Make this Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A mouthful sensation of tender, juicy beef bathe in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors. Sooo yummy!!

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Food is like music – universal and knows no borders.

Food not only excites people, it has the power to gather even strangers around the table and communicate love.

Amazing flavors unite people without language, bring joy to the world without a sound, and create lasting memories without a word.

As huge foodies, born and raised in “Food Heaven”, we love to travel for food!! 😀

Local cuisine is what makes each trip special. It allows us to dive deep into the culture, and have a firsthand experience of the passion and wisdom of the people.

And Beef Stroganoff is one of those food that has traveled well around the world, being a great ambassador.

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A satisfying mouthful sensation of tender beef in addictive umami sauce.

What is Beef Stroganoff?


Beef Stroganoff is a well loved Russian dish from the mid-19th century.

According to the cookbook A Taste of Russia, the original Beef Stroganoff Recipe was invented by Stroganov (the famous Russian general)’s chef. It’s known to be a derivation from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream.

Beef Stroganoff is essentially tender beef cubes or strips prepared with a sour cream sauce, served over rice or noodles.

The love for this Russian dish was first spread to China, then later brought to the US in the 1950s, while gaining popularity in Hong Kong in the late fifties.

It has now traveled around the world from UK, Australia, Sweden, Brazil, to Japan with multiple variations.

https://www.pressurecookrecipes.com/wp-content/uploads/2017/07/instant-pot-beef-stroganoff-pin.jpg

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Instant Pot Chuck Roast Experiment


What we look for in a great slice of chuck roast?

  • Meat Texture: tender with a great mouthfeel
  • Meat Juice: moist and juicy (not dry)
  • Meat Flavors: have great beef flavors while absorbed the flavors from the sauce

Pressure Cooker Chuck Roast Experiment


Pressure Cooker: Instant Pot Electric Pressure Cooker
Altitude: close to sea level
Meat: USDA Choice Grade chuck roast/ Canada AAA Grade blade roast
Meat Thickness: roughly ⅛ inch thick
Pressure: High Pressure (10.15~11.6 psi)
Cooking Time: 1 min, 3 mins, 8 mins, 10 mins, 12 mins, 15 mins, 20 mins, 30 mins
Release Method: 12 mins Natural Release

*Note: Since pressure cooking time is mostly dependent on the meat’s thickness rather than weight, we cut the chuck roast into ⅛ inch thick slices.

Instant Pot Chuck Roast Experiment: pressure cook 1/8 inches thick beef slices

We conducted 8+ tests with ⅛ inch thick chuck roast slices using different cooking times in our Instant Pot Electric Pressure Cooker.

Instant Pot Chuck Roast Experiment Results


Our meat evaluation is based on 3 factors: Meat Texture, Meat Juice, and Meat Flavors.

Instant Pot Chuck Roast Experiment: pressure cook 1/8 inches thick beef slices

*Note: The chuck roast slices look drier than actual when they were right out of the pot because this photo was taken after hours of experiments. 🙂

Instant Pot Chuck Roast Experiment Results

(Click photo to enlarge chart)

Instant Pot Chuck Roast Experiment Conclusion

Weighing the three factors, our desired result in cooking ⅛ inch thick chuck roast slices is Test #5. It produced the best overall texture/mouthfeel, moisture level, and flavors.

Time to make this Umami Instant Pot Beef Stroganoff!!

You’ll Enjoy Instant Pot Beef Stroganoff Because:

  • The Umami Sauce: Oh yes!! You have to try this amazing burst of bold flavors.
  • Serving this Umami Beef Stroganoff will sure impress the guests at your dinner party! 😀
  • Such an appetizing, satisfying & comforting meal. YUM!

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A satisfying mouthful sensation of tender beef in addictive umami sauce.

Ingredients for Instant Pot Beef Stroganoff Recipe


Make Umami Instant Pot Beef Stroganoff Recipe Ingredients (Pressure Cooker Beef Stroganoff)

  • 2 pounds (937g) well marbled chuck roast
  • 1/2 pound (226g) white button mushrooms, sliced
  • 1 (253g) large onions, sliced
  • 3 cloves (11g) garlic, sliced
  • ½ cup (125ml) dry white wine (Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay)
  • 1 tablespoon (15ml) olive oil
  • Optional: 1 teaspoon paprika, separated to ½ tsp 
  • Salt & black pepper to taste
  • 1 tablespoon (8g) flour
  • 1 cup (250ml) sour cream or greek yogurt, room temperature

Chicken Stock Mixture

Thickener: 2 tablespoons (18g) cornstarch + 2 tablespoons (30ml) cold water

Noodles: 360 grams dry egg noodles (90g per person), cooked 10 minutes in lightly salted water

Garnish: Finely chopped parsley or chives

Dry White Wine


Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay will work well with this Pressure Cooker Beef Stroganoff Recipe.

