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Instant Pot Beef Stroganoff

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Easy Instant Pot Beef Stroganoff is flavored with ground beef and mushrooms while topped with a creamy sour cream sauce with egg noodles.

Instant Pot Beef Stroganoff in a white bowl

Whether you just got a new Instant pot and are looking for new recipes or are more experienced and looking for something new to please the entire family, this Instant Pot Ground Beef Stroganoff is the recipe you need.

It’s flavorful, creamy, and done in less than 30 minutes! I love to pair it with Air Fryer Vegetables and this super easy cheesy garlic bread recipe.

Here’s what I’m going to show you in this post.

  • How to make Instant Pot Ground Beef Pasta
  • How to substitute the sour cream and other ingredients depending on what you have on
  • How to keep your sour cream from curdling
  • How to cook a double batch of this mouthwatering Instant Pot ground beef and noodle recipe!

This recipe is made without cream of mushroom soup for a fresh flavor that’s healthier than the canned version.

I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.

Instant Pot Beef Stroganoff ingredients in white bowls with an Instant Pot to the side

How to Make Instant Pot Beef Stroganoff

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Set your Instant Pot to Saute mode. Once it shows the word, “HOT,” add in 1 tablespoon of the oil and brown your ground beef with a little salt and pepper for seasoning.

Once it has browned, carefully remove it from the Instant Pot and set it aside.

STEP TWO: Add another tablespoon of oil into the hot Instant Pot and sauté the sliced mushrooms until they are soft and shrink in size, about 5 minutes.

Remove them from the Instant Pot and place them in a separate bowl.

STEP THREE: Add in another tablespoon of oil (if needed) and sauté your onions until they become soft and caramelized about 3 minutes.

Add in the minced garlic and cook for one more minute, stirring continuously until you can start to smell the garlic. This means it’s releasing its flavor.

Collage of in-process images of ground beef browning, cooking the mushrooms and onions, and adding the ground beef back in

STEP FOUR: Add the ground beef back into the Instant Pot with the onions and garlic. Add in the beef broth and tomato paste. Push down any pieces of ground beef that are not covered by the ground beef to ensure equal cooking.

STEP FIVE: Lock the Instant Pot lid in place and pressure cook on high (or manual) for 4 minutes. Let the Instant Pot natural release then open the lid.

STEP SIX: Mix the cornstarch and water in a small bowl to make a slurry. Add it to your Instant Pot and stir. A slurry helps thicken up your sauce. The water and cornstarch must be mixed before adding for it to work properly.

Egg noodles added to Instant Pot Stroganoff

STEP SEVEN: Turn your Instant Pot to Saute and add in the sour cream and cooked mushrooms and mix. Add in your egg noodles and cover completely in the mushroom gravy mixture.

Press cancel on your Instant Pot and close the lid for about 10 minutes, just letting the egg noodles cook in the sauce on residual heat.

Transfer into bowls and enjoy!

How Do I Natural Release My Instant Pot?

There are two kinds of releases when using the pressure cooker function on your Instant Pot — a quick-release and a natural release.

The natural release, which is used in this recipe, is when you let the pressure come down naturally when the pressure cooker has hit 0 minutes. Basically, you wait until the pressure comes down, which can take about 10 minutes.

A quick release is when you flip the valve on the pressure cooker to immediately release the pressure. I recommend doing a natural release on this recipe to allow the flavors blend together longer creating a more flavorful dinner.

What Can I Use in Place of Sour Cream in Beef Stroganoff?

There’s nothing worse than getting halfway through this Instant Pot ground beef pasta recipe to realize you don’t have that sour cream you thought was in the back of your fridge.

While I recommend using sour cream in normal circumstances for true flavor, you can use one of the following options in a pinch.

  • Plain Greek yogurt
  • Cream cheese
  • Half cream cheese and half buttermilk or heavy cream
Closeup on beef stroganoff on a fork

Other Substitutions You Can Make:

You will get the most flavor and creaminess making this Instant Pot Beef Stroganoff recipe as written at the bottom of this post. If you find yourself in a pinch, you can make the other following substitutions.

  • Switch out the chicken broth for beef broth – beef broth will give a more signature flavor, but chicken broth will work in a pinch
  • Use ground turkey instead of hamburger beef 
Beef Stroagnoff made in the Instant Pot in a white bowl

Can You Put Raw Ground Beef in an Instant Pot?

