Beef Stroganoff for Instant Pot Recipe

I can only fairly give this four stars as written, but with two important changes, I believe it goes right up to a five star recipe. In place of the chicken broth, sub in beef broth. Second, skip the soy sauce and use Worcestershire sauce instead. When you add the egg noodles, stir them in to the dish, don't just pour them on top and leave them there. The instructions are not very clear on this as written. When you make these few changes, this is a delicious meal for sure!

This was very good, but could be better still. I used a whole onion, Worcestershire instead of soy sauce and beef broth instead of chicken, and stirred in the noodles when adding. Next time I will add more garlic and salt. DO NOT ADD FLOUR UNTIL VERY END OF COOKING! It can be dangerous to add thickeners prior to the pressure cooking stage. Wait until after the pressure cooking is done, then add the thickener and use saute setting to cook down the sauce a little.

As y'all will do, I made some slight changes. I used an entire box of beef stock (4 cups) and baby portabellas (they were on sale); Omitted the salt, went heavy on the pepper, garlic and added roughly 2 tbsp Worcestershire sauce on HP for 30 mins. And heck yeah I used 1/2 the sour cream in favor of full fat cream cheese: We're EATIN here! Served with some nuked string beans on Styrofoam plates with buttered wonder bread.

I agree with many other reviewers here. This is a good base recipe, but absolutely phenomenal with adjustments. I sautéed the onion and garlic first and removed to a bowl. I browned the meat (beef shoulder) in two batches. I seasoned the meat with Badia Complete Seasoning. I added the mushrooms and thyme and onions and garlic and cooked for a couple more minutes. Added 4 cups of beef broth and pressure cooked for 18 minutes with a quick release. Added most, but not all, of the 16 oz package of noodles, and stirred them in so they were covered. Pressure cooked for 7 minutes more, with a 4 minute natural release. Added sour cream and cream cheese and a slurry of 2 TB of corn starch and beef broth and I let it sauté for another 5 minutes. This was the best beef stroganoff we've ever eaten!

I used flank and sliced crossed grained. Used Beef Broth and then added a small can of cream of mushroom to intensify the creaminess of the texture. Using the InstaPot, I actually used Saute to brown the meat/garlic/onions and then the 'soup' option to get it boiling faster. Once I added the noodles, I covered for about 5-10 minutes until the noodles were softer than al dente. The fam loved it! Thank you!

I used some of the changes from a review (RNESHEM on 6/24/21) and added a few of my own. I sauteed a whole chopped onion instead of a half, and threw the garlic (4 or 5 minced cloves) in for less than a minute at the end (no salt due to husband's dietary needs), then removed both and seared the meat. Added back the onion/garlic, way more mushrooms than called for, about 3 3/4 cups of BEEF broth, a tsp. of thyme, the soy sauce plus two tbsp. of worcestshire, and no flour at this stage. I pressure cooked for 15 minutes with a quick release, and added the egg noodles - but I only had a half bag (around 9 oz.). They easily submerged in that amount of liquid, and it still made plenty for the meal and leftovers. I pressure cooked the noodle addition for another 7 minutes and a 4 - 5 minute natural release. Noodles were perfectly cooked. I added almost the full amount of sour cream (a heaping half cup) and half a brick of cream cheese. I used around 4 tbsp of corn starch in a bit of water to thicken the liquid once all was done and used the saute function briefly to heat it/thicken. I also currently have a lot of parsley growing in my deck flower boxes, so I chopped up a good handfull to sprinkle on and mix in after all was cooked - it kept the nice bright green that way. Excellent meal!

Recipe was excellent and a snap to make. I would add four cups of mushrooms and four cups of chicken stock so there is more sauce/gravy. I would also bump the flour to 2.5 tbl. I used a 2.8 lb chuck roast. and 13 minutes of high pressure Definitely a keeper!! Word of warning on opening the valve on my Instant Pot Duo. Both steam and the sauce came out. Best to do a "controlled release". Takes a minute longer, but you will avoid the mess. Enjoy.

The food turned out great but the recipe is poorly written: 1. I didn't use chicken broth OR soy sauce--I used beef broth and Worcestershire sauce. I also used whole wheat noodles. 2. Natural release is needed after the meat cooks, not quick release. If you want to spend time cleaning up a huge mess, then do the quick release. The sauce spewed out the top of my IP and made a huge, greasy mess. 3. Flour as a thickener needs to be added AFTER the meat cooks. I had to thin out the mixture because I got a burn notice so either increase the amount of liquid when adding the flour OR add a flour slurry after the meat cooks. Otherwise this was pretty good.

First of all, I've made it three times and the overall recipe is fantastic. If you only make it by the recipe, it works. I do agree with others that using beef broth makes a lot more sense. But I went further. I replaced one cup of the broth with a dry red wine. This made the finished product taste PRECISELY like the old Russian recipe I had always used. The finished product also benefits from a rest after completion. Use your Instant Pot's "keep warm" function, put the lid back on after mixing in the sour cream and let it rest while you fix a salad and pour the wine.

Great recipe start but made several of the noted subs. Used beef broth, 1/2c sour cream and 1/2c cream cheese, 12 oz egg noodles, and thickened with corn starch on sauté mode after the pressure cooking was finished. Used the soy sauce but if I had it I’d use Worcestershire sauce. I also marinated cut beef (roughly 1/2”x1/2”x2”) in red wine and added that to the pot. Timing was spot on for both the beef and the noodles. Turned out delicious! Thanks for posting!!

Definitely needs some changes, as others have described, but this is a great starting point. A box (4 cups) beef stock instead of 3 cups chicken stock, Worcestershire sauce instead of soy, I used a half tbsp thyme instead of 1/2 tsp, and it will need a slurry of 2 tbsp corn starch mixed into 1/2 cup of the warm cooking liquid and brought to a boil to thicken the sauce.

This seemed off to me. I think bc we add "beef broth/stock" to our beef stroganoff rather than chicken stock?? I also use worcestershire instead of Soy Sauce and slice the onions in rings so that they stay more efficiently and you can see them. Thank you for sharing tho.

Change: Marinated the beef in red wine. Substituted Worcestershire for Soy Sauce Issue: instant pot needed more liquid, at least 2 cups more, in order to stop giving the ‘burn’ error.

Loved this recipe BUT why are you still suggesting that people cook with TOXIC SEED OILS?!? Plz fix all recipes & use EVOO, Coconut Oil or Avocado Oil instead. 🙌💯🙏

Absolutely the easiest and best beef stroganoff I've made or eaten. The moment I dumped the soy sauce in I knew by the aroma that it was going to be good. Please be advised though, to get it to look proper (like the photo shows) the 3/4 cup of sour cream listed in the recipe is nowhere near enough. At least 1 cup is needed, possibly 1 & 1/4 cup. Everything else was perfect though. I cannot believe how easy this was. It's on our permanent list of dinners going forward. Side note: I had no idea instant pot was a really really easy and FAST way to cook - cutting cooking time to 1/8th of normal for many things. I'm hooked!

Made it for dinner and it disappeared.

My wife and I both liked how the meat was so very tender. I have never been a real cook, so this coming out this good is a sign that the directions were easy to follow, and worked beyond my expectations.

I only had macaroni and it cooked fine in that time frame

Made it and immediately saved it to favorites.

Used to make this from scratch using a cast iron but never could get the beef as tender. This recipe tastes just as good plus the beef is so verrrry tender. Yum. We have this once a week, my toddler and baby love it.