Name: Instant Pot Beef Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb lean ground beef (85% lean (450 g)); 1 tbsp olive oil; 1 small yellow onion (diced); 8 oz cremini mushrooms (sliced (225 g)); 3 cloves garlic (minced); 2 tbsp all-purpose flour; 1 tsp smoked paprika; 2 1/2 cups low-sodium beef broth ((600 ml)); 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1/2 tsp kosher salt (plus more to taste); 1/2 tsp black pepper; 8 oz dried wide egg noodles ((225 g)); 1 cup sour cream (at room temperature (240 g)); 2 tbsp chopped fresh parsley (optional)

Instant pot beef stroganoff brings the creamy, savory flavor of a classic stroganoff into one pot and about 35 minutes. Browned ground beef, mushrooms, and onion simmer in a rich garlic broth, and wide egg noodles cook right in the sauce, so there is no separate pot of pasta to drain.

The sour cream goes in last, off the heat, which keeps the sauce smooth and tangy. It is a practical weeknight dinner for four, and the leftovers reheat well.

Bowl of Instant Pot beef stroganoff with wide egg noodles, creamy sour cream sauce, and chopped parsley — *Creamy Instant Pot beef stroganoff over wide egg noodles, finished with sour cream and parsley.*

Recipe Snapshot

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 4

Difficulty Easy

Cuisine American (Stroganoff-style)

Why You’ll Love This Instant Pot Beef Stroganoff

One pot: The noodles cook in the sauce, so cleanup is a single insert.
Creamy without heavy cream: Sour cream stirred in at the end gives a rich, tangy finish.
Reliable with ground beef: Ground beef cooks quickly and is easy to find, so this works on a busy night.
Make-ahead friendly: It reheats well and freezes for later.

What Makes This Instant Pot Beef Stroganoff Work

Brown in hot oil: Browning the beef in oil builds the savory, meaty base that the whole sauce depends on.
Cook the mushrooms until dry: Let their liquid evaporate so the mushrooms brown instead of steaming, which adds depth.
Toast the flour: Stirring the flour into the fat for a minute thickens the sauce and removes the raw taste.
Scrape the pot: The browned bits on the bottom add flavor, so deglaze with broth before pressure cooking.

Ingredients You Will Need

For the Beef and Vegetables

1 lb lean ground beef (85% lean) (450 g)
1 tbsp olive oil
1 small yellow onion, diced
8 oz cremini mushrooms, sliced (225 g)
3 cloves garlic, minced

For the Sauce

2 tbsp all-purpose flour
1 tsp smoked paprika
2 1/2 cups low-sodium beef broth (600 ml)
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper

For the Noodles and Finish

8 oz dried wide egg noodles (225 g)
1 cup sour cream, at room temperature (240 g)
2 tbsp chopped fresh parsley (optional)

Kitchen Tools You Need

6-quart Instant Pot or electric pressure cooker: Large enough for the noodles to sit under the liquid.
Wooden spoon or silicone spatula: Scrapes the bottom of the pot during deglazing.
Instant-read thermometer: Confirms the beef reaches a safe 160°F (71°C).
Measuring cups and spoons: Keeps the liquid and seasoning balanced.

Step-by-Step Cooking Instructions

Brown the Beef

Select Sauté on high and heat the olive oil. Add the ground beef, break it apart, and cook until no pink remains. Check a few spots with an instant-read thermometer; the beef should reach the safe minimum internal temperature for ground meat of 160°F (71°C). Remove the beef to a bowl, leaving about 1 tablespoon of fat in the pot.

Ground beef browning in an Instant Pot inner pot with a wooden spoon

Visual Cue: The beef is evenly brown with no pink, and the bottom of the pot has a light brown film.

Soften the Onion and Mushrooms

Add the onion and mushrooms to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Add the garlic and cook for 30 seconds more.

Sliced mushrooms and diced onion cooking in the Instant Pot until golden

Visual Cue: The mushrooms are golden at the edges and the pan is dry, not wet.

Toast the Flour and Spice

Sprinkle the flour and smoked paprika over the vegetables and stir for 1 minute, until no dry flour remains.

Flour and smoked paprika stirred into beef, mushrooms, and onion in the Instant Pot

Visual Cue: The mixture looks like a dry paste coating the vegetables.

Deglaze the Pot

Pour in 1/2 cup of the broth. Scrape the bottom of the pot with a wooden spoon to lift the browned bits. Turn off Sauté, then stir in the remaining broth, Worcestershire, Dijon, salt, pepper, and the browned beef.

Beef broth poured into the Instant Pot and browned bits scraped from the bottom

Visual Cue: The broth turns deep brown and the bottom of the pot looks clean.

Add the Noodles and Pressure Cook

Add the dried noodles and press them under the liquid as much as you can. Lock the lid, set the valve to Sealing, and select Pressure Cook (High) for 3 minutes. When the cycle ends, let the pressure release naturally for 10 minutes, then quick release any remaining steam.

Dried egg noodles pressed under the sauce in the Instant Pot before pressure cooking

Visual Cue: The noodles are soft and the liquid has thickened slightly.

Finish with Sour Cream

Open the lid and stir well. If the sauce looks too thick, add a splash of broth. Turn off the pot, then stir in the sour cream and parsley. Do not return the pot to heat after adding the sour cream, or it may curdle. Taste and adjust the salt.

Sour cream and parsley stirred into beef stroganoff in the Instant Pot

Visual Cue: The sauce is smooth and coats the back of a spoon.

How to Tell When Your Instant Pot Beef Stroganoff Is Done

Beef: Reads 160°F (71°C) with a thermometer and has no pink.
Noodles: Tender with a slight bite, and no hard center.
Sauce: Smooth, creamy, and coats a spoon without running off.

Pro Tips & Mistakes to Avoid

Use room-temperature sour cream: Cold sour cream is more likely to curdle when it meets hot sauce.
Keep the noodles submerged: Press them under the broth before locking the lid so they cook evenly.
Adjust the liquid for your noodles: Different brands absorb liquid differently, so add a splash of broth if the pot looks dry.

Simple Ingredient Swaps and Variations

Greek yogurt: Swap for the sour cream, stirring it in off the heat.
Gluten-free: Use a gluten-free flour blend and gluten-free noodles, and check that the Worcestershire is gluten-free.

What to Serve with Instant Pot Beef Stroganoff

Serve this instant pot beef stroganoff over the noodles with a green vegetable such as roasted broccoli or green beans, and a slice of crusty bread for the sauce.

If you like hearty pressure-cooker dinners, try the Instant Pot Beef Stew: Tender Chuck and Thick Gravy for a thicker beef dinner, or the Cabbage Roll Casserole: Easy One-Dish Dinner for another ground beef dish the whole family will like.

How to Store and Reheat

Refrigerator: Store in an airtight container for up to 3 to 4 days.
Freezing: Freeze in a sealed, labeled container. Quality is best within a few months, and noodles soften slightly after freezing.
Reheating: Warm on the stovetop or in the microwave, adding a splash of broth or milk, until steaming hot throughout (165°F / 74°C).

Frequently Asked Questions

Can I use lean ground beef?

Yes. 85% lean ground beef gives good flavor with less grease. Leaner beef, such as 93%, works too, but it is less rich.

Why did my sauce curdle?

The sour cream was likely cold or added while the pot was still hot. Use room-temperature sour cream and stir it in after turning off the pot.

Can I use a different noodle?

Yes. Other pasta shapes work, but check the package for cooking time. This recipe’s pressure time was written for dried wide egg noodles, so check the package and adjust the liquid if you switch shapes.