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Home / Recipes / Beef / Instant Pot Beef Stroganoff (Pressure Cooker)

Instant Pot Beef Stroganoff (Pressure Cooker)

December 13, 2017 By Jill Selkowitz / 49 Comments Updated June 16, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe
Creamy Instant Pot Beef Stroganoff

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

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

Cast of Ingredients for Instant Pot Beef Stroganoff

Jump to Section

  • Ingredients for Instant Pot Beef Stroganoff
  • Type of Beef for Beef Stroganoff
  • Potato Starch Trick
  • What are Cremini Mushrooms?
  • Prepare Pot for Non-Stick
  • Instant Pot Beef Stroganoff

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

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

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?

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 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

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

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:

  • Pressure Cooker Tuna Noodle Casserole
  • Pressure Cooker Parmesan Garlic Mushroom Chicken
  • Pressure Cooker Passover Vegetable matzo Lasagna

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

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

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:

  • Pressure Cooker Ground Turkey Stroganoff, is a one pot meal!
  • Pressure Cooker Tuna Noodle Casserole
  • Instant Pot Pressure Cooker Pad Thai {ผัดไทยกุ้งสด}
  • Pressure Cooker Pad See Ew {Thai Beef Rice Noodles}

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (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
  • Rachael Ray Stoneware EVOO Oil Dispensing Bottle
  • Alton Brown Salt Box
  • Gravity Electric Salt and Pepper Grinder
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Shaoxing Wine

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Here is the handy printable recipe:

Instant Pot Pressure Cooker Beef Stroganoff

Instant Pot Beef Stroganoff

4.93 from 14 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, British, Chinese, Latin, Russian
Prep Time: 20 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 23 minutes minutes
Servings: 6 servings
Calories: 705kcal
Author: Jill Selkowitz

Ingredients

  • 32 ounces Beef Sirloin Steak sliced into 2 inch chunks
  • 16 ounces Cremini or Wild Mushrooms sliced
  • 8 ounces Yellow/Brown 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
US Customary - Metric

Instructions

  • 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.

Notes

Type of Beef

  • 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.
Use a good Dry Sherry, not a “cooking” Sherry. For this recipe, Shaoxing Wine substitutes well for Sherry.
When pressure cooking, 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.
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.

Nutrition

Nutrition Facts
Instant Pot Beef Stroganoff
Amount Per Serving
Calories 705 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 187mg62%
Sodium 1227mg53%
Potassium 1330mg38%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 6g7%
Protein 48g96%
Vitamin A 580IU12%
Vitamin C 4.5mg5%
Calcium 144mg14%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Instant Pot - Beef Stroganoff

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December 13, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Stacy says

    November 7, 2020 at 8:44 pm

    5 stars
    This is a great recipe. Easy to follow instructions. I used flour instead of potato starch and it became a bit gummy so I will buy potato starch for next time. The meat was still chewy so I’ll remember to add time to the pressure cooking. Tasted great. Not difficult to make. I recommend this recipe.

    Reply
  2. JoAnn Braden says

    March 25, 2020 at 4:37 pm

    Made this recipe tonight for dinner. Absolutely superb! Will definitely make this again!

    Reply
    • Jill Selkowitz says

      March 25, 2020 at 4:44 pm

      Hi JoAnn. Thank you very much. Jill

      Reply
  3. Judy says

    February 19, 2020 at 9:33 am

    I want to make this, but I’m single. Can it be frozen?
    Happy birthday, Ed.

    Reply
    • Lee says

      July 17, 2020 at 1:09 pm

      Great question…. wish someone would have answered. I always have leftovers

      Reply
  4. Juanita says

    January 22, 2020 at 4:45 pm

    Can you double the recipe in a six quart pot?
    Thank you

    Reply
  5. Pat Botkin says

    July 22, 2019 at 5:06 am

    Is there a substitute for the Sour cream?

    Reply
    • Debby says

      November 4, 2020 at 1:30 pm

      I would try lowfat (or full fat) Plain Yogurt. It is sour like sour cream & very creamy too! Many people say it’s healthier.

      Reply
  6. Lisaj says

    July 21, 2019 at 7:09 pm

    5 stars
    Made this for supper tonight and it was absolutely delicious!!!! This is a keeper!

    Reply
    • Jill Selkowitz says

      July 21, 2019 at 9:41 pm

      Thank you so much. Jill

      Reply
  7. Larry Gaines says

    June 13, 2019 at 6:21 pm

    Jill I will try your Stroganoff with a few changes. I also cook the egg noodles in the IP at the same time. I hardly use a stove anymore. I also use stew meat unless I can find a roast cheaper. Stores like to take a roast and cut it up for stew meat and price it higher

    Reply
  8. Larry Gaines says

    June 13, 2019 at 6:16 pm

    Jill I will try your Stroganoff with a few changes. I also cook the egg noodles in the IP at the same time. I hardly use a stove anymore

    Reply
  9. Sue says

    April 17, 2019 at 3:14 pm

    Your Chicken Enchiladas Suizas are still my favorite, but this is way up there on the list. How have I never cooked with potato starch before? The sauce was amazing. I didn’t have dr y Sherry but I used dry Masala instead. Delicious

    Reply
    • Jill says

      April 18, 2019 at 2:40 pm

      I am so glad you love this recipe. Potato starch really does make a difference over flour. Jill

      Reply
  10. Phyllis Kipp says

    January 13, 2019 at 2:09 pm

    5 stars
    Is there an adjustments to double this recipe in an 8 quart Instant Pot

    Reply
    • Jill says

      January 15, 2019 at 3:49 pm

      No adjustment needed. Jill

      Reply
  11. Charlene Womack says

    September 13, 2018 at 7:33 am

    5 stars
    This is gourmet style. Definitely would serve to company! Best stroganoff I’ve ever had. Be sure to deglaze when
    Indicated.

