I made an Instant Pot Pasta Recipe with beef stew meat, mushrooms and sour cream that came out so silky and unapologetically rich your next dinner plans will look pathetic, keep scrolling.
I’m obsessed with this Beef Stroganoff because it hits that creamy, savory spot after a long day. I love how the mushrooms soak up the beefy juices and the sour cream makes the sauce impossible to resist.
It’s not fancy, just satisfying. And I get a little smug when it turns into a killer Instant Pot Pasta Recipe for nights when I don’t want drama.
But mostly I cook it because my family actually eats it without complaining. Rich, messy, comforting in the sense of flavor, and straight-up delicious.
That kind of dinner I want on repeat. No leftovers ever.
Ingredients
- Hearty protein, it’s the meal’s main star.
- Salt, it’s the flavor booster you’ll notice.
- Black pepper, warm bite that wakes things up.
- Olive oil, light cooking fat adding sheen.
- Basically butter gives richness and a silky finish.
- Onion, sweet base note that makes it cozy.
- Garlic, small but mighty garlicky punch.
- Mushrooms, earthy chew that soaks up sauce.
- Broth adds savory depth and real beefiness.
- Worcestershire, umami kick with tangy, slightly sweet notes.
- Dijon mustard, bright tang that cuts richness.
- Egg noodles, comforting carbs that soak up sauce.
- Sour cream, creamy tang that makes sauce silky.
- Cornstarch mix, thickener option for clingier sauce.
- Flour dusting, helps browning and slightly thickens.
- Plus parsley, fresh green pop and pretty garnish.
Ingredient Quantities
- 1 1/2 pounds beef stew meat, cut into 1 inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 8 ounces wide egg noodles (about half a standard box)
- 1/2 cup sour cream, full fat for best creaminess
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thicker sauce)
- 2 tablespoons all purpose flour (for dusting the beef, optional)
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make this
1. Season the beef with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, toss with 2 tablespoons flour if you want a little more browning and thicker sauce later.
2. Set Instant Pot to Sauté on high, add 2 tablespoons olive oil and 2 tablespoons butter; when hot brown the beef in batches so it gets a good crust, about 2 to 3 minutes per side, then remove to a plate.
3. Add the chopped onion to the pot and cook 3 to 4 minutes until soft, scrape up browned bits, then stir in the minced garlic and sliced mushrooms and cook another 3 minutes until mushrooms release liquid.
4. Pour in 2 cups beef broth, scrape the bottom well to deglaze, then stir in 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard.
5. Return the browned beef and any juices to the pot, lock the lid and set to Manual/Pressure Cook on high for 20 minutes (this makes stew meat tender).
6. When cooking finishes, use a quick release, remove the lid, add the 8 ounces wide egg noodles and stir, then close lid and cook on Manual/Pressure Cook high for 4 minutes (or use Sauté and simmer 8 to 10 minutes until noodles are tender).
7. Quick release again, open pot and set to Sauté off or Low; remove about 1/2 cup of the hot cooking liquid into a small bowl and whisk into the 1/2 cup sour cream to temper it, then stir that back into the pot off the heat so the sour cream doesn’t split.
8. If you want a thicker sauce, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the bubbling sauce while on Sauté until it thickens, taste and adjust salt and pepper.
9. Taste and add more kosher salt and black pepper if needed, and stir in any collected juices from the beef so nothing goes to waste.
10. Let sit for 5 minutes to meld flavors, sprinkle with 2 tablespoons chopped fresh parsley and serve warm with extra sour cream on the side if you like.
Equipment Needed
1. Instant Pot or electric pressure cooker
2. Large cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Tongs (for browning beef)
6. Wooden spoon or heatproof spatula (for scraping and stirring)
7. Small bowl and whisk (to temper sour cream and mix cornstarch)
8. Colander or slotted spoon (for checking/draining noodles)
FAQ
Instant Pot Beef Stroganoff Recipe Substitutions and Variations
- Beef stew meat: swap with boneless chuck roast cut into cubes, or sirloin tips. If you only have ground beef, brown it well and reduce pressure time a few minutes since it breaks down faster.
- Mushrooms: use white button or baby bella mushrooms, or skip them and add an extra onion and a handful of frozen peas for texture and color.
