Home > Dinner > Beef > Beef Stroganoff Beef Stroganoff December 15, 2017 | 60 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Creamy and flavorful beef stroganoff made in the instant pot and served over Reames Frozen Egg Noodles 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: Mexican Tortilla Soup Taco Chili Congrats to Mary S. for winning the giveaway! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Instant Pot Beef Stroganoff 4.85 from 19 votes - Review this recipe Creamy and flavorful beef stroganoff made in the instant pot or slow cooker and served over Reames Frozen Egg Noodles SAVE TO RECIPE BOX Print Recipe Instant Pot Beef Stroganoff 4.85 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Creamy and flavorful beef stroganoff made in the instant pot or slow cooker and served over Reames Frozen Egg Noodles Course Dinner Cuisine American Prep Time 20 minutes Cook Time 24 minutes Total Time 44 minutes Servings 4 -6 servings Calories 449kcal Author Chelsea Ingredients2 and 1/2 pounds well marbled chuck roast1 teaspoon paprika, separatedCoarse kosher salt and freshly cracked pepper1 tablespoon olive oil2 tablespoons unsalted butter1/2 pound (8 ounces) baby bella mushrooms1 large yellow onion, sliced2 teaspoons minced garlic1 1/4 cup beef stock1/4 cup + 1 tablespoon white flour, separated1/4 teaspoon onion powder1 package Reames noodles1 cup sour cream4 ounces full fat cream cheese, softened and cubedFresh thyme and/or fresh parsley, choppedServe with: Reames Frozen Egg Noodles InstructionsPress 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")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.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.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.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.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 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.Cook Dry Egg Noodles: While the pressure cooker is cooking, follow package directions to cook egg noodles. Drain and set aside.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).Serve over the cooked and drained egg noodles with fresh herbs. We like flat leaf Italian parsley and fresh thyme. Recipe NotesNutrition 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. Nutrition FactsCalories: 449kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I love my grandma’s recipe for chicken soup with dill and sour cream dumplings. Perfect cold-weather meal! Reply
I’m the cook in our house and this recipe got a rare review from my bride. She asked to give a link to your recipe. In thousands of meals, she has never asked for me to save a recipe, let alone one of her favorite meal. Thanks Reply
It is hard to pick just one comfort food for winter, I love a good beef stew or a cabbage casserole . Reply
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 🙂 Reply
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. Reply
Our favorite winter comfort food is chicken and dumplings, I have a recipe that’s pretty easy and it tastes so good. Reply
I like to make four slices of toast, laid out on my plate, and then pour chili, cheese, and onions on it. Reply
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. Reply
Creamy clam chowder is my winter comfort food. Quick fix, simple change around if desired, and warm for the tummy on winter nights Reply
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! Reply
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. Reply
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! Reply
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. Reply
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. Reply
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). Reply
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. Reply
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/ Reply
Do you happen to know how long I would cook this in a crockpot on high? I didn’t calculate properly eek. Reply
Probably around 4-6 hours; I don’t actually recommend cooking this on high as I find the meat isn’t as tender. Reply
The ingredients list onion powder but it is not listed in the directions. When is it supposed to be added in? Reply
My favorite recipe is beef stroganoff. I have a recipe; however, my Mother just got an Instant Pot and wants me to try it out and teach her how to use it. Of course, I look for a good Instant Pot stroganoff recipe and this one sounds great! I can’t wait to see how everything turns out. I’m hopeful and will update after we enjoy the stroganoff. Reply
