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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 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
Instant Pot Meatball Pasta Dinner
Instant Pot Cheeseburger Pasta
Instant Pot Mac and Cheese
Watch me make Instant Pot Hamburger stroganoff
Instant Pot Hamburger Stroganoff
Ingredients
- 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
To Finish
- 3 Tablespoons Flour
- 3 Tablespoons Cold Water
- 1 cup Sour Cream (plus extra for garnish)
- ¼ cup Fresh Parsley, chopped (plus extra for garnish)
Instructions
- 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.
- Pour the broth and beef bouillon in 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 +/- to select 4 minutes (5 minutes for softer noodles).
- 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.
- When the pin in the lid drops back down, open the lid. Then turn on the sauté setting.
- Mix together the flour and water. Add to the pot and stir well to combine. Turn off the pot.
- 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.
- Add the sour cream and parsley to the pot. Stir gently to incorporate the ingredients. Taste and adjust salt, if needed.
- Serve immediately, garnishing as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Is 4 cups of beef broth correct for 8 oz of noodles? I ask, because I had read in the comments that you said you use 1 cup of liquid to 4 oz of pasta. Going by that, it would only be 2 cups of beef broth to 8 oz of noodles.
You are correct, but it’s because of the added flour. This recipe was created a while ago, and I intend to update it to eliminate the flour. You can omit the flour and use 2 1/2 cups of beef broth, and only 1 teaspoon of the bouillon, if using. Cook time is the same.
I have tried multiple hamburger stroganoff recipes, but this is the best I have ever tasted.
Hello. I love this recipe, but my husband is not a fan of egg noodles. I would like to cut this recipe in half. Any suggestions?
Thanks,
Kathy
You can use dumplings if he likes those better. Make them with canned biscuits. Just cut them in half and put them in the pot. Decrease the liquid by about 1 and a half cups if not using noodles.
Recipe came out perfect! Very good! 😋 Thank you
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!