Pressure Cooker Beef Stroganoff (Gluten-Free)

Make creamy, savory Pressure Cooker Beef Stroganoff in a fraction of the time, it can easily be made gluten-free too!

One of the BEST comfort meals is beef stroganoff, now you can make it in minutes, or if you’re in a time crunch in your pressure cooker with Pressure Cooker Beef Stroganoff. It still yields the same creamy, rich flavor, plus it can easily be made gluten-free too!

What ingredients do you need for Beef Stroganoff?

• Stew Meat
• Olive Oil
• Onion
• Garlic Salt
• Mushrooms
• Worcestershire Sauce
• Ground Thyme
• Gluten-Free All-Purpose Flour or Regular All-Purpose Flour
• Beef Broth
• Bouillon Cube
• Sour Cream
• Gluten-Free Egg Noodles or Regular Egg Noodles

How do you make this recipe gluten-free?

To make this gluten-free, use Gluten-Free All-Purpose Flour. This needs to be a 1:1 ratio to regular flour, we typically use Better Batter or King Arthur Gluten-Free Flour. Cup 4 Cup or Bob’s Red Mill will work too.

Secondly, use gluten-free egg noodles. I’ve fallen in love with these Gluten-Free Amish Egg Noodles. I order them from Amazon and they are delicious in this recipe. The photos in this post are all featuring these egg noodles.

As always remember to check all ingredients before using to be sure there is no cross contamination.

Tips for Making Pressure Cooker Beef Stroganoff:

Follow the full recipe instructions in the recipe card below very carefully. This recipe uses both the SAUTE and PRESSURE cooker functions of the pressure cooker. This recipe works best when using an Instant Pot, Ninja Foodi, or similar pressure cooker.

• Regarding Pasta – Any egg noodles can be used based on your preference and dietary needs. The pressure cooking time for the egg noodles will be half the time that is listed on the package. For example, if the pasta would be done on the stovetop in 8 minutes, then pressure cook it for 4 minutes.
• Regarding Meat – Stew Meat works the best for this recipe as it’s already cut into small bite-size pieces and is very tender when pressure-cooked.
• Dairy goes last – The sour cream will be stirred in after it’s fully cooked, this will go in last.

How do you store leftovers?

Once fully cooled, store leftovers in the refrigerator in an airtight container for up to 3 days. When reheat to serve, reheat in a microwave-safe dish for 1-2 minutes. Alternatively, it can be reheated in a skillet on the stovetop on low heat, a tablespoon or two of beef broth can be added to loosen up the sauce and noodles if needed.

If you love this recipe, then you will also enjoy this Slow Cooker Meatball Stroganoff!

Pressure Cooker Beef Stroganoff is a family favorite in our household and I’m certain it will be in yours too! This time-saving method will allow you to get dinner on the table quickly and without having to spend much time prepping!