This Instant Pot® beef stroganoff is savory, creamy, and has lots of tender beef! Tastes like it’s been slow-cooking for hours but ready in a little over an hour.
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 4 cups beef broth, divided
- 3 tablespoons Worcestershire sauce, or more to taste
- 3 cups chopped fresh mushrooms
- 1 (16 ounce) package egg noodles
- 1 (24 ounce) container sour cream
- 2 tablespoons cornstarch, or more as needed (Optional)
- salt and freshly ground black pepper to taste
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.
Preparation time: 10 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Servings: 8 – Yield: 8 servings