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! It's especially good for little ones who maybe don't like chewier pieces of beef.
If you don't want to use sour cream, you can substitute Greek yogurt and still get the creamy consistency and tangy flavor.
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!
Instant Pot Cheesy Taco Pasta
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Instant Pot Cheeseburger Pasta
Instant Pot Mac and Cheese
Watch me make Instant Pot Hamburger stroganoff
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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 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 1 Yellow Onion, diced
- 1 lb Lean Ground Beef (or ground turkey, 93% lean)
- ½ teaspoon Thyme, dried
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 3 cloves Garlic, pressed or minced
- 1 ½ Tablespoons Worcestershire Sauce
- 10 oz Mushrooms, sliced
- 4 cups Beef Broth
- 2 teaspoons Beef Bouillon I use Better Than Bouillon®
- 8 oz Wide Egg Noodles
- 3 Tablespoons Flour
- 3 Tablespoons Cold Water
- 1 cup Sour Cream (plus extra for garnish)
- ¼ cup Fresh Parsley, chopped (plus extra for garnish)
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Turn on Sauté setting. When pot is hot, add the oil, butter, and onion. Cook, stirring occasionally, until just starting to turn translucent.
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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.
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Add the thyme, salt, pepper, garlic, and Worcestershire sauce. Stir and cook for 1 minute.
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Add the mushrooms and mix well. Cook for another minute.
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Pour the broth and beef bouillon in while stirring, and scraping the bottom of the pot to get up any brown bits (deglaze).
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Add the egg noodles and press them gently into the mixture to submerge them as much as possible.
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Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial, and the +/- to select 4 minutes (5 minutes for softer noodles).
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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.
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When the pin in the lid drops back down, open the lid. Then turn on the sauté setting.
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Mix together the flour and water. Add to the pot and stir well to combine. Turn off the pot.
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In a small bowl, mix the sour cream with a little of the hot sauce from the pot. Then add a little more. This tempers the sour cream so it doesn't curdle when added to the hot stroganoff.
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Add the sour cream and parsley to the pot. Stir gently to incorporate the ingredients. Taste and adjust salt, if needed.
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Serve immediately, garnishing as desired.
*When you turn the steam release knob to Venting, do so very slowly, not all the way. Just push it over a little and let the steam out in slow, short bursts. If you open it fully and notice sauce spewing out, grab a long handled utensil and put the knob back over to the Sealing position. Then start again with shorter bursts. After a few times, you can open it fully and there will be less pressure, which will only have steam coming out.
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Chrissy
this was my first ever instant pot recipe and it was absolutely delicious and toddler approved!
I only had frozen ground beef so prior to starting the recipe, I added half cup water and the frozen ground beef to the instant pot and used the normal pressure cooker setting for 10 min. this defrosted it and left it still pink. then I switched it to sauté and began the recipe. it was so easy!
I didn't have sour cream so went with half greek yogurt and half cream cheese. also didn't have mushrooms but was still super tasty!
Thank you for making my first instant pot experience such a satisfying and successful one! I look forward to trying more of your recipes!
Sharon
Very tasty. To save on calories and sodium, I only used 1 T. of butter instead of 2, used kosher salt in place of regular salt and used only 1 T. of beef base instead of 4 tsps. Also cut the flour to 2 T. instead of 3. Still turned out very good. Served it with cooked carrots on the side.