Instant Pot Creamy Beef Stroganoff - Dump and Go Dinner
Comforting and easy to make, this Instant Pot Creamy Beef Stroganoff takes simple ingredients and turns them into a luscious dinner. Plus you can make this freezer recipe in advance and freeze it to enjoy another time!
Ingredients
- 10 ¾ ounces Cream of Mushroom Soup
- ½ cups dice Onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Chives, Dried
- 1 teaspoon mince Garlic, Cloves
- ¼ cups chop Parsley, Fresh
- 1 pound Stew Beef
- ½ cups Water
- 4 ounces soften Cream Cheese
- ½ cups Sour Cream
- 16 ounces cook Egg Noodles
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide among indicated freezer containers: cream of mushroom soup, onion, Worcestershire sauce, salt, pepper, chives, garlic and parsley.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add cream of mushroom soup, onion, Worcestershire sauce, salt, pepper, chives, garlic and parsley to the Instant Pot.
- Place beef on top of the ingredients and add water.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 25 minutes.
- Naturally release pressure for 5 minutes then release any remaining pressure.
- Open lid and stir in cream cheese and sour cream until well blended. Stir in cooked noodles.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup stroganoff & 1 cup noodles Amount Per Serving
- Calories
- 801
- Total Fat
- 29g
- Saturated Fat
- 14g
- Trans Fat
- 1g
- Cholesterol
- 262mg
- Sodium
- 1233mg
- Total Carbohydrates
- 87g
- Fiber
- 0g
- Sugar
- 7g
- Protein
- 45g
- WW Freestyle
- 24
38 Comments
Join the discussionRecipe says add water. How much?
1/4 cup! Enjoy!
This looks absolutely delicious! Would an additional 1/2 cup of sour cream work instead of the cream cheese? I suppose that the sauce would not be quite so thick.
MJ, I think adding additional sour cream would work fine, although, (as you said), the sauce may not be as thick. If you try it, be sure to let us know how it turns out!
This recipe did not have enough liquid to seal the pot. I added about a cup and a half of beef stock to make it work. Also it didn’t need a 16 oz package of noodles. There wasn’t enough beef mixture to cover everything. 8oz would have worked better.
Thank you for your feedback.
Good, but lacks a beefy flavor. I’d recommend subbing water for beef broth. Used half the amount of suggested noodles and added two cups of beef broth. Thanks for the recipe!
Thanks for the feedback!
Every time my pot comes to pressure with the recipe it overheats and shuts down. Am I doing something wrong?
Nikki, We have not seen this happening before with this recipe. It could be the thicker sauce burning on the bottom? Perhaps try adding the water first or mixing it with the sauce prior to cooking and see if that helps.
I mixed the sauce prior to cooking and now my IP always shuts down saying “BURN”. How do I fix this? More water?? ?
Yes Meg. Your liquid is too thick and needs thinning with water. However, you will also need to scrap off the bottom of the pot as it has overheated and will continue to overheat if you don’t scrap it off. You might find this post very helpful too Meg as you try to figure it out! https://www.pressurecookrecipes.com/instant-pot-burn/
I’m having the same trouble with the burn indicator coming on several times. Thanks for bringing this up. I hoped I could avoid adding too much more liquid (I like the thicker sauce) but it seems like it will be necessary.
Hi Rose, Thank you for your feedback. We will send this to our Menu Builder team to review this recipe again and report back on any revisions.
How could you add onions and (fresh or canned) mushrooms to this? I’m new to the instant pot world, so I’m not sure at what point to add (pre-freezing, right before cooking, etc?) would impact the recipe.
Both mushrooms and onions freeze very well, so you could add onions or mushrooms to your freezer bags and cook with the same directions. (Note: the sauce does already have onions in yet, so you could just add more in larger pieces!)
Really good and super easy. My whole family loved it. I did add a can of mushrooms after it was cooked. Thank you
The cooking time is the same for both cook right away or from frozen. I have made this from frozen and the meal is still frozen after the 5 minute sauté and the 25 minute cook time. Shouldn’t it take longer to cook from a frozen state verses being cooked immediately?
