Skip to main content New<> this month
Get the Allrecipes magazine

Beef Stroganoff for Instant Pot®

Rated as 4.37 out of 5 Stars
8

"A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®."
Added to shopping list. Go to shopping list.

Ingredients

1 h 2 m servings 536
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
  2. Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
  3. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
  4. Release pressure carefully using the quick-release method. Open pressure cooker; add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
  5. Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Nutrition Facts


Per Serving: 536 calories; 26.2 45.2 29 121 1312 Full nutrition

Explore more

Reviews

Read all reviews 198
  1. 259 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 r...

Most helpful critical review

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 & Worcestersh...

Most helpful
Most positive
Least positive
Newest

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 r...

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 wi...

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, sk...

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 & Worcestersh...

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...

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 o...

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 ...

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 unprepa...

One small detail left out ... STIR IN the egg noodles. Too Bad.