Instant pot beef stroganoff made in the instant pot mini 3 quart model. Just 10 ingredients to make a pot of creamy noodles with chunks of tender beef and mushrooms. Comfort food, all made in one pot in just minutes! (No condensed soups here!) Check out all of my instant pot mini recipes for the 3 quart machine here.

Reading: Instant pot beef stroganoff with stew meat

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Instant Pot Beef Stroganoff

This creamy comforting pot of pasta that my whole family adores (even the occasional vegans) is your go-to Fall weeknight dinner. Regular beef stroganoff involves searing the meat in a separate skillet, and a subsequent de-greasing cleaning session after dinner, of course. Plus, don’t forget about a separate pot to cook the pasta.

The beauty of the instant pot is its ability to cook everything in one pot. The cleanup on this recipe is a breeze, and the leftovers just get better the next day! Alright, let’s get started on how to make this delicious one pot meal!

I always cook with my instant pot mini 3 quart model, but this recipe is perfectly suited for the 6 quart model with zero adjustments to time or ingredients. I use it for every recipe on my site, and my most recent attempt at Instant Pot Cajun Chicken Pasta is another success. You will love this unit!

Ingredients for beef stroganoff:

beef stew meat (can buy a chuck roast and chop it yourself)
all-purpose flour
butter
onion
mushrooms
garlic
dried thyme
beef broth
Worcestershire sauce
sour cream
egg noodles
fresh parsley, optional for garnish

I know I said 10 ingredients above, and this list is 11 without the garnish, but I really think butter and flour are pantry staples, right? If you’re headed to the store and you have a well-stocked pantry, just grab beef stew meat, mushrooms, sour cream and noodles, and you’ll most likely have the rest.

How to make instant pot beef stroganoff:

First coat the beef stew meat with flour generously. The extra flour clinging to the meat will help thicken our sauce later on, so be very generous!
Melt the butter in the bottom of the instant pot using the SAUTÉ function.
Cook the onions and thyme until translucent and softened, and then add the garlic for just 1 minute. Stir in the mushrooms.
Add the meat (and all of the flour), beef broth, and Worcestershire sauce.
Seal the instant pot, and cook on HIGH pressure for just 10 minutes.
After a forced pressure release, remove the lid, and stir the noodles into the boiling mixture. Switch the instant pot to SAUTÉ again, and let it simmer while the pasta cooks.
Just before serving, stir in the sour cream and let it melt. At first, this mixture appears slightly too runny, but it thickens as it cools. Scoop out the servings into bowl, garnish with parsley, and let rest for a few minutes before serving. Serve with good bread for dipping in the sauce, too!

Can I make this beef stroganoff in the slow cooker?

You might have noticed that while this recipe is for the instant pot mini, it does contain an entire pound of beef stew meat. This recipe serves 3-4 people, or two people with lunch leftover for the next day! Because this isn’t a typical tiny small batch recipe, you can absolutely make this in the slow cooker.

If you don’t have an instant pot and want to make this in the crockpot, add everything except the sour cream. Cook on low 4-6 hours, until everything is tender. Stir very well so that the flour coating the meat begins to thicken the juices, and then stir in the sour cream 30 minutes before serving. If it appears too runny for your liking, thicken with cornstarch (method below).

Because I know you’ll ask, I tested out some ingredient substitutions for you. It was a delicious job, and I am happy to do it!

To use ground beef:

If you want to use ground beef for this beef stroganoff, you absolutely can, but with a few minor tweaks. Do not coat the beef in flour. Saute it as normal in the instant pot, breaking it up as it cooks. When it’s almost brown, sprinkle the flour on top and stir it in before proceeding with the recipe.

To use a different dairy product:

Sour cream is my standard dairy product in my fridge, so that’s what I used, but cream cheese is awesome here! You can use heavy cream, too, but use slightly less. If you’re using heavy cream, add an extra tablespoon of flour.

To make it thicker:

If you get all the way done with this recipe, and it’s not as thick as you would like it, fear not! You can whisk cornstarch into cold beef broth, pour it in the pot, and bring it back to a simmer for a thicker version. I didn’t set up the recipe this way, because one, I love it most the way it’s written, and two, this is such a tedious step for most people.

Ok, I think you have everything you need to make this recipe, and I want to hear how it becomes your new Fall favorite!

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