One thing that differentiates an Instant Pot from a normal pressure cooker is the Sauté method. It does allow you to put raw ground beef in the Instant Pot and sauté it, just like you would on a normal stove!

That means fewer dishes to clean up!

Closeup of pressure cooker beef stroganoff in a white bowl

How Do You Keep Sour Cream from Curdling in Beef Stroganoff?

If you stick cold sour cream into a hot pot of Instant Pot ground beef and noodles, your sour cream may be the victim of curdling.

To avoid your sour cream from curdling, place it in a small bowl. Scoop a tablespoon or two of the stroganoff liquid into your sour cream and mix.

This will help slowly increase the temperature of the sour cream and temper it.

Add the mixture into the Instant Pot Ground Beef Stroganoff and mix as usual.

Closeup on Instant Pot Beef Stroganoff in a white bowl to the side

How Can I Double This Batch?

One of my favorite things about the Instant Pot is how you can make extra food inside it in the same amount of time.

Our family loves to eat leftovers so we always make a double batch to make dinner even easier the next night.

Simply double the ingredients in this recipe (making sure you do not go over the max line inside the Instant Pot) and cook for the same time.

That’s it!

Other Instant Pot Recipes You’ll Love:

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Yield: 4 servings

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff in a white bowl

Beef stroganoff is made in the Instant Pot with hamburger, mushrooms, and egg noodles for a healthy version of an instant classic.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 pound of ground beef
  • salt and pepper to taste
  • 2 tablespoons of vegetable oil, divided
  • 1/2 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 1 1/2 cups beef broth
  • 1 tablespoon butter
  • 5 ounces of mushrooms, slice (about 1 3/4 cups)
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 1/4 cup sour cream
  • 8 ounces egg noodles, uncooked

Instructions

  1. Set your Instant Pot to Saute mode. Once it shows the word, “HOT,” add in 1 tablespoon of the oil and brown your ground beef with a little salt and pepper for seasoning. Remove ground beef from Instant Pot.
  2. Add another tablespoon of oil into the hot Instant Pot and sauté the sliced mushrooms until they are soft and shrink in size, about 5 minutes. Remove them from the Instant Pot and place them in a separate bowl.
  3. Add in another tablespoon of oil (if needed) and sauté your onions until they become soft and caramelized about 3 minutes. Add in the minced garlic and cook for one more minute, stirring continuously until you can start to smell the garlic.
  4. Add the ground beef back into the Instant Pot with the onions and garlic. Add in the beef broth and tomato paste. Push down any pieces of ground beef that are not covered by the ground beef to ensure equal cooking.
  5. Lock the Instant Pot lid in place and pressure cook on high (or manual) for 4 minutes. Let the Instant Pot natural release then open the lid.
  6. Mix the cornstarch and water in a small bowl to make a slurry. Add it to your Instant Pot and stir.
  7. Turn your Instant Pot to Saute and add in the sour cream and cooked mushrooms and mix. Add in your egg noodles and cover completely in the mushroom gravy mixture.
  8. Press cancel on your Instant Pot and close the lid for about 10 minutes, just letting the egg noodles cook in the sauce on residual heat. Spoon into bowls and enjoy!





Transfer into bowls and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 536Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 133mgSodium: 546mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 36g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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2 thoughts on “Instant Pot Beef Stroganoff”

  1. I found this recipe to be a bit bland, and as its written, somewhat confusing!

    The ingredient list calls for butter and tomato paste, however, in the recipe directions, it doesnt include either ingredient.

    And just a wording issue, “Let the Instant Pot manual release then open the lid.” i assumed and hoped that meant do a quick release and not a natural release, and that’s what i did. Thankfully it was the right thing!

    I’d never made stroganoff before, and if i do it again, i will tweek it and add more seasoning.

    Reply
    • Hi Becky, I appreciate your feedback. I have added the tomato paste into the directions as it should be added in when the beef broth gets added.

      I have also clarified the instructions to include that this recipe calls for a natural release to allow for the ingredients to blend together longer and how to do this on an Instant Pot, which is why the dish wasn’t as flavorful as you may have wished with a quick-release.

      I appreciate you

      Reply

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