This Easy Instant Pot Stroganoff is made with ground beef, mushrooms, and onions, cooked together with egg noodles all in the instant pot. A truly easy “dump it and forget it” instant pot recipe.
If you like “dump it and forget it” instant pot recipes, you should definitely try, Instant Pot Chicken and Rice, Instant Pot Pasta with Meatballs, or Instant pot Chicken and Sausage Jambalaya.
Easy Instant Pot Stroganoff
As I’ve been continually developing easy instant pot recipes, I’ve realized I need a few more instant pot ground beef recipes. I also love making all in one instant pot recipes that really highlight the beauty of the instant pot. This Instant Pot Stroganoff is everything I hoped it would be and so much more.
You’ll notice that other instant pot stroganoff recipes use steak or beef stew meat. This recipe is adapted from my stove-top stroganoff recipe because I wanted to make a ground beef stroganoff recipe for the instant pot. I love that this recipe uses ground beef instead of steak because it’s cheap, convenient and easier to make than other instant pot stroganoff recipes.
Other instant pot stroganoff recipes require you to pressure cook the steak before also pressure cooking the whole meal. The method I use is way easier and is ready in less than 30 minutes! My husband officially dubbed this his new favorite instant pot recipe. Let me teach you how to use your instant pot!
How to make Instant Pot Stroganoff:
- Sauté the ground beef. Turn Instant Pot to sauté. Once the pot is hot, spray the bottom with cooking spray (or add a little oil), and add ground beef. Brown the meat, breaking it into small pieces as it cooks, and season it with salt and pepper. Remove any excess grease.
- Add onion, garlic, mushrooms. sauté. for 1 minute.
- Add flour, cream of mushroom soup, beef broth, and noodles. Stir to combine.
- Pressure cook 2 minutes. Quick release.
- Stir in sour cream, parsley, salt and pepper.
How to double instant pot stroganoff:
To double instant pot stroganoff, simply double all of the ingredients but keep the cooking time the same! (The instant pot will just take a little longer to come to pressure).
Can you freeze beef stroganoff?
I wouldn’t recommend freezing this recipe because I don’t think it tastes great reheated from frozen. If you do decide to freeze it, do so before you add the sour cream.
Can I make this Instant Pot recipe on the stovetop?
Yes! If you don’t have an instant pot, you can easily make this recipe on the stovetop with my Easy Beef Stroganoff recipe.
Looking for more instant pot recipes? Some of my favorites include:
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Recipe
Easy Instant Pot Stroganoff
Equipment
Ingredients
- 1 pound ground beef (or ground turkey or ground pork)
- salt and freshly ground black pepper
- 1 small onion , chopped
- 1 clove garlic , minced
- 8 ounces white button mushrooms , sliced
- 1 Tablespoon all-purpose flour
- 10.5 ounce can cream of mushroom soup (or homemade)
- 2 1/4 cups low-sodium beef broth
- 8 ounces wide egg noodle
- 1/3 cup sour cream (or Greek Yogurt)
- 2 Tablespoons fresh chopped parsley , chopped
Instructions
- Turn Instant Pot to saute. Once the pot is hot, spray the bottom with cooking spray (or add a little oil), and add ground beef. Brown the meat, breaking it into small pieces as it cooks, and season it with salt and pepper. Remove any excess grease.
- Add onion, garlic and sliced mushrooms and saute for 1 minute.
- Add the flour, homemade or canned cream of mushroom soup, beef broth, and noodles and stir to combine.
- Secure instant pot lid, and turn valve to sealed position. Cook on Manual Setting or High Pressure Setting for 2 minutes.
- When pressure cooking is complete, use a quick release. (If liquid sprays from the knob, close knob, wait 30 seconds then release pressure again. You may also turn knob half way so only a small amount of steam is being released.)
- Carefully remove the lid and stir mixture. Allow the mixture to cool for a few minutes, then stir in sour cream, parsley, additional salt and pepper to taste.
Nutrition
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Can I make this same recipe using 2 pounds ground beef? Then I guess I’d have to add more of the pasta? I like to make a lot so I have leftovers.
Just double everything
My husband always requests me to make this when we camp in the fall and winter. Great comfort food and so easy to make!
Easy and Delicious! I successfully [and nervously] doubled this in my 6-qt IP, but it was only 1/2 in from the max line. I used lean ground beef and did not drain the small amount of grease and that helped thicken the sauce. I also added ~1 TB of Worcestershire sauce, but everything else was per the recipe. Great for a large crowd.
I never leave comments, but after making this five times, I feel it’s only fair to give a big thank you. My family loves this. I have made it as written, and prefer it with just a little bit of Worcestershire sauce. Tonight I’m attempting a double batch, because every time I make this I think I’m going to have leftovers and I never do.
Not enough liquid and the noodles were chewy, need longer cook time.
I agree. The noodles are still hard.
Such a quick meal! I usually substitute the sour cream with cream cheese and also add frozen corn.
Toddler approved! Had to convert a few things to Australian measurements – but this is on the list for weeknight meals. I added the Worcestershire sauce for sweetness, which was suggested by others. Great recipe. Thank you