Can You Make Beef Stroganoff In The Crockpot
Absolutely! Making it in the Slow Cooker is very simple as well.
- First, brown the meat and vegetables in a skillet before adding them to the Slow Cooker. This locks in the flavors and adds plenty of richness to this dish. However, if you are in a hurry, and can skip this step, and simply place the beef and vegetables into the Crockpot right away.
- Add the stock to the beef, then the mustard and season. Ensure to add enough water to just cover the beef. Then, put the lid on and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Next, cook the egg noodles according to their package directions.
- Add the cooked and drained noodles to the crockpot. Then, add the sour cream and mustard. Stir well. Cover the lid, and cook for another 15 minutes, stirring occasionally.
Making Stroganoff In The Instant Pot
This could not be easier, and the instant pot takes the work out of it.
Pressure Cook Beef Slices
Stir in ½ tsp paprika and Chicken Stock Mixture from Step 5.
Place beef slices and flavorful meat juice in Instant Pot. Make sure all beef slices are partially submerged in the cooking liquid.
Close lid and pressure cook:
- Pressure Cooking Method: High Pressure for 12 minutes, then 12 minutes Natural Release .
Turn off the heat. Open the lid.
*Note: We did 8+ tests with chuck roast using different cooking times to find the best cooking method. Read about the experiment + findings here.
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Why You’ll Love This Recipe
Not the traditional way of making classic Russian beef stroganoff but this one’s definitely one of the easiest.
You will love this because:
- It’s a straightforward recipe with no complicated steps. Perfect for busy weeknights when you don’t have much time to make dinner.
- Tons of flavors in the creamy mushroom gravy. A sure instant family favorite.
- Budget-friendly and economical recipe with the use of simple and low-cost ingredients.
- Tender beef every time! Using an electric pressure cooker/ instant pot ensures you have tender beef every time. No need to worry about overcooking.
Can I Make This In The Slow Cooker
Yes! If you do not have an Instant Pot, no worries there. In fact, I first adapted this recipe for the slow cooker before I re-adapted it for the Instant Pot. You all loved the slow cooker version so much that I decided to see if I could make it even easier for you. So if you are in the mood for this Americanized comfort food on these last days of cold weather then you have options. Slow cooker or Instant Pot, both so good, both sure to be hits with you and yours.
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More Instant Pot Dinner Ideas
Want even more recipes to make in your pressure cooker? I think you will love these, too!
- Ham and Penne Pasta is a quick and easy dinner that takes less than 30 minutes to make!
- Your Instant Pot is great for making side dishes, too, and my Baked Beans recipe is one of my favorites! They are perfect for potlucks and BBQs!
- This quick and easy Instant Pot Beef Taco Soup is such a hit and perfect for a quick dinner. It makes a big batch so you have plenty of leftovers that are great for easy lunches!
Tips To Store And Reheat
- To Store. Store leftovers in the refrigerator for up to 3 days.
- To Reheat. Reheat gently in the microwave or on the stovetop with a splash of water, milk, or broth to keep them from drying out.
Instant Pot Beef Stroganoff: me, hugging you though the screen, in dinner cozy, creamy dinner form.
It might even be better than an actual hug, because pasta is involved!
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Can You Freeze Beef Stroganoff
While you can absolutely freeze the cooked meat and vegetables for this beef stroganoff, we recommend waiting to add the egg noodles and Greek yogurt to this dish if youre planning to freeze it.
The consistency of the Greek yogurt can become a bit lumpy and inconsistent when frozen and then thawed, and the egg noodles tend to get a bit mushy.
If youre planning to make this ahead of time and then freeze for later, simply leave the Greek yogurt and noodles out, and add them in once the dish is thawed.
Ingredients You Will Need
Here are the ingredients you will need to make this ground beef Stroganoff dish.
Ground beef. We prefer using lean ground beef in this recipe, 90% beef or above. You can also use ground chicken or pork.
Mushrooms. Regular button mushrooms such as Cremini or sliced Portabella can be used in this recipe.
Pasta noodles. Thick pasta noodles of any kind can be used. We used regular Fusili pasta as thats what we had on hand.
For flavors: Onions and garlic are the classic flavor starters, followed by tangy and slightly spicy Worcestershire sauce and rich beef stock.
Cornstarch + Water + Sour Cream. The cornstarch slurry helps thicken the sauce and the sour cream gives it creaminess and richness, plus it mellows the flavour and adds a little tang.
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Serve Instant Pot Beef Stroganoff
In a serving bowl, layer beef slices on top of cooked egg noodles.
Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.
*Pro Tip: Jazz it up by pairing the Instant Pot Beef Stroganoff with the remaining dry white wine!
A sip of wine with a spoonful of Umami Instant Pot Beef Stroganoff makes a nice fine dining course at home.
What You Need For Instant Pot Stroganoff
Basic ingredients come together in an infusion of flavor in the instant pot.
- Olive oil: For browning and sauteing the meat and vegetables.
