Instant Pot Beef Stroganoff

Side view of Instant Pot Beef Stroganoff.

This easy Instant Pot Beef Stroganoff recipe results in the most tender beef in a creamy, saucy gravy. Made with stew meat or chuck roast, egg noodles, and sour cream, this dish has all the classic flavors that you expect! It’s the best no-fuss comfort food there is! 

Is there anything better on a cold winter night than a cozy bowl of beef stroganoff? There are a lot of great comfort food recipes out there – like this Instant Pot Mac and Cheese or this Instant Pot French Onion Soup. But Instant Pot Beef Stroganoff is one of the best, and easiest, there is.

Tender beef cubes. A rich, creamy gravy. A sprinkling of parsley to brighten everything up. And egg noodles that cook right in the Instant Pot. Both irresistibly easy and delicious!

My secret to making this Instant Pot Beef Stroganoff extra delicious is by spiking it with brandy and red wine. Of course, I always have red wine on hand, and we seem to have a bottle of brandy in the cupboard that lives there indefinitely. But if you don’t have red wine or brandy on hand, you can definitely swap it out… Use all red wine (no brandy). Or use sherry in place of the red wine and brandy. 

Ingredients you’ll need

You’ll start with flour, salt, pepper, garlic powder, and nutmeg. For the meat, I suggest using stew meat or chuck roast. Next you’ll need oil, onion, mushrooms, red wine, brandy, and beef broth. Then to finish it off you just need egg noodles, sour cream, and parsley.

How to Make Instant Pot Beef Stroganoff

  • Combine the flour, salt, pepper, garlic powder and nutmeg in a bowl. Pat beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
  • Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot – you will have to work in batches. I work in 3 batches). Transfer browned meat onto a plate.
  • Add onion and mushrooms, cook, stirring occasionally, until tender, about 5-6 minutes.
  • Stir in brandy and red wine, scraping any browned bits from the bottom of the pot. Stir in beef broth and return beef to Instant Pot.
  • Cover and seal the lid, then turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 12 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  • Quick release the pressure before removing the lid.
  • Add the egg noodles and stir. Cover and seal the lid, then turn the vent to sealing. Hit CANCEL, then press the MANUAL (high pressure) button and set the timer to 5 minutes.  When finished, quick-release the pressure.
  • Stir in sour cream and parsley and season with salt and pepper, to taste.

Overhead shot of large bowl of stroganoffVariations and substitutions

  • Even when made in the Instant Pot, the goal is tender, fall-apart beef cubes. I suggest using stew meat or chuck roast, as both become very tender and stay juicy.
  • If you don’t have red wine or brandy for the recipe, you can leave it out entirely. In its place, you could maybe add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce.

How do you keep sour cream from curdling in beef stroganoff?

I don’t usually have a problem with sour cream curdling, but if you want to play it safe you can remove about 1/4 cup of hot liquid from the Instant Pot and whisk it with the sour cream in a small bowl. Then stir the mixture back into the Instant Pot.

How long does beef stroganoff last in the fridge?

You can store beef stroganoff in a sealed container in the fridge for up to 4 days. You can reheat it on the stove or in the microwave. I don’t suggest freezing the beef stroganoff as egg noodles will change texture.

Overhead shot of three bowls of stroganoff.

What wine pairings go with beef stroganoff?

To balance the rich flavors of the dish, choose a rich fruity wine such as a Cabernet or Grenache. A Sauvignon Blanc would also go very well with this dish as the acidity will balance out the richness.

Tonight we opened up a couple of bottles from Geyser Peak in Sonoma County. They both come in at under $30 and are such a great quality for the value.

For Rick, it was the Geyser Peak Walking Tree Cabernet Sauvignon. Its fruit-forward, dark berry notes complimented the earthy mushrooms and the rich beef perfectly. And while it was the perfect pairing for this stroganoff, I can also imaging enjoying this Cabernet with a roasted steak or these braised short ribs.

In particular, notes of black olive and smoked meat, make the Geyser Peak Walking Tree Cabernet Sauvignon such a hearty wine. It’s perfect for the upcoming cooler months, and you don’t even need to enjoy it with food. It’s also perfect paired with some cozy PJs and a night on the sofa.

For me, since I’m more of a white wine drinker, it was their Geyser Peak River Ranches Sauvignon Blanc. It’s a super versatile and food-friendly wine, and with this beef stroganoff, it was an amazing pairing because its bright acidity balanced out the richness of the cream sauce.

Which wine would you choose to pair with this beef stroganoff – the Geyser Peak Walking Tree Cabernet Sauvignon or the Geyser Peak River Ranches Sauvignon Blanc? Let me know in the comments below! 

What to serve with Instant Pot Beef Stroganoff

Since this Instant Pot Beef Stroganoff is made with egg noodles, it is quite filling and comforting all on its own. But it can also be served with Creamy Mashed Potatoes and a side of veggies, like these Air Fryer Brussels Sprouts or this Sous Vide Asparagus.

Instant Pot recipes: 

More comfort food recipes

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Side view of Instant Pot Beef Stroganoff.

