Creamy and flavorful beef stroganoff made in the instant pot and served over Reames Frozen Egg Noodles
video tutorial
I had a few favorite dinners in my home growing up and beef stroganoff was one of them. I LOVE my moms beef stroganoff. So much so that it was my birthday dinner of choice for a couple of years. We didn’t have beef stroganoff all that often — maybe every couple of months (and on my birthday every year), but I’m convinced she would have made it more if she’d had an instant pot!
While this isn’t your easiest instant pot recipe ever (it still uses another pot + a couple other dishes), it’s still easier (IMO) than making it in any other way AND it’s ultra creamy, tender, and delicious. I don’t think I’ll ever make beef stroganoff any other way ever again!
The best thing about this dish is that you can add so many layers of flavor (browning the beef and sautéing the veggies) while still using the instant pot. Thanks to that handy “saute” function, this dish is done primarily in the instant pot!
What isn’t cooked in the instant pot are the homestyle egg noodles. Have you tried Reames Frozen Egg Noodles before? I’ve shared these noodles a few times in years past because I love them so much! They are the perfect base to your beef stroganoff. Reames Frozen Egg Noodles have a superior taste and texture. And they’re made with just 3 simple ingredients: eggs, flour, and water — just how you’d make egg noodles if you were making them from scratch, but way easier! These noodles are thick, hearty, chewy, and hold up SO well in this recipe. Click here to find Reames Egg Noodles in a location nearest you.
While the instant pot is cooking for twelve minutes, followed by twelve minutes of pressure release, you’ve got just the right amount of time to cook these noodles!
Layer a good-sized bed of these homestyle egg noodles and top them with the goodness of beef stroganoff and try to tell me you wouldn’t want this for your birthday dinner every year 😉
More Instant Pot Recipes:
Congrats to Mary S. for winning the giveaway!
Creamy and flavorful beef stroganoff made in the instant pot or slow cooker and served over Reames Frozen Egg Noodles
- 2 and 1/2 pounds well marbled chuck roast
- 1 teaspoon paprika, separated
- Coarse kosher salt and freshly cracked pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 pound (8 ounces) baby bella mushrooms
- 1 large yellow onion, sliced
- 2 teaspoons minced garlic
- 1 1/4 cup beef stock
- 1/4 cup + 1 tablespoon white flour, separated
- 1/4 teaspoon onion powder
- 1 package Reames noodles
- 1 cup sour cream
- 4 ounces full fat cream cheese, softened and cubed
- Fresh thyme and/or fresh parsley, chopped
- Serve with: Reames Frozen Egg Noodles
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Press the "sauté button" and click the adjust button to go to "Sauté More" function. Make sure your pot is as hot as it can be (should say "HOT")
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In a small bowl, combine 1/2 teaspoon paprika, about 3/4ths teaspoon coarse kosher salt, and about 1/2 teaspoon freshly cracked pepper. Stir and then sprinkle HALF of the mixture evenly on one side of the chuck roast.
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Once the instant pot is hot, add 1 tablespoon olive oil (make sure the entire bottom of the instant pot is covered in oil so the meat doesn't stick). Then place the chuck roast in the pot on the side that was seasoned and use the remaining seasoning to cover the other side of the roast.
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Brown for 7 minutes on each side without flipping at all in between. The chuck steak may look blackened or even burnt, but don’t worry; that's how it's supposed to be! Remove and set aside on a cutting board. Top with foil and let rest.
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While that meat is cooking, prep the other ingredients: thinly slice the onion, mince garlic, and set out mushrooms. While the instant pot is still on sauté function (it shuts off automatically so just make sure it’s still on), add the butter. Once the butter is mostly melted, add in the mushrooms. Sauté until slightly crisped and browned, about 5 minutes. Add in the onion and saute for another 2 minutes. Add in the garlic and stir for about 30 seconds. Pour in 1/2 cup beef stock and completely deglaze the bottom of the pot scraping up the browned flavorful bits with a wooden spoon. Turn off the heat.
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While the veggies are cooking, cut the chuck steak into 1/8th thick beef slices. (Since chuck roast grains run in different directions, slice it against the grain as well as you can). Toss the beef with the remaining 1/2 teaspoon paprika and 1 tablespoon flour.
