Learn how to make easy Pressure Cooker Beef Stroganoff from scratch using no canned soup! Tender stroganoff in the instant pot is a creamy, comforting meal that includes simple adaptations for gluten free beef stroganoff.
Ingredients Needed
Make the best stroganoff in a pressure cooker for fall apart, tender beef covered with a rich creamy sauce in a fraction of the time! For a version lighter on calories, try Creamy Chicken Stroganoff!
- Round steak – See below for alternative types of beef to use in stroganoff
- Onion
- Butter
- Mushrooms
- Beef broth
- Paprika
- Dried parsley
- Onion powder
- Sour cream
- Flour – Use regular all-purpose or gluten free all purpose flour. I substituted Cup 4 Cup flour.
- For serving: Mashed potatoes, riced or mashed cauliflower, cooked rice, or gluten free pasta for gluten free stroganoff. For traditional beef stroganoff use cooked, buttered egg noodles.
How To Make Pressure Cooker beef Stroganoff
To save time, you could forgo searing the beef first, but you will sacrifice some of the flavor. Either use the instant pot and saute in batches or a large saute pan on the stove top to brown beef.
- First season the beef with salt and pepper and heat oil in the pressure cooker using SAUTE HIGH. Once the instant pot is hot, brown the beef in batches to get a nice sear. Transfer browned beef to a plate.
- Next add the butter, onions, and mushrooms. Cook until they begin to soften.
- Add part of the broth broth, paprika, parsley, onion powder, salt, and pepper. Scrape up browned bits at the bottom of the instant pot. Stir in browned beef.
- Set the pressure cooker to HIGH pressure and cook for 20 minutes with a 10 minute natural release.
- After the cook and release time ends, stir together the remaining beef broth, flour, and sour cream until smooth and no lumps remain. Ladle about ½ cup of hot broth from pot into sour cream mixture and stir to combine. Add the sour cream mixture to the pressure cooker, stirring continuously, until well combined. Cook SAUTE LOW for 2 minutes, or until thickened.
Intimidated by using an Instant Pot? Learn in minutes with this Easy Start Instant Pot Guide full of tips, hacks, and tricks.
Different types of beef to use for stroganoff
Since this stroganoff recipe cooks under pressure, it is fine to use more economical stewing meats that tenderizes as it cooks. I generally grab round steak, either top or bottom cut, because it’s affordable and still yields tender, flavorful results.
Some other options for beef stroganoff in the instant pot are:
- Stew meat
- Round steak – top or bottom round
- Sirloin
- Chuck roast
Can I skip searing the beef?
Yes. If you are looking for an easier, more hands-off meal the beef does not have to be browned first. However, you will sacrifice some of the rich flavor from searing in the juices.
How to make gluten free beef stroganoff
Since this recipe uses no cream of mushroom soup, it’s easy to adapt for a gluten free recipe. Simply swap out the traditional all purpose flour for gluten free flour.
For serving, choose a gluten free option, such as mashed potatoes, rice, gluten free pasta, mashed or riced cauliflower. For a complete meal planning guide, check out the best gluten-free instant pot recipes!
Substituting ground beef
Yes. For hamburger stroganoff brown the ground beef till cooked through and remove to a plate while sauteing the onions and mushrooms.
Add everything to the pressure cooker, besides the remaining broth / sour cream / flour mixture, and cook at HIGH pressure for 5 minutes with a quick release.
Proceed with recipe to thicken the sauce by adding the remaining broth / sour cream / flour mixture to thicken.
How To Lighten recipe
To make healthy stroganoff you’ll want to first start with a leaner beef, such as ground sirloin, any other lean ground beef, sirloin steak, or round steak. Replace the sour cream with a lightened version or yogurt.
serving Suggestions
Traditional stroganoff is served with buttered egg noodles. For gluten free stroganoff I use mashed potatoes, rice, gluten free pasta, mashed or riced cauliflower, which as serves as a low carb adaption.
Making in a slow cooker
Yes. Pressure cooker beef stroganoff may also be made in a crock pot! Begin by searing beef, or omit this step to save time.
Add everything to the slow cooker except the remaining broth / sour cream / flour mixture. Cook on LOW 8-9 hours or HIGH 4-5 hours.
Stir together remaining broth / sour cream / flour mixture with hot broth, stir in pot, and cook UNCOVERED on HIGH for 30 minutes to thicken sauce.
Substitution for sour cream
Yes, use yogurt or 6 ounces softened cream cheese instead of sour cream. For dairy free beef stroganoff substitute dairy free butter and soy / dairy free sour cream. Alternatively use cashew cream in place of the sour cream.
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Pressure Cooker Beef Stroganoff
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds bottom or top round steak, cut into 1" cubes
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 – (8) ounce packages white mushrooms, quartered
- 14.5 ounce can beef broth, divided
- 2 teaspoons paprika
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- ¾ cup sour cream
- ¼ cup all purpose flour or gluten free all purpose flour (I recommend Cup 4 Cup gluten free flour)
- mashed potatoes, rice, or egg noodles, for serving
Instructions
- Season beef with 3/4 teaspoon salt and ¼ teaspoon pepper. Place the oil in the instant pot and select SAUTE HIGH. Brown the beef in batches to get a nice sear, about 3-4 minutes. I did mine in 3 batches, draining liquid between each batch, and adding more oil as necessary. Transfer meat to a plate.
- Add butter, onions, and mushrooms to the pot. Cook until they begin to soften, about 4-5 minutes.
- Add 1½ cups broth broth (set remaining aside for later use), paprika, parsley, onion powder, ¼ teaspoon salt and ¼ teaspoon pepper. Scrape up browned bits at the bottom of the pan. Stir in browned beef.