Instant Pot Beef Stroganoff

This easy Instant Pot Beef Stroganoff recipe results in the most tender beef in a creamy, saucy gravy. Made with stew meat or chuck roast, egg noodles, and sour cream, this dish has all the classic flavors that you expect! It’s the best no-fuss comfort food there is!
3.86 from 105 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 45 minutes
Time for pressure to build: 15 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 1/3 cup flour
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 2 pounds chuck roast or stew meat (cubed)
  • 2 Tablespoons vegetable oil
  • 1 large onion (sliced)
  • 8 ounces cremini mushrooms (sliced)
  • 1/4 cup brandy
  • 1/4 cup red wine
  • 3 cups low-sodium beef broth
  • 1 12-ounce package wide egg noodles
  • 3/4 cup sour cream
  • 3 tablespoons chopped fresh parsley leaves
  • Salt and pepper (to taste)

Instructions

  • In a large bowl, combine 1/3 cup flour, salt, pepper, garlic powder and nutmeg. Pat beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
  • Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you will have to work in batches. I work in 3 batches). Transfer browned meat onto a plate. 
  • Add onion and mushrooms, cook, stirring occasionally, until tender, about 5-6 minutes.
  • Stir in brandy and red wine, scraping any browned bits from the bottom of the pot.
  • Stir in beef broth and return beef to Instant Pot.
  • Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 12 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
  • When finished, quick-release the pressure before removing the lid.
  • Add the egg noodles and stir. Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes.  When finished, quick-release the pressure.
  • Stir in sour cream and parsley and season with salt and pepper, to taste.

Notes

Variations and substitutions:
  • Even when made in the Instant Pot, the goal is tender, fall-apart beef cubes. I suggest using stew meat or chuck roast, as both become very tender and stay juicy. 
  • If you don't have red wine or brandy for the recipe, you can leave it out entirely. In its place, you could maybe add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 561kcal | Carbohydrates: 10g | Protein: 30g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 122mg | Sodium: 1123mg | Potassium: 905mg | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 1.7mg | Calcium: 70mg | Iron: 3.5mg

I teamed up with Geyser Peak to bring you this post. As always, all opinions are my own. 

 

50 comments

  1. Martha Stewart

    4 stars
    it would be great if we didnt have to read a novel before we see the recipe.

    Reply

    1. Erin

      Hi Martha Stewart! I understand. Unfortunately as bloggers, we have to insert a lot of text for SEO purposes. I totally get it if you don’t want to read the whole thing! That’s why there’s a “JUMP TO RECIPE” button at the top of the page. I hope that helps!

      Reply

    2. Jas

      You know what’s great? Scrolling! And it’s easy too!

      Reply

    3. Merri

      I somewhat agree but that was rude.

      Reply

  2. Kmaguet

    If subbing out the alcohol for Worcestershire sauce, is it the same measurements?

    Reply

    1. Erin

      I would just add in a splash.

      Reply

  3. Paula

    5 stars
    Best Stroganoff I have ever made! I was really leery of cooking noodles in IP, but they were perfect…tender but not at all mushy. Beef was fork tender. Sauce was excellent. I cut recipe in half, since there’s just 2 of us. Used 2 cups of bone broth instead of 3 and just 2 cups of dry noodles. Perfect!

    Reply

    1. Lori

      5 stars
      I thought the same thing, as I don’t like mushy noodles. This recipe came out perfectly!

      Reply

  4. Lauren

    How would you suggest going about doubling the recipe to serve a large group? The trickiest part with pressure cooking for me is always the liquids…

    Would you recommend keeping the amount of liquid the same or increasing it? (The recipe calls for 1/4 cup brandy, 1/4 cup red wine, 3 cups beef broth)

    Reply

  5. Lauren

    How would you recommend adjusting the amount of liquid (brandy, red wine, and broth) if you are doubling the recipe from 6 to 12 servings?

    Reply

    1. Erin

      Hi Lauren – I would go ahead and just double everything. Hope that helps!

      Reply

  6. Pam McCoin

    5 stars
    Excellent! Everyone loved it and it was really easy to put together. One thing I looked for and couldn’t locate is the serving size. I’ve had bariatric surgery and need to measure my food out. If you could provide the serving size that corresponds to the calorie count I would be most appreciative!

    Reply

  7. Nicole

    My husband and I cannot eat mushrooms… what could I use instead? We are used to the typical hamburger helper style and I’m trying to be better about actually cooking.

    Reply

    1. Erin

      Hi Nicole – You can leave them out entirely if you don’t like them!

      Reply

  8. Ila

    If I need to omit the red wine and brandy bc I don’t have any in hand… what measurement of sherry do I use?

    Reply

    1. Erin

      Hi Ila – I would just use 1/4 cup sherry in place of the wine and brandy. Hope that helps!

      Reply

  9. Nicole

    Does my meat need to be completely thawed?

    Reply

  10. PamperHour

    5 stars
    Great recipe. I did add 3 tbsp of Worchestershire sauce and 1 tbsp of Dijon mustard with the sour cream to up the flavor.

    Reply

    1. Erin

      Those sound like yummy additions!

      Reply

  11. Tracy

    If I’m not adding noodles would I reduce the amount of broth?

