Go Back
4.95 from 101 votes

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.
Servings 6
Total Time 1 hr 15 mins

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) regular 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.

Notes

*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 665kcal

Nutrition

Calories: 665kcal | Carbohydrates: 53g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 175mg | Sodium: 562mg | Potassium: 898mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 1.7mg | Calcium: 94mg | Iron: 5.1mg