This easy Instant Pot Beef Stroganoff recipe results in the most tender beef in a creamy, saucy gravy. Made with chuck roast or stew meat, 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!
Table of Contents
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 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.
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. If you prefer not to cook with alcohol, you can leave it out entirely. In its place, you could add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce.
Reader
Love
This has become a regular menu item in our family. Enjoyed by all
–
Ingredient notes
- Chuck Roast – Or stew meat. You can also use ground beef.
- Onion
- Cremini Mushrooms – Or, button mushrooms.
- Spices – Garlic powder, nutmeg, salt, pepper.
- Flour
- Vegetable Oil
- Brandy & Red Wine – If you prefer to cook without alcohol, you can leave it out entirely. In its place, you could add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce.
- Low Sodium Beef Broth – Or, swap in some homemade instant pot bone broth.
- Egg Noodles
- Sour Cream
- Fresh Parsley – For topping. This is optional.
How to make it
- 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
- If you would prefer to use steak instead of stew meat or chuck roast, you can use beef sirloin, rib eye, or tenderloin that is cut into thin strips.
- You can also make ground beef stroganoff.
- 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.
FAQs
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.
You can store any leftovers in a sealed container in the refrigerator 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.
I suggest using stew meat or chuck roast, as both become very tender and stay juicy when cooked in the instant pot.
What to serve with it
Since this chuck roast 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 this Sauteed pinach, Zucchini & Squash, Air Fryer Brussels Sprouts or Sous Vide Asparagus. Be sure to check out these 20+ great sides for Beef Stroganoff too!
Erin’s wine pairings
- 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.
More instant pot recipes
More comfort food recipes
Did you try this instant pot stroganoff?
If you loved this instant pot beef stroganoff recipe I would appreciate it so much if you would leave 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 and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Full Recipe
Instant Pot Beef Stroganoff
Equipment
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 beef broth (low-sodium )
- 1 12-ounce package wide egg noodles
- 3/4 cup sour cream
- 3 tablespoons fresh parsley (chopped )
- 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.
Nutrition
This post was originally published in 2020. It was updated in 2023 to add new information. The instant pot beef stroganoff with chuck roast recipe with chuck roast remains the same. Enjoy!
Leave a Reply