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Bowl of Instant Pot beef stroganoff with wide egg noodles, creamy sour cream sauce, and chopped parsley

Instant Pot Beef Stroganoff

Creamy one-pot Instant Pot beef stroganoff with ground beef, mushrooms, and egg noodles. The sour cream sauce comes together in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 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

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

Notes

  • Room-temperature sour cream is less likely to curdle.
  • The pressure time is written for dried wide egg noodles. Check the package if you switch noodle shapes.