Instant Pot Beef Stroganoff

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

Wow your guests and make Umami Instant Pot 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!!

Jump to RecipeCooking TipsExperiment | Step-by-Step Cooking Guide

Tried the Recipe? Rate it here
4.9 from 47 votes

Food is like music – universal and knows no borders.

Food 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.

GET FREE TRIED & TRUE RECIPES + TIPS

Delicious Tested Recipes Sent To Your Inbox Weekly. 100% Free!

We respect your privacy and take protecting it seriously. Please read our privacy policy here

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

The Umami Sauce: Ohhh yaasss!! You have to try this amazing burst of bold flavors.

Serving this Umami Instant Pot Beef Stroganoff will surely impress the guests at your dinner party! 😀


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

Instant Pot Beef Stroganoff

Wow your guests and make this Umami Instant Pot Beef Stroganoff! A satisfying mouthful sensation of tender beef in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors.
4.9 from 47 votes
Print Rate This Recipe
Total: 1 hour 15 minutes
Servings: 6
Calories: 665kcal
Author: Amy + Jacky

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

  • Prep: Heat up your Instant Pot (press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
  • Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
  • Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. 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, then brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.*Pro Tip: The chuck steak may look “blackened” or burnt. Don’t worry, it will be fine!
  • Make Chicken Stock Mixture: While 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.
  • Sauté Mushroom: Saute ½ lb (226g) sliced white button mushrooms until slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
  • Sauté Onions & Garlic: Add in onion slices, then 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.
  • 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.
  • 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.
  • Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).*Note: We conducted 8+ tests with chuck roast using different cooking times in our Instant Pot to find the best cooking method for this beef stroganoff recipe. Read about Experiment + Results here.
  • Cook Dry Egg Noodles: While Instant Pot 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 Instant Pot is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package’s direction for a more accurate cooking time).
  • 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 Instant Pot while mixing.
  • 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.
  • 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.
Subscribe for Free Recipes & Tips
Tried & True Recipes Weekly. 100% Free

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Nutrition:

Calories: 665kcal | Carbohydrates: 53g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 175mg | Sodium: 562mg | Potassium: 898mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9.3% | Vitamin C: 2% | Calcium: 9.4% | Iron: 28.2%
Course: Dinner, Lunch, Main
Cuisine: American, Russian
Keyword: beef stroganoff, instant pot beef, instant pot beef stroganoff, instant pot recipes, instapot beef stroganoff, pressure cooker beef recipes, pressure cooker beef stroganoff, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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: 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.

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: pressure cook 1/8 inches thick beef slices

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 Umami Beef Stroganoff in Instant Pot!


Step-by-Step Instant Pot Beef Stroganoff Cooking Guide

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 

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

Dry White Wine

Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay will work well with this Beef Stroganoff in Instant Pot.

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 Instant Pot Beef Stroganoff, be sure to purchase a higher quality wine. 🙂

1

Prepare Instant Pot + Ingredients


Heat up your 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).

While Instant Pot is heating up, prepare ingredients as indicated.

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

2

Make Paprika Salt Mixture


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

3

Brown Chuck Steak


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 Instant Pot.

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 constant 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.

4

Make Chicken Stock Mixture


While the chuck steak is browning in Instant Pot, 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.

5

Sauté Mushroom


Saute ½ lb (226g) sliced white button mushrooms in Instant Pot until 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.

6

Sauté Onions & Garlic


Add in onion slices, then saute for another 2 minutes.

Add in sliced garlic, then 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.

7

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.

8

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.

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.

9

Pressure Cook Beef Slices


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

Place beef slices and flavorful meat juice in Instant Pot. 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: 

  • 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.

*Note: We did 8+ tests with chuck roast using different cooking times to find the best cooking method. Read about the experiment + findings here.

10

Cook Dry Egg Noodles


While Instant Pot 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 a more accurate cooking time).

11

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.

12

Thicken Sauce


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.

13

Serve Instant Pot Beef Stroganoff


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://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!!

