Instant Pot Beef Stroganoff with Blue Cheese & Chives

There's nothing quite like the rich, creamy comfort of a classic beef stroganoff, but making it in the Instant Pot means you can have that cozy, slow-cooked flavor in under an hour.

This Instant Pot Beef Stroganoff is loaded with tender bites of beef, mushrooms, and a silky sour cream sauce. I've given it my own twist with a touch of blue cheese and fresh chives, which adds incredible flavor! Whether you stick with my variation or keep it classic, this quick one-pot meal is perfect for busy weeknights, the holidays, or when you just need something warm and comforting on the table fast.

This Instant Pot beef stroganoff recipe was born from my love of blue cheese, especially the way it shines in my green bean casserole. After giving that classic a blue cheese twist, I knew adding it to beef stroganoff would be just as effortless and delicious. I like to serve a veggie side with this dish, and I usually go for smashed brussels sprouts.

Ingredients

• 1 tablespoon extra-virgin olive oil, for browning the beef
• 1 pound boneless sirloin, cut into bite-sized pieces (or beef stew meat, chuck roast, or even ground beef - see substitutions below)
• 1 pound mushrooms, sliced (white button or cremini work best)
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour, helps thicken the sauce
• 2 cups reduced-sodium beef broth
• ½ cup sour cream, gives the sauce its signature creaminess
• 4 ounces crumbled blue cheese (optional but recommended if you're a blue cheese lover)
• 2 teaspoons Dijon mustard, adds depth to the sauce
• 2 tablespoons fresh chives, chopped
• Coarse salt and freshly ground black pepper, to taste

Cooking Instructions

1. Prepare the ingredients: Cut the sirloin into bite-sized pieces (or slices if you prefer strips). Slice the mushrooms, chop the onion, and mince the garlic.
2. Brown the beef: Press Sauté on your Instant Pot. When "Hot" appears, add the olive oil. Once the oil is shimmering, add the beef in a single layer (work in batches to avoid crowding). Brown on all sides, then transfer the beef to a plate and set aside.
3. Cook the vegetables: Add mushrooms and onions to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates-about 5 minutes. Stir in garlic and cook for 1 more minute.
4. Make the roux: Add butter to the vegetables; once melted, sprinkle in the flour. Stir continuously for 1 minute to cook out the raw flour taste. Press Cancel to stop sautéing.
5. Deglaze and build the base: Return the beef (and any juices) to the pot. Pour in the beef broth, stirring to scrape up all browned bits from the bottom (important to prevent a burn notice).
6. Pressure cook: Fresh beef: Lock the lid, set the valve to Sealing, and cook on Manual High Pressure for 15 minutes. Frozen beef: Lock the lid, set the valve to Sealing, and cook on Manual High Pressure for 20 minutes. When cooking time ends, let pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Finish the sauce: Press Sauté again. Stir in sour cream, blue cheese, and Dijon mustard until the sauce is smooth and the cheese melts. Taste and season with salt and pepper as needed. Mix in half of the fresh chives.
8. Serve: Spoon over cooked egg noodles, rice, or mashed potatoes, and sprinkle with the remaining fresh chives.

Tips for Success

• Brown the beef well: Don't rush this step. Searing the meat develops a deep flavor that carries through the entire dish.
• Scrape the pot thoroughly: After browning and sautéing, make sure to scrape up all the browned bits from the bottom before pressure cooking. This prevents a burn warning and adds flavor to the sauce.
• Adjust blue cheese to taste: Use a mild blue cheese for a subtle flavor or a stronger variety for a strong blue cheese flavor. I use the blue cheese from Trader Joe's which has the perfect amount of flavor for us.
• Use room-temperature sour cream: This helps it blend smoothly into the sauce without curdling.
• Control sauce thickness: If you like a thicker sauce, add a cornstarch slurry at the end (1 tablespoon cornstarch + 2 tablespoons cold water). If it's too thick, add a tiny bit of broth until it's at your perfect thickness.
• Cook any pasta separately for best texture: While you can cook egg noodles in the Instant Pot, cooking them separately keeps them from becoming too soft.
• Make it ahead: This dish reheats beautifully, making it perfect for meal prep!