- Stew meat: Cut in one-inch cubes
- Salt and pepper: Add to taste
- Small white onion: chopped, can use yellow too.
- Mushrooms: White button or cremini sliced
- Garlic: Fresh cloves minced
- Flour: All-purpose is all you need.
- Beef broth: Adds flavor and creates the sauce.
- Worchestershire sauce: Classic umami flavor that is so good.
- Wide egg noodles: Other noodles will work too.
- Sour cream: Full fat or low fat, but not no fat.
- Parsley for garnish: Optional but it adds color.
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How To Make Instant Pot Beef Stroganoff:
Toss the beef with salt, pepper, garlic powder, onion powder, and paprika.
Turn the Instant Pot to the saute function and add the olive oil and sirloin. Sear the meat on all sides, and add the mushrooms, onions, and butter.
Sauté until the vegetables are beginning to soften, then add the butter. Next, add the garlic and continue to sauté for an additional 30 seconds.
Remove the meat and vegetables from the Instant Pot, and toss with flour to coat.
Pour the red wine into the Instant Pot to deglaze the bottom by scraping off any pieces of meat that may have stuck. Its best to use a wooden spoon!
In a small bowl or mixing cup, whisk together the Worcestershire sauce, Dijon mustard, and beef broth.
Add the flour coated beef and broth mixture to the Instant Pot. Cook on high pressure for 13 minutes.
While the sirloin cooks, mix the cornstarch and water to make a slurry. Set aside, youll need it later.
Allow the Instant Pot to natural release for 10 minutes before completing a quick release.
Add the sour cream, and stir to combine. Next, add the cornstarch slurry, and stir to combine.
Serve over egg noodles or mashed potatoes.
Instant Pot Easy Beef Stroganoff
- prep time:10min
- calories:2981 serving
When you make our Instant Pot® Easy Beef Stroganoff recipe, everything, including the noodles, cooks right in the Instant Pot® which makes cleanup a breeze. Cream of mushroom soup, paprika and sour cream deliver on the classic flavor of a stroganoff. Weve used beef sirloin in this recipe to cut down on the cook time and the Instant Pot® keeps the beef moist and flavorful in this easy beef dinner recipe. Be sure to follow the cooking directions exactly for a perfect result every time.
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Tips For Making The Best Instant Pot Beef Stroganoff
- Cook with your favorite wine. Add a splash of red wine into the beef broth mixture before cooking.
- Watch the noodles. Its important not to overcook your noodles, and egg noodles in this recipe only need about 5 minutes in the Instant Pot.
- Spice it up. If youre craving a little bit of heat in your pasta, you can add just a dash of smoked paprika, chili powder, or cayenne powder. Note, though, that the traditional beef stroganoff recipe does not include these spices.
What We Look For In A Great Slice Of Chuck Roast
- Meat Texture: tender with a great mouthfeel
- Meat Juice: moist and juicy
- Meat Flavors: have great beef flavors while absorbed the flavors from the sauce
Altitude: close to sea levelMeat: USDA Choice Grade chuck roast/ Canada AAA Grade blade roastMeat Thickness: roughly inch thickPressure: High Pressure Cooking Time: 1 min, 3 mins, 8 mins, 10 mins, 12 mins, 15 mins, 20 mins, 30 minsRelease Method: 12 mins Natural Release
*Note: Since pressure cooking time is mostly dependent on the meats thickness rather than weight, we cut the chuck roast into inch thick slices.
We conducted 8+ tests with inch thick chuck roast slices using different cooking times in our Instant Pot Electric Pressure Cooker.
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Instant Pot Beef Stroganoff Tips And Tricks
- You can use pork instead of beef if you prefer.
- For larger, tougher pieces of meat, you will need 20 minutes of cook time. If you have smaller, more tender pieces, start with 10 minutes of cook time.
- If you want to make this with chicken, cook for about 8-10 minutes for thighs, and about 6-7 minutes for chicken breast.
- To make this in the slow cooker or crockpot, add everything except the sour cream. Cook on high for four hours or low for 8 hours until the beef is cooked. Then, add in sour cream.
- Add sour cream slowly, stirring all the while to keep the cream from curdling.
- When you want to reheat the leftovers , cook on low heat to prevent the sour cream from separating.
- If you’re using Xanthan gum, stir it in the Instant Pot Beef Stroganoff and whisk. Do not try to make a slurry with it, as you would with corn starch and water.
Instant Pot Beef Stroganoff Tips And Variations
Savory, filling and delicious, this is will hit the spot any night of the week!
- Beef: I used stew meat in this recipebecause the instant pot helps it become tender and juicy. You can also use chuck roast cut up into bite-sized pieces. Ground beef can also be used successfully. Cook the ground beef till no longer pink and drain off the grease. Remove from the instant pot and then saute the vegetables as therecipe directs.
- Mushrooms: Not everyone is a fan of mushrooms, you can either leave them out or substitute them for zucchini or beans.
