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Home » Blog Recipe Posts » Dinner

Instant Pot Hamburger Stroganoff

February 21, 2018 by Sandy 96 Comments

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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!

Hamburger Stroganoff on a white plate with fork next to bunch of parsley

 

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!

Hamburger Stroganoff in pressure cooker

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.

Hamburger Stroganoff on a white plate

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!

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4.83 from 41 votes
Hamburger Stroganoff on a white plate with fork next to bunch of parsley
Print
Instant Pot Hamburger Stroganoff
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

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!

Course: Dinner
Cuisine: Russian
Keyword: pressure cooker hamburger stroganoff recipe
Servings: 4 - 6
Calories: 462 kcal
Author: Sandy Clifton
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
  1. Turn on Sauté setting. When pot is hot, add the oil, butter, and onion. Cook, stirring occasionally, until just starting to turn translucent.

  2. 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.

  3. Add the thyme, salt, pepper, garlic, and Worcestershire sauce. Stir and cook for 1 minute.

  4. Add the mushrooms and mix well. Cook for another minute.

  5. Pour the broth and beef bouillon in while stirring, and scraping the bottom of the pot to get up any brown bits (deglaze).

  6. Add the egg noodles and press them gently into the mixture to submerge them as much as possible.

  7. Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial, and the +/- to select 4 minutes (5 minutes for softer noodles).

  8. 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.

  9. When the pin in the lid drops back down, open the lid. Then turn on the sauté setting.

  10. Mix together the flour and water. Add to the pot and stir well to combine. Turn off the pot.

  11. 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.

  12. Add the sour cream and parsley to the pot. Stir gently to incorporate the ingredients. Taste and adjust salt, if needed.

  13. Serve immediately, garnishing as desired.

Recipe Notes

*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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Instant Pot Hamburger Stroganoff in pressure cooker with title and simply happy foodie.com logo

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  1. Serra

    April 05, 2022 at 9:05 am

    Have you tried this with pasta noodles? Trying to not go to the store 😉

    Reply
    • Sandy

      April 12, 2022 at 9:50 am

      I haven't but think it should work. Be sure to go by weight as the liquid to weight ratio is the most important thing when cooking pasta in the IP. Time may differ as well depending on how hearty the noodles are.

      Reply
  2. Kay

    December 08, 2021 at 3:06 pm

    Thank Y O U for not using canned soup. How anyone can call a recipe using canned soup " from scratch" is beyond me...

    Reply
  3. Kim

    June 11, 2021 at 11:47 pm

    Loved this!!

    Reply
  4. Billie McCombs

    April 01, 2021 at 10:17 am

    This is easy & tastes great. My only issue is I found it a little watery but next time I'll just eliminate a cup of broth. Easy fix for me. I'ts in my dinner rotation for sure. Thanks for sharing!!

    Reply
  5. Clare

    January 02, 2021 at 1:53 pm

    This is easy to make. I am 13 years old and am hosting a dinner party with my mom, I am cooking. I love making this recipe and all my family and friends love it too, all except my picky sister but somtime she even eats it.

    One question though I always make it with salted butter, is it ok to use unsalted butter because that is all they had at the store?

    Reply
    • Sandy

      January 02, 2021 at 9:10 pm

      Yes, absolutely!

      Reply
    • Brian

      February 28, 2021 at 2:55 pm

      Amazing.

      Reply
  6. Kiyo

    June 19, 2020 at 8:59 am

    I have an ultra mini, can I just halve all the ingredients?

    Reply
    • Sandy

      June 23, 2020 at 3:00 pm

      Yes, cook time stays the same.

      Reply
  7. Brenda

    June 10, 2020 at 6:14 am

    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.

    Reply
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