Instant Pot Beef Stroganoff with Sour Cream

A plate of Instant Pot Beef Stroganoff with Sour Cream

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In this cold weather, I was looking for something quick to make with beef in my instant pot and settled on Stroganoff. It was really yummy.


Units Scale
  • Wide ribbon-like egg noodles, boiled according to package
  • 1kg beef cut into cubes
  • Kosher salt
  • Black pepper
  • 3 tbsp of olive oil
  • 2 tbsp of salted butter
  • 1 large yellow onion, diced
  • 2 cups mushrooms, sliced
  • 1 tbsp of crushed garlic
  • 1/4 cup of dry white wine (sub white wine vinegar and Chicken stock)
  • 1 tbsp of dijon mustard
  • 1 tsp of seasoned salt
  • 1.5 cups of beef broth
  • 1 tsp of dried thyme
  • 2 tbsp of cornstarch + 2 tbsp of water
  • 1 packet of dry onion soup mix
  • 1 cup (8 oz) of sour cream
  • 5.2 oz of cream cheese


  1. Season the meat with kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well.
  2. Add the olive oil and butter to the Instant Pot and hit Saute.
  3. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total.
  4. Remove the meat with a slotted spoon and set it aside in a bowl.
  5. Add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more.
  6. Now add in the garlic and cook for another minute.
  7. Next, add in the white wine and stir for a minute followed by the Dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it.
  8. Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef.
  9. Secure the lid, hit the cancel button followed by the “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat. Do a quick release when done.
  10. When the lid comes off, hit the “Cancel” button and then hit “Sauté” again.
  11. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately.
  12. Add in the onion soup and let bubble for a minute, and then turn the pot to “Keep Warm” so that the bubbles dies down.
  13. Once the bubbles have mostly subsided, add in the sour cream and cream cheese. Stir well until they are both totally melded into the sauce and it will be ready!
  14. Place some noodles in individual bowls and then follow with some the beef and plenty of sauce.
  15. Enjoy!



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