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

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!

Course Dinner
Cuisine Russian
Keyword pressure cooker hamburger stroganoff recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 - 6
Calories 462 kcal
Author Sandy Clifton


  • 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

To Finish

  • 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)


  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 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.