The best Instant Pot Beef Stroganoff is an easy recipe made with a beef chuck roast, creamy mushroom sauce & egg noodles in an electric pressure cooker!
Turn the saute function on the Instant Pot on to “normal”, add the butter.
Once the butter is melted, add the mushrooms, onion and garlic, saute 4-5 minutes.
Combine the salt, black pepper and paprika in a small bowl, then rub on the beef chuck roast.
Push the mushrooms and onion to the sides of the Instant Pot, then add the beef chuck roast to the middle.
Sear the beef for 2-3 minutes per side.
Press the Keep Warm/Cancel button on the pressure cooker.
Add the beef broth.
Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 60 minutes.
When the cooking time is up, turn off the pressure cooker and wait 15-20 minutes, then release any remaining pressure before unlocking the lid.
Remove the beef from the Instant Pot and place on a cutting board.
Add the egg noodles to the Instant Pot with the beef broth, onions and mushrooms, secure the lid back on the Instant Pot and make sure the steam release is set to “sealing”.
Press the “keep warm/cancel” button, then the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 5 minutes.
While the noodles are cooking in the pressure cooker, use two forks to shred the beef.
When the cooking time is up, turn off the pressure cooker and wait 5 minutes, then release any remaining pressure before unlocking the lid.
Add the shredded roast beef back to the Instant Pot, with the sour cream, half and half and parmesan cheese.
Stir everything together then serve topped with fresh parsley.