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.
Don’t have an Instant Pot? You can also make this Traditional Beef Stroganoff on the stove.
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 in 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 for Instant Pot Beef Stroganoff
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.
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.
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.
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.
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.
If you loved this Instant Pot Beef Stroganoff recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
Instant Pot recipes:
- Instant Pot Split Pea Dal
- Instant Pot Steamed Artichokes
- Instant Pot Persian Beef Stew
- Instant Pot Authentic Italian Sunday Gravy
- Instant Pot Bean Soup with Pesto
- The BEST Instant Pot Pork Carnitas
- Instant Pot Weight Loss Soup
More comfort food recipes
- Pumpkin Mac and Cheese
- The BEST Instant Pot Mac and Cheese
- Perfect Slow Cooker Bolognese Sauce
- Easy Homemade Potato Gnocchi
- Boston Market Meatloaf – Copycat recipe
- Goat Cheese Mashed Potatoes
Instant Pot Beef Stroganoff
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
- 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.
it would be great if we didnt have to read a novel before we see the recipe.
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!
Despite “Martha Stewart”’s rudeness, she rated the recipe well!!
You know what’s great? Scrolling! And it’s easy too!
I somewhat agree but that was rude.
Martha needs to smoke a few with Snoop. She’s a wee uptight
It was very bland. I used more red wine than it called for, and even some tomato paste and garlic. An acidic element would help. Visually and texturally it was spot on.
Totally uncalled for comment. Erin put a lot of time and thought into this blog. Sometimes I don’t want to read the whole thing and sometimes I do. You can always hit the jump to recipe option or scroll down but that was out of line.
Thank you Erin! I plan on trying this very soon.
Thanks Ron! I hope you love it!
If subbing out the alcohol for Worcestershire sauce, is it the same measurements?
I would just add in a splash.
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!
I thought the same thing, as I don’t like mushy noodles. This recipe came out perfectly!
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)
Hi Lauren,
I’d worry that the IP would get overstuffed if you tried to double it. I think you’d have to do it in two separate batches.
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?
Hi Lauren – I would go ahead and just double everything. Hope that helps!
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!
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.
Hi Nicole – You can leave them out entirely if you don’t like them!
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?
Hi Ila – I would just use 1/4 cup sherry in place of the wine and brandy. Hope that helps!
Does my meat need to be completely thawed?
Great recipe. I did add 3 tbsp of Worchestershire sauce and 1 tbsp of Dijon mustard with the sour cream to up the flavor.
Those sound like yummy additions!
If I’m not adding noodles would I reduce the amount of broth?
Hi Tracy – You could probably reduce the amount of liquid to 2 cups (maybe even 1 cup).
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.
I’m so glad you enjoyed it Nancy!
Everyone in my family loved it! My noodles did come out a little “mushy” though. Any tips for that?
Hi Patti – I would cut down the cook time on the noodles to maybe 3 or 4 minutes instead. Hope that helps!
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!
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!
This was delicious! The meat could have cooked a few more minutes. It was a little tough but still good. I have a 6qt pot. After the meat was cooked and I vented it, it spewed everywhere. Do you think my pot was too small?
Hi Jenny – When venting, I like to throw a dish towel over the vent, this helps to keep the splattering under control. Hope that helps!
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.
I’m so glad you liked it Susan!
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.
That’s awesome to hear – Thanks Kiki!
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!
I’m so happy you liked it Carrie!
We loved this recipe! It’s very tasty!
I’m so glad you liked it Genny!
This has become a regular menu item in our family. Enjoyed by all
I’m so glad you enjoy it Jennifer!
Will this recipe fit in the instant pot mini?? Or would it need to be cut in half? It looks delicious!
I think you’ll need to cut the recipe in half for the smaller Instant Pot Bianca.
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!
If I don’t want to use alcohol should I just set add more beef broth
That will work great Maureen!
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!
Hi Julie – I would just add in some extra beef broth. Hope that helps! Enjoy!
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.
Thanks for that tip Leah! I’m so happy to hear that you liked the recipe!
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!
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!
After adding in the noodles do you stir or just leave noodles on top?
Hi Aimee – I would give them a gentle stir.
Any way to give us the “don’t have to use an instapot” recipe?
Yes – Sorry about that! Here you go: Traditional Beef Stroganoff.
If I don’t use noodles should I cook the meat longer than 12 mins?
Hi Rebecca – I would increase the cook time to 15 minutes if not using the noodles. Hope that helps!
I really like the nutmeg addition! I used venison instead of beef. Really good!!
my original intent was to make in the crockpot, but ended up using the instapot. This was so good, easy, and just the right comfort food! I only had 4oz mushrooms, so I added more onions. Had to freeze the leftovers, so may not be as tasty next time, but I will definitely save and repeat the recipe!!
I’m so happy you liked it Chris!
Thank you for a wonderful recipe. I did double the mushrooms and add 4oz cream cheese at end with the sour cream. My husband said best ever and make sure I keep on “30 day repeat “.
I love hearing that – Thanks Cindy!
Hey Erin,
I don’t have brandy, could I just add extra wine, or use some Worcestershire sauce?
Hi Karyn – You can use extra wine, or sherry. Enjoy!
Love this recipe! I also love all the comments/suggestions. I added extra mushroom and only used beef broth and red wine. I also mixed some powder hot mustard into the sour cream. This is a winner!
Curious. When I did the quick release when the meat was finished, it shot liquid out all over my cabinets and floors. I have never had that happen before?! Usually when I do the quick release a little bit of liquid shoots out but nothing like this. Did this happen to anyone else?
This turned out really well! We’ve made several variants of stroganoff, just not in the IP, and my husband said this was the most flavorful. We used extra beef stock in place of the wine/sherry and several glugs of Worcestershire sauce. Would make again!
I’m so glad you liked it Jennifer!
I made this last night and it was absolutely amazing. The only tweaks I made were the following:
Added more sour cream since I upped the amount of noodles.
1/2 cup of wine since I don’t keep brandy on hand.
I ended up having to drain the liquid after since I have to use gluten free noodles and they cook a little different than regular wheat noodles. I cooked them separate and added them in at the end with the sour cream. I will personally just have to experiment with gf noodles in the instant pot to master that.
The flavor was on point and everyone loved it! This will be a keeper for future meals.
Thanks Leslie!
Fantastic!!! Will make again!
Thank you Kim!
Loved this! It was easy and kind of fun to make 🙂 It was super saucy and exactly the consistency that I wanted it to be.
We used 4 oz. of Neufchatel cream cheese instead of sour cream and it was great. Could have used a bit more salt so we will probably add some Worchestershire sauce next time. May use whole wheat noodles too because I’m a little sneaky like that 😉
Thank you for the “jump to recipe” button and the explanation for the need to put the description in. You did a nice job. Keep it up!
Thank you!!!
I worry the mushrooms will get overcooked. Would sautéing them in the beginning, removing them while the beef cooks and then adding them back in with the noodles work?
Definitely!
I had precooked my noodles. So, at the end I added a slurry of cornstarch and flour and brought it back up to a boil so the sauce would thick.