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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Angela
I never comment on recipe blogs but this was DELICIOUS. Adding it to our regular dinner rotation for sure! It's only the 3rd thing I've ever made in my instant pot and it came out perfect. Thank you for an awesome recipe!
Sandy
That's great, Angela! I'm very happy this was a success for you, especially being new to the IP! Thank you for your review!
Teresa
Made this last night and it was excellent! I have an 8 qt and I did get the dreaded burn message...but I released the pressure and checked it and it was done anyway (even though it never got up to pressure). I doubled it and it worked perfectly! The only other changes I made were to leave out the mushrooms and used more seasonings. Thank you so much!
Dawn
So, quick question, I’m new to instapot, when the cook time is done, do you turn the pot off for the 2muns resting?
Sandy
You can, just use a clock. You don't have to though.
Becky
This was amazing! It is a keeper for sure on our recipe rotation. Thanks for sharing it!
Sandy
That's great, Becky! Thank you!
Elaine
Good but a bit too much Worcestershire for my taste.
DJ
Question, my daughter can not have EGG, so the egg noodles are a no. Any suggestions on another pasta and time adjustments? I was going to use mini shells. Thanks
Sandy
If your daughter can have egg whites, the No Yolks pasta is very good. Otherwise you will need to do a search for an egg free variety.
Tami
My only complaint was that the recipe didn’t make enough, otherwise I loved it! I didn’t have fresh mushrooms on hand. I had my husband pick up some and cooked them on sauté for about two minutes after it was done with the pressure cooking. I also used thicker noodles but did weigh them on a food scale. Because my noodles were thicker (and require a longer cook time) I increased the pressure cooking time to 13 minutes. The noodles were perfect! I have an 8 qt. pot and did not get the burn message. I normally don’t write reviews but this recipe was GREAT!!!