Creamy Instant Pot Beef Stroganoff with strips of braised Beef Sirloin and Cremini Mushrooms is cooked in a rich Sherry Wine, Butter, Garlic Sauce. Gluten Free and Low Carb too!
Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff
Beef Stroganoff is a Russian dish that traveled into many cultures around the World.
From Russia to China and then the United States.
Hong Kong, the UK, Australia, Brazil, all have a variation of Beef Stroganoff.
It is such a popular dish and the reason I converted my stove top recipe for the Instant Pot DUO Plus.

Generously Season the Beef Cubes or Strips
Whether you use Beef Sirloin, Top Round, Chuck Roast, you will end up with a delicious Pressure Cooker Instant Pot Beef Stroganoff.
Beef Cubes are the authentic way to cut the Beef.
Strips, slices, cubes, cut them any way YOU like. I do it differently depending on the cut of meat I use.
The tougher the meat, the thinner they need to be sliced.

Coat Lightly with Potato Starch
When cooking in the Pressure Cooker, I find that Potato Starch does a better job of thickening and protecting the meat.
It also doesn’t seem to glop up, like flour.
It’s actually my secret ingredient for my Air Fryer Crispy Honey Garlic Chicken Wings recipe.
I’m betting that if you are here reading about this recipe, you will want to see my Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy recipe.

Thick Cut Mushrooms or Thin?
Cremini and Wild Mushrooms are always my choice over Button Mushrooms.
The color is nicer, the taste is earthy, juicy and delicious.
Cremini Mushrooms are often called Baby Bellas, or little Portobello Mushrooms.
They hold up well in Pressure Cookers, so cut them how you like; think or thin.

Searing the Meat adds Another Layer of Flavor
Make sure to always start with a very hot pot.
Your stainless steel pot will be easier to use and food won’t stick horribly.
The oil always should be added to a very hot pot, if you are planning on searing or sautéing.
Searing the meat adds another level of flavor, that you will only get from searing.
Not all meat needs to be seared or sauteed first. For instance, my Pressure Cooker Classic Pot Roast, will be great whether you sear the meat first or not.
Since the beef chunks are coated with Potato Starch, the meat will get a nice crust and will be extra juice inside.

Sherry, Sherry baby
[Think Four Seasons] Sherry, Sherry baby, Sherry can you come out tonight?
Use a good Dry Sherry, not a “cooking” Sherry. It should be a Sherry that you are proud to serve as a drink.
That being said, for this recipe, Shaoxing Wine substitutes well for Sherry.

Scrape up all the Brown Bits
You can see how clean the stainless steel pot is because of allowing it to heat before adding the oil.
My Cilio Olivewood Spatula, comes through again.

Mushrooms and Onions, Sautéed with Butter and Sherry
There is nothing better than Sautéing Mushrooms and Onions in Butter and Sherry.
When we grill steaks, I always make a huge batch on the stove, using my Cast Iron Skillet.
Check out my Santa Maria Barbecue Grilled Tri-Tip recipe and enjoy it with Onions and Mushrooms.

This is Where so much Magic Happens
Look at all that Rich Looking Sauce!
The flavor combinations, oh my!
Sautéeing in Butter and not oil, oh my!
The depth of flavor, oh my!
You’ve got to try this Instant Pot Beef Stroganoff.
You will fall in love.
For another Stroganoff treat, try my Pressure Cooker Ground Turkey Stroganoff, for a one pot meal!

Temper the Sour Cream
The amount of Sour Cream is totally a personal choice and totally customizable.
There will be enough liquid in the Instant Pot DUO Plus after pressure cooking to add as much Sour Cream as you like and still have a saucy dish.
Use a Measuring Cup and add some hot liquid to the Cup to Temper.

Slowly Incorporate Sour Cream into Stroganoff
Slowly Whisk the Tempered Sour Cream into the liquid and incorporate.
You won’t need to make a Starch Slurry.
Remember, we seared the Beef in Potato Starch, first thing. Surprise, surprise!!!

Instant Pot Pressure Cooker Beef Stroganoff
Wide Egg Noodles are customary.
Farfalle are quite fun. You may know this noodle as Bow Tie.
I’m Jewish, Farfalle to me.
Use a good brand of Noodles or Pasta.
Enjoy this dish using Low Carb, Gluten Free Noodles
Or, use a Spiralizer and serve the Instant Pot Beef Stroganoff over Zucchini Noodles.
This recipe is found in my Book,
which will be released, early next year.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- di Oro Living Silicone Spatulas Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Good Eats Salt Cellar
- Electric Pepper Grinder
- 6 oz Porcelain Ramekins Set
- John Boos Maple Cutting Board with Groove
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Creamy Instant Pot Beef Stroganoff

