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Instant Pot Beef Stroganoff

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Author Si Foster, A Bountiful Kitchen


  • 1 lb mushrooms cleaned and sliced thick
  • 1.5 lbs round steak sliced into 3 inch strips, about 1/2 inch thick
  • olive oil
  • salt and pepper about 1 1/2 teaspoon of each (add more to taste)
  • 6 tablespoons butter divided
  • 2 tablespoons flour
  • 1 clove garlic minced
  • 3 tablespoons Worcestershire Sauce
  • 2 Tablespoons apple or grape juice unsweetened (optional)
  • 2 cups beef broth
  • 1 cup fresh parsley chopped, some reserved for garnish or about 2 tablespoons dry parsley or green onion for garnish (both optional)
  • 1/2 to 3/4 cup sour cream or plain Greek yogurt
  • pasta or rice for serving


  1. Turn the Instant Pot to the "saute" mode and heat for a few minutes, Add about 1 tablespoons olive oil and 2 tablespoon butter. Place sliced mushrooms in the pot, season with few dashes of salt and pepper and cook until browned. Remove from pot and place in dish. Set aside.
  2. Leaving the pot on the sauté mode, add the remaining 4 tablespoon butter to pan. Add chopped meat and brown. Season generously with salt and pepper while browning.
  3. After the meat has browned sprinkle with flour and stir a bit until the flour is cooked, about one minute.
  4. Add the chopped garlic, Worcestershire sauce, juice and broth.
  5. Place the lid on the pot, with the sealing ring in place, and the pressure valve turned to the "sealing" position. Lock the lid into place and set the timer to the "meat" setting (35 minutes).
  6. Meanwhile, cook the pasta or rice and set aside. You'll need about 2-3 cups of uncooked rice or about 1lb of pasta. Cook as directed on package, toss (pasta) with a little oil or butter and set aside.
  7. When the timer on the Instant Pot goes off and the cooking cycle is complete, let sit for another 20-30 minutes and allow the pressure to release naturally for best results.
  8. Carefully release any remaining pressure by using the pressure release valve and remove lid.
  9. Stir in cooked mushrooms, chopped parsley and sour cream or Greek yogurt.
  10. Turn pot to "saute" mode and let mixture heat up again, then turn to "off" position or "keep warm".
  11. Taste before serving, add salt and pepper if needed.

Recipe Notes

-The amount of salt and pepper will vary according to your taste. I like food on the saltier side, so I use regular (not low sodium) broth and add salt to the recipe as well. -You may use other cuts of meat, but stay away from cuts that are too high in fat. I think Round Steak is perfect for this dish It is relatively inexpensive and cooks up nicely in the Instant Pot. -If the meat needs more gravy, you may add more broth after cooking. If you want to thicken the sauce, add a teaspoon of cornstarch to some water or broth (about 1/2 cup) and whisk together, then add to the pot while the meat and sauce are still hot. Stir until thickened. Remember, the sour cream or yogurt will also thicken the sauce a little bit.