Go Back Email Link
+ servings
Instant Pot Ground Beef Stroganoff in a white bowl held over an Instant Pot.
Print Recipe Add to Collection
5 from 5 votes

Instant Pot Ground Beef Stroganoff

Instant Pot Ground Beef Stroganoff is infused with robust and 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.
Prep Time10 mins
Cook Time2 mins
Time to Come to Pressure15 mins
Total Time27 mins
Course: Main Course
Cuisine: American
Keyword: easy beef stroganoff, ground beef stroganoff, instant pot beef stroganoff, instant pot ground beef stroganoff
Cooking Method: Instant Pot
Servings: 6
Calories: 423kcal


  • 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
  • cup sour cream or Greek Yogurt

Optional for Topping

  • fresh parsley leaves chopped
  • fresh dill chopped
  • paprika


  • Set the Instant Pot to Saute. Once the pot is hot, add oil, then add ground beef. Cook until meat is browned and season. Drain beef and set aside.
    1 pound ground beef
  • 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
  • Add the beef broth then 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. 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 about 5 minutes once stirred - it will allow the sauce to thicken and will cook any noodles that were above the broth.
  • Open the lid and allow the mixture to cool for a few minutes, then stir in sour cream, parsley if desired, additional salt and pepper to taste.
    ⅓ cup sour cream


Leftovers can be reheated in the microwave or on the stove over low heat. I like to add frozen peas to the leftovers sometimes to add some more veggies to the meal. (We also will sometimes serve the stroganoff with a side salad or roasted broccoli.)
If your family really likes mushrooms, you can add more. You can also dice the mushrooms into smaller pieces if your family is not a mushroom fan.


Serving: 1cup | Calories: 423kcal | Carbohydrates: 35g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1049mg | Potassium: 591mg | Fiber: 2g | Sugar: 3g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg