Instant Pot Beef Stroganoff

For a comforting weeknight dinner, this mushroom-loaded beef stroganoff recipe is perfect over a bowl of egg noodles. With the Instant Pot, the beef is juicy and tender (no tough and chewy meat here!), making it the ultimate comfort food.

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This retro classic can be on the table in just 35 minutes. Hearty slices of beef are tossed in a creamy, savory sauce with just the right blend of herbs and spices.

Normally to get tender beef in a dish like stroganoff you have to either use an expensive cut of steak or braise the meat for hours. But with an Instant Pot, you can use pre-cut beef stew cubes (which are usually inexpensive chuck) and get a delicious, tender outcome.

Want to go gluten-free? This dish is equally at home over mashed potatoes–white or sweet–or even over zucchini zoodles. Just make sure you check the soup mix ingredients if you’re particularly gluten-sensitive.

Hearty slices of beef are tossed in a creamy, savory sauce.


  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 lbs beef stew meat, cut into 1” pieces
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  • large onion, finely diced
  • 16 oz baby bella (or cremini) mushrooms, sliced
  • 1 tbsp garlic, minced
  • 1/4 cup white wine
  • 1 tbsp dijon mustard
  • 1 1/2 cups beef broth
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 8 oz sour cream
  • 5 oz cream cheese, softened
  • 1 2 oz packet of dry onion soup/dip mix
  • 1 tsp garlic salt
  • 10-12 oz hot cooked egg noodles for serving
  • 1/4 cup chopped Italian parsley for garnish, optional


  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL, cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.

*The MANUAL and PRESSURE COOK buttons are interchangeable.