Beef Stroganoff {Instant Pot / Pressure Cooker Recipe}

Plate with shell noodles and Beef Stroganoff in creamy Sour Cream Sauce

Beef Stroganoff is a hearty Beef and Mushroom dish with a creamy Sour Cream sauce that is typically served over pasta. Everything is nicely browned before cooking, bringing out the best flavors out of the ingredients, The sour cream sauce is what my kids like to mop up with a piece of bread, if there’s any leftover after the pasta is eaten 😉 It’s amazing!

Beef Stroganoff over shell noodles. Beef and mushrooms in creamy sour cream sauce.

Even though pasta is typical side dish of this hearty Beef Stroganoff, anything from mashed potatoes, to cooked rice, buckwheat or even quinoa will work. This is always a hit with my kids, especially when I serve this Beef Stroganoff with my crunchy homemade pickles that we made in the summer (here’s the recipe for homemade pickles, just in case you need a project for the summer 😉 .

Anytime you cook beef it is expected that the dish will take a long time to cook. Since this Beef Stroganoff is made in the Instant Pot though, it cuts the cooking time in half and allows you to have your dinner in about an hour. The more I use my Instant Pot, the more I love it. Do you have any favorites that you use with the Pressure Cooker? Share away in the comment section, I would love to try out something new!

And if you want to check out my other Pressure Cooker recipes, click HERE.

We are pretty fond of beef in our family, if you are too, you might want to check my other Beef Recipes by clicking HERE.

Enjoy !

Beef Stroganoff

Beef Stroganoff is a hearty Beef and Mushroom dish with a creamy Sour Cream sauce that is typically served over pasta. Beef and mushrooms are browned before cooking, bringing out the best flavors out of the ingredients.

Author: Marina | Let the Baking Begin
Course: dinner, Main Course
Cuisine: Russian
Calories: 394 kcal
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people


  • 2 lbs beef chuck fat trimmed, cut into 1 1/2 in x 1/2 inch strips
  • 1/2 lb button mushrooms cut to 1/4 thick slices
  • 1 onion medium size, diced
  • 1/2 cup white wine
  • 1/2 cup broth
  • 1 cup sour cream
  • 1/2 heavy cream
  • 1 Tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp parsley chopped
  • 4-5 Tbsp butter or oil
  • 1 bay leaf
  • 1 clove garlic pressed


Prep all the ingredients for the Beef Stroganoff:

  1. Trim the fat off the beef chuck and cut it into 1 1/2 in x 1/2 inches strips. Add 1 Tbsp flour and toss together to coat.

  2. Chop 1 medium onion to a medium dice. Wipe the mushrooms with a wet paper towel from any debris and cut them into 1/4 inch slices.

Sear and Sauté Beef, Mushrooms and Onions:

  1. Turn the Instant Pot setting to sear by pressing "Sauté" button until "more" is highlighted above the "Plus" button. This will turn a timer for 30 minutes.

  2. Add a couple tablespoons oil and brown the beef chuck pieces in small batches until well browned. Do not overcrowd the pot, or the meat will release juice instead of being browned. Remove the meat to a bowl.

  3. Add a tablespoon of butter to the pot and brown the mushrooms in batches again, until well seared and golden around the edges. Add 1/2 tbsp - 1 tbsp of butter before searing every batch of mushroom. Remove the mushrooms to the bowl with the beef.

  4. Add another tablespoon of butter to the pot and add the diced onion. Sauté the onion until translucent and slightly golden in color. Press "cancel" to cancel the "Saute" setting.

Cook the Beef Stroganoff:

  1. Now return the seared beef and mushrooms to the pot. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Pour 1/2 cup of white wine and 1/2 cup broth to the beef and stir. Add 1 bay leaf to the pot.

  2. Next, cover the pot with the lid, close it to seal it and turn the valve to "shut".

  3. Press the "Pressure Cook" button, then decrease the time to 45 minutes.

Finish the Beef Stroganoff:

  1. Once the time is up, turn the valve and release the pressure. Remove the lid. Turn setting to "Saute" leaving it at the "normal" temperature. Remove the bay leaf and discard. Add 1/2 cup cream and 1 cup sour cream and 1 clove of pressed garlic to the pot and stir. Bring to a boil and cook for about a minutes. Taste and adjust the seasoning.

  2. Garnish with chopped parsley.

    Serve over 3/4 lb of cooked egg noodles, shell pasta or homemade pasta (Click HERE to make Homemade Pasta).

    Serve hot, right away.

Nutrition Facts
Beef Stroganoff
Amount Per Serving
Calories 394 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 124mg 41%
Sodium 623mg 26%
Potassium 763mg 22%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 32g 64%
Vitamin A 8.1%
Vitamin C 5.3%
Calcium 7.6%
Iron 21.2%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!


Beef Stroganoff platter with Pasta shells and the Beef Stroganoff with Sour Cream sauce on top.

Join 3,000 other food lovers enjoying weekly recipes.


Leave a comment

  • Instant Pot – Trending on Twitter

    […] Stroganoff {Instant Pot Recipe}… – Let the Baking Begin, Portland, OR Instant Pot is advising owners of some […]

    · Reply

As seen in