Instant Pot Ground Beef Stroganoff is loaded with savory beef flavors in a mushroom and onion sauce that’s super creamy and so delicious. With the ease of ground beef and egg noodles that cook quickly, you’ve got a hearty meal in half the time.
Beef stroganoff is a family favorite for us – even though my husband claims to hate mushrooms. Making what my husband calls “Instant Pot Hamburger Stroganoff” means that we have stroganoff more often because it is so much less work for me to do after a long day of work.
Classic Beef Stroganoff is a Russian dish using tender pieces of beef cooked in milk or cream, white wine, and served with fresh dill. Here is a recipe for Traditional Beef Stroganoff if you want to give it a try.
This easy beef stroganoff recipe is a little different – and it has become one of my go-to weeknight meals – I even now buy the Costco container of mushrooms and cut them up all at once, then freeze them in perfect portions for this recipe, so everything is ready to go. The mushrooms come out even softer once they have been frozen. There’s no babysitting the pan, no need for constant stirring, and the prep work takes less than 5 minutes. The creamy sauce comes out velvety smooth and has such an amazing flavor after cooking under pressure.
Not only is this melt-in-your-mouth dish easy to make, but you’ll have dinner on the table in less than 30 minutes. Serve it with a side salad or veggie side (we like roasted broccoli or roasted asparagus) for a complete meal the whole family will love.
Table of Contents
🥘 Ingredients Needed
- Ground Beef – Use any type of ground beef for this recipe. We like to use lean ground beef, but if you use a fattier cut, be sure to drain off the grease after browning the meat. This recipe also works well with other ground meat like venison or elk, and you can also use ground turkey for a lighter option.
- White Button Mushrooms – To make this recipe extra easy, you can buy presliced mushrooms. No prep is needed. I like the mushrooms in big chunks, but my husband doesn’t. Depending on your preference, you can use the big slices or dice them up a little smaller, so they sort of disappear into the sauce. You can also use cremini mushrooms or baby bella mushrooms. As long as the mushrooms are thinly sliced or diced up into small pieces, they will get cooked while under pressure in the Instant Pot.
- Cream of Mushroom Soup – You only need 1 can, but it adds a lot of flavor.
- Seasonings – You will need kosher salt, black pepper, smoked paprika, and cayenne pepper to season the sauce.
- All-Purpose Flour – Flour is used to thicken the sauce.
- Diced Onion
- Minced Fresh Garlic
- Beef Broth or Beef Stock – If you don’t have beef broth, you can make it using 1 beef bouillon cube for every cup of water or use chicken broth or vegetable broth. (If you use bouillon, you might need to reduce the salt.)
- Egg Noodles – I use any brand of wide egg noodles or Aldi’s egg noodles.
- Sour Cream – You can also use Greek yogurt instead of sour cream for a healthier alternative. The “sour” taste that comes from sour cream or plain Greek yogurt is a crucial component to the flavor of beef stroganoff, so don’t leave this out.
- For Garnish – Fresh parsley, fresh dill, or a sprinkle of paprika.
🍽 Equipment Needed
- An Instant Pot or Electric Pressure Cooker – I use a 6 quart Instant Pot for this recipe.
- A Sharp Knife & Cutting Board
- Measuring Cups & Spoons
🥣 How to Make It
This recipe is quick, easy, affordable, and absolutely delicious. It kind of reminds me of that stroganoff hamburger helper that I used to cook in college before I knew how to cook – so is this Instant Pot Hamburger Helper? Maybe? Either way, get out your Instant Pot and let it do all the cooking for you!
First, press the Sauté button on your Instant Pot. Once it is hot, add olive oil, then sauté the ground beef until the meat is browned. Drain the grease and set the beef off to the side. (Pictures 1 – 4)
With the sauté function still on, add the onion, garlic, and sliced mushrooms. Sauté until the onions are soft and slightly translucent. (Pictures 5 – 6)
Add the ground beef back to the pot. Then, season everything with paprika, salt, and pepper. Stir to combine. (Pictures 7 – 8)
Next, add the beef broth and cream of mushroom soup. Stir and mix well, scraping any of the browned bits off the bottom of the pot. (Picture 9 – 11)
Sprinkle flour over the meat mixture, then stir until the flour is dissolved. (Picture 12 – 13)
Stir in the egg noodles. Try to get them as submerged as possible in the beef broth. Since this recipe uses egg noodles and not traditional pasta, the noodles will still cook even if they are not fully submerged in the broth – which makes this recipe even more awesome. (Picture 14)
Put the lid on your Instant Pot, turn the pressure release valve to the sealing position, cancel the Sauté mode, hit the button for Manual or Pressure Cook at High Pressure, and set the cooking time for 2 minutes. (Picture 15)
After the Instant Pot beeps that the cooking cycle has ended, flip your pressure valve to the venting position to do a Quick Release of the pressure. Press the Cancel button to turn off the Keep Warm setting.
Remove the lid and stir.
Now – my special yet optional trick – put the lid back on for 1-2 minutes – it will help make the noodles extra soft and saucy. (Again, make sure Keep Warm is NOT on.)
Finally, remove the lid and stir the noodles again. Allow the stroganoff to cool for a few minutes, then stir in the sour cream and serve. Garnish with parsley, fresh dill, or paprika as a garnish if desired.
Season to taste – you might need to add a little extra salt and pepper, and enjoy!
🍱 Recipe Yield
If you follow this recipe exactly, you should have about 4-6 servings, depending on your portion sizes. I recently served this to a group of four people, and we had a little leftover – just enough for two more lunch portions.
