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Instant Pot Ground Beef Stroganoff is an easy dinner recipe made with hamburger meat and egg noodles and no cream of mushroom soup. It’s delicious, budget friendly and kid approved! Enjoy this family favorite comfort food in just 30 minutes!

plate of ground beef stroganoff on the table with instant pot and sour cream

Instant Pot ground beef stroganoff is one of my family’s favorite Instant Pot ground beef recipes. It’s right up there with Instant Pot creamy shells and beef, Instant Pot Taco Pasta and Instant Pot spaghetti and meat sauce! My entire family — even my picky eater — loves it! It’s also one of the quickest easy Instant Pot recipes you can make. Seriously, you can’t mess this up!

Growing up, my grandmother made an authentic beef stroganoff with beef stew meat, fresh mushrooms — the works. And while that was probably the best traditional beef stroganoff recipe I’ve ever tasted, this Instant Pot hamburger stroganoff recipe is so much easier. It’s an easy weeknight meal that is perfect for busy days!

I make this easy ground beef stroganoff recipe without cream of mushroom soup. In fact, the Hubs can’t have mushrooms, so there are no fresh mushrooms, either. But don’t worry, because there’s plenty of flavor here!

Simple Ingredients

You only need a few simple ingredients to make this easy beef stroganoff recipe:

  • Olive oil or cooking spray
  • Lean ground beef
  • Salt, pepper, garlic powder, minced onions, smoked paprika (or regular paprika)
  • Low sodium beef broth
  • Worcestershire sauce
  • Egg noodles
  • Dijon mustard
  • Sour cream

How to Make Instant Pot Ground Beef Stroganoff

Making beef stroganoff in the electric pressure cooker is super easy. I’ll walk you through the steps here, and you can find more detailed instructions in the printable recipe card.

First, you start off by heating some olive oil in the pot on sauté setting. Then add your hamburger meat and seasonings, and cook the ground meat until no pink remains.

I use lean ground beef, so I usually don’t drain it. But if there’s too much grease, or you don’t have lean beef, drain off as much as you can. Then, season the meat.

saute ground beef in instant pot

Make sure there are no browned bits on the bottom of the Instant Pot. Add a little bit of beef broth to deglaze the pot, using a flat spatula if necessary. This helps to prevent getting the dreaded burn message!

Then, and add a bag of uncooked egg noodles over the meat. Next, you pour in a little Worcestershire sauce and the remaining beef broth.

The noodles may not be completely covered in liquid, but that’s fine. Just press down with your spatula so they’re mostly covered.

egg noodles over beef stroganoff in instant pot

Cooking Time

Add the lid, and make sure the pressure release valve is set to sealing. Now, pressure cook on high pressure for 4 minutes. The pot will take a few minutes to pressurize before it starts cooking.

Keep in mind, the total cook time may vary with individual pressure cookers.

After pressure cooking, turn the steam release valve to release the pressure. I usually do a gradual quick release to minimize liquid spraying everywhere. That means turning the valve slowly instead of all at once.

When the pressure is fully released, remove the Instant Pot lid. Then, stir in a little Dijon mustard and the sour cream.

instant pot ground beef stroganoff on spoon

Stir well until the sour cream sauce and the beef and noodles are fully combined. Now, you are ready to eat this delicious Instant Pot stroganoff!


This Instant Pot beef stroganoff is easy, creamy and so delicious! You can add more sour cream for a super creamy sauce if you like. But I usually just put extra on the table and let people add as much as they want.

This Instant pot beef stroganoff recipe is super easy to customize to suit your needs. You can use a different kind of meat, like ground turkey to make this a healthy dinner, or healthier, I should say. Try Greek yogurt instead of sour cream!

You can saute onion slices instead of using dried or substitute onion powder instead of minced. You can also use a packet of dry onion soup mix instead of the seasonings.

And if you don’t have an Instant Pot or any electric pressure cooker, you can make this one pot ground beef stroganoff on your stove!

plate of instant pot hamburger stroganoff with sour cream

I think your whole family will love this easy one pot meal. Just add a simple side salad and maybe dinner rolls to complete the meal.

How to Store and Reheat

Store the leftover stroganoff in an airtight container in your refrigerator. It keeps well for 3 to 4 days.

For longer storage, freeze the ground beef stroganoff in a freezer safe container for up to 3 months. It freezes and reheats well in your microwave or on the stove.

