Instant Pot Beef Stroganoff with Mushrooms

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender strips of beef and mushrooms cooked instantly in a creamy sauce using the Instant Pot for a rich and hearty stroganoff. This American-inspired Instant Pot recipe, ready in about 45 minutes, pairs beef sirloin, button mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced into 1/2-inch strips beef sirloin
• 8 oz, sliced button mushrooms
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 cups beef broth
• 1/2 cup sour cream
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• to taste salt
• 1/2 tsp black pepper
• 8 oz, cooked according to package egg noodles

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp olive oil. Add 1 diced yellow onion and sauté for 4 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced button mushrooms, cooking for 5 minutes until the mushrooms release their moisture and begin to brown.
3. Step 3: Toss in 1 lb thinly sliced beef sirloin strips and season with salt and 1/2 tsp black pepper. Sauté for 3 minutes until the beef is browned but not cooked through.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the beef and mushrooms, stirring for 1 minute to coat and slightly cook the flour.
5. Step 5: Pour in 2 cups beef broth and 1 tbsp Dijon mustard, scraping the bottom of the pot to release any browned bits.
6. Step 6: Seal the Instant Pot lid and cook on 'Manual' high pressure for 10 minutes. Allow natural pressure release for 10 minutes before quick releasing remaining pressure.
7. Step 7: Open the lid and stir in 1/2 cup sour cream until the sauce is creamy and smooth. Adjust seasoning with salt if needed.
8. Step 8: Serve the beef stroganoff over 8 oz cooked egg noodles while hot.