed 1 part each soy sauce/Worcestershire omitted flour & mushrooms Used frozen meatballs instead of stew meat Used "Better Than Bouillon" beef broth Cooked on manual for 5 minutes, NPR 2, then QR Top with parsley for color
mine turned out really brothy but was delicious nonetheless
Easy to make and very tasty.
I sauteed the onions and garlic and then put everything in except noodles and put it on pressure cooker for 15 minutes , added noodles for 8 mins. Turned out perfect ,meat was very tender just like we like it , noodles cooked perfect
Super easy. I'll make it again
Simply delicious! I used Worcestershire sauce instead of soy sauce and beef broth instead of chicken. One of the best Instant Pot recipes I have tried. My picky son gave it a thumbs up with a smile.
Really enjoyed this
Added about 1/2 cup Tempranillo with soy sauce
Will make again, but will use the full 32 oz. of broth. At 3 cups we had some dry noodles. Will also change to beef broth from chicken. A bit strange to have a chicken aftertaste in a beef dish. Eliminated the mushrooms all together as we don’t eat fungus in this house. Otherwise, easy prep and good recipe instructions.
Delicious. My son who is a picky eater wanted seconds.
Loved this recipe. Made small changes such as using beef stock rather than chicken, used potato starch instead of flour, and used Worcestershire instead of soy.
Huge hit with my picky boys. Simple to make and the smell lured even the most reclusive of shut ins out of their room.
First time trying stroganoff in my instant pot. This recipe was a hit. Only thing I changed is adding beef broth, worcheshire and parsley to garnish. Turned out to be very tasty along with green beans and buttered bread.
It was pretty good, i would have tweaked it too. I would use different beef I didn't like the stew beef for stroganoff and i would have done the beef broth with Worcestershire sauce. pretty good tho.
I will make this again, but with changes. Use a whole carton of beef broth instead of chicken broth. Use Worcestershire sauce instead of soy sauce. And cook the beef longer, 15-20 minutes. 10 minutes is done, but longer for it to be tender.
Easy to make and tasty. I will make this again.
Really good! Very easy, fast and one pot. Hubby asked to leave out the sour cream next time. I thought it was a bit peppery. I also used about half the salt. Would like to see what Worcestershire Sauce tastes like instead of soy sauce.
I made it and it was great. I did make one small change. At the end instead of putting raw noodles in and cooking an additional five minutes, I pre cooked the noodles according to label instructions and added them. I then added about a cup of sour cream stirred and covered in the pressure cooker and let stand in the warm setting for about 20 minutes. I guess it really would not matter which way you did the noodles but I feel my way lets the noodles absorb the salt while preboiling and not give the noodles such a bland taste. Again it is a great dish and a quick way to prepare.
This was delicious. The only problem is that the pasta absorbs all the liquid and so it becomes rather dry. But still very delicious. i would definitely make this again.
Added corn starch to thicken the sauce- should have reduced it more I guess
This was my first time using my Crock Pot Express Pot, so it took me a little more time. After reading some reviews I used Worcestershire sauce instead of soy sauce and beef broth instead of chicken broth. It turned out great! The beef is so tender.
This was very tasty. Followed recipe as written except decreased the salt and used beef broth instead of chicken. And as other people mentioned, I stirred the noodles in after adding and before cooking. Turned out great and very easy in the Instant Pot!
This is such a great recipe as it is, but I changed a few things to make it better for our taste: I cut the thyme in half and use beef broth in the place of chicken broth and add some dried parsley for color. I think the soy sauce is what makes it.