Instant Pot Best Ever Beef Stroganoff

Due to an overwhelming demand of folks asking me to make a Beef Stroganoff, I’ve finally done it. But it wasn’t something I was looking forward to. Here’s why: 

Every single Stroganoff recipe I’ve ever tried has been bland, disappointing and lacking in flavor excitement. I always felt like I was eating this tasteless, tough meat in a watery, milky sauce draped over noodles that left me questioning why so many love this dish. 

And so if I WAS going to make a Stroganoff recipe of my own to honor my readers’ requests, you can bet your bottom dollar that I would set out on a mission to make sure it was the most flavorful, unforgettable and comforting Beef Stroganoff one has ever tried. And I’m confident to say that I’ve done just that. 

The Stroganoff rules are re-written here, are simple and are going to take your Instant Pot cooking to the next level! 

Here’s How I Made It!: 

Start by taking some wide, ribbon-like egg noodles… 

…boiling them ON THE STOVETOP (we don’t want to pressure cook these with the beef or they’ll absorb too much of the liquid and become mushy) and then drain and rinse. Set them aside. 

Then take an onion… 

…and dice it up. 

Now we’ll want to take some chuck stew beef cubes… 

…and season them up with some salt and pepper. 

Add some olive oil to your Instant Pot… 

…as well as some butter and give the pot some heat. 

Once the butter’s melted and the oil’s sizzling… 

…add in the seasoned beef. 

Stir it around in the pot for a few minutes just until the edges becomes lightly browned (the meat shouldn’t be fully cooked at all). 

Once browned, remove the meat with a slotted spoon… 

…and place in a bowl and set aside. 

Okay. Now it’s time to create a sauce with some serious flavor. There will be plenty of oil and butter left in the pot and it’ll till be hot. Add the onions to it… 

…and let them cook for a couple of minutes. 

The, add in a bunch of mushrooms (because it ain’t a Stroganoff without ‘shrooms). 

Stir them up with the onions and let them absorb the oil and butter and cook for a few minutes. 

Now add in some garlic… 

…and some white wine. 

Stir well and allow everything to cook together for a few moments. 

Lastly, let’s season with some dijon mustard… 

…and seasoned salt. 

Stir everything together and let it cook together for another moment. 

Finish it off by adding in some beef broth… 

…and dried thyme. 

Finally, let’s add the beef back into the pot… 

…and don’t exactly stir it, but just smooth it out with a mixing spoon so its nice and submerged in the pot. 

…so it looks like this. Secure the lid and cook at high pressure. 

In the meantime, create a cornstarch slurry by mixing together equal parts cornstarch and water. 

Once the lid comes off the pot, give it some more heat so that it bubbles and then add in the slurry… 

…and stir it in immediately. 

Follow this by adding in the packet of onion dip/soup mix. 

…and stirring it in until blended. Now turn the heat off on the pot and leave it in the warming setting. We want those bubbles to die down before adding in our dairy. 

Once the sauce has stopped bubbling, add in some sour cream… 

…and some Boursin! (I’m beginning to be become obsessed with this stuff because this a key ingredient that makes it the best Stroganoff ever. But you can use part of a brick of cream cheese if you’d prefer that instead). 

Stir both the sour cream and Boursin until totally blended/melded into the sauce. Congratulations. You’ve just created the most flavorful and delicious Stroganoff sauce ever. 

Now serve it up by taking some of those noodles and placing in a bowl… 

…pouring a generous amount of the Beef Stroganoff and a generous amount of the sauce over the noodles… 

…and savor the flavor. 

THE BEST! ENJOY! 

At the time of this post, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup bases and bouillon

Yield: 6

Instant Pot Best Ever Beef Stroganoff

Instant Pot Best Ever Beef Stroganoff

I have a confession to make: I never cared for Stroganoff...until I created my own spin on this classic recipe. I can assure you, it's unlike any other you had and is in a league of its own. My readers have told me they've tossed their old recipes in favor of this one.

