This post contains affiliate links.
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.
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:
FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Check out my webstory!
HAVE YOU TRIED THIS RECIPE?!
RATE THIS RECIPE AND COMMENT BELOW! I WOULD LOVE TO HEAR YOUR EXPERIENCE.
So Good! So Easy! So Fast! I do not think I have every made anything that tasted so good with so little effort. I am not a great cook and this recipe had everything I was looking for-great taste, easy to make, ingredients that I had on hand, and only one pot to clean up!! WOW!! My daughter commented that there was so much more flavor than my usual “stroganoff”. Thank you and keep these delicious one pot wonders coming. I might actually get to where I don’t mind making dinner lol.
What would I do if I need to double the recipe as far as cook time?
Cook time stays the same, the pot will just take longer to come to pressure.
Can I substitute the egg noodles for any kind of noodles? If so is it still the same cooking time?
Yes, you can. Cook at high pressure for half the amount of time listed on the pasta package, minus 1 minute. For example, if the box of pasta says to boil the noodles for 10 minutes, then you will cook them in the instant pot for 4 minutes.
Can I not use mushrooms? I am allergic to them.
Yes, just leave them out.
Why do I keep getting the ‘burn’ message?
There’s plenty of liquid in there
Is your instant pot newer? The newer ones are really sensitive. Deglaze the pot with the broth after sautéing, and scrap any browned bits up from the bottom of the pot. Also try spraying some cooking spray on the bottom of the pan after you finish the saute step. Hope that helps!
funny question – are the noodles cooked when you put them in the pot?
The noodles are dry, uncooked when you add them.
Very good and it was so easy we made this as our first meal in the new pot and I am so glad we did. I did not have fresh mushrooms so used a can of mushrooms just as good.
I just love this recipe easy to make and delicious. Instapot is the way to go
Did the recipe pretty closely- we actually did 1 1/2 times the quantity. Very pleasantly surprised with how well it turned out, rich and flavorful. We substituted Italian seasoning for the parsley. The recipe directions were easy to follow and the results were crowd pleasing – even our “picky eaters” wolfed it down. This recipe made ot into our ‘comfort food’ group of favorites. Adding peas and carrots directly after the pressure cook adds color and truly a one pot dinner.
I forgot to add the cream of mushrooms but I added it after with the sour cream, and it came out really good.
Made this tonight. Wow so yum! Not an empty plate at the table. I am printing this for my make it again book. I subbed gluten free noodles and kept the 2 minute cook time. Turned out perfect. If you are a little worried about the water to flour ratio omit the four and add a sprinkle of starch before serving to thicken the sauce. I added a can of mixed peas and carrots before serving. I had an open can in the fridge that needed to be used up and I figured it was just a little more veggies for the meal. Thank you for this easy yummy meal!