Tools for Instant Pot Beef Stroganoff

Enjoy Instant Pot Beef Stroganoff bursting with flavors!

Instant Pot Beef Stroganoff | Pressure Cooker Beef Stroganoff | Instapot Beef Stroganoff | Instant Pot Beef | Pressure Cooker Beef | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #beef #recipes #dinner
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Another great recipe. I do not like fish of any kind so I left out the fish sauce and increased the Worcestershire sauce. I also used smoked paprika which added an interesting flavor to the finished recipe. Thank you again for another awesome recipe and accurate instructions.

  2. I am allergic to fish and cannot eat fish sauce or Worcestershire sauce. Any suggestions for substitutes for sauce ingredients that don’t include fish products?

  3. I’m looking forward to trying this recipe this weekend!

    The only problem is that I am allergic to fish, so cannot is the fish sauce or the Worcestershire. Should I try just leaving these ingredients out of the sauce, or does anyone have any suggestions for substitutions? (I can’t have any fish or shellfish of any kind.)

    1. Hi Liz,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      You can substitute the fish sauce with the same amount of soy sauce.

      Have fun cooking & please take care
      Jacky

  4. Best beef stroganoff recipe-much better than recipe using filet mignon.. It was so delicious that we barely had enough for 3 people. I have 3 other people to feed. I would like to double the meat to 4
    pounds and cook 1 pound mushrooms and 2 onions. How much wine and chicken stock sauce should I use.?What is the cooking time and release time as I do not want to overcook it.

    1. Hi Cheryl,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      If the thickness of the meat is roughly 2 inches, the cooking time will be the same.

      No adjustment on the chicken stock or wine. You will probably want to increase the seasoning a bit.

      Please take care & have fun cooking
      Jacky

    1. Hi LLK,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      Ground chuck is more ideal for a chili dish, but you can still make this one. The cooking time will be 10 minutes at high pressure and 10 minutes release.

      Please take care & have fun cooking
      Jacky

    1. Hi Pam,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. You don’t have to remove the mushrooms and onions after sauteing them. They stay in the pot.

      Happy New Year & please take care
      Jacky

    1. Hi Maria,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Browning them the same way will work fine 🙂

      Happy New Year & please take care
      Jacky

    1. Hi Lisa,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

    1. Hi Margaret,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Sirloin tip beef is not super ideal but it will take roughly the same time.

      Happy New Year & please take care
      Jacky

  5. Hi Guys!
    Happy New Year to you both.
    Can I double this recipe? I want to feed more people, so I will need more meat and of course more gravy.
    Thanks, as always!

  6. I am new to pressure cooking. I have tried 3 of your recipes thus far and all three were great but I am confused about one thing — light soy. I understand that does not mean less salt or low sodium soy but I don’t understand what I am looking for. I stood in my well stocked grocery store forever reading all the bottles (there was probably 14+ different brands) but found the ones that said “light” were really low sodium if you read the label. So, I “googled” it and found the following:

    Light soy is made from the first pressing of fermented soy beans, these are generally more expensive than dark soys. Also known as “fresh” soy sauce, you’ll sometimes find it labeled “pure bean” or “thin.” These soy sauces are meant to enhance flavors when cooking.

    Can you recommend some brands of light soy? Perferably two or three brands. I live near a major US city and should be able to find most anything locally. Would rather not order from Amazon.

    Thanks for you help with this. Susan

    1. Hi Susan,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you for your question.

      Lee Kum Kee is probably the best brand. Pearl river bridge is pretty good as well.

      Please take care & have a wonderful weekend
      Jacky

  7. Made this last night for dinner followed the recipe exactly and it came out spectacular!! I made some collard greens with smoked turkey to go with it, it was muy rico 🙂

    Thank you so much for the recipes and tips, can’t wait to try one of your soups.

    Eric

  8. This was delicious! I didn’t have the fish sauce so used extra Worcestershire sauce. I also added a little extra salt as I could not find light soy at my grocery store (and I understand that that’s one of the differences between light and regular soy?). Ok. I may have also added more paprika, but the recipe really did create the perfect beef Stroganoff. Thank you for sharing it with the world!

