Instant Pot Beef Stroganoff

5 from 1 reviews

Instant Pot Beef Stroganoff where the beef is really tender with a creamy mushroom sauce. It’s perfect over noodles or mashed potatoes. 



3 lbs beef (top sirloin)

35 Tablespoon oil, divided, for sauteing

salt, ground black pepper to taste

12 onion(s), chopped

35 garlic cloves, minced

1 oz dry mushrooms, (porcini mushrooms) rehydrated in boiling water, then finely chopped 

1 lb fresh mushrooms, sliced

1 1/2 Tablespoons all purpose flour (mixed with 23 Tablespoons water until smooth)

2 cups chicken or beef broth

dry herbs and spices, to taste (use any combination of flavors that you enjoy)

1/2 cup sour cream

1/3 cup heavy cream

1 Tablespoon fresh herbs (parsley and dill)


  1. Prep your ingredients. Cut the beef into 1 – 1 1/2″ cubes. Pat the meat dry with paper towels, season on both sides with salt and pepper. Chop the onion, mince the garlic, slice the fresh mushrooms. 
  2. Pour boiling water over the dry mushrooms, set aside for 5-10 minutes for the mushrooms to rehydrate. Wash the mushrooms thoroughly, then mince the dry mushrooms. (You may wish to strain the mushroom liquid through a fine mesh sieve lined with a coffee filter or paper towel and use it in addition to the broth.)
  3. Turn on the “Saute” function on the Instant Pot, pour in enough oil to lightly cover the entire surface of the Instant Pot, heat until the oil is shimmering. Add the beef, putting it in a single layer and leaving room room on the sides. Don’t crowd the beef. Don’t turn the beef over until it is golden brown on the bottom. Flip and cook until golden on the other side as well. Cook the beef in multiple batches, setting the sauteed beef aside in a large bowl. (If the bottom of the Instant Pot starts getting too scorched, clean it between batches.) Add more oil, as needed between batches. 
  4. When all the beef is browned, add the onions and garlic. Season with salt, pepper and dry herbs and spices. Saute until the onions are starting to get golden and are tender.  
  5. Pour in the broth, add the dry mushrooms. Close the lid of the Instant Pot (making sure the sealing ring is in place). Turn the sealing valve to “Sealing” and turn it on High Pressure for 20 minutes. 
  6. Meanwhile, on the stovetop, saute the fresh mushrooms. Heat butter or oil in a large skillet (since we are making a lot of mushrooms, I recommend using a 12″ skillet), add the mushrooms, season with salt and pepper, and cook on medium high heat until the mushrooms are golden brown. 
  7. When the Instant Pot turns off, you can release the pressure manually, just make sure to let it rest for at least 5 minutes, then very slowly and carefully release the pressure. You can also let the pressure release manually. 
  8. Whisk together the all purpose flour with water until smooth. Open the Instant Pot lid, check the beef to make sure it is as tender as you like. You can cook it longer it needed. Add the water/flour mixture, mixing it into the sauce. Turn on the “Saute” function and bring the sauce to a boil, mixing frequently and cook just until the sauce thickens, about 5 minutes.
  9. Turn off the Instant Pot, add the sour cream, heavy cream and fresh herbs. 
  10. Serve hot. Store leftovers in the refrigerator for 3-5 days. Freeze in an airtight container or freezer bag for up to 3 months. 



This recipe makes a big batch. Feel free to halve the recipe to make less, however, it reheats well as a leftover and also freezes well. 

Keywords: Instant Pot Beef Stroganoff, beef stew, tender beef stew, beef with gravy, beef and mushroom stew, beef and mushrooms with sauce