Beef stroganoff is the kind of meal that wraps you in comfort with its rich, creamy sauce and tender pieces of beef, all tangled up with warm noodles. But what if you could have that same soul-satisfying dish on your table in a fraction of the time? This Quick Instant Pot Beef Stroganoff delivers just that—a flavorful, hearty dinner that tastes like it’s been simmering for hours, ready in under 30 minutes.

Using the Instant Pot not only speeds up the cooking process, but it also locks in flavor and tenderness that’s hard to replicate with other methods. Whether it’s a chilly weeknight or a busy weekend, this recipe is the perfect solution for when you want a homemade meal without all the fuss. Get ready to spoon into something warm, savory, and incredibly satisfying.

Why You’ll Love This Quick Instant Pot Beef Stroganoff

This version of beef stroganoff cuts the cooking time drastically without compromising on taste. The Instant Pot does all the heavy lifting, letting you walk away while it works its magic. It’s made with pantry staples and comes together with minimal prep. Creamy, beefy, and perfectly seasoned—this is weeknight comfort food at its best.

What Kind of Beef Should I Use?

For the best texture and flavor, go with sirloin steak or stew meat. These cuts become tender quickly under pressure and absorb the savory flavors of the sauce. You can also use ground beef in a pinch, but chunked beef gives you that classic stroganoff bite.

Ingredients for the Quick Instant Pot Beef Stroganoff

Name: Quick Instant Pot Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil or butter; 1 pound beef stew meat or sirloin steak, cubed; 1 small onion, chopped; 2 cloves garlic, minced; 2 cups mushrooms, sliced; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 2 teaspoons Dijon mustard; 3 cups egg noodles; 1 cup sour cream; Salt, to taste; Black pepper, to taste

A short ingredient list means minimal grocery shopping and maximum flavor. Here’s what you’ll need to pull together a pot full of creamy goodness.

Beef stew meat or sirloin steak – This is the heart of your stroganoff, providing rich, tender bites.
Onion – Brings a subtle sweetness and depth to the base of your sauce.
Garlic – Essential for that savory kick that sets this dish apart.
Mushrooms – Add earthiness and soak up all that creamy flavor.
Beef broth – Gives the sauce its meaty backbone.
Worcestershire sauce – A splash of this umami bomb ties everything together.
Dijon mustard – A little tang balances the richness.
Egg noodles – Classic, quick-cooking pasta perfect for soaking up the sauce.
Sour cream – Swirled in at the end for that signature creamy texture.
Olive oil or butter – Used to sauté and build flavor right in the pot.
Salt and black pepper – To season everything just right.

How To Make the Quick Instant Pot Beef Stroganoff

Step 1: Sauté the Beef and Aromatics

Set your Instant Pot to sauté mode. Add olive oil or butter, then toss in your beef. Let it brown on all sides, then add in chopped onions and garlic. Cook until soft and fragrant.

Step 2: Add the Mushrooms and Seasonings

Add sliced mushrooms and continue to sauté until they soften. Stir in Worcestershire sauce, Dijon mustard, salt, pepper, and pour in the beef broth.

Step 3: Pressure Cook

Lock the lid and set the Instant Pot to high pressure for 10 minutes. Once it beeps, allow a quick release to let out the steam.

Step 4: Add Noodles and Cook Again

Add egg noodles directly to the pot, making sure they’re just submerged. Set to high pressure again for 5 minutes, then do another quick release.

Step 5: Finish with Cream

Stir in sour cream until the sauce turns smooth and creamy. Taste and adjust seasoning if needed.

Serving and Storing Your Beef Stroganoff

This dish is best served hot and fresh, piled high in bowls or over a bed of mashed potatoes for an extra cozy twist. It serves 4 to 6 people, making it ideal for families or leftovers.

If you do have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or milk and warm gently on the stove or in the microwave, stirring often to maintain the creamy texture.