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
Instant Pot Meatball Pasta Dinner
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)
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.
*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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Thanks for the great recipe. It was really tasty and so easy to make. I didn't change a thing and it turned out delicious
Has this recipe changed recently? I don't remember the flour and water mixture when I've made it previously.
This is a staple meal in our house and a definite favorite!
The flour was always there (you can see it in the video). I changed it to be added at the end as people were getting the burn error.
Made tonight. Had closer to 1.5 pounds of hamburger and 10 oz left in my bag of egg noodles so upped the liquid to 5.5 cups of broth, added a little bit more garlic and used oregano instead of thyme, Turned out perfect. This is very similar to my stovetop version so I knew it would be good.
Stars won't mark for me but I give it 5 stars. ⭐️⭐️⭐️⭐️⭐️
Made this tonight and was very hopeful. Followed the recipe exactly and it looked and smelled fantastic. I was so disappointed at the first bite - it was so incredibly bland. Edible, but not good. I double-checked the recipe to make sure I didn't miss anything, but it sure seems like there's something missing. I may try one more time, but add a packet of onion soup mix and cross my fingers.
Hi Sue, This isn't a boldly flavored dish, but it shouldn't be bland, though that is subjective. Maybe use a little more salt, or some soy sauce?
I have been looking for a stroganoff recipe that does NOT use canned soups. I am excited to try this.
I made this tonight, starting with frozen ground beef. I've had bad experiences with noodles in the IP, but following your instructions they came out great! I went with the 4 minute time and they were soft, I wouldn't want to do 5 minutes. I'm not a mushroom lover, so I left those out. I did add a little more than a TBSP of tomato paste just because I'm accustomed to that slightly pink stroganoff sauce (is that just me??). Oh, I noticed someone else's questioning of the 8 oz noodles. I felt the same way so I used about 3/4 of a 16 oz bag. It came out really great- I think we ate too much of it! Yummy!
That's great, Anne! I'm glad you liked it!
Learning to use my QVC multi cooker, Second recipe I tried! EXCELLENT! I screwed up and added broth before flour so just made a slurry of flour & water-- Perfect! Used pappradelle pasta! WOW! Loving the pot so far!
That's great! So glad it worked for you!