5 from 20 votes

Instant Pot Ground Beef Stroganoff

By: Dee
Instant Pot Ground Beef Stroganoff is an easy dinner recipe made with hamburger meat and egg noodles and no cream of mushroom soup. It's delicious, budget friendly and kid approved! Enjoy this family favorite comfort food in just 30 minutes!
Prep Time: 5 minutes
Cook Time: 9 minutes
time to reach pressure: 10 minutes
Total Time: 14 minutes
Servings: 10


  • 1 tablespoon olive oil
  • 1 ½ pounds lean ground beef
  • 1 ½ teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onions
  • ½ teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 12-ounce bag wide egg noodles
  • 4 cups low sodium beef broth
  • 1 teaspoon Dijon mustard
  • ½ cup sour cream
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  • Hit SAUTE button on the Instant Pot, and when it reads Hot, add olive oil then the ground beef. Break up and stir beef with spatula, and cook until no longer pink. 
  • Drain beef if you need to, then stir in sea salt, pepper, garlic powder, minced onions and smoked paprika. Stir in the Worcestershire sauce, making sure there are no browned bits stuck to pot. Hit Cancel
  • Add egg noodles over beef, then pour beef broth over and around the noodles. Broth may not cover all the noodles, but you can press gently down with spoon to get them in the broth
  • Cover, then turn vent to Sealing position, and hit PRESSURE COOK for 4 minutes
  • Pot will heat up, then beep when it reaches pressure. After 4 minutes cook time, do a gradual quick release to prevent liquid from spraying. When pin drops, remove lid, and stir noodles and beef.
  • Stir in the Dijon mustard and sour cream until thoroughly mixed. You can add more sour cream if you like or serve with additional sour cream on the side



Recipe can be made in a 6-quart Instant Pot electric pressure cooker or an 8 quart without changing any ingredient amounts. 


Calories: 138kcal, Carbohydrates: 1g, Protein: 17g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 591mg, Potassium: 466mg, Fiber: 1g, Sugar: 1g, Vitamin A: 123IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
Like this? Leave a comment below!

Recipe first published in 2018 and fully updated in 2021

instant pot ground beef stroganoff on white plate with parsley

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Recipe Rating


  1. Janey says:

    I only have honey dijon… Would that through everything off?

    1. Dee says:

      It should be fine since you are only using a teaspoon.

  2. Denise says:

    Can I use chicken broth I don’t have beef on hand

    1. Dee says:

      Yes, you can use chicken broth. You can even use water, but it won’t be as flavorful as broth.

  3. Beth says:

    Very tasty! I substituted onion powder for the minced onion. I also substituted pasta for the egg noodles. I added in two small cans of sliced mushrooms. I stirred in some dried parsley at the end. Easy recipe I will make it again!5 stars

  4. Pilar says:

    I cooked this using an 8-quart Instant Pot but made a few alterations.
    1. After cooking the beef, I used the beef fat to sauté some sliced mushrooms, once they’re were to my liking, I pulled those out and set aside. I added them back in after I added the mustard and sour cream.
    2. I had a 16 oz bag of egg noodles and knew that saving 4 oz of noodles would be a waste as any future recipe would call for more. So, I used the whole bag and added 2 cups of beef broth. (Just enough to almost cover the noodles.
    3. I didn’t have any dried onion flakes so I substituted with onion powder (1 tsp) and it worked great.5 stars

    1. Dee says:

      Sounds so good! Thank you for sharing!

  5. Corina says:

    My husband saw the receipe and said please make this so I’m buying the things I need. Thank you for posting !!!5 stars

    1. Dee says:

      You’re welcome! I hope you like the Stroganoff. 🙂

  6. Kelley says:

    We all loved this recipe, it’s a new family favorite! I love how quick and easy it is and I only dirty 1 pan!5 stars

    1. Dee says:

      Thank you so much, Kelley. I’m glad you enjoyed it!

  7. Natalie says:

    Thank you for this recipe! My husband loves stroganoff, but hates mushrooms. I’ve had a hard time finding a stroganoff that he truly enjoyed. He is a very picky eater. This dish got rave reviews without me even asking if he liked it. 🙂
    I did make it without the paprika because I didn’t have any.
    We loved this recipe! My mother loved it as well. It can be hard for me to get her to eat but she ate every bit of this. It was quick, easy, and used normal ingredients. This has quickly become a go-to recipe for me.
    Thank you!!5 stars

    1. Dee says:

      I’m so happy you all liked the Stroganoff, Natalie. Thanks a bunch!

  8. Bonnie says:

    My husband loves this recipe. I made it as directed without changes. It has a great flavor. Thank you!5 stars

    1. Dee says:

      Thanks so much, Bonnie! I’m glad you guys like the recipe!

  9. sherry says:

    can you use penne noodles instead ?

    1. Dee says:

      Yes, but you might want to increase the pressure cooking time to 5 minutes since the penne pasta is usually thicker than egg noodles. It depends on how soft you like your pasta.