Easy Instant Pot Ground Beef Stroganoff

Instant Pot Ground Beef Stroganoff in a white bowl held over an Instant Pot.

5 from 8 votes

Easy Instant Pot Ground Beef Stroganoff

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.

Prep Time10

Cook Time2

Time to Come to Pressure15

Total Time27

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:

Calories: 423kcal

Author: Kari

Equipment

an Instant Pot or pressure cooker

Ingredients

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
paprika

Instructions

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

Notes

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.

Nutrition