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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!
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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.
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.
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.
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!
Variations
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!
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.
Instant Pot Ground Beef Stroganoff
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published in 2018 and fully updated in 2021
I hope you enjoy this easy Instant Pot Beef Stroganoff recipe as much as we do! For more easy recipes, be sure to sign up for my weekly newsletter!
Sounds great. I am trying this for dinner tonight. Love that it doesn’t have cream soup in it.
I hope you enjoy it, Joyce! I think you can get plenty of flavor without adding cream soup. 🙂
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!!!
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. 🙂
Thank so much!!
Omg! Made this tonite in my instant pot…so easy but more importantly it was beyond delicious! Thank you for sharing this awesome recipe! !!
So happy you enjoyed it! Thanks for letting me know! 🙂
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.
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.
Can I use a substitute for sour cream? My dad is allergic, but I really want to make stroganoff.
The sour cream gives Stroganoff a tangy flavor, but you can use a substitute. It just may not taste the same.
Hello, I am very excited to try this recipe, but do you think I can subsitute ground beef with ground turkey?
Thanks!
You can use ground turkey if that’s what you prefer. 🙂
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!
Thanks so much, Samantha! So happy you liked it! 🙂
Another great recipe! It was super easy, and a whole family of picky eaters loved it! The leftovers didn’t even last!
Thanks, Crystal! Your family sounds exactly like mine! 🙂
Do you think I could double this in the 6 quart instant pot?
It might be a tight fit, but if it doesn’t go over the max fill line, it might work!
Dee, trying all of your instant pot dinners. This one was a hit with the family, too! Can’t wait to try more.
That’s great news, James. So glad the family liked it!
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!
Aw, thanks so much, Emily. I’m so glad that you liked it! 🙂
If I add a can of mushrooms, when should I do that. My husband likes them
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.