- Secure on lid and close seal. Select HIGH pressure for 20 minutes. Natural release for 10 minutes after cook time ends, then let out any remaining pressure. Meanwhile, cook mashed potatoes, noodles, or rice to serve with.
- Stir together the remaining beef broth, sour cream, and flour until smooth and no lumps remain. Ladle about ½ cup of hot broth from instant pot into sour cream mixture and stir to combine. Add the sour cream mixture to the pressure cooker, stirring continuously, until well combined. Cook SAUTE LOW for 2 minutes, or until thickened.
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Equipment Needed
Recipe Notes
FREQUENTLY ASKED QUESTIONS
Can I skip searing the beef?
Yes. If you are looking for an easier, more hands-off meal the beef does not have to be browned first. However, you will sacrifice some of the rich flavor from searing in the juices.Can I substitute ground beef?
Yes. For hamburger stroganoff brown the ground beef till cooked through and remove to a plate while sauteing the onions and mushrooms. Add everything to the pressure cooker, besides the remaining broth / sour cream / flour mixture, and cook at HIGH pressure for 5 minutes with a quick release. Proceed with recipe to thicken the sauce by adding the remaining broth / sour cream / flour mixture to thicken.Can I make this in a slow cooker?
Yes. Pressure cooker beef stroganoff may also be made in a crock pot! Begin by searing beef, or omit this step to save time. Add everything to the slow cooker except the remaining broth / sour cream / flour mixture. Cook on LOW 8-9 hours or HIGH 4-5 hours. Stir together remaining broth / sour cream / flour mixture with hot broth, stir in pot, and cook UNCOVERED on HIGH for 30 minutes to thicken sauce.Can I substitute something else for sour cream?
Yes, use yogurt or 6 ounces softened cream cheese instead of sour cream. For dairy free beef stroganoff substitute dairy free butter and soy / dairy free sour cream. Alternatively use cashew cream in place of the sour cream.Nutrition
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David says
This has to be one of my new favourites, the meal itself has such a depth of flavour yet not one ingredient is overpowering.
I did add a little Worcestershire sauce but that’s my preference, this recipe certainly doesn’t need it.
Melissa Erdelac says
Thank you, David. I really appreciate you taking the time to let me know!
Best,
Melissa
imsen says
This clever recipe looks and sounds delicious AND healthy. I love the idea of using just one pan for everything!Soooo delicious! Healthy comfort!
Melissa says
Thank you!
Shannon says
This turned out great! I did have to sauté much longer in the end to thicken it up (10 minutes instead of 2), not sure why the difference. Everyone loved it. Added Worcesshire sauce and red pepper flakes.
Keeper! Thanks!
Melissa says
Hi Shannon,
Glad to hear you enjoyed the recipe. Thank you so much for taking the time to write. It’s always appreciated!
Best,
Melissa
Linda says
This was amazing! The only change I made was using 12 oz of beef broth and 2 oz of chicken broth with 1/2 oz of low sodium soy sauce and a bit of garlic powder. My entire family raved about it and I now make this almost every week! I served with mashed potatoes, as they seemed to pair really well with this dish! Thanks for posting!
Melissa says
Hi Linda,
Every week? Wow, that’s outstanding! Thank YOU for taking the time to let me know. It’s always appreciated!
Best,
Melissa
Linda says
This was awesome! I did brown the meat (just used stew meat) and added garlic powder and soy sauce as well. OMG so yummy! My husband loved it as well and he’s pretty picky! Served over mashed potatoes and it was a big hit! So quick and easy and a new weekly dish for us!
Melissa says
Hi Linda,
I love hearing when the recipe can win over a picky husband! Thank you so much for taking the time to let me know! New weekly dish is quite the compliment 🙂
Best,
Melissa
Paul says
I made this stew beef seared the meat I used red onion and can sliced mushrooms. The beef very tender when I added the sour cream and flour it got pretty think. Maybe it was just me but I was expecting more flavor. Any suggestions
Melissa says
Hi Paul,
Well, you can always start with adding more salt and pepper to enhance the flavors that are already there. Also, try increasing the spices by 1/4 teaspoon. Using a more expensive cut of beef, such as chuck roast or sirloin would also help.
Best,
Melissa
Debra says
I made this for Christmas dinner and it was really good! The meat was tender and the sauce thickened up nicely. I had to add more salt, and I added some garlic powder. Will definitely be making this again—thank you!
Melissa says
Hi Debra,
What a wonderful Christmas dinner meal! Glad you were able to season it to your liking and thank you for taking the time to write!
Best,
Melissa
Kathi says
Hi – I made this last night in my Power XL Pressure cooker. I only made one change and that was I used Better than Bouillon Beef base. OMG – this was soooooooo good. Since there is only me, I have enough for 4 more dinners and I made fresh garlic mashed potatoes to serve it over. Thanks so much for posting this for pressure cookers. After reading Jennifer’s review – the next time I will also make it with chicken. Thanks for the idea.
Melissa says
Hi Kathi,
This makes a great freezer meal too if you want to save portions for later. I’m so glad you enjoyed the recipe. I absolutely love Beef Stroganoff and I love how much faster and more flavorful it is in the Instant Pot. Thank you so much for taking the time to write!
Best,
Melissa
Jennifer D says
This was so very yummy and tasty! I served it over cauliflower rice to cut carbs but it was still fantastic. Love that it is a bit healthier version and so yummy! I did the slow cooker version due to my preference over the Instapot but I still seared the meat. I am keeping this recipe for whenever beef Stroganoff is wanted!
Melissa says
Hi Jennifer,
I’m so glad you had so much success with this recipe. We love it as well! For a healthier version I have made it substituting chicken as well, and it was amazing!
Best,
Melissa