    1. Hi Katie,

      thank you for your kind words on the recipe 🙂

      Regular Chinese soy sauce in the grocery is usually light soy sauce.

      Please take care & have an amazing week
      Jacky

  9. I made your beef stroganoff for dinner tonight. I didn’t have chuck steak, so I used grass fed round steak instead. I also used greek yogurt to cut down on the amount of fat. It was a bit more work than the usual stroganoff, but quite worth it! Thank you for the delicious recipes!

  10. I made this last night and it was “umamilicious”! I forgot to coat the flour with the beef, but it still was so delicious. Mom made this dish in the ’70s with Campbell’s Cream of Mushroom Soup. I wanted to remember mom with this comfort dish. Thanks. I love your recipes.

  11. Hi Guys,

    I made this the other day and have a couple of queries :

    The amount of paprika mixture was very small and I could not coat all the meat.

    You stipulate that the meat must be covered in liquid in the pot but there is nowhere near enough in the recipe to do this – I added water to achieve the desired level

    1. Hi Mike,

      thank you for questions 🙂

      1) If you are using more meat, you will want to increase the amount of paprika mixture. We were using a 2 lb chuck steak as picture below.

      2) Partially submerged as we are using the braising method. They don’t have to be covered completely in liquid. Just 25% – 30% submerged is fine.

      Take care & have fun cooking
      Jacky

  12. I saw this recipe in my inbox from Amy + Jacky and it sounded so good I went out and bought the ingredients and made it tonight. In all honesty while I made it as written I did leave out the Fish Sauce. I have no doubt that you guys know exactly what you are doing and wouldn’t put it out there if it didn’t belong but I just wanted to leave it out. It still came out fantastic! Absolutely delicious! I followed everything else, ingredients and instructions to the letter and we loved it. The meat was extremely tender and delicious. I can’t rave about this meal enough! Thank you Amy + Jacky for such a wonderful recipe which I will make over and over.

    1. Hi Sandra 🙂

      Hope you are having a great day today! Thank you so much once again for your kind words on our recipe.

      Try the Redboat fish sauce. I think you will like it hehe 🙂

      Please take care & have an amazing week
      Jacky

  13. Amazing taste. Coincidental that my husband asked for beef stroganoff and this recipe turned up. The combination of flavors make for a delicious taste.

  14. Back again for the second dish in our new instant pot….this was the best beef stroganoff I’ve ever eaten! You guys really dialed in the flavors! The white wine, soy sauce and addition of the mustard really was a crowing touch. Two out of two recipe winners…you guys will be my go to from now on!

  15. Making this for dinner tonight. Can I use the pot in pot method and cook rice at the same time or should I just make the rice separately?

    Thanks, have a great day?

  16. While I used your recipe as a guide, I did change a few things to use what I had on hand. I used a 2 lb chuck roast, cut into cubes, browned, pressure cooked for 15 mts, NPR for 15 mts, doubled the sauce & used beef broth. It was delicious!

  17. Absolutely delish. Beef was tender which is sometimes a problem with other stroganoff recipes. I loved it. Great recipe!! Broth(gravy) was so flavorful. It was great. It will go in my favorite recipe folder. Thanks.

  18. I made this last night. Have never used fish sauce before and I now know we don’t like it. Not sure if my bottle was bad but the smell is….stuck in my nose and it added a tang to the dish that wasn’t pleasant for us. However, I love that your recipes are so well tested and I follow them exactly which makes it easy to ensure everything is cooked as it should be. I might make this again but leave out the fish sauce. Now that I have a bottle of light soy sauce what can you recommend that we make with it?

    1. Hi Stephanie,

      thank you for your honest feedback on the recipe.
      I am sorry to hear you didn’t enjoy the fish sauce. What brand was the fish sauce?
      We recommend Red Boat fish sauce as it comes out on top in our blind taste test.

