This Instant Pot Beef Stroganoff is a lighter, quicker and easier version of everyone’s favourite comfort food. Made with ground beef, mushrooms and sour cream, it’s a hearty spin on the classic stroganoff dish!
I think this Instant Pot Beef Stroganoff is officially my FAVE comfort food EVER! I mean, it’s right up there next to Instant Pot Lasagna Soup and curried lentils anyway. But it does probably take the top spot!
Beef stroganoff has always been a favourite of mine when it comes to hearty winter comfort food, but sometimes you don’t want all the calories involved. Well, you’ll be happy to hear that it’s super easy to make most versions of your fave winter dishes healthier with just a few simple ingredient modifications.
For instance, I’ve made this Instant Pot Beef Stroganoff a little bit lighter by using sour cream as opposed to heavy cream in order to get that creaminess, and I’ve also used extra-lean ground beef along with some additional veggies like celery to pack in an extra nutritional punch and shave calories. If you’re extra motivated, you can even throw in some spinach or bell peppers too!
This Instant Pot Beef Stroganoff makes the perfect weeknight dinner or an indulgent weekend dinner that comes together in one pot.
I don’t know about you, but I primarily use my Instant Pot for keeping life easy and simple during the work week but it’s nice to enjoy a simple dinner on the weekend that you can curl up on the couch with when you’re looking to hibernate inside. This Instant Pot Beef Stroganoff is a go-to during those cold winter months when you can’t even be bothered to go to the store for takeout.
And you probably already have most of the ingredients on hand at home if your freezer is well-stocked!
How to Make Instant Pot Beef Stroganoff
Beef stroganoff can be made with either ground beef, stewing beef or steak – really, it just depends on how much time you have and what you already have on hand. I ALWAYS have ground beef in the freezer (I’ll usually order some in my monthly Butcher Box subscription or load up on it when it’s on sale at the store), so that’s the version I decided to go with in this recipe though you can definitely also use stewing beef if you prefer.
Traditionally, most beef stroganoff recipes are served on top of mashed potatoes or egg noodles, but I had to make an adjustment to the starch to account for the fact that we are cooking this in a pressure cooker.
I used scoobi doo pasta but you can also go with rotini, fusili, etc. Whatever you have in the cupboard, really! This way the liquid absorbs into the noodles and you don’t end up with a bunch of extra water, but you still get the richness and heartiness of beef stroganoff.
I left out the red wine in this Instant Pot Beef Stroganoff because I have read conflicting articles about using any sort of alcohol when cooking with a pressure cooker, and red wine is not something you always have on hand at home so I used a blend of Dijon mustard and Worcestershire to give this stroganoff a bit of a kick.
Mushrooms are really the key to an amazing beef stroganoff so this may be the only ingredient that you have to go out and source fresh, but it’s totally worth it – the mushrooms soak up all the flavour of the broth and really add a rich taste to this Instant Pot Beef Stroganoff.
I added in some fresh parsley for colour but you really don’t need to worry about it if you don’t have it at home already. Dried parsley will do, but as you know I love fresh herbs and they do add a bit of extra nutritional value so if you’re like me and have 3 or 4 herbs in your vegetable crisper feel free to use them up at the end once this Instant Pot Beef Stroganoff has finished pressure cooking.
Will you be making this Instant Pot Beef Stroganoff?
You’ll wonder how this whole dish is ready in about 30-40 minutes!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
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!
Instant Pot Beef Stroganoff
- 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)
- 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!