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instant pot beef stroganoff in a creamy sour cream sauce
5 from 9 votes

Instant Pot Beef Stroganoff

Fall-apart tender beef in the most flavorful sauce! The sauteed beef is smothered in a creamy, sour cream mushroom sauce
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Russian
Servings 6
Calories 650 kcal


  • 1.5 pounds beef sirloin steak , (seasoned with ½ teaspoon of salt and ¼ teaspoon pepper)
  • 2 tablespoons oil, (divided)
  • 2 tablespoons unsalted butter
  • 2 cups sliced yellow onions
  • 2 garlic cloves, (minced)
  • 1 pound cremini, (sliced)
  • ¼ cup dry red wine for more complex flavor, or white wine (I used Merlot)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 3 sprigs of Thyme
  • cups beef broth
  • teaspoons Better than Bouillon, beef flavor, (OPTIONAL or use about 1-2 Beef Bouillon Cubes to add flavor to the dish according to your taste)
  • ¼ teaspoon salt, (add more according to your liking)
  • ¼ teaspoon pepper, (add more according to your liking)
  • 1 cup sour cream
  • 2 tablespoons corn starch , (mix with 2 tablespoons of water)
  • 1 pound egg noodles, (cooked according to the product packaging)


Slice the Beef:

  • Pound the beef sirloin and cut into thin strips.
    Transfer the beef strips into a bowl and season with ½ teaspoon of salt, and ¼ teaspoon of pepper.

Brown the Beef:

  • Press"Saute" and adjust it to "High" setting.
    1st batch: Add 1 tablespoon olive oil to the instant pot and cook half of the beef for about 2-3 minutes total or until browned. Transfer to a bowl and set aside.
    2nd Batch: Add 1 tablespoon olive oil to the instant pot and cook half of the beef for about 2-3 minutes total or until browned. Transfer to a bowl and set aside.

Cook the Sauce Base:

  • Add butter into the pot, then add onion, keep stirring and cook for about 2 minutes, then add garlic and give it a quick stir for about 15 seconds.
  • Add mushrooms, keep stirring for about 1 minute. Then add red wine, cook for about 2 minutes or until the red wine is reduced by half.
  • Add dijon mustard, Worcestershire sauce, thyme, better than bouillon, stir until well combined.
    Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it.

Cook at High Pressure:

  • Add the browned beef and the broth into the pot. Close the lid. Make sure the steam release knob is in the Sealed position.
  • Select "Keep warm" then press "Manual" for 10 minutes and after cooking, Quick Release the pressure. 

Thicken the Sauce:

  • Open the lid and set the "Saute", adjust to "High" setting and bring the sauce to bubble. Adjust seasoning with salt and pepper if needed. Note: If the sauce is too thin, bring the mixture to a boil, continue cooking until the desired concentration is reached by evaporation.
    In a small bowl, add 2 tablespoons of corn starch with 2 tablespoons of water. Stir the mixture into the broth and keep stirring until the sauce is thickened. Turn off the heat, let the bubbles subside and stir in sour cream until well combined.
  • Enjoy with cooked egg noodles.


Beef Broth: I purchased the Beef Broth from Sprout's market. It's a store brand, called "Organic Beef Flavored Broth". It contains 570 mg of sodium per cup (245 gram). 
Better than Beef Bouillon: This is an optional ingredient. You may skip it, just adjust the saltiness according to your taste. 


Calories: 650kcalCarbohydrates: 67gProtein: 40gFat: 24gSaturated Fat: 10gCholesterol: 160mgSodium: 494mgPotassium: 1128mgFiber: 4gSugar: 6gVitamin A: 426IUVitamin C: 6mgCalcium: 130mgIron: 4mg
Keyword Beef Stroganoff, instant pot Beef Stroganoff
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