      Here is a list of recipes that use light soy sauce.

      Take care & have fun cooking
      Jacky

  19. Hi to you both from Australia,

    I’ ve noticed several respondents have mentioned the addition of nutmeg to further enhance the flavour profile. I am curious about this and wonder how much you would suggest using and at what point of the cooking process?

    1. Hi Mike,

      so happy to hear from you 🙂

      It is a commonly used ingredient in Beef Stroganoff. 1/8 tsp will be great and I would recommend adding it along with the garlic on step 6.

      Take care & have fun cooking!!
      Jacky

  20. We made this last night, and it was brilliant, despite a couple of hiccups on our end. We didn’t have chuck steak, but used what we had — shank, I think — which was already cut into large-ish pieces, so we sprinkled the paprika/salt mixture over all sides before sautéing, then sliced the pieces thin, as directed. Also, we could not find fish sauce, so used a quarter teaspoon of anchovy paste in a tablespoon of water. Finally, I completely overlooked the note to coat the meat with flour before pressure cooking, which explains why we had to add just a little more corn starch at the end. It still came out like a dream; thank you so much for this great recipe that we will use again and again.

    1. Thank you so much Lizwy 🙂

      Beef shank is a good substitute for this recipe and I am happy to hear how well it turned out at the end.

      Take care & have fun cooking
      Jacky

  21. Hi Jacky and Amy!

    Thanks for all your awesome recipes. Can I use beef short ribs for this recipe? How would I change the cooking time?

    Thanks,
    Helen

    1. Hi Helen,

      thank you for your question 🙂

      Bone in Short ribs will take roughly 45 minutes and 15 minutes natural release in the Instant Pot

      Take care & have fun cooking
      Jacky

    2. Hi Jacky,

      Would beef short ribs without bone change the recommended cooking time? The short ribs come as long slabs. Do you suggest cutting them into 2-3 inch chunks, then sear, then pressure cook, then slice them up? Or do I sear them as big slabs, then slice into 1/8 inch and then pressure cook?

      Thanks!
      Helen

    3. Hi Helen,

      thank you for your question 🙂

      If that is the case, I recommend searing it as big slabs and slice into 1/8 inch to pressure cook.

      The 12 minutes + 12 minutes natural release should be enough.

      Take care & have fun cooking
      Jacky

    4. Hi Jacky!

      The short ribs came out amazing!! Super tender and moist! The only thing is I used Greek yogurt and my sauce kind of curdled. I guess maybe I didn’t let it warm up to room temp enough before adding in the hot sauce! It still tastes fine but not as esthetically pleasing. I think next time I may just skip the sour cream or yogurt as the sauce was just to die for without it.

      Thanks,
      Helen

  22. We will make this again and again. Every bit of it including leftover sauce was gobbled up. Served it with buttered peas. We ran out of noodles and served the last few helpings with leftover steamed rice. THANK YOU both for this fantastic recipe!

  23. Just tried out this recipe and my mom and friends loved it! The meat was super tender and delicious. I will definitely be making this again 🙂

  24. I have made this recipe several times for friends and for just my husband and I. It never fails to get a lot of OMG this is good! It is by far the BEST I have ever had!!! I love mushrooms so I added a lot more and it still came out great! Thanks!

    1. Hi Beth!

      So happy to hear from you again. Hope you have been doing well 🙂

      Thank you so much for being so supportive and I am so glad to hear your friends and husband enjoyed it as well!

      Take care & have an amazing weekend
      Jacky

  25. Hello, I would love to try this recipe but I can’t have any dairy. This means I can’t have any sour cream or yogurt. Are there any other substitutions you would recommend?

    1. Hi Megan,

      thank you for your question 🙂

      Coconut milk is usually a good substitution for heavy cream. So I would use that and squeeze some lemon juice for the sourness.

      Take care & have fun cooking
      Jacky

  26. Hi! If I’m using stew meat (already cut up into 1/8th thickness), do I keep the cooking times the same? Do I still brown it in the beginning?