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Add the sliced beef and another 1/2 cup beef stock to the instant pot. Stir everything together and make sure all beef slices are partially submerged in the cooking liquid. Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure). Turn off the heat and open the lid.
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Cook Dry Egg Noodles: While the pressure cooker is cooking, follow package directions to cook egg noodles. Drain and set aside.
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Once the instant pot is done, turn it back onto saute. Stir in 1 cup sour cream and the softened cubed cream cheese. Stir briskly and allow to melt. In a small bowl, whisk together the remaining 1/4 cup beef stock with 1/4 cup flour until smooth. Add into the instant pot. Stir and allow the sauce to thicken. Taste and adjust seasonings (more salt, pepper).
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Serve over the cooked and drained egg noodles with fresh herbs. We like flat leaf Italian parsley and fresh thyme.
Nutrition Fact do not include the noodles.
To prepare this in the SLOW COOKER:
- Heat a large dutch oven pot over medium high heat. Once it is hot, add 1 tablespoon olive oil (make sure the entire bottom of the pot is covered in oil so the meat doesn't stick).In a small bowl, combine 1/2 teaspoon paprika, about 3/4ths teaspoon coarse kosher salt, and about 1/2 teaspoon freshly cracked pepper. Stir and then sprinkle HALF of the mixture evenly on one side of the chuck roast.
- Then place the chuck roast in the pot on the side that was seasoned and use the remaining seasoning to cover the other side of the roast. Brown for 3-5 minutes on each side without flipping at all in between. The chuck steak may look a bit blackened, but don’t worry; that's how it's supposed to be! Remove and set aside on a cutting board. Top with foil and let rest.
- While that meat is cooking, prep the other ingredients: thinly slice the onion, mince garlic, and set out mushrooms. To the warm pot (still over medium high heat) add the butter. Once the butter is mostly melted, add in the mushrooms. Sauté until slightly crisped and browned, about 5 minutes. Add in the onion and saute for another 2 minutes. Add in the garlic and stir for about 30 seconds. Pour in 1/2 cup beef stock and completely deglaze the bottom of the pot scraping up the brown flavorful bits with a wooden spoon. Turn off the heat.
- While the veggies are cooking, cut the chuck steak into 1/8th thick beef slices. (Since chuck roast grains run in different directions, slice it against the grain as well as you can). Toss the beef with the remaining 1/2 teaspoon paprika and 1 tablespoon flour.
- Add the sliced beef and another 1/2 cup beef stock to the slow cooker. Stir everything together and make sure all beef slices are partially submerged in the cooking liquid. Cover and cook on low for 7-9 hours.
- Cook Dry Egg Noodles: While the pressure cooker is cooking, follow package directions to cook egg noodles. Drain and set aside.
- Once the meat is cooked through and super tender in the slow cooker, turn up the heat to high. Stir in 1 cup sour cream and the softened cubed cream cheese. Stir briskly and allow to melt. Use a whisk if needed. In a small bowl, whisk together the remaining 1/4 cup beef stock with 1/4 cup flour until smooth. Add into the slow cooker. Stir and allow the sauce to thicken. Taste and adjust seasonings (more salt, pepper).
- Serve over the cooked and drained egg noodles with fresh herbs. We like flat leaf Italian parsley and fresh thyme.
This is a sponsored conversation written by me on behalf of Reames®. The opinions and text are all mine.
Mac and Cheese is my all-time favorite comfort food!
Beef stew but now I think it’s this beef stroganoff!
I love my grandma’s recipe for chicken soup with dill and sour cream dumplings. Perfect cold-weather meal!
This time of year I love some carrot ginger soup!!!
Definitely hot chocolate… especially peppermint hot cocoa
Looks great! My favorite winter comfort food is chicken soup!
My favorite winter comfort food is vegetarian lasagna
jslbrown2009 at aol dot com
Favorite comfort food is black eyed peas and greens with corn bread.
nice bowl of chili with corn bread & salad.
My favorite comfort food is my dad’s homemade gumbo with andouille sausage and chicken.
My favorite winter comfort food is spaghetti and meatballs with roasted vegetables.
My favorite winter comfort food is Bavarian Beef (like a sauerbraten) over egg noodles.
My favorite winter comfort food is either spaghetti or chili.
My favorite winter comfort food is Minestrone Soup.