We’ve used the Italian White Wine below – Masi Masianco’s Pinot Grigio Verduzzo Delle Venezie – to develop this recipe.

Masi Masianco Pinot Grigio Verduzzo White Wine

*Pro Tip: If you’re planning to pair the white wine as you & your guests enjoy the Beef Stroganoff, be sure to purchase a higher quality wine. 🙂

Tools for Instant Pot Beef Stroganoff Recipe


Instructions for Instant Pot Beef Stroganoff Recipe


Step 1
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function).

how to use instant pot - saute more function

Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Step 2
Prep Ingredients

Ingredients

1/2 pound (226g) white button mushrooms, sliced
1 (253g) large onions, sliced
3 cloves (11g) garlic, sliced

While the pressure cooker is heating up, prepare ingredients as indicated.

*Pro Tip: you should have about 24 mins including the time for browning the chuck steak.

Step 3
Make Paprika Salt Mixture

Ingredients & Tool

Optional: ½ teaspoon paprika
Salt & black pepper

Small mixing bowl

Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.

Step 4
Brown Chuck Steak

Ingredients

2 pounds (937g) well marbled chuck roast
Paprika salt mixture (from Step 3)
1 tablespoon (15ml) olive oil

Season one side of the chuck steak generously with Paprika Salt Mixture.

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff): Instant Pot Chuck Roast

Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.

Carefully place the seasoned side of chuck steak in pressure cooker.

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff): browning chuck steak in Instant Pot Pressure Cooker

Generously season the other side with Salt Mixture (you may not need all the Salt Mixture).

Brown for 7 mins on each side without flipping.

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff): browned chuck steak

*Pro Tip: The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine! 🙂

Remove and set aside on a chopping board.

Step 5
Make Chicken Stock Mixture

Ingredients

Chicken Stock Mixture
¾ cup (188ml) unsalted homemade chicken stock
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
1 tablespoon (15ml) fish sauce
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15g) dijon mustard

Glass measuring cup

While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.

Step 6
Sauté Mushroom

Ingredient

Sliced white button mushrooms

Add ½ lb (226g) sliced white button mushrooms in the pressure cooker. Sauté until mushrooms are slightly crisped and browned (roughly 8 minutes).

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff): saute mushrooms in Instant Pot Pressure Cooker

*Pro Tip: The mushrooms will begin to release their moisture in roughly 3 minutes.

Use the moisture to deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

Step 7
Sauté Onions & Garlic

Ingredients

Sliced large onions
Sliced garlic

Add in onion slices and saute for another 2 minutes.

Add in sliced garlic and saute until fragrant (~30 seconds).

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff): saute onions and garlic in Instant Pot Pressure Cooker

*Pro Tip: The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.

Step 8
Deglaze

Ingredient

½ cup (125ml) dry white wine (Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay)

Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes.

Turn off the heat briefly to cut the chuck steak.

Step 9
Cut Chuck Steak

Ingredients & Tool

Browned chuck steak
1 tablespoon (8g) flour

Large mixing bowl

Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can.

Instant Pot Chuck Roast Experiment: pressure cook 1/8 inches thick beef slices

Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.

Step 10
Pressure Cook Beef Slices

Ingredients

½ teaspoon paprika
Chicken stock mixture (from Step 5)
⅛ inch thick browned beef slices + meat juice

Stir in ½ tsp paprika and Chicken Stock Mixture from Step 5.

Place beef slices and flavorful meat juice in the pressure cooker. Make sure all beef slices are partially submerged in the cooking liquid.

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff): pressure cook sliced chuck roast in Instant Pot Electric Pressure Cooker

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 12 minutes, then 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).

Turn off the heat. Open the lid.

Step 11
Cook Dry Egg Noodles

Ingredients & Tools

1 cup (250ml) sour cream or greek yogurt, room temperature
360 grams dry egg noodles (90g per person)

Large saucepan with lightly salted water
Small mixing bowl

While the pressure cooker is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil.

In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature.

When the pressure cooker is natural releasing, place dry egg noodles in boiling water and cook for about 9 – 13 minutes (see package’s direction for more accurate cooking time).

