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 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Yellow Onion, diced
- 1 lb Lean Ground Beef (or ground turkey, 93% lean)
- 1/2 tsp Thyme, dried
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 cloves Garlic, pressed or minced
- 1 1/2 Tbsp Worcestershire Sauce
- 10 oz Mushrooms, sliced
- 4 cups Beef Broth
- 8 oz Wide Egg Noodles
- 3 Tbsp Flour
- 3 Tbsp Cold Water
- 1 cup Sour Cream (plus extra for garnish)
- 1/4 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 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.
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I don’t usually comment on blogs. I made this last night for supper and it was absolutely delicious!! So simple too. I thought that it looked like a lot if instructions, but it was pretty simple. Thank you so much.
What a delicious recipe. I added some cream cheese after sour cream and added some extra creaminess.
Now that was an amazing stroganoff recipe. Thank you for sharing it.
Can I substitute frozen riced cauliflower for the egg noodles? Trying to stay low carb ish
Yes, I would reduce the liquid and add the cauliflower after pressure cooking.
Made this tonight to break in our new (crock pot brand) pressure cooker. It was great!! We did the recipe exactly as listed and no “burn notice.” Will definitely make again. Thank you! It won’t let me click a star rating for some reason but 5 stars!
Made this tonight – used six cups of broth and the whole 12 oz bag of noodles – it was fantastic and no burn notice 🙂
I don’t usually comment on anything… I had 1lb of frozen ground beef 93%. I chopped up some onion, put two spoons of butter and a splash of EVOO. Saute for about 4 minutes added garlic powder, ground pepper. Still frozen dropped the beef, the noodles, can of mushroom. Added 1 can water to rinse the can, then added a second can of water w/ dissolved veggie broth. put the lid on, pushed the pressure cook/manual button, reduced the time to 15 min…. WOW this thing really does a good job!