    Thanks!

    1. Hi Larae!

      So happy to hear from you again. Hope all is well for you 🙂

      It will depend on the cut of Stew meat. The usual cut of stew meat will take 8 minutes and 10 minutes natural release.

      Browning it in the beginning will make the dish more flavorful, but you will probably want to reduce the cooking time to 6 – 7 minutes.

      Take care & have fun cooking
      Jacky

  27. Oh my gosh! This was the best beef stroganoff I’ve ever tasted and I’ve tasted some good ones. My family gobbled up every bite and sopped up every drop of sauce. In fact, I had numerous requests for more sauce so I think I will be doubling the sauce next time. Thanks again for another amazing recipe.

  28. Hi, I have two pieces of chuck steak that are rather thin. About 1/4” thick. What is your recommended cooking time?
    Thanks for your great recipes!

  29. hi you two , another delicious recipe, I buy costco whole sirloin tip so I used a piece of it for this recipe, it was tender even tough i did not used wine so I just added more broth.

  30. Made this for dinner tonight, absolutely delicious! Served it over Horseradish skin-on smashed baby red potatoes! YUMMMM!

    1. Hi Em,

      Thank you for your question 🙂

      You can 1.25x the solid ingredients and keep the liquid ingredients the same as the extra beef will release more moisture.

      Please taste and adjust the seasoning accordingly.

      Take care & have fun cooking
      Jacky

  31. I have searched but can’t find the number of servings.
    I look forward to making this dish.
    Appreciate the nutritional details.

    1. Hi Susan,

      thank you for your question 🙂

      This recipe is for 6 servings.

      It is kind of easy to miss as the text are pretty small. The number of serving is at the top of the recipe card (right below the print button).

      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

      Take care & have fun cooking
      Jacky

  32. Made this for our Sunday dinner. My husband ate 3 plates it. He was teasing me with these delicious instant pot meals I am making from your wonderful recipes, how can he loose weight? LOL
    Thanks for another delicious recipe Amy & Jacky!

    1. Hi Rita,

      thank you for your question 🙂

      You will not be able to get the deep flavor profile with ground beef, but it will work. It will take 5 minutes + natural release.

      Take care & have fun cooking
      Jacky

  33. Amy and Jacky, this beef stroganoff is sooo delicious even if I messed up and didn’t keep mushrooms and onions in with the wine! Thank you for sharing this recipe!!!

  34. Hi! I would like to adjust this to eat with rice (cooked in a rice cooker). What would the adjustments be? I’m guessing if I kept everything the same but ommitted the noodles, it would be a little too liquidy? Thanks!

    1. Hi Lee,

      Thank you for your question 🙂

      It will be fine. If you want to make it thicker, you can use more cornstarch at the end.

      Take care & have fun cooking
      Jacky

  35. I know it’s unlikely, but my husband has a mushroom allergy. Is there anything you could recommend I replace it with that will be also a tasty umami flavor? I know mushrooms are very important to stroganoff, but maybe someething out there is similar

  36. am I the only one who doesn’t understand how you brown the steak on both sides “without flipping it over”? What am I missing? 😉

    1. Hi ddemos,
      Thanks for your question ?
      It means brown the meat on both sides without flipping before the 7-minute mark. Let me know if you have any other questions.
      Have fun cooking!
      Take care,
      Amy

    2. Ha… Oh…I’ve never seen that type of direction in any recipe…how about brown on each side for 7 minutes? Thanks for clearing that up. I would like to try this.

  37. We loved this recipe! I, sadly, do not eat mushrooms so I omitted them but it still turned out so well. I used a blade roast (we’re in Canada), which apparently is the same as a chuck roast. The meat was tender and delicious and the flavours were unbelievably delicious. So glad I found this recipe!

