Easy Instant Pot Beef Stroganoff

Name: Easy Instant Pot Beef Stroganoff
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 cups (480ml) beef broth (use 3 cups (720ml) if you like A LOT of sauce!); 3 tbsp worcestershire sauce; 2 tsp Dijon mustard; 2 tsp minced garlic; 1 tbsp tomato paste; 2 tsp all-purpose flour ((OPTIONAL)); 1 tsp salt; ½ tsp ground pepper; 1 tbsp butter; 1 tbsp olive oil; 2 medium onions (, sliced); 2 cups (250g) mushrooms, sliced; 2 lbs (900g) chuck steak, cubed; ¾ cup (185g) sour cream (full fat); Salt and pepper to season; 2 tbsp chopped parsley; 2 tsp Xanthan Gum ((omit flour if using)); 1 tbsp cornstarch (diluted in 1 tbsp cold water)

A true family favorite you will want to make again and again! This pressure cooker Beef Stroganoff recipe is Keto friendly, low carb and can be made gluten free also.

I love a good beef stroganoff – and I make it quite frequently. But I think I am more in love with this Instant Pot Stroganoff…

Unlike the traditional recipe which is made with thinly sliced steak, this beef stroganoff is made with chuck steak or braising steak.

This makes it much more economical if you are serving a family, which can only be a good thing, right? OMG you guys, this is a killer Beef Stroganoff with SO MUCH flavor (and so few ingredients).

The pressure cooking seals in all the goodness and turns the beef into fall-apart, melt-in-mouth wonder. Serve over noodles, rice or potatoes, depending on your diet preferences!

Quick, easy and so delicious!!!
I highly recommend this one pot wonder!! Trish, reader comment

Here’s What You’ll Need

I honestly think I am addicted to the creamy Stroganoff sauce… which is full of yumminess thanks to the beef broth, Worcestershire sauce, mustard and a smidge tomato paste.

The sour cream, which is added at the end, transforms the sauce from delicious to just amazing! I seriously could eat it by the spoonful.

Apart from the sauce ingredients you will need cubed chuck steak, mushrooms and onions – just a handful of ingredients!

Reader tip: a couple of good pinches of ground nutmeg stirred in at the end adds a lovely warm note. One of my readers tried it and loved the result.

Ingredients for Instant Pot Beef Stroganoff laid out on a white background

How to Thicken Your Stroganoff

Cooking in the Instant Pot can sometimes result in a LOT of sauce that needs a little thickening. A lot of Stroganoff recipes use flour to thicken the sauce and sometimes I do too.

For a keto / gluten free version you can replace the flour with Xanthan Gum, which will thicken the sauce and give it a very nice gloss. Worth remembering that the sauce will thicken a little as it cools.

A few readers have told me the cornstarch slurry in the recipe card wasn’t quite enough for their taste, especially when using the 3 cup broth option – which makes sense, as more liquid needs more thickener.

If your sauce still looks thin after the first slurry, mix up a second batch (1 tbsp cornstarch to 1 tbsp cold water) and stir it in gradually on “Sauté” until the sauce coats the back of a spoon.

Close up on an Instant Pot containing Beef stroganoff

How to Make Instant Pot Beef Stroganoff

Combine the beef broth, mustard, minced garlic, Worcestershire sauce and tomato paste.

Stirring beef broth, mustard, Worcestershire sauce, tomato paste in a measuring jug

Heat butter and oil in your Instant Pot using the “Sauté” function. Wait until the butter has melted and add the onions. Cook, stirring, for five minutes until slightly softened.

Add the mushrooms – I used a mix of button and wild mushrooms here, slicing some and leaving smaller ones whole. Cook the mushrooms, stirring, for a couple of minutes then add the salt, pepper and flour. If you want to make a gluten free beef stroganoff then leave out the flour.

Cooking onions and mushrooms in a pressure cooker

Stir in the cubed beef and add the beef broth. Seal and cook on high pressure for 35 minutes, allowing 10 minutes for natural pressure release. Do a quick release of remaining steam.

Adding beef broth to Instant Pot with cubed beef, mushrooms and onions

Check the seasoning and add salt and pepper, if needed. If you think the sauce needs to be thickened, then stir in the Xanthan Gum / cornstarch slurry and cook for a few minutes (selecting “Sauté”). Stir in the sour cream.
Serve your Stroganoff over noodles, rice, potatoes or cauliflower mash for a low carb option. You can keep in the fridge for up to two days, adding a little milk when reheating if the sauce needs to be thinned down.

stirring sour cream into stroganoff sauce

Slow Cooker Instructions

Originally I wanted to make a slow cooker beef stroganoff but I left it late in the day so switched to the Instant Pot to make it speedier.

It can be made in a crockpot with equal success and the slow cook method is fuss free and so easy. For best results you should brown the beef and cook the onions and mushrooms first.

But I will let you in on a little secret… Even if you just chuck everything in your slow cooker and turn it on, this Stroganoff will still taste awesome. Check out the recipe card for more details.

Close up on a ladle with creamy beef stroganoff

Serving Suggestions

This stroganoff is traditionally served over egg noodles, but it’s just as good without them if you’re keeping things low carb or gluten free.

Classic: buttered egg noodles or pappardelle
Low carb and keto: cauliflower mash, zucchini noodles, or a spoonful over steamed greens
Everyday: fluffy rice or mashed potatoes
Serving it without noodles? Spoon over a little extra sauce – it’s rich enough to carry the dish on its own.

Storage and Make Ahead

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or beef broth if the sauce has thickened too much on standing.

To get ahead, cook the stroganoff up to the point of adding the sour cream, then stir that in just before serving – the sauce tastes fresher that way.

Bowl of beef stroganoff served over noodles

Recipe Tips

Cut the chuck steak into even sized cubes so everything cooks at the same rate.
Don’t skip sautéing the onions and mushrooms first – that’s where the flavor base comes from.
Want more sauce? Use the 3 cup broth option, but plan on using more thickener to match (see below).
Temper the sour cream: stir a spoonful of the hot sauce into it before it goes into the pot. It’s the single best way to stop it splitting.
No sour cream? Heavy cream works – one of my readers tried it and simply simmered the sauce a little longer to thicken it back up.

Frequently Asked Questions

Yes – skip the noodles and this is naturally low carb. Serve it over cauliflower mash, rice or steamed vegetables instead.

Cauliflower mash, mashed potatoes, rice or zucchini noodles all work beautifully and soak up the creamy sauce.

The beef pressure cooks for 35 minutes, plus roughly 15 minutes to come to pressure and a 10 minute natural release – around 1 hour 10 minutes in total, including prep.

For me it’s the combination of Worcestershire sauce, Dijon mustard and a little tomato paste in the broth – that’s what gives the sauce its depth. Full fat sour cream stirred in at the end does the rest.

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