Step 12
Temper & Add Sour Cream

Ingredients

1 cup sauce mixture (from the pot)
1 cup room temperature sour cream

Press Cancel Button, then Sauté Button to heat up the sauce in the pot.

Slowly mix 1 cup of sauce mixture into the sour cream (at room temperature) to temper it.

Slowly pour sour cream mixture in the pressure cooker while mixing.

Step 13
Thicken Sauce

Ingredients & Tool

Thickener
2 tablespoons (18g) cornstarch

2 tablespoons (30ml) cold water

Kosher salt and black pepper

Small mixing bowl

In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness.

Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff): thickening umami beef stroganoff sauce in Instant Pot

Taste and adjust the seasoning with kosher salt and black pepper if necessary.

Step 14
Serve Instant Pot Beef Stroganoff

Ingredient

Garnish: Finely chopped parsley or chives

In a serving bowl, layer beef slices on top of cooked egg noodles.

Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.

https://www.pressurecookrecipes.com/wp-content/uploads/2017/07/instant-pot-beef-stroganoff-pin.jpg

*Pro Tip: Jazz it up by pairing the Instant Pot Beef Stroganoff with the remaining dry white wine!

A sip of wine with a spoonful of Umami Instant Pot Beef Stroganoff makes a nice fine dining course at home. 😀

Cooking Tips for Instant Pot Beef Stroganoff


1. Why are we browning the chuck steak as a whole before cutting it up?

  • Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
  • Brown Faster & Better: Since maillard reaction excels in dry and high heat environment, the chuck steak will brown faster and better when compared to cubed stew.
  • Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.

2. Can I use other beef cuts for this recipe?

  • Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!!

Enjoy this delicious Pressure Cooker Beef Stroganoff bursting with flavors!

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Recipe Card
Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A satisfying mouthful sensation of tender beef in addictive umami sauce.
Print

Instant Pot Beef Stroganoff

Course: Dinner, Intermediate, Lunch, Main Course, Meat, Pasta
Cuisine: American, Russian
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 665 kcal
Author: Amy + Jacky

Make this Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A satisfying mouthful sensation of tender beef in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors.

Ingredients

  • 2 pounds (937g) well marbled chuck roast
  • 1/2 pound (226g) white button mushrooms , sliced
  • 1 (253g) large onions , sliced
  • 3 cloves (11g) garlic , sliced
  • ½ cup (125ml) dry white wine (Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon paprika , separated to ½ tsp (Optional)
  • Salt & black pepper to taste
  • 1 tablespoon (8g) flour
  • 1 cup (250ml) sour cream or greek yogurt , room temperature

Chicken Stock Mixture

Thickener

  • 2 tablespoons (18g) cornstarch
  • 2 tablespoons (30ml) cold water

Noodles

  • 360 grams dry egg noodles 90g per person, cooked 10 minutes in lightly salted water

Garnish:

  • Finely chopped parsley or chives

Instructions

  1. Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  2. Prep Ingredients: While the pressure cooker is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
  3. Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
  4. Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture (you may not need all the Salt Mixture). Brown for 7 mins on each side without flipping. The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine! Remove and set aside on a chopping board.
  5. Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.
  6. Sauté Mushroom: Add ½ lb (226g) sliced white button mushrooms in the pressure cooker. Sauté until mushrooms are slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
  7. Sauté Onions & Garlic: Add in onion slices and saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.
  8. Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.
  9. Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.
  10. Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 5. Place beef slices and flavorful meat juice in the pressure cooker. Make sure all beef slices are partially submerged in the cooking liquid. Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure). Turn off the heat. Open the lid.
  11. Cook Dry Egg Noodles: While the pressure cooker is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When the pressure cooker is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package’s direction for more accurate cooking time).
  12. Temper & Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of sauce mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in the pressure cooker while mixing.
  13. Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
  14. Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.

Spread the Love by sharing your food photo with hashtag #AmyJacky on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you 🙂

Nutrition Facts
Instant Pot Beef Stroganoff
Amount Per Serving
Calories 665 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 13g 65%
Cholesterol 175mg 58%
Sodium 562mg 23%
Potassium 898mg 26%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 3g
Protein 40g 80%
Vitamin A 9.3%
Vitamin C 2%
Calcium 9.4%
Iron 28.2%
* Percent Daily Values are based on a 2000 calorie diet.
Make Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A satisfying mouthful sensation of tender beef in addictive umami sauce.

Last update on 2017-12-11 based on Amazon US | Images from Amazon Product API

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