    1. Thanks Lori-Anne! Glad you enjoyed it too – this Beef Stroganoff is one of our personal favorites! 🙂
      Have fun cooking & wish you & yours an amazing year ahead!
      Take care,
      Amy

  38. Amy and Jack,
    I love reading all of your recipes and appreciate all of the time that you have spent experimenting for perfection. However, I live in the Rocky Mountains and I never dare try them due to the difference in altitude. Do you have any suggestions on modifying times for altitude changes? I would love to try many of your recipes but lack the time to experiment on my own. Any ideas would be appreciated.
    Thanks again, Jodi

    1. Hi Ava,

      thank you for your question 🙂

      I would substitute the beef with pork shoulder.

      The cooking time will be the same!

      Happy New Year to you and your family!
      Jacky

  39. I want to try this recipe but my kid is not a big fan of beef, what do you recommend as a substitution? What would the cooking time be? Thanks!

  40. I have tried many beef stroganoff recipes and they almost always have something…missing. I tried this one tonight and it was SPEC-TAC-U-LAR! I cannot rave enough about this recipe. It was simply delicious. My husband ate 3 bowls! The only thing that I will say is that I tweaked the recipe a tiny bit. I added the onions when there were 2 minutes left on the mushrooms, added the garlic when there was 30 seconds left, and only ran the pressure cooker for 7 minutes. It was cooked to perfection. Thanks for this recipe! It was REALLY umami goodness. Totally going in the rotation.

  41. This is the best beef stroganoff I’ve ever tasted! The sauce/gravy was so delicious! I had another recipe I always used, but this one will be replacing that one! So yummy! Thank you for another delicious recipe?

  42. Amy & Jacky,

    Thank you for your great recipes. You have made me appreciate fish sauce; I never realized the depth of flavor that it can bring to a dish. It is my go to flavor enhancer. I have a 2 lb eye of round roast, so it looks like I’ll be using that for this recipe. Preferring to use what I have on hand, I have some nice thick, creamy & tangy Greek Style yogurt that I made in my IP and am wondering if that would make a good substitute in this recipe for the sour cream?

    1. Hi Phil,

      thank you for your question 🙂

      The sliced onion will mostly disintegrated into the sauce, but you can dice the onions as well.

      Merry Christmas & Happy New Year
      Jacky

  43. Very rich and delicious. We added a splash of sherry to the sour cream mixture before adding it to the IP. We used eye round steak. It’s an inexpensive cut of meat with little fat so we pressure cooked it for 17 minutes. All the rest was the same. Meat was very tender. You can count on Amy + Jacky IP recipes!

    1. Thank you so much for your kind words Melanie 🙂

      Happy to hear the result with eye round steak!!

      Merry Christmas & Happy Holiday to you and your family!

      Please take care
      Jacky

  44. I have used round steak or eye of round roast which I slice into small strips before cooking for the Stroganoff recipe I’ve been using in my Instant Pot. I have been happy with the tenderness of the meat, but not overwhelmed by the overall flavor of the dish. Your recipe looks very interesting from a flavor standpoint, just wondering about using the round steak instead of Chuck steak. Any thoughts?

    1. Hi Rick,

      Thank you for your kind words and question 🙂

      Round steak is a little less flavorful when compared to chuck steak so the sauce will come out slightly less flavorful.

      Try it out and let us know how you like it !!!

      We wish you a Merry Christmas & Happy New Year!

      Jacky

  45. I would love to try this recipe out. What would you recommend as a white wine substitute as we do not use alcohol in our cooking.

    Thank you for all your wonderful recipes and happy holidays!

    1. Hi Yasmeen,

      thank you for your kind words and question 🙂

      There is no exact substitution for white wine, but I would give ginger ale and some unsalted chicken stock a try.

      Merry Christmas & Happy Holiday to you and your family as well!!!

      Take care
      Jacky

    1. Hi Jeannie,

      thank you for your question 🙂

      The flour is only to thicken the sauce a little. I would just skip it and use a bit more cornstarch at the end.

      Take care & have fun cooking
      Jacky

  46. Beef Stroganoff is a dish I make for my roommate on a quarterly basis, and usually in the winter months.

    This was so delicious. My changes were to add nutmeg, more sour cream (because my roommate likes really creamy Stroganoff) and I used London Broil. I was worried that it wouldn’t be tender, but my worries were for naught. It was melt in your mouth tender.

