Instant Pot Beef Stroganoff

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 449 kcal
Author Chelsea


  • 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


  1. 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")
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cook Dry Egg Noodles: While the pressure cooker is cooking, follow package directions to cook egg noodles. Drain and set aside.
  9. 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).
  10. Serve over the cooked and drained egg noodles with fresh herbs. We like flat leaf Italian parsley and fresh thyme.

Recipe Notes

Nutrition Fact do not include the noodles.

To prepare this in the SLOW COOKER: