Instant Pot Beef Stroganoff with sliced Cremini mushrooms in a rich homemade cream sauce is pure comfort food. Sherry, butter and garlic, yum

Instant Pot Beef Stroganoff

Sliced Beef, Cremini Mushrooms and a fantastic creamy HOMEMADE sauce is the BEST Beef Stroganoff ever! Tender and Juicy, perfectly cooked Beef and flavorful Sauce over a bed of Egg Noodles is a super comfort food meal!Beef Stroganoff is a Russian dish that traveled into many cultures around the World.

From Russia to China and then the United States.

Cast of Ingredients for Instant Pot Beef Stroganoff

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Ingredients for Instant Pot Beef Stroganoff

Beef Sirloin, Flank Steak, Chuck Roast
Cremini Mushrooms
Shaoxing Wine
Sour Cream
Fresh Garlic
Dijon Mustard
Hungarian Paprika
Potato Starch
Butter
Onions

Massage Seasoning into Sliced Beef

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, Ninja Foodi or Pressure Cooker.

Did you know that in Russia, Beef Stroganoff is served over mashed potatoes? My Instant Pot Mashed Potatoes pair perfectly with Instant Pot Beef Stroganoff.

Type of Beef for Beef Stroganoff

Whether you use Beef Sirloin, Top Round, Chuck Roast, you will end up with a delicious Instant Pot Beef Stroganoff.
Cubes of Beef are the authentic way to cut the Beef. At least it is in Russia! Strips, slices, cubes, cut them any way YOU like. I do it differently depending on the cut of meat I use.

Pro Tip: The tougher the meat, the thinner they need to be sliced.

Coat Seasoned Beef with Potato Starch

When cooking in the Instant Pot, Ninja Foodi or 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.

Potato Starch Trick

Coating white meat chicken with Potato Starch, will protect the chicken from drying out and becoming rubbery.
Plus, you won’t need to add any thickener at the end of the recipe!
The taste is better, it’s light and I feel it does a terrific job.
It helps seal in the juices and will provide some thickness to the sauce, without having to make a slurry.

Pro Tip: When searing the coated meat in the Instant Pot, after a few seconds, the meat will release itself from the bottom of the pot and can easily be moved around. That is how you know the meat is properly sealed in the potato starch and will retain its moisture during cooking.

Potato starch is 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?

What are Cremini Mushrooms?

Cremini mushrooms are often called Baby Bellas, or little Portobello Mushrooms. They are just young Portobello mushrooms and much more flavorful over Button mushrooms, which are even younger mushrooms.
Cremini and wild mushrooms are always my choice over Button mushrooms. The color is nicer, the taste is earthy, juicy and delicious.
They hold up well under pressure, so cut them how you like; think or thin.

Searing the Meat adds Another Layer of Flavor

Searing the meat adds another level of flavor, that you will only get from searing. As the beef chunks are coated with Potato Starch, the meat will get a nice crust and will be extra juicy inside. Plus, the starch will add to the thickness of the gravy without gumming up the Instant Pot! No slurry will be needed!

Prepare Pot for Non-Stick

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.

Pro Tip: 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.

Deglazing is Important

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.

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.

This is Where so much Magic Happens

There is nothing better than Sautéing Mushrooms and Onions in Butter and Sherry or Shaoxing. The extra flavor it adds is fantastic.

Other recipes, where I use Shaoxing Wine are:

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.

The depth of flavor, oh my! You’ve got to try this Instant Pot Beef Stroganoff. You will fall in love.

Sour Cream is Mixed into Beef Stroganoff

The amount of Sour Cream is totally a personal choice and totally customizable.

There will be enough liquid in the Instant Pot or Pressure Cooker after pressure cooking to add as much Sour Cream as you like and still have a saucy dish.

A glass measuring cup is very handy for tempering.

Isn’t it grand that with my method of cooking, a slurry is never necessary! You shouldn’t really ever have to make a slurry, if the recipe is created properly.

Instant Pot Pressure Cooker Beef Stroganoff

Wide Egg Noodles are customary. Farfalle are quite fun. You may know this noodle as Bow Tie or Butterfly. 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.

More Instant Pot Noodle Recipes to Make:

Kitchen Equipment and Essentials

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Here is the handy printable recipe:

Instant Pot Beef Stroganoff (Pressure Cooker)