    This will definitely be how I cook my Stroganoff from here on in.

  47. Do you have any suggestions for replacing the sour cream with something non-dairy? My family has milk allergies, but I’d love to cook this. It sounds delicious!

  48. Oh my goodness this recipe is absolutely amazing!!! Thank you so much! The only substitution I made was de-alcoholized white wine. This is truly wonderful! This is my third recipe in my new instantpot. J appreciated the step by step instructions 🙂
    Superb!

    1. Hi Leigh,

      Congrats on your new Instant Pot and thank you so much for your kind words 🙂

      I love the flavor profile in this dish as well!

      Take care & have a great week
      Jacky

    1. Hi Bill,

      thank you for your question 🙂

      Our recipes are developed in the 6 qt Instant Pot. Some of the recipes (such as this one) will work without cutting them in 1/2 for a 3 quart.

      Take care & have fun cooking
      Jacky

  49. Thank you for your detailed instructions, very helpful for an Instant Pot newbie 🙂
    The only thing I added to this recipe is nutmeg, which really adds a lot of flavor to this delicious dish.

  50. I’m a recent convert to pressure cooking and I made this in my Intstant Pot Duo Mini 3-quart and followed the recipe/instructions to the letter. I hesitated at first because it’s a lot more work than many recipes out there but it was well worth it. In a word .. fantastic! In fact, it’s the best Beef Stroganoff I’ve ever eaten. Thank you.

    James

  51. I used this for my very first recipe in the Instant Pot. I didn’t have any fish sauce and used regular soy sauce and cooking wine. It was still quite delicious! I doubled the sauce so we would have plenty of gravy. Everyone loved it, from our 3 year old grandson, to our 11 year old son, to my 52 year old husband.

    1. Thank you so much for sharing your cooking story with us Arlene 🙂

      So happy to hear everyone liked it!! Thank you for the 5 stars review as well.

      Take care & have a wonderful weekend
      Jacky

  52. I bought a chuck roast not a chuck steak. Is there a difference? Your cut seems thinner (like a steak). Will I need to adjust the cooking time for the roast?

    1. Hi Mandy,

      thank you for your question 🙂

      Chuck steak is cut from chuck roast so it is thinner.

      As long as it is cut to ⅛ inch thick beef slices, the cooking time will stay the same.

      Take care & have fun cooking
      Jacky

  53. I made this a few weeks ago and it was delicious. I want to make it for a dinner party. If I double the recipe, do I need to increase the cooking time?

  54. Made this for dinner tonight Oh My Goodness! Out of this world delicious. I followed everything exactly and it is perfect ! Thank you so much for sharing your testing and the wonderful results. Also, your precise directions make it such a pleasure to follow

  55. We are in the process of making this recipe, and the part I’m not catching is do we pressure the onion mushroom garlic mixture? Or do we add that in later after the pressurized cooking? So far my kitchen smells amazing! Cannot wait to enjoy this.

    1. Hi Jennifer,

      thank you for your question and kind words 🙂

      For more flavor, it will be better to pressure cook the onion mushroom garlic mixture with the beef.

      Take care & have fun cooking
      Jacky

  56. We tried this tonight. I appreciate the detailed instructions– they make this multi-step recipe easy to execute. While I really liked the flavours of the sauce, I found the meat a little too chewy. The fat of the roast didn’t get to that “melted” state you want in a chuck roast. Should it be cooked for longer? Can I recook the leftovers to get the texture of the meat a little more tender? Thanks!

    1. Hi Beth,

      thank you so much for using our recipe 🙂

      Yes, cook it longer if it doesn’t get to the melted state. I would say about 5 minutes + NR more.

      Take care & have fun cooking
      Jacky

    2. It was a more tender texture after cooking the leftovers for another 5 minutes; thank you for the suggestion! I would recommend others test the beef for preferred doneness after the 12 min. (plus natural release) before tempering and thickening the sauce just to make sure.