    Reply

    1. Erin

      Hi Tracy – You could probably reduce the amount of liquid to 2 cups (maybe even 1 cup).

      Reply

  12. nkb

    5 stars
    Thumbs up for making the noodles in the instant pot. I recommend doubling the mushrooms if you’re a mushroom fiend like me. Brandy is a perfect addition.

    Reply

    1. Erin

      I’m so glad you enjoyed it Nancy!

      Reply

  13. Patti Hardie

    5 stars
    Everyone in my family loved it! My noodles did come out a little “mushy” though. Any tips for that?

    Reply

    1. Erin

      Hi Patti – I would cut down the cook time on the noodles to maybe 3 or 4 minutes instead. Hope that helps!

      Reply

  14. Kristin

    I am looking forward to making this recipe to tonight. But beforehand, I did personally enjoy reading the “novel” before the recipe. I always appreciate suggestions for ingredient swaps or substitutions! I can imagine a lot of time goes into writing these posts and perfecting recipes, so thank you. And I just so happen to be a white wine gal myself!

    Reply

    1. Erin

      Thank you SO MUCH for this Kristin! Blog posts do take quite a bit of time to write and I am so happy to hear that the information was helpful. Thanks for stopping by and cheers!

      Reply

  15. Susan P

    5 stars
    Made this last night for dinner and I have to say it’s amazing. So much flavor. My husband said it was the best stroganoff ever! Next time, however, I think I’ll add the 4th cup of beef broth leftover from the 32 oz carton when I add the noodles, as the noddles absorbed all the liquid. Cooking the noodles in the Instant Pot created a velvet gravy. Thank you so much for this great recipe.

    Reply

    1. Erin

      I’m so glad you liked it Susan!

      Reply

  16. Kiki B

    5 stars
    I made this for my family and my super picky dad loved every bit. He’s asked me to make it at least 3 more times since that first one. Needless to say, this one’s a hit.

    Reply

    1. Erin

      That’s awesome to hear – Thanks Kiki!

      Reply

  17. Carrie

    5 stars
    Looking for an easy dish that included ingredients I had on hand, aside from the beef, and came across this. It was enought to feed my family of four with plenty leftover. My husband liked it so much he had four helpings! Great meal. Thank you!

    Reply

    1. Erin

      I’m so happy you liked it Carrie!

      Reply

  18. Genny

    5 stars
    We loved this recipe! It’s very tasty!

    Reply

    1. Erin

      I’m so glad you liked it Genny!

      Reply

  19. Jennifer

    5 stars
    This has become a regular menu item in our family. Enjoyed by all

    Reply

    1. Erin

      I’m so glad you enjoy it Jennifer!

      Reply

  20. Bianca

    Will this recipe fit in the instant pot mini?? Or would it need to be cut in half? It looks delicious!

    Reply

    1. Erin

      I think you’ll need to cut the recipe in half for the smaller Instant Pot Bianca.

      Reply

  21. Ally

    5 stars
    Great recipe! I have made it twice once with mushrooms and once without( the mushroom hater was at table that night so I just threw in a cup of frozen peas before the sour cream) I do prefer the mushroom flavour, I have never used red wine because I think it would be too Beef Bourgogne-y but I have used dry sherry and that is toothsome. Aww the novella before the recipe…I do so appreciate the skip to recipe button, not because I don’t love your prose but occasionally one is pressed for time and wants to get right to cooking. No worries, I save the ‘reading’ for once it’s all in the pot or oven and can enjoy it at my leisure…love the wine pairing ideas and tips for cooking the recipe. The noodles cooked in the pot…total genius!

    Reply

  22. Maureen

    If I don’t want to use alcohol should I just set add more beef broth

    Reply

    1. Erin

      That will work great Maureen!

      Reply

  23. Julie Foster

    Hello! I’m excited to try this recipe tonight–I’m still a bit of an Instant Pot novice. If I don’t have any brandy, should i just double the red wine?

    Many thanks!

    Reply

    1. Erin

      Hi Julie – I would just add in some extra beef broth. Hope that helps! Enjoy!

      Reply

  24. Leah

    5 stars
    I love this recipe! I’m making it for the second time tonight and I doubled for lots more!

    I use Country Pasta because it’s a long cooking pasta and goes so well with the cook time. 20 minutes in total and no opening and shutting and restarting.

    Reply

    1. Erin

      Thanks for that tip Leah! I’m so happy to hear that you liked the recipe!

      Reply

  25. Andrew Muenzenberger

    4 stars
    I don’t eat Red meat can I replace the beef with chicken or turkey will do pork but try not to eat that either, Or can I use Beyond Meat ? Yes I am trying to move off the meat wagon and in to the nonmeat eater “not vegan” you will not get me to stop eating cheese there are too many good Cheese out there that are not in vegan!

    Reply

    1. Erin

      Hi! Chicken or turkey would definitely work! I haven’t tried the meat replacements in the Instant Pot yet, but I think those would work too!

      Reply

  26. Aimee

    After adding in the noodles do you stir or just leave noodles on top?

    Reply

    1. Erin

      Hi Aimee – I would give them a gentle stir.

      Reply

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