Instant Pot Beef Stroganoff
This Instant Pot Beef Stroganoff delivers 41g protein and 474 calories per serving without excessive prep time. Quick cooking produces 6 servings in a single batch, making it practical for weeknight meal prep. The protein-to-calorie ratio supports lean muscle gain while keeping your macros trackable.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Unsalted Butter(15g)
- •Yellow Onion
- •1 1/2 teaspoons kosher salt (divided)
- •Beef Sirloin, Top(680g)
- •1 teaspoon ground black pepper
- •1 teaspoon dried dillweed
- •Garlic powder(5g)
- •Onion powder(3g)
- •Worcestershire Sauce(45g)
Lea & Perrins is the standard. A little goes a long way.
- •Mustard, Dijon(15g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.
- •Low Sodium Beef Broth(720g)
- •Mushrooms, Cremini(454g)
- •Flour, All-Purpose, White(30g)
- •Pasta, Egg Noodles, Whole Wheat, Dry(340g)
- •Greek Yogurt, Plain, Whole Milk(240g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Parsley, Fresh
Instructions
- 1Set Instant Pot to SAUTE. Add the oil and butter. Once hot, add the onion and 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
- 2Sprinkle the beef with remaining 1 teaspoon salt and pepper. (You can toss the beef cubes together with salt pepper in a bowl, or to save a dish I like to do this right on the cutting board.) Add to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 4 to 6 minutes. Add the dillweed, garlic powder, onion powder, Worcestershire sauce, and mustard. Pour in 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck-on bits of food (this will avoid a “burn” warning).
- 3Stir in the mushrooms, then sprinkle the flour over the top. Stir until evenly incorporated. Pour in the remaining beef broth. Close and seal the lid. Cook on HIGH pressure (Manual) for 10 minutes. When the time is up, immediately vent the Instant Pot to quick release the pressure.
- 4Once you can safely open the pressure cooker, carefully open the lid and add the egg noodles. Recover the Instant Pot, seal, and cook on HIGH (manual) for 5 minutes. When the time is up, allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure.
- 5Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the Greek yogurt. Serve hot, sprinkled with fresh parsley and/or thyme
Nutrition — Per Serving
474
calories
41g
protein
15g
fat
- Carbohydrates
- 53g
- Saturated fat
- 1.6g
- Sodium
- 355 mg
- Dietary fiber
- 6.0g
6 servings per batch · ~427g each
Macro data sourced from USDA FoodData Central
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How much protein does Instant Pot Beef Stroganoff have per serving?
Each serving contains 41g of protein and 474 calories with a balanced macro split of 15g fat and 53g carbs. This makes it a solid mid-range protein option for daily meal prep without excessive calorie density.
How long does Instant Pot Beef Stroganoff take to make?
Labeled as quick prep with 6 servings batched at once, this recipe lets you prep a full week of dinners in one cooking session. You're getting multiple meals from a single stovetop prep.
Is Instant Pot Beef Stroganoff good for muscle gain?
At 41g protein per serving, this falls short of peak muscle-building targets but works well as a supporting dinner in a higher-protein daily plan. The 53g carbs per serving provide carbohydrate intake for workout recovery.
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