This 30-minute Instant Pot Stroganoff brings classic comfort food to your dinner table with minimal effort. Packed with 33g of protein and perfectly balanced flavors, this budget-friendly recipe transforms everyday ingredients into a rich, satisfying meal.
The pressure cooker does all the heavy lifting, while you enjoy more time with family. Whether you’re a busy parent or a cooking novice, this foolproof version delivers restaurant-quality results in a fraction of the time.
Main Ingredients
- Ground Beef: 1 pound, can substitute with turkey or pork for a leaner option
- Mushrooms: 8 ounces white button, freshly sliced for best flavor
- Egg Noodles: 8 ounces wide variety, perfect for holding sauce
- Cream of Mushroom: 10.5 ounces, adds rich creaminess
- Beef Broth: 2¼ cups low-sodium for better control of saltiness
- Sour Cream: ⅓ cup, adds perfect tanginess (can use Greek yogurt)
Additional Ingredients
- Aromatics: 1 small onion and 1 garlic clove, minced
- Seasonings: Salt, pepper, and fresh parsley
- Thickener: 1 Tablespoon all-purpose flour
Cooking Instructions
- Prep Base: Heat Instant Pot on saute mode, spray with cooking spray
- Cook Meat: Brown beef until cooked through, season with salt and pepper
- Add Vegetables: Incorporate onion, garlic, mushrooms, saute briefly
- Combine: Mix in flour, soup, broth, and noodles
- Pressure Cook: Seal lid and cook on High Pressure for 2 minutes
- Release: Quick release pressure carefully
- Finish: Let cool slightly, stir in sour cream and parsley
Recipe Variations
This Instant Pot Stroganoff is super flexible! You can swap the ground beef for ground turkey to make it lighter, or try ground pork for a different flavor. Not a fan of button mushrooms? Baby bella or cremini mushrooms work just as well.
If you’re looking to make it a bit healthier, plain Greek yogurt makes a great substitute for sour cream. For a gluten-free version, use gluten-free flour and noodles – the taste will be just as yummy!
Serving Suggestions
This cozy stroganoff loves simple sides! Try it with a crisp green salad or some steamed broccoli on the side. Want to add some crunch? Toast up some garlic bread to help soak up that delicious sauce.
For extra comfort, serve it in warm bowls to keep everything nice and hot. A sprinkle of extra fresh parsley on top adds a lovely pop of color!
Storage Tips
Got leftovers? Lucky you! Pop your stroganoff in an airtight container and keep it in the fridge for up to 3 days. When you’re ready to enjoy it again, warm it up slowly on the stovetop or microwave, adding a splash of beef broth if needed to loosen up the sauce.
The noodles might soak up some sauce while storing, but don’t worry – it’ll still taste great! Just try not to freeze this dish, as dairy-based sauces and pasta can get a bit funny when thawed.
Time-Saving Tips
Make your Instant Pot work even harder by chopping the onions and slicing the mushrooms while the beef browns. Pre-measure all your ingredients before starting – this makes the cooking process super smooth.
If you’re really short on time, grab pre-sliced mushrooms from the store. The quick-release method in this recipe is perfect for busy weeknights, getting dinner on the table in just 30 minutes!
Easy Instant Pot Stroganoff
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 pound ground beef (or ground turkey or ground pork)
- salt and freshly ground black pepper
- 1 small onion chopped
- 1 clove garlic minced
- 8 ounces white button mushrooms sliced
- 1 Tablespoon all-purpose flour
- 10.5 ounce cream of mushroom soup (or homemade)
- 2 1/4 cups low-sodium beef broth
- 8 ounces wide egg noodles
- 1/3 cup sour cream (or Greek Yogurt)
- 2 Tablespoons fresh parsley chopped
Instructions
- Turn Instant Pot to saute. Once the pot is hot, spray the bottom with cooking spray (or add a little oil), and add ground beef. Brown the meat, breaking it into small pieces as it cooks, and season it with salt and pepper. Remove any excess grease.
- Add onion, garlic and sliced mushrooms and saute for 1 minute.
- Add the flour, homemade or canned cream of mushroom soup, beef broth, and noodles and stir to combine.
- Secure instant pot lid, and turn valve to sealed position. Cook on Manual Setting or High Pressure Setting for 2 minutes.
- When pressure cooking is complete, use a quick release. (If liquid sprays from the knob, close knob, wait 30 seconds then release pressure again. You may also turn knob half way so only a small amount of steam is being released.)
- Carefully remove the lid and stir mixture. Allow the mixture to cool for a few minutes, then stir in sour cream, parsley, additional salt and pepper to taste.