I love chicken noodle casserole with mushrooms.
It is hard to pick just one comfort food for winter, I love a good beef stew or a cabbage casserole .
My favorite winter comforto food is gumbo.
a favorite comfort food is chicken and sausage gumbo with French bread.
Chicken Pot Pie is my go to comfort food!
I LOVE my mom’s beef stroganoff recipe and I also used to request it for my birthday meal in November! I’m anxious to try this version and test it out on my husband. I’d say my favorite winter comfort food is either that or my Dad’s beef stew! Yum 🙂
Too funny! 🙂 I hope you love this version!
Any type of soup or stew as long as it has a big hunk of fresh bread or rolls with it!
Fettucine Alfredo!
My recent favorite comfort foods are crockpot butter chicken with dal and naan! I crave it all winter and whenever I’m under the weather.
My favorite winter comfort food is miso-ginger noodle bowls.
Pasta fagioli. Especially if it’s snowing. It’s one of our family traditions.
Our favorite winter comfort food is chicken and dumplings, I have a recipe that’s pretty easy and it tastes so good.
Broccoli cheddar soup!
I like to make four slices of toast, laid out on my plate, and then pour chili, cheese, and onions on it.
Mashed potatoes are my favorite comfort food in the winter.
My favorite comfort food is loaded baked potato soup
Pad thai for me! When it starts to get cold, that’s immediately what I crave.
Favorite winter comfort food is loaded potato soup.
Clam linguine is one of my top 5 favorite comfort foods.
My all-time favorites winter comfort food would have to be my Taco Soup. It’s full of veggies and great, flavorful ingredients that have afforded me many compliments.
Creamy clam chowder is my winter comfort food. Quick fix, simple change around if desired, and warm for the tummy on winter nights
My favorite winter comfort meal is chili with cinnamon rolls. As an adult I’ve found that this is a Kansas thing because everyone outside KS looks at me weird when I mention it! Can you make this stroganoff in the instant pot? Look forward to trying this!
My favorite winter comfort food is a CHICKEN POT PIE in a PUFF PASTRY CRUST.
Älpenmagaronen is my favorite winter comfort food. It is an amazingly rich Mac and cheese from Switzerland with bacon and caramelized onions and is served with applesauce.
Chicken and pastry is my all-time favorite Winter Meal! Simmered all day! Yummy!
My favorite winter comfort food is homemade mac and cheese.
My comfort food is meatloaf and mashed potatoes… simple and warm… just makes me happyyyyyy.
A chicken casserole with rice or noodles and crunchy French fries onions on top. But this recipe is so good it might be my favorite winter recipe!
My favorite is homemade chicken & noodles over mashed potatoes.
Beef Stew
This looks delish! I will have to make it. One of my favorite winter meals is the lentil soup my mother used to make. I still make it and always serve it with crescent roll just like she did.
Where did your instant pot version go?!
Soup! Especially chicken and wild rice soup.
Butternut squash soup is my go-to winter comfort food.
I followed this recipe to a “T” and unfortunately, I have to say that this recipe isn’t all that great. The beef was chewy and the sauce really lacked flavor. Side note: I chose this particular recipe after seeing the 5 star rating…only realizing afterwards that NO ONE, NOT ONE PERSON has actually made this. They simply gave 5 stars just because, which IMO is completely lame. I would seriously like to see actual reviews for this to see if I was the only one that didn’t care for it.
So sorry to hear you didn’t have a great experience with this recipe. We’ve loved it the past few months otherwise I wouldn’t have posted it. Also, I’m sorry for the ratings issue, I unfortunately can’t remove/change ratings to keep people from clicking a rating when they want to. Additionally, I do publish all comments on my site (unless they are vulgar or attacking).
I made this tonight and although I’m new to using my Instant Pot, it came out great. I was a little worried because I used a leaner cut of roast, but it came out tender and very tasty.
Only problem I’m having is getting it to Pin onto my Pinterest board.
I’m so happy you enjoyed this stroganoff! And sorry you’re having problems pinning it; perhaps this link will work? https://www.pinterest.com/pin/82894449376762657/
Do you happen to know how long I would cook this in a crockpot on high? I didn’t calculate properly eek.
Probably around 4-6 hours; I don’t actually recommend cooking this on high as I find the meat isn’t as tender.