Instant Pot Hamburger Stroganoff is a delicious, money saving variation of the favorite Beef Stroganoff. With a rich flavor from simple ingredients, no ‘cream of’ soup is needed. This pressure cooker ground beef stroganoff will become a family favorite!
Instant Pot Hamburger Stroganoff
Talk about comfort food! Pasta has to be one of the top favorites for me. The creamier, the better! If I can make the meal for less money, that’s a win! Traditional Beef Stroganoff is made with beef tenderloin. It is amazing, however, it is also pretty expensive, especially when you are making a family-sized batch.
Using hamburger, ground beef, ground turkey, will save you some money, and it’s easier to make this Instant Pot Hamburger Stroganoff into a one-pot dish. The ground beef will cook up faster and easier when you give it a browning first, and then leave it in when you add the pasta. No draining!
I love Beef Stroganoff made with the tenderloin, or even a Flat Iron, Ribeye, or other cut of beef. But something about this hamburger version just works!
I hope you give it a try! Let me know in the comments if you make this, and how you liked it! Follow me on Pinterest for all of my recipes, and other great ideas for your Instant Pot!
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Instant Pot Hamburger Stroganoff is a delicious, money saving variation of the favorite Beef Stroganoff. With a rich flavor, no 'cream of' soup needed, this pressure cooker stroganoff will become a family favorite!
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Yellow Onion, diced
- 1 lb Lean Ground Beef (or ground turkey, 93% lean)
- 1/2 tsp Thyme, dried
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 cloves Garlic, pressed or minced
- 2 Tbsp Worcestershire Sauce
- 10 oz Mushrooms, sliced
- 1/4 cup Flour
- 3 1/2 cups Beef Broth
- 8 oz Wide Egg Noodles
- 1/4 cup Fresh Parsley, chopped (plus extra for garnish)
- 1 cup Sour Cream (plus extra for garnish)
Turn on Sauté setting. When pot is hot, add the oil, butter, and onion. Cook, stirring occasionally, until just starting to turn translucent.
Add the ground beef and stir, breaking up the meat, but leaving a few larger chunks. Cook, stirring occasionally, until just a little pink remains.
Add the thyme, salt, pepper, garlic, and Worcestershire sauce. Stir and cook for 1 minute.
Add the mushrooms and mix well. Cook for another minute.
Sprinkle the flour over the mixture and stir well to combine.
Pour the broth on while stirring, and scraping the bottom of the pot to get up any brown bits (deglaze).
Add the egg noodles and press them gently into the mixture to submerge them as much as possible.
Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial, and the + or - to select 5 minutes.
After the cook cycle has finished, let the pot sit undisturbed for 2 minutes. Then do a controlled Quick Release of the remaining pressure/steam, until the pin in the lid drops down.
Carefully open the lid and add the parsley and sour cream. Stir gently to incorporate the ingredients. Taste and adjust salt, if needed.
Serve immediately, garnishing as desired.
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