This has happened for all of the Insta-pot recipes I have made from this site. I freeze the meals to be prepared later.
Any suggestions would be appreciated.
Thank you
Hi Jane — sometimes the container you freeze in can make all the difference with cook time. We try to use the most shallowest containers possible, so there is more surface area in the Instant Pot so it will cook faster. We’ve noticed if you use a more deep container, it can take longer to cook. Here is a link to a container we really like to use: http://shrsl.com/?dp1f
Here’s a great post to check out on tips and tricks for cooking with your IP https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-101/
Hope this helps! ~OAMM
Mine was a bust! :-(. I misread the recipe and added too much beef broth. It was more like a soup. Very tasty though.
There’s definitely a learning curve with the IP, but we’re glad it still tasted great and hope you’ll try another recipe!
I should add that this was my very first meal attempt in my new IP. 🙂
It smells delicious but it shut Instant Pot down with BURN on display. I took it out cleaned the pot added more liquid same thing happened again. I’m now cooking on stove. I’ve seen other recipes that suggest adding sour cream and cream cheese after meat is cooked in liquid.
I’m sorry for that inconvenience. While this recipe has been tested prior to publishing, we will take another look. Thank you for the feedback.
So far every freeze ahead meal I’ve made from your site has been AMAZING but this one was a bust! I was a little skeptical freezing sour cream and cream cheese and my fears came true. When I opened my IP it looked like a baby spit up in my pot. I took the meat out, washed it off, and was able to make a quick cream sauce but it was awful. Any suggestions or thoughts on why it looked like that?
Hi Brittany – I am so sorry this recipe didn’t turn out for you. I’ve passed along your feedback to our Menu Builder to review this recipe. We will update you with their feedback once we hear back.
Hi Brittany – A quick update. Our Menu Builder team has tested this recipe a couple times with success before publishing. They suggest you could try freezing everything except the cream cheese and sour cream next time. And then just add it in when you’re ready to cook the dish. You can either add it when you cook the dish or after it cooks, you can turn on the saute setting and mix in it. Your preference. We hope this helps! ~OAMM
Thank you for the prompt response! I will try the suggestion of not freezing the cream cheese and sour cream the next time! Waiting for the IP Creamy chicken and mushrooms to cook as I type. Thanks again and appreciate your help and all the great recipes 🙂
I am going to double this recipe tonight. Any suggestions on increased cooking time?
Hi Jayne, Great question. You can check out this article on making cook time adjustments in your Instant Pot. The general rule is to add 2-5 minutes for every increase in 2 servings. Hope this helps!
This is absolutely not enough liquid for the instant Pot. It’s too creamy and sticks to the bottom of the pot causing an error message. This means repeatedly opening up the lid and stirring, adding more liquid in an attempt to rectify causing a huge delay in the meal. Please correct this recipe. Thanks.
Thank you for the feedback! I will pass it along!
Do you think ground beef could be used in place of stew meat? Just trying to use what I have on hand.
Cindy, I think you could substitute ground beef. You may want to reduce the cook time since ground beef would cook faster than stew beef. Hope this helps! If the ground beef is cooked, you may try 10 minutes.
my pot also gave me the burn reading. stirred and same thing. frustrating..
Always use (and add if necessary) LIQUID,OIL , you must use at least 1 1/2 cups liquid for cooking meats.
Made this yesterday (used the make now recipe). It was amazing! I’m actually making it again tonight so I can eat it for lunch at work this week. Also have to add that it is just as good the day after! This will be a staple in my Instant Pot recipes.
You can cook the meat without the soup (just the 1 cup of broth) and add the soup and sour cream, after the meat has cooked. The goal is to have tender meat to add to the soup and sour cream mixture anyway and doesn’t really add much value to cook the meat in the cream sauce. Problem solved.