Let’s make a rich, flavorful and easy beef stroganoff in a pressure cooker, ready to serve in under a hour. Since this homemade stroganoff is made completely from scratch, using no canned soup, it’s also a cozy, comforting gluten-free dinner idea. Make a batch of mashed potatoes to serve the tender beef with mushroom gravy while your Instant Pot does all the work!
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Magically Easy and Gluten-Free Beef Stroganoff!
If you love fall-apart tender beef covered in a rich creamy sauce (who doesn’t?!), then a pressure cooker beef stroganoff recipe is the way to go. You get that same uber infusion of flavor, similar to simmering homemade beef stew in red wine all day, but it’s ready to serve in a fraction of the time.
When testing the recipe, I knew I wanted to add it to my complete gluten-free dinner recipe collection, so that meant skipping out on shortcuts like condensed soup. Just because I wanted to make stroganoff without canned soup, though, doesn’t mean it needed to be complicated.
The beef chunks start with a quick sear in the Instant Pot, along with the onions and mushrooms. Gluten-free beef broth and seasonings replaces the canned soup’s flavor and cooks into the beef as the pressure cooker works it’s magic for 20 minutes.
To thicken the gravy and make it nice and creamy, a mixture of flour (use regular or gluten-free) with more broth and sour cream does the trick. Add it back to the pressure cooker and let it simmer until it’s velvety thick.
We love to serve our homemade stroganoff over our favorite make-ahead mashed potatoes, but there are many more options. Traditionally it’s served over buttered egg noodles, while growing up, my mom served her’s over spaetzle. Other options include riced or mashed cauliflower, cooked rice, or gluten free pasta.
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Ingredient Tid Bits
- Beef – Making Instant Pot beef stroganoff means it’s fine to use more economical meat cuts 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. Sirloin or chuck roast have more fat and would be more fall-apart tender.
- Sour cream – I prefer full-fat sour cream because it adds more creaminess, while also thickening the gravy. Non-dairy sour cream would also work.
- Flour – Use regular all-purpose or gluten free all purpose flour. You would use the same amount for either.
- Mushrooms – We are a mushroom loving family, so I use two 8-ounce packages so we aren’t fighting over them. Not feeling them? Leave them out!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the sear
To save time, you could forgo searing the beef first, but you will sacrifice some of the flavor. Either use the Instant Pot and sauté in batches or a large sauté pan on the stove top to brown the beef.
First season the beef with salt and pepper and heat the oil in the pressure cooker using SAUTE HIGH. Once it’s hot, brown the beef in batches to get a nice sear. Transfer the browned beef to a plate.
Mushrooms and onions
Next add the butter to richen the flavor, onions, and mushrooms. Cook until they begin to soften, which takes about 4 minutes.
Seal and cook
Now it’s time to cook under pressure, but not for you! Add the beef broth with seasonings and seal the lid on. Pressure cook for 20 minutes with a 10 minute natural release. This is also a good time to prep what you will be serving the stroganoff over.
Finish with creaminess
After the release time ends, stir together more beef broth, flour, and sour cream until smooth and no lumps remain. Ladle about ½ cup of hot broth into the sour cream mixture and stir to combine. Add the sour cream mixture to the pressure cooker, stirring continuously and cook over sauté low until the gravy is thickened, about 2 minutes. You are done!
More Yummy Options
Substituting Ground Beef (even quicker dinner idea!) – Brown the ground beef till cooked through and remove to a plate while sautéing 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.
Slow Cooker – 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Tender Pressure Cooker Beef Stroganoff (Gluten-Free)
Ingredients
- 1 tablespoon oil, any preferred
- 2 pounds bottom or top round steak, cut into 1" cubes
- 2 tablespoons butter
- 1 large onion, chopped
- 2 – (8) ounce packages white mushrooms, quartered
- 14.5 ounce can gluten-free beef broth, divided
- 2 teaspoons paprika
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 ¼ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ¾ cup sour cream
- ¼ cup gluten free all purpose flour, or regular flour
- For serving mashed potatoes, rice, or egg noodles
Instructions
- Season beef with ¾ teaspoon salt and ¼ teaspoon pepper. Place the oil in the pressure cooker 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.1 tablespoon oil, 2 pounds bottom or top round steak
- Add butter, onions, and mushrooms to the pot. Cook until they begin to soften, about 4-5 minutes.2 tablespoons butter, 1 large onion, 2 – (8) ounce packages white mushrooms
- Add 1 ½ cups broth broth (set remaining aside for later use), paprika, parsley, onion powder, ½ teaspoon salt and ¼ teaspoon pepper. Scrape up browned bits at the bottom of the pan. Stir in browned beef.14.5 ounce can gluten-free beef broth, 2 teaspoons paprika, 1 teaspoon dried parsley, 1 teaspoon onion powder
- 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.¾ cup sour cream, ¼ cup gluten free all purpose flour
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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.
Thank you, David. I really appreciate you taking the time to let me know!
Best,
Melissa
This clever recipe looks and sounds delicious AND healthy. I love the idea of using just one pan for everything!Soooo delicious! Healthy comfort!
Thank you!
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!
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
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!
Hi Linda,
Every week? Wow, that’s outstanding! Thank YOU for taking the time to let me know. It’s always appreciated!
Best,
Melissa
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!
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
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
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
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!
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
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.
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
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!
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