- Noodles: You will need enough liquid to just cover the dry noodles before cooking them. If you need more liquid add more beef broth to just cover.
- Thicken: If your stroganoff is too liquidy, after cooking turn on the saute feature and boil off any extra liquid.
- Sour Cream: Using full or low-fat sour cream work best, non-fat does not provide the creaminess and can end up looking separated.
- Storage: This can be kept in a tightly covered airtight container in the fridge for 4-5 days. Reheat in the microwave or on the stove top. I do not recommend freezing as the dairy will separate and it will not warm up well.
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Can You Make This Ahead Of Time
This recipe is great for meal prep and make ahead meals. Once you have made the beef stroganoff, let it cool to room temperature and store it in an airtight container in the fridge for 3 to 4 days. Reheat it on the stovetop to serve.
It also freezes well in the same way, and will keep for up to 3 months. Thaw it in the fridge overnight before reheating.
Is Beef Stroganoff Supposed To Be Watery
No, it is not. However, you can use Xanthan gum to thicken it. Despite the new-age name, is actually made from a type of mushroom. So it is actually plant-based, and not some weird, manufactured chemical like you might assume by its name.
If you’ve never used xanthan gum, you need very little of it. It’s not like using cornstarch to make a slurry. Where you might have used 1 tablespoon of cornstarch, you will likely only use 1/4 teaspoon of Xanthan Gum. It also has a very slippery feel to it, so you really don’t want to get the powder on your hands.
You also do not need to premix that little 1/4 teaspoon of it in water to dissolve before adding it to the pot. What works for me is to simply whisk the gum directly into the large cookpot and stir vigorously while doing that.
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How To Make Ground Beef Stroganoff In Instant Pot
You will find the full recipe with ingredients and nutritional breakdown in the recipe card below.
There are three simple stages to making this dish in the pressure cooker. The first stage is to pre-sautee the onions and ground beef and mix everything together. The second stage is to pressure cook the meat and the pasta noodles in the broth sauce. The final stage is to thicken the sauce with flour slurry and mix in the sour cream. You can use a 6-quart or 8-quart Instant Pot.
Here is the video for how to make this recipe and step-by-step photo instructions below.
Easy Instant Pot Beef Stroganoff Recipe
The thing that I really love about cooking with the Instant Pot is just how quick and easy it is to not only whip together a meal but also how much it develops flavor in that short amount of time! You might have tried my Instant Pot Hamburger Helper or my Instant Pot Creamy Ranch Chicken, and if you liked them then youll love this rich and comforting beef stroganoff.
Its a fantastic beef and noodle recipe thats not only quick and easy to make, but super affordable too! Its a classic comfort food we all grew up with and love, but by using our Instant Pot, its a lot easier to make with less steps but just as delicious and comforting.
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More Instant Pot Beef Recipes
If youre looking for more amazing Instant Pot beef recipes, you will love:
- Instant Pot Pot Roast is a classic, comfort-food dinner thats perfect year-round!
- Instant Pot Beef and Broccoli is a fast and simple dinner with tender green broccoli and beef in a savory-sweet sauce.
- Easy Instant Pot Ground Beef Tacos make a kid-friendly treat for lunch or dinner.
Do you LOVE this recipe? Leave us a review below to tell us why!
Additional Time: Total Time:
This hearty beef stroganoff with butter noodles, mushrooms and creamy gravy is a delicious family-friendly dinner for winter.
- 2 pounds beef round steak, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced or pressed
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 tablespoon vegetable oil
- 1 package white mushrooms, sliced
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Egg noodles, cooked according to package directions
The Best Beef For Beef Stroganoff
- For the beef, I used sirloin, which is lean and turns out incredibly tender when cooked in the Instant Pot. Chuck roast would also work well.
- I do not recommend stew meat, as the pieces are all cut into different sizes and will cook in different amounts of time.
- You are best off buying a single piece of sirloin or chuck roast and cubing it yourself.
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How To Make Beef Stroganoff In Your Instant Pot
Its so easy in just four simple steps! For this recipe, youll use the saute feature and the high pressure setting to make this delicious dinner.
First, you will turn on the saute feature and place the butter, garlic, onion and mushrooms in the pot. Once the butter is melted, add the flour and stir so it mixes with the butter and coats the veggies. The flour is what helps thicken the sauce once you add all the liquids.
Once youve cooked the vegetables add the beef broth, Worcestershire sauce, stew meat, salt, pepper, and mustard. Stir it all together until its well combined. Secure the lid, close the steam vent, and set the manual pressure setting to high for 15 minutes.
When the timer goes off, do a quick release and once the pressure has released open the Instant Pot. At this point, add the uncooked noodles and place the lid back on and close the valve. Set the manual pressure to high for five minutes. Once the timer goes off do another quick release and then take off the lid.
Stir in the sour cream and dinner is ready to serve! The sauce will thicken up as it stands.
