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!
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
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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.
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.