Instant Pot Ground Beef Stroganoff is an easy dinner made with hamburger meat and pasta but without cream soup. It’s budget friendly and kid approved!
Instant Pot ground beef stroganoff is one of my family’s favorite Instant Pot ground beef recipes — even my picky eater loves it! It’s also one of the easiest 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, mushrooms — the works. And while that was probably the best beef stroganoff recipe I’ve ever tasted, this hamburger stroganoff recipe is so much easier. It’s perfect for busy days!
This hamburger stroganoff is made without cream of mushroom soup. In fact, the Hubs can’t have mushrooms, so there are no mushrooms, either. But don’t worry, because there’s plenty of flavor here!
How to make Instant Pot ground beef stroganoff
Making beef stroganoff in the pressure cooker is super easy. Start off by heating some olive oil in the pot and browning the meat.
I use lean ground beef, but if there’s too much grease, drain off as much as you can. Then, season the meat, and add a bag of uncooked egg noodles. Pour in a little Worcestershire sauce and beef broth, and pressure cook it!
After pressure cooking, do a gradual quick release to minimize liquid spraying everywhere. Then, stir in a little Dijon mustard and sour cream, and you are ready to eat!
This Instant Pot beef stroganoff is easy, creamy and so delicious! You can add more sour cream if you like, but I usually just put extra on the table and let people add as much as they want.
And if you don’t have an Instant Pot, you can make this one pot ground beef stroganoff on your stove!
Looking for more Instant Pot ground beef recipes?
- Instant Pot creamy shells and beef
- Instant Pot creamy taco pasta
- Instant Pot spaghetti and meat sauce
- Instant Pot macaroni beef casserole
- Instant Pot sloppy joes
- Instant Pot BBQ shells and beef
Recipe for Instant Pot Ground Beef Stroganoff
Instant Pot Ground Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1.5 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 1/2 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 12-ounce bag wide egg noodles
- 4 cups low sodium beef broth
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
Instructions
- 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
Video
Notes
Nutrition
I hope you enjoy this easy Instant Pot Ground Beef Stroganoff as much as we do!
Kimberly says
Such a great classic, this instant pot version sounds delicious!
Dee says
Thanks, Kimberly. It’s so easy in the Instant Pot!
Delaney | Melanie Makes says
This is a great weeknight meal!
Dee says
Definitely! I’ll be making this all the time when school starts!
James says
Made this the first night the recipe was out. We always have these ingredients in the pantry and ground beef in the freezer. It was great and the kids all loved it. It is a new family favorite for sure!
Dee says
Awesome, James! I’m so happy to hear that! 🙂
Paula says
I love all things instant pot. I’ll have to give this a go!
Brandy @ Nutmeg Nanny says
Love this recipe! Thank you! Making it for my husband soon!
Abeer says
I love this type of easy weeknight dinner!
Des says
This dinner recipe is a great reason to dust off the Instant Pot.
Jacque Hastert says
This is the ULTIMATE comfort food. Perfect any night of the week.
Anu says
Could you also post the authentic recipe with stewed beef & mushrooms too please?!? I would love to try that altered for instant pot
Dee says
Hi Anu. I don’t have it yet, but I’m working on it! 🙂
Miz Helen says
This looks like pure comfort food! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Emily Bagley says
I made this two nights ago and it was awesome!! Super simple and fast AND the noodles were perfectly cooked; the flavor was fantastic – oh so much better than making it with cream-o-mushroom soup! Thanks so much for sharing!
Dee says
Aw, thanks so much, Emily. I’m so glad that you liked it! 🙂
Kim says
If I add a can of mushrooms, when should I do that. My husband likes them
Dee says
You can probably add canned mushrooms near the end so that they’re just heated through. I wouldn’t add them before pressure cooking since they would probably turn to mush.
James says
Dee, trying all of your instant pot dinners. This one was a hit with the family, too! Can’t wait to try more.
Dee says
That’s great news, James. So glad the family liked it!
Colleen Bolingbroke says
Do you think I could double this in the 6 quart instant pot?
Dee says
It might be a tight fit, but if it doesn’t go over the max fill line, it might work!
Crystal says
Another great recipe! It was super easy, and a whole family of picky eaters loved it! The leftovers didn’t even last!
Dee says
Thanks, Crystal! Your family sounds exactly like mine! 🙂
Samantha says
Hello, I am very excited to try this recipe, but do you think I can subsitute ground beef with ground turkey?
Thanks!
Dee says
You can use ground turkey if that’s what you prefer. 🙂
Samantha says
Hello, I made this recipe with ground turkey yesterday, and it came out great! The next time I make it I will add in some mushrooms, but that is all. Thank you for a wonderful recipe!
Dee says
Thanks so much, Samantha! So happy you liked it! 🙂
Amanda says
Can I use a substitute for sour cream? My dad is allergic, but I really want to make stroganoff.
Dee says
The sour cream gives Stroganoff a tangy flavor, but you can use a substitute. It just may not taste the same.
Jordan says
Well mine turned out like mush. It was the first time I’ve ever used an instant pot. I used an 18oz pack of noodles and I used the 4 cups of beef broth but it was no where near the top of the noodles. So I added more veggie broth and filled it to the top. Well 4 mins it didn’t cook, I did 10 more mins, still not cooked. So I did 20 more mins but it was just mush, the noodles way over done. I think I just put WAY to much liquid in it, still looked full of liquid when I took lid off.
Dee says
The recipe calls for 12 ounces of egg noodles. Adding more noodles, so much liquid and cooking it that long would definitely make it not work. It probably never came to pressure.
Cindy says
Omg! Made this tonite in my instant pot…so easy but more importantly it was beyond delicious! Thank you for sharing this awesome recipe! !!
Dee says
So happy you enjoyed it! Thanks for letting me know! 🙂
Mags says
I feel silly asking but, what exactly is a gradual Quick release and how do I do that?? I’ve recently pulled my Instant Pot out and I love love love your site!!!
Dee says
That’s a perfectly good question! 🙂 A gradual quick release is when you slowly turn the release valve to venting instead of turning it all the way at once. You can toggle back and forth between open and close — using a wooden spoon handle or kitchen tongs — or push the valve slowly until the release is complete. You do this with some recipes — especially creamy pasta — to keep liquid spraying all over your kitchen. 🙂
Mags says
Thank so much!!
Joyce says
Sounds great. I am trying this for dinner tonight. Love that it doesn’t have cream soup in it.
Dee says
I hope you enjoy it, Joyce! I think you can get plenty of flavor without adding cream soup. 🙂
sherry says
can you use penne noodles instead ?
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.
Bonnie says
My husband loves this recipe. I made it as directed without changes. It has a great flavor. Thank you!
Dee says
Thanks so much, Bonnie! I’m glad you guys like the recipe!