Instant Pot Ground Beef Stroganoff Recipe
A quick and creamy weeknight dish ready in under 30 minutes, made entirely in your Instant Pot.
- Prep Time: 5–10 m
- Cook Time: 15–20 m
- Total Time: 20–30 m
- Yield: 4–6 1x
Ingredients
Scale
- 1 lb (450g) ground beef (or substitute: ground turkey, chicken, or pork)
- 8 oz (225g) egg noodles
- 1 cup sliced mushrooms
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef broth (or substitute: chicken or vegetable broth)
- 1 cup sour cream (or substitute: Greek yogurt for a lighter option)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Prep Ingredients: Measure and prepare all ingredients before starting.
- Brown the Ground Beef:
Set the Instant Pot to “Sauté” mode.
Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. - Sauté Vegetables:
Add chopped onions, minced garlic, and sliced mushrooms to the pot.
Sauté for 2–3 minutes until the onions are translucent. - Add Seasonings and Liquid:
Stir in paprika, salt, pepper, Worcestershire sauce, and Dijon mustard.
Pour in the beef broth and scrape the bottom of the pot to deglaze. - Cook the Noodles:
Add the egg noodles, ensuring they are fully submerged in the liquid.
Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes. - Quick Release and Finish:
After cooking, perform a quick pressure release.
Open the lid and stir in the sour cream until the sauce is creamy and smooth. - Serve: Garnish with freshly chopped parsley or dill.
- Serve hot and enjoy!
Notes
- For Frozen Ground Beef: Add an extra 2–3 minutes to the pressure cooking time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheating: Add a splash of broth or water when reheating to restore sauce consistency.