Prep Time 5 minutes
Cook Time 36 minutes
Total Time 41 minutes

Ingredients

  • 12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)
  • 1.5-2 lbs of beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak – AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat. NOTE: Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience!)
  • Kosher salt, a few generous shakes for seasoning the meat
  • Black pepper, a few generous shakes for seasoning the meat
  • 3 tbsp of olive oil
  • 2 tbsp of salted butter
  • 1 large yellow onion, diced
  • 16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)
  • 1 tbsp of crushed garlic
  • 1/4 cup of a dry white wine (like a Chardonnay or you can use white cooking wine too)
  • 1 tbsp of dijon mustard (like Grey Poupon – and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)
  • 1 tsp of seasoned salt
  • 1.5 cups of beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
  • 1 tsp of dried thyme
  • 2 tbsp of cornstarch + 2 tbsp of water
  • 1 packet of dry onion dip/soup mix (like the kind you’d use for dips – there are many varieties and I used an Onion Mushroom flavor)
  • 1 cup (8 oz) of sour cream
  • 5.2 oz of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )

Instructions

  1. Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy)
  2. Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well
  3. Add the olive oil and butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being
  4. Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for another minute
  5. Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it
  6. Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef
  7. Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat. Do a quick release when done OR allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release if you wish it to be more tender – this goes for either cooking time you choose
  8. When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down
  9. Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
  10. Place some noodles in individual bowls and then follow with some the beef and plenty of sauce
  11. Enjoy!

Jeffrey's Tips

This makes PLENTY of the most amazingly flavorful Stroganoff sauce you’ll have. So feel free to double the meat if you want even more!

It’s important to cook the noodles separately on the stove and not add them directly into the pot while pressure cooking or the noodles will absorb too much of the liquid, expand and will become mushy.

“But Jeffrey, I thought we had to let beef natural release for a little before quick releasing because I heard it dries it out!” Not always and not in this case as its cooking, totally submerged in liquid. We aren’t natural releasing the beef here at all and a quick release will do just fine.



Reader Interactions

Comments

  1. Arthur Brown

    This one of my favorite recipes when I first started using the instant pot. It was one of the first Jeffrey recipes. I still love this dish. I was not a stroganoff fan until this recipe and it introduced me to Boursin. This is a five-star recipe!

  2. Kelli R Jackson

    Had everything on hand except Boursin. I have cream cheese and found a recipe for garlic and herb Boursin and pretty much have all I need. Haven’t made it yet but I’m sure it will be close and better than plain cream cheese.

  3. Kathy

    I don’t eat beef but made this for husband and friend. They loved it. Said the recipe is a keeper. Everything I’ve made from Jeffrey’s cookbook has been great. Some I’ve made more than once. People who complain about IP food being bland need to try Jeffrey’s recipes.

  4. David Lasch Sr

    I don’t have an “Instant Pot” but was gifted a different brand. I found your You Tube videos while searching recipes for pressure cookers. Since then I’ve made several of your recipes and all have been delicious but must say this one was our favorite!!

  5. Mileth

    This is one my faves from Jeffrey’s recipe. Though I like all of his recipes. I am making this for a party tomorrow. Hope my coworkers will love it like I do.

  6. Andy M

    My wife and I absolutely enjoyed your Beef Stroganoff recipe. After having a similar experience with your Pot Roast recipe, I decided to purchase your “The Step by Step Instant Pot” cookbook. Keep up the amazing work!

  7. Pat Rini

    I am letting mine slow release as I type..My only problem is when I went to lightly brown the meat at the beginning it made so much liquid it wouldn’t brown…was I suppose to do it in small batches..Smells wonderful..this is the second thing I. have tried in my new pot..I bought your cook book and in the cookbook you do say to let it slow release for 10 minutes..

  8. Doreen

    Made this for dinner tonight and when I went to do the dishes I found a post-it note in the bottom of the pot that said “please refill”! Guess I will be making this again!

  9. Jennifer Marron

    This was my Husband’s FAVORITE recipe and started us on the Instant Pot Journey ! He passed in September and we made this for his Birthday tonight to celebrate him 🙂 Thank you for the amazing recipes and the fun we had making them together while he was fighting cancer !

