This Instant Pot Beef Stroganoff is a lighter and easy version of the favourite comfort food with ground beef, mushrooms and a creamy sauce.
Ingredients and substitutions
- Olive oil – use any neutral cooking oil like canola, avocado or grapeseed oil.
- Celery – substitute for another vegetable like red bell peppers.
- Shallots – yellow or white onion are the next best thing.
- Extra-lean ground beef – you could also use stewing beef or pieces of boneless rib eye.
- Mushrooms – use any mushroom of your choice like cremini, white or shitake mushrooms.
- Dijon mustard – stone-ground mustard could work too.
- Worcestershire sauce – a blend of soy sauce and ketchup will provide a similar flavour.
- Garlic – fresh garlic is best but jarred minced garlic will work in a pinch.
- Beef broth – vegetable broth is a great substitute.
- Scoobi doo pasta – rotini, fusilli or any other kind of pasta will work here.
- Sour cream – you can use the traditional heavy cream but it’ll increase the calorie count.
- Parsley – dried parsley or chives would also work or you can leave this out altogether.
- Salt & pepper – to taste.
How to make Instant Pot beef stroganoff
- Sauté the onions and celery.
- Lightly brown the beef.
- Stir in the mushrooms.
- Add in the mustard, Worcestershire sauce, salt & pepper and garlic then toss.
- Turn off sauté mode and add the beef broth and pasta.
- Cook on high pressure for 4 minutes.
- Do a quick release of the pressure.
- Stir in the sour cream and parsley then serve!
What to serve with beef stroganoff
Beef stroganoff is traditionally served with mashed potatoes or egg noodles, but I made it with scoobi do noodles so it’s a one-pot recipe. You can serve this beef stroganoff Instant Pot recipe with a side of vegetables, some crusty bread or a nice side salad.
Frequently Asked Questions
Beef stroganoff is a creamy and hearty dish made with sautéed beef, fresh mushrooms and a creamy mustard sauce. It’s super comforting and ultra delicious!
This beef stroganoff Instant Pot recipe has 410 calories per serving. It’s lower in calories than traditional beef stroganoff since I used sour cream instead of heavy cream and extra-lean ground beef.
I like making this Instant Pot beef stroganoff with extra-lean ground beef so it’s a bit healthier, but you can also make it with stewing beef or pieces of boneless rib eye.
Beef stroganoff originated in Russia in the mid-1800s when it was invented by the successful Stroganov family. Since then, the recipe has become popular around the world with a range of different variations, including this easy instapot beef stroganoff!
Storing and reheating
This Instant Pot beef stroganoff is great for leftovers and will last in the fridge for up to 5 days in airtight glass containers. Sprinkle some water over top to prevent the beef from drying out then microwave for 2-3 minutes, stirring halfway through.
Freezing this recipe
You can freeze this beef stroganoff Instant Pot recipe in airtight glass containers for up to 3 months. You don’t even have to let it thaw before reheating – just sprinkle some water over top and microwave for 5-6 minutes, stirring halfway through, or reheat it in the oven for 40-45 minutes at 375° Fahrenheit.
More beef recipes
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - Grab some Glass meal prep bowls if you plan on packing this Instant Pot Beef Stroganoff for lunch!
- I get free grass-fed ground beef from my monthly Butcher Box – it’s a great way to enjoy healthier meats and poultry.
is the version I use in this recipe.
Instant Pot Beef Stroganoff {Super Easy!}
Ingredients
- 2 tsp olive oil
- 3 celery stalks, finely chopped
- 4 shallots, diced (or 1 yellow onion, diced)
- 1 lb extra-lean ground beef
- 1 (454g) package mushrooms, sliced
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp each salt & pepper
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 lb scoobi doo pasta (or rotini)
- 3/4 cup sour cream
- 1/2 cup fresh chopped parsley (or 1 tbsp dried)
Instructions
- Add olive oil to Instant Pot and turn to saute mode. After about 1 min, add the shallots (or onions) and celery and saute for 1 min. Add beef and saute for 3-4 minutes until lightly browned. Stir in mushrooms and saute another 2 minutes.
- Add mustard, Worcestershire, salt & pepper and garlic, tossing to mix well. Turn off saute mode, then add beef broth and pasta, pressing pasta down into liquid as much as possible. Cook on high pressure for 4 minutes.
- Do a quick release of the pressure and open the lid when safe to do so. Stir in sour cream and parsley. Serve and enjoy!
