Instant Pot Beef Stroganoff Recipe (2024)

How to Make Instant Pot Beef Stroganoff:

Toss the beef with salt, pepper, garlic powder, onion powder, and paprika.

Turn the Instant Pot to the saute function and add the olive oil and sirloin. Sear the meat on all sides, and add the mushrooms, onions, and butter.

Sauté until the vegetables are beginning to soften, then add the butter. Next, add the garlic and continue to sauté for an additional 30 seconds.

Remove the meat and vegetables from the Instant Pot, and toss with flour to coat.

Pour the red wine into the Instant Pot to deglaze the bottom by scraping off any pieces of meat that may have stuck. It’s best to use a wooden spoon!

In a small bowl or mixing cup, whisk together the Worcestershire sauce, Dijon mustard, and beef broth.

Add the flour coated beef and broth mixture to the Instant Pot. Cook on high pressure for 13 minutes.

While the sirloin cooks, mix the cornstarch and water to make a slurry. Set aside, you’ll need it later.

Allow the Instant Pot to natural release for 10 minutes before completing a quick release.

Add the sour cream, and stir to combine. Next, add the cornstarch slurry, and stir to combine.

Serve over egg noodles or mashed potatoes.

Variations for Instant Pot Beef Stroganoff:

Don’t want to use sirloin? Swap it out with another type of beef like, chuck roast, round or rump steak, ribeye, or even tenderloin. Keep in mind that some types of meat may require tenderizing prior to being cooked.

Want to make this stroganoff gluten-free? Use a gluten-free flour blend and gluten-free spices. Our corn starch is gluten-free, but it could easily be substituted with arrowroot.

Ensure that the other ingredients (broth, Worcestershire sauce, Dijon mustard etc.) are gluten-free. Switch out the noodles to a gluten-free option, rice, or mashed potatoes. Thrive Market has a huge selection of gluten-free products, and that’s where we order most of ours.

Don’t like to use wine? No, problem! Use an equal amount of beef broth.

No sour cream? Use equal amounts of Greek yogurt instead.

Don’t like the spices used to season the meat? Change them out to spices your family likes. The spices I’ve listed are the basic seasoning spices we use on most of our meats.

What about canned mushrooms? Canned mushrooms are absolutely fine! They will be a little smaller than fresh, but will still work. Be sure to drain and rinse them first.

What kind of fresh mushrooms should you use? Use any kind that you like. I tend to choose white because they have a milder flavor than baby bellas, but choose your favorite.

Tips for Making a Successful Instant Pot Beef Stroganoff:

• Don’t overcook the meat, or it will become tough. Just barely sear it on all sides.
• Add a small spoonful of the heated beef sauce/gravy (after the pressure release) to the sour cream. Stir it to combine. Continue adding small amounts, a little at a time, to bring the sour cream up to the same temperature as the sauce. This is called tempering. It will keep the fats in the sour cream from separating and breaking.
• Make sure to deglaze the pan well; otherwise, you may get a “burn” warning.