- Wide egg noodles: sub with pappardelle, fettuccine, or even short pasta like rotini. For gluten free use rice noodles or gluten free pasta, but add them after pressure cooking and simmer until tender.
- Sour cream: swap with full fat Greek yogurt or crème fraiche for similar tang and creaminess. If you only have cream cheese, whisk it with a little milk to loosen before stirring in.
Pro Tips
1) Salt early but finish tasting. Salt the beef before browning so the meat gets flavor all the way through, but always taste the finished stew and add more salt at the end if it needs it. Dont oversalt up front if your broth is salty.
2) Brown in batches and don’t crowd the pot. Work in small batches so each piece gets a nice crust, scrape up every browned bit when you add the onions, those bits are where the best flavor hides.
3) Deglaze well and use a splash of acid. After mushrooms and onions, pour in some broth and scrape the bottom until it’s clean. A little extra Worcestershire or a teaspoon of vinegar or lemon will brighten the whole dish if it tastes flat.
4) Temper the sour cream and control thickening. Always whisk a spoonful of hot liquid into the sour cream before stirring it into the pot so it wont split. If you want a thicker sauce, add the cornstarch slurry near the end while simmering, not before, and let it bubble a minute to fully thicken.
Instant Pot Beef Stroganoff Recipe
I made an Instant Pot Pasta Recipe with beef stew meat, mushrooms and sour cream that came out so silky and unapologetically rich your next dinner plans will look pathetic, keep scrolling.
4
servings
835
kcal
Equipment: 1. Instant Pot or electric pressure cooker
2. Large cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Tongs (for browning beef)
6. Wooden spoon or heatproof spatula (for scraping and stirring)
7. Small bowl and whisk (to temper sour cream and mix cornstarch)
8. Colander or slotted spoon (for checking/draining noodles)
Ingredients
1 1/2 pounds beef stew meat, cut into 1 inch pieces
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
2 cups beef broth (low sodium preferred)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
8 ounces wide egg noodles (about half a standard box)
1/2 cup sour cream, full fat for best creaminess
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thicker sauce)
2 tablespoons all purpose flour (for dusting the beef, optional)
2 tablespoons chopped fresh parsley for garnish (optional)
Directions
- Season the beef with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, toss with 2 tablespoons flour if you want a little more browning and thicker sauce later.
- Set Instant Pot to Sauté on high, add 2 tablespoons olive oil and 2 tablespoons butter; when hot brown the beef in batches so it gets a good crust, about 2 to 3 minutes per side, then remove to a plate.
- Add the chopped onion to the pot and cook 3 to 4 minutes until soft, scrape up browned bits, then stir in the minced garlic and sliced mushrooms and cook another 3 minutes until mushrooms release liquid.
- Pour in 2 cups beef broth, scrape the bottom well to deglaze, then stir in 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard.
- Return the browned beef and any juices to the pot, lock the lid and set to Manual/Pressure Cook on high for 20 minutes (this makes stew meat tender).
- When cooking finishes, use a quick release, remove the lid, add the 8 ounces wide egg noodles and stir, then close lid and cook on Manual/Pressure Cook high for 4 minutes (or use Sauté and simmer 8 to 10 minutes until noodles are tender).
- Quick release again, open pot and set to Sauté off or Low; remove about 1/2 cup of the hot cooking liquid into a small bowl and whisk into the 1/2 cup sour cream to temper it, then stir that back into the pot off the heat so the sour cream doesn’t split.
- If you want a thicker sauce, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the bubbling sauce while on Sauté until it thickens, taste and adjust salt and pepper.
- Taste and add more kosher salt and black pepper if needed, and stir in any collected juices from the beef so nothing goes to waste.
- Let sit for 5 minutes to meld flavors, sprinkle with 2 tablespoons chopped fresh parsley and serve warm with extra sour cream on the side if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 479g
- Total number of serves: 4
- Calories: 835kcal
- Fat: 46.5g
- Saturated Fat: 16.3g
- Trans Fat: 0.13g
- Polyunsaturated: 5g
- Monounsaturated: 20g
- Cholesterol: 167mg
- Sodium: 600mg
- Potassium: 836mg
- Carbohydrates: 53.5g
- Fiber: 2.8g
- Sugar: 2.8g
- Protein: 59g
- Vitamin A: 228IU
- Vitamin C: 2.8mg
- Calcium: 45mg
- Iron: 5.7mg