Substitutions

While I love this Instant Pot beef stroganoff recipe exactly as written, you can make a few swaps based on your preferences or what you have on hand:

• Beef: Sirloin is my top pick, but you can also use beef stew meat, chuck roast (cut into chunks), ribeye, or even round steak. Ground beef works too, just brown it fully, drain excess fat, and reduce the cook time to 7 minutes.
• Mushrooms: White button or cremini mushrooms are classic, but portobello or shiitake will also work. If you're not a mushroom fan, you can omit them entirely.
• Blue cheese: If blue cheese isn't your thing, feel free to skip it. You could also swap it for a little cream cheese if you like an extra creamy sauce.
• Sour cream: Greek yogurt can be used in place of sour cream, but stir it in off the heat to prevent it from curdling.
• Chives: Fresh parsley or green onions make a good garnish if you don't have chives.
• Broth: Beef broth gives the best flavor, but chicken broth or vegetable broth will also work in a pinch.

Equipment Needed

• Instant Pot (6- or 8-quart): You can also make this recipe on the stove, just simmer the meat at step 6 until it's nice and tender.
• Cutting board & sharp knife: For chopping the beef, mushrooms, onions, and chives.
• Wooden spoon or silicone spatula: For sautéing and scraping up browned bits from the pot.
• Measuring cups & spoons: For accurate ingredient amounts, although this is a forgiving recipe and I'll often just eyeball the amounts.
• Small bowl: To hold the browned beef before it goes back into the pot.
• Tongs: Helpful for turning beef pieces while browning.
• Serving dish or bowls: For dishing up the stroganoff over noodles, rice, or potatoes.

Storage and Reheating

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Beef stroganoff freezes well, but for the best texture, freeze it without the pasta or potatoes. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop: Warm gently over medium-low heat, stirring occasionally, until heated through.
• Microwave: Reheat individual portions on medium or low power in short intervals, stirring between to prevent the sauce from separating.
• Instant Pot: Use the "Sauté" function on low to warm it gently, adding a splash of broth or water if the sauce has thickened too much.

Frequently Asked Questions

Related

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Pairings

These are my favorite dishes to serve with Instant Pot Beef Stroganoff:

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Instant Pot Beef Stroganoff with Blue Cheese & Chives

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A delicious spin on the classic Beef Stroganoff, made so easy with your Instant Pot!

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 lb boneless sirloin, cut into bite-sized pieces
• 1 lb mushrooms, sliced
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoon unsalted butter
• 2 tablespoon all-purpose flour
• 2 cups reduced-sodium beef broth
• ½ cup sour cream
• 4 oz crumbled blue cheese
• 2 teaspoon Dijon mustard
• 2 tablespoon chopped chives
• Coarse salt & freshly ground black pepper

Instructions

1. Press “Sauté” to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil. When oil is shimmering, add the sirloin. Brown well on both sides then set aside.
2. Add the mushrooms and onions and and cook until the mushrooms have released their liquid and it's evaporated, about 5 minutes. Add the garlic and cook for 1 more minute. Add the butter; once melted, sprinkle the flour into the pot. Stir continuously for one minute. Turn off the IP.
3. Add the reserved beef and the beef broth, stirring well to scrape up any browned bits from the bottom. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 15 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
4. When the time is up, allow the pressure to release naturally for 10 minutes, then open the IP using “Quick Pressure Release”.
5. Press “cancel” then “Sauté” on the Instant Pot. Add sour cream, blue cheese and Dijon, stirring until sauce is smooth and cheese is melted.
6. Sprinkle on the chives. Taste then season with salt and pepper.
7. Serve over cooked egg noodles, rice, or mashed potatoes.

HOW TO COOK EGG NOODLES IN THE SAME POT: Follow the instructions as directed but reduce the cooking time by 3 minutes. After the quick release in step 4, add the noodles to the pot, taking care that they're submerged in the liquid. Press "Manual" and cook another 3 minutes. Use another quick release and continue the recipe as directed.

HOW TO START WITH FROZEN MEAT: You can make this recipe starting with one pound of frozen sirloin. Follow the instructions as directed - even browning the meat - but increase the cooking time to 20 minutes. Remove the meat and shred it, make the sauce and add it back to the pot.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 566Total Fat: 39gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 158mgSodium: 789mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 42g

This information was calculated using Nutrionix for 4 servings. It does not include the egg noodles.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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