There’s something about a warm, creamy bowl of Beef Stroganoff with Mushroom Gravy that feels like a hug on a plate.
For me, it’s the kind of meal that brings instant comfort—especially after a long day.
The savory beef, the buttery mushrooms, and that rich, tangy sour cream sauce come together in the most heartwarming way.
And thanks to the Instant Pot, this dish is easier (and quicker) than ever to make—without sacrificing a single ounce of flavor.
Why You’ll Love This Recipe
Ultra-tender beef cubes melt in your mouth.
Rich mushroom gravy loaded with flavor.
Instant Pot makes it weeknight-friendly and hands-off.
Easy to customize—go gluten-free or low carb.
Tastes even better the next day!
What You’ll Need (Ingredient Highlights)
Chuck steak – Cut into cubes, this cut becomes incredibly tender under pressure.
Mushrooms – Use button, cremini, or even wild mushrooms for deep umami.
Beef broth, Worcestershire, Dijon – The trio that builds savory complexity.
Sour cream – Adds creaminess and a perfect tang.
Thickener options – Either flour, xanthan gum, or cornstarch to get that luscious sauce consistency.
Pro Tips Before You Start
If you like a lot of sauce, go for 3 cups of broth instead of 2.
Sauté mushrooms just until fragrant—don’t overcook.
Let sour cream sit at room temp to prevent curdling.
Choose low-sodium beef broth so you can control the seasoning.
Want it gluten-free? Simply skip the flour or use xanthan gum.
How to Make Beef Stroganoff with Mushroom Gravy
Step 1: Make the sauce base
In a bowl, combine beef broth, Worcestershire sauce, Dijon mustard, garlic, and tomato paste. Set aside.
Step 2: Sauté aromatics
Turn on “Sauté” mode on your Instant Pot. Melt butter and olive oil.
Add sliced onions and cook for about 5 minutes until softened.
Step 3: Add mushrooms
Add your sliced mushrooms and cook for 2–3 minutes.
Season with salt and pepper. Stir in the flour if using (skip for gluten-free).
Step 4: Add beef and sauce
Add cubed chuck steak and pour in your sauce mixture.
Seal the lid and cook on high pressure for 35 minutes.
Allow a natural pressure release for 10 minutes, then quick release the rest.
Step 5: Thicken if needed
If sauce is too thin, stir in xanthan gum or cornstarch slurry.
Switch to “Sauté” mode and simmer a few minutes until thickened.
Step 6: Finish and serve
Stir in sour cream and chopped parsley.
Serve hot over egg noodles, mashed potatoes, rice, or even cauliflower mash for a low-carb twist.
What to Serve It With
Classic buttered egg noodles
Creamy mashed potatoes
Steamed white rice
Roasted cauliflower mash (for low carb)
Crusty bread to soak up every drop of that sauce!
Variations / Substitutions
Use Greek yogurt instead of sour cream for a tangier finish.
Swap chuck steak for stew meat or sliced sirloin.
Add a splash of white wine to the sauce base for more depth.
For a vegetarian twist, sub tofu or seitan and veggie broth.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or microwave, stirring in a splash of broth if the sauce thickens.
Can be frozen for up to 2 months—just leave out the sour cream and add it when reheating.
FAQs
Can I use a different cut of beef?
Yes! Stew meat or sliced sirloin also works well.
Is this recipe gluten-free?
It can be—just skip the flour and use xanthan gum or cornstarch.
Can I double the recipe?
Absolutely. Just make sure your Instant Pot has enough space.
How do I keep the sour cream from curdling?
Let it come to room temperature before stirring it into the hot sauce.
Can I cook this on the stovetop instead of Instant Pot?
Yes, but simmer the beef covered for about 1.5–2 hours until tender.
What can I use instead of mushrooms?
Zucchini or eggplant chunks can be used, though they won’t have the same depth of flavor.
How can I make this lower in fat?
Use light sour cream and reduce the butter/oil to 1 tbsp total.
Final Thoughts
There’s no better way to end the day than with a warm, creamy bowl of Beef Stroganoff with Mushroom Gravy.
It hits all the right notes—savory, comforting, and just a little indulgent.
Whether you’re feeding your family or meal-prepping for the week, this dish brings big flavor with minimal effort.
I promise it’ll earn a spot in your regular dinner rotation.
Beef Stroganoff with Mushroom Gravy
Ingredients
Method
- In a bowl, mix beef broth, Worcestershire sauce, mustard, garlic, and tomato paste.
- Turn Instant Pot to “Sauté” mode. Heat butter and olive oil.
- Add onions and sauté for 5 minutes until softened.
- Stir in mushrooms and cook 2–3 minutes. Add salt, pepper, and flour (if using).
- Add beef and pour in the sauce. Close lid and cook on high pressure for 35 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-with-mushroom-gravy/