  57. My agonizingly long search for an amazing beef stroganoff recipe is over! I followed the recipe exactly as prescribed and it turned out perfectly. The meat was tasty and tender, the sauce flavourful and creamy. My super full stomach thanks you!

    1. Hi Krista,
      So happy to hear from you 🙂
      Hope you have been doing well.

      Thank you so much for your kind words on the recipe!!

      Take care & have an amazing week ahead
      Jacky

  58. I made this for dinner tonight and it was great! I cut the recipe in half because I had a half of a roast to use and it was enough for our family of 5 with leftovers for lunch tomorrow (I added about 1/4 cup extra broth to make sure there was enough liquid to bring to pressure). I used beef broth instead of chicken because my husband has chicken allergies. It came out so good and I couldn’t believe how tender the meat was with just a 12 minute cooking time. My husband kept asking what cut of meat I used because he was convinced it was something more expensive than chuck because the flavor and texture were so great.

  59. I just recently got an Instant Pot and found your site. The addition of Asian flavors to Beef Stroganoff was absolutely out of this world! “Umami” is right! I cannot wait to explore more of your creations!

  60. I’m planning to make this soon. Your instructions say that the beef should be cut into 1/8″ thick slices- which is just about paper thin. But the picture shows beef slices that are much thicker than 1/8″.

  61. Recipe calls for light soy sauce. Amazon link shows Lee Kum Kee Premium Soy Sauce which isn’t billed as light soy sauce. Am curious, exactly what product do you use?
    Thanks.

  62. Hi Amy + Jacky,

    I’m new to your site and LOVE your research and the fact that you use so many layers of flavor. We just bought our first Instant Pot and have enjoyed studying your site. So far, I’ve only begun learning the basics, but have printed several of your recipes.

    One question. We grilled a large TriTip last night and only enjoyed half. What I would typically do is re-purpose the remainder into something like Beef Stroganoff. Is this something I could do with the Instant Pot, only adjust the cooking times?

    Thanks for all you share,
    Gail

    1. Hi Gail,

      thank you so much for your kind words 🙂

      Tri-Tip is a tender cut of beef so it is best served at medium rare – medium.

      If the Tri-Tip is already grilled, I would skip all the beef cooking steps and add the beef slices at the end of Step 13 to reheat the beef a little and serve immediately.

      The pressure cooking time can be lowered to 5 minutes + Natural release.

      Take care & have fun cooking!
      Jacky

  63. Hello Amy & Jack,
    looking forward to making this soon and thanks so much for sharing the results of your testing.

    My favorite movie so far this summer has been “Wonder Woman. My son recently saw the movie “Dunkirk” and liked it so much that he found another movie by Christopher Nolan on Netflix and we all watched it. Pretty interesting movie called “Memento”.

    Thanks again,
    Dale

    1. Hi Dale,

      It’s great to hear from you again 🙂 Hope you are having a wonderful summer.

      Memento was the first movie we watched from Christopher Nolan. We’ve been his fan ever since 🙂

      Prestige, The Batman series, Interstellar, and Inception are all excellent movies by him!

      Take care & have fun cooking
      Jacky

  64. Can’t wait to try this!
    Our family love stroganof. Thanks for doing all the testing for us as I don’t think I could do this myself.

    We made a very nice Massaman curry on the weekend (cheated using store bought paste). Beef was chuck steak in one inch cubes cooked for 15 minutes high pressure, natural release served on rice.

  65. I made your Beef Stroganoff tonight, and it was absolutely fantastic. I’m a fan of many of your recipes, but this is by far, one of your best. I appreciate all the testing you have done, so I followed your recipe exactly, and it was spot-on! The recipe was involved, but each step was clearly worth it. This recipe is a keeper, Thank you! (And you proved again that fish sauce makes everything delicious, ha! 🙂

Your email address will not be published. Required fields are marked *

Send this to a friend