  10. Kathleen Hensley

    Recipe ingredients state Boursin garlic & herb cheese OR cream cheese. Instructions say AND. Can you please clarify.

  11. Dennis H

    Jeffrey, I am loving the new layout of the website! When i first got my Instant Pot, i made your spaghetti and meatballs because i wanted something easy and foolproof. The beef stroganoff was the 2nd recipe i made and you weren’t kidding when you said it was the BEST!. It is AMAZING! i have made it countless times, including for company and everyone loves it! Just about everything i make in the Instant Pot comes from one of your recipes and i have been impressed with them all! Whenever someone buys an instant pot, i immediately send the link to your website for all these amazing recipes! I am truly happy with your success; you absolutely deserve it! i also bought your cookbook and can’t wait for the Light one to come out because the waist line can only handle so much Boursin and heavy cream in all these dishes 🙂

  12. Amy

    Holy cow this recipe was AMAZING!! Seriously one of the best!! My whole family loved it! I will for sure be making this again. Thanks!

  13. Sarah

    Hi Jeffrey, this recipe looks delicious! I cannot use alcohol. Is there anything to replace the white wine with? Or can I just omit it altogether without compromising the flavor?

  14. Devonnah C

    This is my first (but not last) comment. I was late to the instant pot craze so I didn’t get one until around Thanksgiving 2020. I wasn’t sure where to look for recipes or how-tos since this method of cooking was foreign to me. Luckily, I have good friends that steered me in a few directions, one leading to you and your site. This stroganoff is the 4th recipe I tried and even my hubby who is anti-mushroom loves it! To be fair, I dice up the mushrooms a bit so he’s less likely to notice. My only change to this recipe is, I add a tablespoon of parsley flakes & 1 tsp of dry ranch dressing mix, (I don’t like mustard) & I add the dry soup mix before pressurizing. I made it for my father and he said he could eat it all day every day. Success!! Your site/you have become like a cherished friend & whenever we use the IP, hubby will ask, “Is it one of Jeffrey’s recipes?”, with eager anticipation. Thank you for all you have done & continue to do for the IP community. Mazel Tov & continued success & love to you!!

  15. Corinne

    Oh my… this was delicious!!! I had to Sautee my mushrooms on the side because the family does not like them. Thanks for the delicious recipe, will be adding into my rotation. 😄

  16. Dawn CURTIS

    Very good video. Love how you explain every step and are not too slow. You add a bit of humor too! I will be trying this recipe and will continue to follow you.

    Dawn C

  17. Sarah

    Can I leave out the sour cream and cheese to make it more like beef tips n noodles. I love stroganoff, my family doesn’t but they like beef tips.

  18. Deborah Hixon

    I made it last night and it had amazing flavor!! My question is, what can I do to make my meat more tender – mine was pretty tough even though I cooked it for the 12 minutes (instead of the 7) and did a 10 minute natural release. I don’t mind cooking the beef longer – I just need to know which step to do that in.
    I also just loved all the step by step instructions and video!!
    Thanks for sharing this recipe! I’m going to try your pot roast next!

  19. Sophia

    Jeffrey, I made your beef stroganoff tonight. It was very good. I had no sour cream so I substituted 1 cup of cottage cheese with 5 tbsp of milk and 2 tbsp of lemon juice, used the hand blender to smooth it out and only used half the boursin. Delish.

  20. Tannis

    Really delicious,finally not a watery version thats soupy,thanks so much the whole family really enjoyed it,will make it again and again.Do you have a cookbook for instant pot,you should seriously write one.

  21. Michelle Harmon

    Enjoy this recipe. It was a little too soupy for us. Will try and cut back the broth to 1 cup. Love the flavor of the Boursin cheese.

  22. Robyn Baldwin

    The recipe sounds wonderful and I’d like to try it, but I’m not a big fan of onions and one whole onion and then the onion soup mix sounds a bit much. I would omit one or the other, which one should it be?

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