Recipe By Shelly Exel-Miles
Published Nov 8th
Prep 15m Cook 50m Additional 10m Ready In 1h 15m
Servings 8 servings Calories 521.3

So fast, so few dishes, this Instant Pot® beef stroganoff tastes like you’ve been cooking all day! Also, there is something about dry vermouth that brings out the beef flavor, absolutely delicious. Garnish with parsley.

Recipe Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, chopped
  • 2 ½ tablespoons Worcestershire sauce
  • 3 cloves garlic, diced
  • 1 teaspoon beef base (such as Better Than Bouillon®)
  • 1 tablespoon ground black pepper, or to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ¾ cup dry vermouth, divided
  • 2 pounds New York strip steaks, cut into thin pieces
  • 3 cups sliced mushrooms
  • 2 cups beef broth, divided
  • 1 (16 ounce) package wide egg noodles
  • 2 tablespoons all-purpose flour
  • ¾ cup sour cream

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Saute onion until barely tender, about 3 minutes. Mix in Worcestershire sauce, garlic, beef base, pepper, thyme, and salt.
  2. 2 Pour in 1/4 cup vermouth; deglaze the pot by scraping the bottom with a wooden spoon. Add steaks; saute until browned, about 6 minutes. Turn off Saute mode. Add remaining vermouth, mushrooms, and 1 1/2 cups beef broth. Mix together gently.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in noodles. Lock the lid and cook on high pressure until noodles are tender, about 3 minutes. Allow 5 to 10 minutes for pressure to build.
  5. 5 Pour remaining 1/2 cup beef broth into a microwave-safe bowl. Microwave until hot, about 1 minute. Dissolve flour in the broth.
  6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open lid and stir in the beef broth mixture. Let thicken, 3 to 5 minutes. Stir again. Add sour cream; stir until completely combined.

Nutrition Facts

  • Calories 521.3
  • Carbohydrate 49.7 g
  • Cholesterol 115.6 mg
  • Fat 20.3 g
  • Fiber 2.7 g
  • Protein 28.5 g
  • Saturated Fat 8.3 g
  • Sodium 659.2 mg
  • Sugar 4.5 g

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Chef's Notes

Yellow onion can be substituted for the red onion; Use any steak you have available; Flour can be substituted for the cornstarch.


  1. The flavor was great. I didn't use vermouth because I didnt have any so just subbed beef broth for the amount of vermouth. Also cut the pepper just because I'm a big baby when it comes to heat. Only problem I had with the recipe is with the noodles. Cooked them and when I opened - Read more ...
  2. Substituted beef broth for chicken broth. And Worcestershire sauce for soy sauce. And tenderized my beef. This is the BEST thing I've made in my instant pot. Absolutely delish! Thanks so much for the recipe!
  3. Delicious!! Family loved this recipe! Will be on the rotation!
  4. followed directions exactly as written. turned out great.
  5. Made a few changes but really like the end result. I left out the mushrooms as I don't care for them but added more beef & extra broth as someone recommended. Skipped vermouth as did not have any.
  6. A really good recipe IF you adjust the amount of black pepper. My husband the pepper fanatic noted that there was way too much of it in this recipe. Now I know to use less I think this recipe will be a keeper. I may add a little more liquid too.
  7. My husband & 4 boys all devoured it. It will definitely be going into rotation in my house. The only thing is that I may go just shy of a full tablespoon of black pepper. Otherwise, it was spot on & perfect!!
  8. Made this yesterday to have while watching football. The only thing I did different was that I used a large flat iron steak. I was hoping for leftovers to have for lunch today. There weren't any. It was all eaten in a flash. I'll never make stroganoff any other way. Delicious!
  9. I loved this recipe. All in one pot, very few dishes. I think the previous reviewer didn't use all of the mushrooms and didn't note that you have to add more liquid if you don't. I had no liquid problems, but like she said the flavor is outstanding! Must be the vermouth, so good.
  10. This recipe just did not work. The noodles were hard not cooked. I think there is not enough liquid to cook the noodles. The dish had decent flavor. If I try this again I will cook the noodles in boiling water serve the stroganoff over the noodles.