This Instant Pot Ground Beef Stroganoff recipe is made with ground beef, white button mushrooms, onions, and egg noodles all cooked conveniently in your pressure cooker! A dump-and-go, easy dinner recipe perfect any night of the week! Budget friendly and kid approved, this meal screams comfort food with every bite!
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If you’re like me and love a tasty Instant Pot meal, also be sure to check out my Ultimate Crack Chicken, Cajun Sausage, Potatoes, and Green Beans, and of course, Grammy’s White Chicken Chili! These are all flavor packed dump and go recipes that everyone will devour in no time! Perfect for busy weeknights or lazy weekends!
Growing up, my mom would make a Creamy Beef Stroganoff Casserole in the oven and it was one of my most favorite meals. Not only were the noodles perfectly tender, but the creamy sauce throughout was my favorite! This Instant Pot recipe combines all the flavors of the classic favorite meal, only made in a just a few minutes. Using ground beef versus steak or beef stew meat, it can also fit any budget. Look for on sale ingredients and use store brand versus name brand to keep things even more affordable
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Easy Instant Pot Ground Beef Stroganoff Ingredient Notes
You only need a few simple ingredients to make this Instant Pot Beef Stroganoff recipe! See printable recipe card at the bottom of this post for exact ingredient amounts and step by step directions.
- Beef– I use 80/20 lean ground beef, however, you can also use ground turkey or any other type of ground beef you have on hand.
- Onion– I use yellow onions because they are the most popular due to the great flavor they add to meat dishes and stews.
- Garlic– fresh minced garlic adds so much flavor as well as some health benefits.
- Salt/Pepper– season to taste. Start out with just a little and add more as needed.
- Mushrooms– if you don’t like mushrooms, feel free to omit. We use white button mushrooms, however, baby bella or any other type work great. You can also use sliced zucchini or yellow squash to add a veggie other than mushrooms in this.
- Flour– this helps thicken the sauce that coats the pasta, all purpose flour is what I use.
- Cream of Mushroom Soup– just one 10.5 ounce can is needed, any brand you can find.
- Beef Broth– look for low sodium beef stock or beef broth as to keep the sodium count lower.
- Egg Noodles– you’ll need about 8 ounces of egg noodles, however, if you add a few more ounces, that is okay too.
- Sour Cream– this gives the easy beef stroganoff it’s creaminess and smooth texture.
- Worcestershire Sauce– the key ingredient that adds all the flavor is this sauce. Only one tablespoon, but don’t skip it as it really makes this meal incredible.
How to make Instant Pot Hamburger Stroganoff
- Turn Instant Pot to sauté and add the ground beef.
- Break it up into small pieces and add desired amount and salt and pepper to season.
- Once meat is cooked through, remove excess grease.
- Add in the onion, minced garlic, and mushrooms. Sauté for about 1 minute.
- Add in the flour, cream of mushroom soup, beef broth, Worcestershire sauce, and egg noodles.
- Stir to submerge noodles mostly in the liquid.
- Place lid on and pressure cook manual high pressure for 2 minutes.
- Do a quick release by moving valve to release pressure. Once pin drops, remove lid.
- Stir in the sour cream until fully incorporated. Serve and enjoy this tasty one pot meal!
Variations of Pressure Cooker Beef Stroganoff
- In place of the ground beef, feel free to use ground turkey or chicken.
- If you like your sauce extra creamy, add an additional ½ cup sour cream to the mixture when stirring. Adjust to fit tastes.
- To save on calories, you can use plain Greek yogurt in place of the sour cream.
- If you don’t have an onion on hand, feel free to use onion powder. You can also stir in up to 1 full packet of onion soup mix for a boost of flavor.
- Change things up and add in some veggies. Broccoli, peas, zucchini, yellow squash, and carrots all make great add in’s and are a great way to sneak some vegetables into the meal.
Tips for Storing and Reheating Stroganoff
- Once fully cooled, place leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stove-top with a splash of water, milk, or broth.
- I don’t’ recommend freezing the leftovers as the noodles don’t hold up very well once thawed. If you do decide to freeze the leftovers, do so BEFORE adding in the sour cream and do that step once thawed and ready to serve.
More Instant Pot Meals to try
Instant Pot Chicken Lo Mein– perfect for a busy weeknight dinner. Made with tender chicken, crisp vegetables, and flavorful sauce, it’s a delicious one-pot meal that the whole family will love.
Best Ever Instant Pot Lasagna– all the flavors of the classic dish you love, made even easier using the Instant Pot!
Tuna Noodle Casserole in the Instant Pot– quick to prepare, packed with flavor, and a classic family dish that everyone will enjoy!
Instant Pot Chicken Spaghetti– all the flavors of the classic dish made even easier using the Instant Pot. Creamy, cheesy, and a family favorite.
Cajun Sausage Instant Pot Pasta– ready in less than 20 minutes, this meal is easy and delicious!
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Easy Instant Pot Beef Stroganoff
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 4 garlic cloves, minced
- salt/pepper to taste
- 8 oz white button mushrooms, sliced (optional)
- 1 tablespoon flour
- 1 can cream of mushroom soup 10.5 oz can
- 2 ½ cups beef broth
- 8 oz egg noodles
- ⅓ cup sour cream
- 1 tablespoon Worcestershire sauce
Instructions
- Turn Instant Pot to sauté and add the ground beef.
- Break it up into small chunks and add desired amount and salt and pepper to season.
- Once meat is cooked through, remove excess grease.
- Add in the onion, minced garlic, and mushrooms. Sauté for about 1 minute.
- Add in the flour, cream of mushroom soup, beef broth, Worcestershire sauce, and egg noodles.
- Stir to submerge noodles mostly in the liquid.
- Place lid on and cook manual high pressure for 2 minutes.
- Do a quick release and once pin drops, remove lid.
- Stir in the sour cream until fully incorporated.
- Serve and enjoy!
Matt says
How do you keep from getting the burn food message. I’ve tried to cook this twice and every time I get the burn food message.
Kristin says
The key to avoiding burn messages is to ensure there is NOTHING stuck on the bottom of your pot prior to pressurizing! Add additional liquid if necessary, but scrape scrape scrape if anything is on the pot as those darn liners are quite finicky about that and will end in a burn notice otherwise
Kayla says
If I want to double the recipe would you do more time on the instant pot or not necessary?
Kristin says
Nope, no need to cook additional time! Enjoy!
Meghan says
Fantastic, EASY meal – did not disappoint. Will definitely make again
Kristin says
YAY!! Glad you enjoyed!
Marge K says
#7. I don’t currently have an Instant Pot but 2 min. on high pressure??? Says 25 min cook time in overview. Please clarify.
Kristin says
The extended time is due to allowing it to come up to pressure! That can take a bit sometimes! Enjoy!
Michelle says
Hi can you specify if it’s cooked or uncooked egg noodles were used?
Kristin says
Uncooked egg noodles
Dawn says
Excellent recipe!! Turned out perfect and fit the bill for an easy and tasty meal! Will def make again. Would have taken double to almost triple the amount of time to make this on the stove.
Kristin says
Awwww, so glad to hear you enjoyed it! Gotta love an Instant Pot meal, right?!!