Creamy Instant Pot Beef Stroganoff with strips of braised Beef Sirloin and Cremini Mushrooms is cooked in a rich Sherry Wine, Butter, Garlic Sauce.
- 32 ounces Beef Sirloin Steak sliced into 2 inch chunks
- 16 ounces Cremini or Wild Mushrooms sliced
- 8 ounces Onion sliced
- 3 cloves Fresh Garlic minced
- 2 teaspoons Extra Virgin Olive Oil
- 3 Tablespoons Butter
- 2 teaspoons Kosher Salt
- 3/4 teaspoon Hungarian Paprika
- 3/4 teaspoon Freshly Ground Black Pepper
- 6 Tablespoons Potato Starch
- 4 ounces Dry Sherry Wine
- 10 ounces Beef Broth unsalted
- 1.5 Tablespoons Worcestershire Sauce
- 1.5 Tablespoons Dijon Mustard
- 8 ounces Sour Cream
- 16 ounces Wide Egg Noodles prepared according to package directions
- Fresh Flat Leaf Parsley for garnish
Slice Beef across grain and sprinkle with Salt, Pepper and Paprika. Add Potato Starch and mix through.
Select Sauté/Browning on Pressure Cooker and allow pot to fully heat.
Add Olive Oil and half the Butter to cooking pot. When Butter is melted, add Beef and sear until brown, about one minute. Remove Beef to a bowl.
Deglaze cooking pot with half the Sherry, making sure to completely scrape up all the brown bits. Add the remaining Butter, Onions and Mushrooms. Sauté for 6 minutes
Add the Garlic and Sauté for 30 seconds. Add the rest of the Sherry to the cooking pot and deglaze the pot.
Mix in the Worcestershire Sauce, Dijon Mustard and Broth. Return Beef to the cooking pot, including any juice on the plate.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep is heard, wait 10 minutes and then release any remaining pressure.
Select Sauté/Browning and let liquid reduce for 5 minutes. Taste and adjust salt/pepper, if needed.
Place Sour Cream into a large measuring cup and slowly add 1/2 cup of hot liquid to temper. Whisk together well. Slowly add the Sour Cream into the cooking pot and whisk
Serve over Egg Noodles or Rice, with a garnish of parsley.
Beef Round Roast and Beef Chuck Roast are also good choices for the beef.
Use a good Dry Sherry, not a “cooking” Sherry.
For this recipe, Shaoxing Wine substitutes well for Sherry.
When adjusting seasoning, make sure the broth is highly seasoned, as the Sour Cream will dilute the flavor.
For a thicker sauce, make a Slurry by removing ½ cup hot liquid and add 2 Tablespoons of Potato Starch. Whisk together well and then incorporate the Slurry into cooking pot, before adding the Sour Cream.
PIN this Creamy Instant Pot Beef Stroganoff!

Creamy Instant Pot Beef Stroganoff
Thank you for sharing all your tips and tricks! Can’t wait to try this stroganoff myself. <3
Thank you, Diana. I’d love to hear what you think. Enjoy. Jill
Just wondering if there is any substitutions for the Sherry. We do not do alcohol of any kind.
The alcohol burns off, so you wouldn’t be consuming any alcohol. It’s more for the flavor. If you still don’t want to, then you can deglaze with broth
The sherry isn’t worth putting in. Use broth instead.
The Sherry takes the flavor to a whole other level. Jill
Made this tonight and it was absolutely delicious! A huge hit in my house 😃 thank you for the recipe.
Wonderful to hear. So glad you enjoyed the Stroganoff. Jill
What is a good sub for potato starch? I don’t have any in the house. Thanks!
Can corn starch be used in place of potato starch?
Always looking for Instant pot recipes to add to my cookbook. This one is definitely near the top. It is so delicious. I can’t recommend it enough. Don’t let the shortage of reviews make you wonder.
If using cubed stew meat, still only cook for 3 minutes?
Yes, Becky. Jill
OMG this recipe was outstanding … my husband and son raved about this recipe, I will be making this again and I followed the recipe exactly and it was spot on!
Yummy! Best stroganoff! Really enjoyed the Hungarian paprika! I had to substitute cornstarch for potato starch, but everything else was the same, including a quality sherry. Will gladly make again.
Can you double this recipe? I have the large instant pot
This was the very first meal I cooked using my Instant Cooker and it was great.
Thank You for the post even my husband commented on how tasty the sauce tasted.
Next time I will double the recipe so I have more left overs.
This was very tasty. I didn’t have potato starch (never even heard of it before), so I used corn starch. If you are using corn starch, be careful that your sauce is not too thick before starting your pressure cooking. I had some problems getting mine to come to pressure but I added 1/2 cup of water and it fixed the problem. I didn’t have time to cook down the sauce before adding the sour cream (hungry children clamoring at me) but the sauce was still tasty and thick enough. I think the beef could have benefited from maybe double the pressure cook time for stew beef, it was tender but a little chewy. But I will make again.
The flavors were good. I usually make my stroganoff stove stop using beef tenderloin so I was trying to find an Instant Pot recipe where I could use a less costly cut of meat to feed a larger group. Will need to try again as the amount of potato flour (6 TBS?) kept depositing on bottom and I’m not sure I ever made to 3 minutes of pressure cooking. I will probably try again and use less flour, but not sure if that will affect the consistency of the sauce. Suggestions?
Did you shake off the excess starch first? Jill
I didn’t specifically shake the excess off, but in part that was because there was no specific mention about doing that, but also because the potato flour appeared to be adhering well enough to the meat while mixing it up. I was a bit concerned while mixing the two ingredients somewhere around 4 TBS as the meat looked well coated, but it did appear that the next two TBS were adhering to the meat. I also was very careful about using the correct amount of beef. I clearly noted a problem with the deglazing aspect, but even emptying the pot and washing out the bottom and then re-adding the meat, the starch would precipitate out onto the bottom, resulting in the “burn” signal prior to completion of the 3 minute cycle. Again being a neophyte with the Instant Pot I wasn’t aware of the consequences of these difficulties. I will try again, perhaps with less flour because I was really hoping to make this for book club at the end of the month. I too would wonder about whether it is possible to double the recipe. Thanks
Carol. I use potato starch, not potato flour. Jill
That’s it then. My bad–will retry with correct ingredient.
Carol, potato flour is different from potato starch. The starch is very light. I love it as it does so well in pressure cookers. Jill