🙋♀️ Frequently Asked Questions
This beef stroganoff thickens as it cools, so it should be pretty thick if the recipe was followed correctly. If the beef stroganoff is still too thin for your liking after it has cooled, set the Instant Pot to the “Keep Warm” setting and put a lid on it. Stir every few minutes, and the pasta will absorb some of the excess sauce.
This variation of beef stroganoff uses ground beef or ground turkey because it is so easy and quick to make. However, other recipes will use boneless rib eye, boneless sirloin, sirloin steak tips, stew meat, or beef tenderloin. If you use one of these other choices, be sure to cut the meat into bite-sized pieces, sear it on either side until it is fully cooked, then pressure cook using the above directions.
The Instant Pot “cooking time” for this recipe is 2 minutes; however, sauteeing the beef and onions takes about 5 minutes, and it takes about 10-15 minutes for the Instant Pot to reach pressure and then start counting down the time. (Then, a few minutes when it cools, where you can start setting the table and pouring the wine 😉 )
Altogether, you should expect this recipe to take you about 20-30 minutes. (Though the hands-on time is probably less than 10 minutes.)
You can use plain Greek Yogurt in place of sour cream – you want to be sure to use something that will add that slightly sour taste to the sauce.
🍳 What to Serve with It
I typically serve this Instant Pot beef stroganoff with a side salad, but it goes well with other side options as well. Here are a few easy suggestions:
How to Store Leftovers
Leftover beef stroganoff stores really well in the refrigerator. Once cooled, place any leftovers in an airtight container and place it in the refrigerator. It will last 3-5 days.
🥫 How to Reheat Leftovers
Leftovers can easily be reheated in the microwave or on the stove over low heat. Keep in mind that the longer you keep your leftovers, the mushier the noodles will get. If the noodles seem dry, you can add a splash of milk with a little salt and pepper when reheating.
The last time I made this recipe, I added frozen peas to the noodles while I was reheating them. It is definitely not “traditional” for beef stroganoff, but it was really yummy, and we didn’t have to cook any veggies on the side!
✏️ Helpful Tips
- Allow the noodles to cook a little longer. Once you have released the pressure and stirred your stroganoff, I like to put the lid back on for a few minutes. This makes sure that all of the noodles are fully cooked, and they will get softer & saucier.
- Add veggies. To make this meal more well-rounded, you can add frozen peas or other veggies to it.
- Add more mushrooms. If your family really likes mushrooms, you can add extra. Or vice versa, if your family doesn’t like them, you can add less. (We find that it helps for the mushroom haters if you dice them into really small pieces. It still adds the classic flavors of the mushrooms to the sauce, but you never get a huge mouthful of mushrooms.)
🥘 More Instant Pot Recipes
I love easy Instant Pot Meals. Some of my favorites are:
- Instant Pot Creamy Chicken and Noodles
- Instant Pot Garlic Mashed Potatoes
- Jamaican Jerk Chicken in the Instant Pot
- Instant Pot Pasta e Fagioli
- Instant Pot Chicken Noodle Soup
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Easy Instant Pot Ground Beef Stroganoff
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 onion diced
- 2 – 3 cloves garlic minced
- 8 ounces white button mushrooms sliced (I like the big chunks but my husband does not – so cut smaller pieces if your family does not like mushrooms)
- ¾ teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1 pinch cayenne
- 2 ¼ cups beef broth
- 1 10.5 ounce can cream of mushroom soup
- 1 tablespoon all-purpose flour
- 8 ounces egg noodles
- ⅓ cup sour cream or Greek Yogurt
Optional for Topping
- fresh parsley leaves chopped
- fresh dill chopped
- Set the Instant Pot to Saute. Once the pot is hot, add oil, then add ground beef. Cook until meat is browned. Drain beef and set it off to the side.1 pound ground beef, 1 tablespoon olive oil
- Add the onion, garlic, and sliced mushrooms and saute until onions are soft.1 onion, 2 – 3 cloves garlic, 8 ounces white button mushrooms
- Return ground beef to the pot, then season with paprika, salt, and pepper. Stir to combine.¾ teaspoon kosher salt, 1 teaspoon black pepper, ¼ teaspoon smoked paprika, 1 pinch cayenne
- Add the beef broth and scrape browned bits off the bottom of the pot to prevent a burn notice, then add cream of mushroom soup and mix well.2 ¼ cups beef broth, 1 10.5 ounce can cream of mushroom soup
- Mix in the flour and stir until flour is dissolved.1 tablespoon all-purpose flour
- Now stir in the noodles and try to get them as submerged in the broth as possible. It is okay if some are above the liquid – they will get cooked.8 ounces egg noodles
- Close the Instant Pot lid and set the valve to the Sealed position. Cancel the Saute function, then cook on Manual Mode at High Pressure for 2 minutes.
- When the cooking cycle ends, use a quick release. (It can take 10 – 15 minutes to come to pressure, then it will cook for 2 minutes.)
- Carefully remove the lid and stir. I like to put the lid back on for 1-5 minutes once stirred – it will allow the sauce to thicken and will cook any noodles that were above the broth. (The longer it sits, the softer the noodles will be.)
- Open the lid and allow the mixture to cool for a few minutes, then stir in sour cream. Garnish with parsley or dill if desired, then add additional salt and pepper to taste.⅓ cup sour cream, fresh parsley leaves, fresh dill, paprika
Special Equipment Needeed
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.