    Reply
    • Jill says

      September 13, 2018 at 11:53 am

      So glad you enjoyed this recipe, Charlene! I hope you will share it with others. Thank you. Jill

      Reply
  12. Dalia Kurian Varghese says

    June 10, 2018 at 6:15 pm

    5 stars
    Fantastic recipe!!Thoroughly enjoyed by my family and friends.

    Reply
    • Jill says

      June 10, 2018 at 11:49 pm

      So good to hear, Dalia. Thank you. Jill

      Reply
  13. Nikki says

    June 2, 2018 at 6:11 pm

    I’m very frustrated with this recipe. I doubled everything and it keeps burning and will not come to pressure. I have already removed all food and scrubbed the bottom out twice and I even added 2 more cups of broth, just in case that would help. I do not know what to do to make this work, but it’s 9pm and my kids really need to have dinner and this one is ruined. 🙁

    Reply
    • Jill says

      June 2, 2018 at 9:06 pm

      Nikki, did you deglaze the pot after searing the meat? Also, did you shake off the excess starch? If not, that would be the issue. It is a seriously delicious recipe and I hope you will try again. Jill

      Reply
  14. Esther Bergen says

    May 23, 2018 at 4:09 pm

    5 stars
    This recipe is fabulous — I love your “from scratch” style cooking that doesn’t use cream soups. This Instant Pot Stroganoff has the flavor of a good restaurant meal. Thanks for posting it!

    Reply
    • Jill says

      May 24, 2018 at 12:21 am

      Hi Esther. Thanks so much! Jill

      Reply
  15. Carol says

    March 3, 2018 at 7:02 pm

    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?

    Reply
    • Jill says

      March 6, 2018 at 1:32 am

      Did you shake off the excess starch first? Jill

      Reply
      • Carol Kooistra says

        March 9, 2018 at 4:18 am

        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

        Reply
        • Jill says

          March 9, 2018 at 1:19 pm

          Carol. I use potato starch, not potato flour. Jill

          Reply
          • Carol says

            March 11, 2018 at 10:08 am

            That’s it then. My bad–will retry with correct ingredient.

          • Jill says

            March 11, 2018 at 11:34 am

            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

  16. Lauren VanderBerg says

    February 26, 2018 at 4:36 pm

    4 stars
    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.

    Reply
  17. Debbie Jones says

    February 17, 2018 at 9:50 pm

    5 stars
    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.

    Reply
  18. Sandy says

    February 8, 2018 at 9:34 am

    Can you double this recipe? I have the large instant pot

    Reply
  19. Tonya Turbville says

    February 3, 2018 at 7:32 pm

    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.

    Reply
  20. Nancie Martin says

    January 22, 2018 at 7:50 pm

    5 stars
    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!

    Reply
  21. Becky Omwake says

    January 21, 2018 at 4:59 pm

    If using cubed stew meat, still only cook for 3 minutes?

    Reply
    • Jill says

      January 21, 2018 at 9:40 pm

      Yes, Becky. Jill

      Reply
  22. GUY says

    January 15, 2018 at 7:10 pm

    5 stars
    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.

    Reply
  23. Vicky says

    January 7, 2018 at 7:13 am

    Can corn starch be used in place of potato starch?

    Reply
  24. Luci says

    January 5, 2018 at 9:50 am

    What is a good sub for potato starch? I don’t have any in the house. Thanks!

    Reply
    • Cheri says

      April 25, 2018 at 9:21 pm

      5 stars
      I subbed arrowroot, and it was fabulous!! This is a great recipe!! Thanks!!

      Reply
  25. Angela says

    December 28, 2017 at 5:37 pm

    5 stars
    Made this tonight and it was absolutely delicious! A huge hit in my house ? thank you for the recipe.

    Reply
    • Jill says

      December 29, 2017 at 2:24 am

      Wonderful to hear. So glad you enjoyed the Stroganoff. Jill

      Reply
  26. Brenda says

    December 26, 2017 at 7:33 pm

    Just wondering if there is any substitutions for the Sherry. We do not do alcohol of any kind.

    Reply
    • Beth says

      February 25, 2018 at 11:16 am

      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

      Reply
    • Jane Hanson says

      March 15, 2018 at 1:17 pm

      5 stars
      The sherry isn’t worth putting in. Use broth instead.

      Reply
      • Jill says

        March 15, 2018 at 11:13 pm

        The Sherry takes the flavor to a whole other level. Jill

        Reply
  27. Diana Lopes says

    December 14, 2017 at 7:20 am

    5 stars
    Thank you for sharing all your tips and tricks! Can’t wait to try this stroganoff myself. <3

    Reply
    • Jill says

      December 15, 2017 at 12:56 am

      Thank you, Diana. I’d love to hear what you think. Enjoy. Jill

      Reply

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