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 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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Debra
Delicious
Amanda
This is the 3rd thing I cooked in my IP. It turned out perfect and my hard to please family loved it! Thanks for the great recipe and I can't wait to try more!
Sandy
That's awesome, Amanda! I'm glad you liked it! Thanks for the review!
Katie Brown
Are you suppose to drain the fat from the ground beef after sautéing?
Sandy
Katie, if you use a lean ground beef you shouldn't have to. If there is an excessive amount then yes.
Anna
Feeding a family of 5... we made this on Tuesday and they’ve been talking about it every day since, so we are making it again today (saturday). I usually doctor things up, but this recipe is perfect as is! Only change I made is that I used Greek yogurt because I assumed I had sour cream and didn’t check... oops! So PSA, greek yogurt works too if anyone is wondering!! This recipe is on the permanent list of YES!
Robin
Made this tonight and followed the recipe exactly, including weighing the noodles. Got the "burn" message. Finished it on saute and it tasted great. Next time I'll add more broth.
Sandy
Sorry to hear that, Robin. I'm glad it tasted good! I agree that more broth will help.
Becky
I made this recipe for dinner last night and it was a huge hit! I doubled the recipe and thank goodness I did because everyone devoured it. Thanks so much!
Sandy
Awesome! Thank you for your review!
Michelle
Made for dinner tonight. I used ground turkey and added the entire package of noodles and increased the broth to 48 oz plus 1 cup of water and held my breath. Turned out perfect! I didn’t add any salt but next time I will. Sprinkled Parmesan cheese on top. Very yummy. Thanks for the recipe! Will make again for sure!
Sandy
I'm glad it worked for you, Michelle! Thank you for your review!