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Creamy Instant Pot Beef Stroganoff Recipe with Tender Egg Noodles Easy and Perfect

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A quick and comforting beef stroganoff made in the Instant Pot with tender egg noodles and a creamy, flavorful sauce. Ready in under 40 minutes, it’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 8 ounces cremini or white mushrooms, sliced
  • 2 cups beef broth (low-sodium recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 8 ounces egg noodles
  • 1 cup sour cream (full-fat or light)
  • 2 tablespoons all-purpose flour
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Pat the beef chuck cubes dry with paper towels, then season generously with salt and freshly ground black pepper.
  2. Set the Instant Pot to ‘Sauté’ mode and heat 2 tablespoons of oil. Brown the beef cubes in batches for 3-4 minutes per batch until caramelized. Remove and set aside.
  3. Add the chopped onion and minced garlic to the pot. Cook, stirring frequently, until the onion softens and becomes translucent, about 3 minutes.
  4. Add the sliced mushrooms and cook until they release their juices, about 5 minutes.
  5. Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze and lift browned bits.
  6. Return the browned beef to the pot. Stir in Dijon mustard and Worcestershire sauce.
  7. Seal the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 20 minutes.
  8. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  9. Open the lid and stir in the egg noodles. Sprinkle the flour evenly over the mixture and stir well to prevent lumps.
  10. Add the sour cream and stir gently to combine.
  11. Switch back to ‘Sauté’ mode and cook for 5-7 minutes, stirring occasionally, until the noodles are tender and the sauce thickens.
  12. Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley before serving.

Notes

If the sauce is too thick, stir in a splash of beef broth or water. To avoid mushy noodles, cook them just until tender during the sauté phase. You can cook noodles separately and fold them in at the end if preferred. For dairy-free options, substitute sour cream with coconut yogurt or cashew cream. For gluten-free, use gluten-free pasta and flour substitutes.

Nutrition

Keywords: beef stroganoff, instant pot, pressure cooker, creamy beef stroganoff, egg noodles, quick dinner, comfort food

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