Instant Pot Ground Beef Stroganoff is so Super Easy, You’ll Wonder Why It’s Not on Your Meal Plan Every Week! Since it’s Made with Ground Beef, it’s not too expensive either.
We love using the Instant Pot for dinner and think you’ll love the Instant Pot Enchilada Pasta along with all of these other Instant Pot Ground Beef recipes!
Instant Pot Ground Beef Stroganoff
We’ve been making ground beef stroganoff for a long time, but I had never tried it out in my Instant Pot. It turns out, it’s not hard at all and it’s just as tasty as ever. While some recipes use stew meat or other cuts of beef, I prefer to use ground beef in my Instant Pot Beef Stroganoff, to save money on the meat. It does add an extra step of browning and draining the beef, but it’s totally worth it. You could, however, brown your ground beef up in bulk and store it in the fridge or freezer until you’re ready to use it. 2 cups of cooked meat = one pound of raw ground beef.
When I do cook it, I always use my Easy Greasy Colander to drain the grease. It’s great, because it has a bowl that fits the colander perfectly, to catch the grease. I can let the grease cool and then scoop it out into the trash. Otherwise, you could just use a low fat version of hamburger.
WHAT IS A GOOD SUBSTITUTE FOR SOUR CREAM?
Sometimes you forget to buy the sour cream for this ground beef stroganoff recipe and sometimes, you just don’t like sour cream and you’d like an alternative. Either way, I’d like to offer you a couple of suggestions on how you can substitute for sour cream in your recipe, in case you need it.
- Use yogurt. Keep in mind that it is a little bit thinner, so you MAY want to thicken it by letting it sit in a bowl with cheesecloth to let some of the liquid filter out. OR, you can thicken the yogurt with a little flour.
- You could use milk or cream and just cook the liquid down a bit to thicken it. I wouldn’t use a full cup, but maybe a 1/2 cup.
WANT MORE EASY INSTANT POT RECIPES?
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WHAT TO SERVE WITH INSTANT POT GROUND BEEF RECIPES?
I like serving peas and salad with this Instant Pot ground beef stroganoff recipe to complete the meal. Of course, adding some Texas Toast or other kind of bread with it, is extra delicious as well!
Instant Pot Ground Beef Stroganoff
Ingredients
- 1/2 onion chopped
- 1 teaspoon minced garlic
- 1 lb ground beef browned
- 1 tsp salt
- 1/4 tsp pepper
- 1 10.5 oz can cream of mushroom soup
- 1 Tbsp flour
- 3 c. beef broth
- 3 c. egg noodles uncooked
- 1 c. sour cream
Instructions
- Brown ground beef, onion, and garlic.
- Drain ground beef (if needed)
- Stir in flour, then add broth, cream of mushroom soup and salt & pepper.
- Mix well, then add noodles. Make sure noodles are pushed down into the liquid.
- Place lid on Instant Pot, close the valve and set on high pressure for 8 minutes.
- After the timer beeps, let the pressure release naturally for about five minutes, and then change to quick release until all the valve falls and you can safely open the lid.
- Stir in sour cream.
- Serve.
Notes
Nutrition
MADE THIS RECIPE?
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Connie says
Made this tonight. I cooked mine for 7 minutes and it was perfect. I had to add another 1/4 cup of water to get the noodles completely emerged in the liquid. My family loved it. I will definitely make this again.
danielle says
Is the calories per Serving or the whole dish – Sorry if stupid question lol
Sarah says
That’s per serving, if you divided this dish into 6 equal servings.
Lilli says
Can this recipe be doubled for a large family? If so, what changes need to be made to the cooking time, etc.?
Sarah says
Yes, it can. No changes are needed. I’d use an 8 quart Instant pot though.
Sherry says
Great meal. Even my picky eaters ate it.
Nancy G says
I made this last night and was extremely happy with the results. The amount of liquid was perfect and as I didn’t have sour cream for this rather-spontaneous meal–the notes above suggesting using cream in a slightly lower amount than for sour cream worked out great. I did saute some fresh mushrooms with shallots and butter and the garlic in a skillet and added that plus a few fresh, sliced baby carrots for color though the rest was done in a nonstick Instant Pot inner cooking pot, which is my favorite accessory now. Cleanup is so much easier and it seems to make the saute process go more smoothly, as well. I used thicker egg noodles and made sure they were submerged as per the directions–and they came out great and were not mushy.
Jeanette says
Would you use a 12 oz bag of noodles?
Sarah says
Yes, that would work.
Dan says
Made stroganoff soup. Too much broth. Will 2 cups next time.
PMorris says
Just found & made this tonight & it was gone before I could photograph and post anything anywhere. 😁
My changes:
– Added 1/2C frozen peas & a small can of sliced mushrooms at the same time as the sour cream.
– Instead of doing a slow release for 5 minutes, I did a quick release, turned off the IP and removed the liner.
– By the time we were ready for seconds our noodles were already beginning to get unpleasantly limp. I recommend adjusting the steam time to 7 minutes then do a quick release at the end if using regular egg noodles instead of the traditional wide ones.
dayna says
I listened to your recommended changes for cooking time, and the noodles turned out perfect. Thank you!
Taylor says
Do you cook the meat in the instant pot or on the stove?
Sarah says
I have done it both ways. I like to do it in the Instant Pot normally so I don’t dirty an extra pan. 🙂
Amy says
I tried this tonight. I have a 6qt lux. I did step by step directions but the noodles on top didn’t cook. I’m new to this so I’m not sure what happened??
Sarah says
You need to make sure the noodles are pushed down into the liquid.
PMorris says
It could have been added later but step 4 in the instructions say to make sure to push the noodles down into the liquid.