Instant Pot Ground Beef Stroganoff—a creamy mushroom sauce with ground beef served over egg noodles. An easy recipe to make that uses common ingredients and it’s delicious to eat.
Get the SLOW COOKER Ground Beef Stroganoff recipe here
Instant Pot Ground Beef Stroganoff
When I was growing up the only way we ate stroganoff was with ground beef. I don’t think that I even knew there was another way to make it. I actually really love ground beef stroganoff. The creamy sauce and the mushrooms have me licking my plate. No really. I literally licked my plate last night.
This version is a little different because it has cream cheese as well as sour cream! YUM! Plus it has a little dried dill. And it doesn’t have any cream of mushroom soup in it. You can easily make it gluten free. Just serve it over rice instead of noodles (or use a gluten free pasta).
Just FYI I tried to make the egg noodles pot-in-pot at the same time as the stroganoff. They turned out just okay. Some of the noodles were a little mushy and some were crunchy. So I am not recommending cooking egg noodles using the pot-in-pot method. Egg noodles cook super fast on the stovetop so just boil them as the stroganoff is cooking. Easy peasy.
This Instant Pot ground beef stroganoff goes well with a side salad or steamed broccoli. It’s the perfect season for lots of delicious fruits like watermelon, peaches, cherries and blueberries too. That’s how I like to roll on a summer evening.
More Instant Pot Ground Beef Recipes…
Instant Pot Beef and Cheddar Potatoes
What Pressure Cooker Did You Use?
To make Instant Pot Ground Beef Stroganoff I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Ground Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
A creamy mushroom sauce with ground beef served over egg noodles. An easy recipe to make that uses common ingredients and it’s delicious to eat.
- 1 pound lean ground beef
- 1 tsp kosher salt
- 1 cup diced onion
- 1 cup beef broth
- 1 tsp pepper
- 1 tsp dill
- 1 tsp garlic powder
- 8 ounces sliced mushrooms
- 2 Tbsp cornstarch + 2 Tbsp cold water
- 1/2 cup sour cream
- 4 ounces cream cheese
- Salt and pepper
- Hot cooked eggs noodles
- Diced green onion, for topping
- Turn your Instant Pot to the saute setting. When the display says HOT add in the beef and break it up*. Add in the kosher salt and onion. Brown the beef and saute the onion for about 5 minutes.
- Pour in the beef broth. Then add in the pepper, dill, garlic powder and mushrooms.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting.
- Remove the lid. Turn the Instant Pot to the saute setting. In a small bowl stir the cornstarch and cold water together until smooth. Add it into the pot. Then add in the sour cream and cream cheese. The sauce will thicken and the cream cheese will melt in just a couple minutes. Salt and pepper to taste.
- Serve the stroganoff over hot cooked eggs noodles and top with green onion.
- Category: Beef
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Lisa C. says
This was terrific! A great way to use 90% lean ground beef (it’s not great for burgers) and no canned soup.. I used chive and onion cream cheese-yum! The dill really makes the recipe. Thank you, Karen!
chive and onion cream cheese!!! Wow that sounds amazing.
Jeanne Einsiedel says
I have made this recipe on top of the stove prior to having my IP. When I make it on the stove, I use orzo pasta…..am I correct to just add an extra 1 3/4C of broth for 8 oz of my orzo?
I believe so but can’t say for sure since I’ve never made it on the stove.
I hate using canned cream of soup (I make my own dry mix and prepare it as I need it) AND I love cream cheese, so it’s like this recipe was designed for me!
I made it for you Linda!!
So easy and tasted great! I doubled the recipe and added Worcestershire to it.
Love the addition of Worcestershire!
Can these leftovers be frozen?
Dominic Costello says
Good Morning Karen,
At least it’s morning where I live and the sun just came out for the first time this morning. So far about 10″ of snow overnight. I plan on making your stroganoff recipe this evening. I have a large bag of egg noodles. Any idea how much I should cook up for your recipe? I’m thinking a pound would be too much.
I usually go with about 2 oz per serving so I’d say 8-12 ounces.
I went with 8 ounces and the noodles were smothered. I didn’t mind though. It was fantastic. Thank You
Can I add uncooked noodles to this and increase the broth? If so how much?
Yes you can. I would add 1 3/4 cups of broth for every 8 oz of pasta you add.
Joy Golden says
That’s what I was thinking as I was reading this recipe. The whole idea of the Instant Pot is to save time and avoid using other pans. I always add noodles to my Stroganoff in the Instant Pot.
Megan Gingoyon says
If I double the recipe are the cooking instructions the same?
On my list to try. Thanks for sharing.
You’re welcome Bonnie!
I make this dish on a regular basis and my husband finds it delicious. It is easy to make and turns out perfect every time. I cook the peppers in foil paper on top of everything in the IP and add them back at the end; otherwise they become too mushy; see the photo:
I like that idea you shared about the peppers!
Hmmm, I didn’t see peppers listed in the ingredients.
There wasn’t any on the original recipe but I used to make a stove top version that had some and my husband loves it; so, I added them in 😁
Made this tonight, I found the sauce to be a little thin so I increased the cornstarch slightly. Also added two tablespoons of Worcestershire Sauce. It was delicious, as are all of your recipes that I have tried
Worcestershire is great! Good idea to increase that amount 😊
If I wanted to use a cut of beef cut into bite-sized pieces instead of the ground beef, what would you recommend I use? How would the cooking time change (if at all)?
If it was stew meat I would use 20 minutes pressure cooking time with 10 minute npr.
Liz P says
Can you make it without the mushrooms? Abd will it still be as flavorful? My husband is allergic.
You can. It just won’t have that stroganoff taste!
This was amazing! The only suggestion I have is the black pepper is a lot – would recommend 1/2 – 3/4 tsp. I love the dill!
Are the mushrooms fresh or cooked?
Right in the middle of making this, we discovered we had no cream cheese. In digging through the refrigerator for a substitute, I found a container of spreadable Vegetable Garden flavor Cream Cheese that my mom had used on crackers for a snack. I though it sounded good, so we used it instead. OMG! We have found a secret ingredient!!! It was fabulous. Definitely going on the make-again list.
Nice! I will have to try that. Lots of flavor I bet!
Linda Cull says
I made this tonight and it was requested to be added to the regular rotation of meals we love. I also added my own childhood memory of peas. It was so quick and easy, Loved it. Thank you for simple and easy like my mom used to make.
So glad to hear this Linda!
Turned out good. I added some worcestershire sauce before cooking, and used Greek yogurt in place of the sour cream.
Good call on the worcestershire!
larry gainees says
Egg noodles can be made in the IP when making Stroganoff. Egg noodles only take 4 to 5 minutes to cook
Cheryl Teague says
I have made this for years before instapot. Something that really is delicious is to saute bacon with the onions and if you use applewood bacon, it is to die for. In early marriage we called it “Poor man’s stroganoff”. I look forward to cooking in my instapot
um yeah, that sounds like an amazing idea!!
Do you drain the the hamburger meat after sauteing it? Seems like it would be greasy if not?
You can. Mine was really lean so it wasn’t necessary.
Marie Harwood says
Is the nutrition count just for the stroganoff or does it include the noodles?
Just the stroganoff. Noodles are usually about 200 calories per serving.
Sharon Schroeter says
Can you cook the noodles at the same time, like-pot-in-pot?
I tried to make the egg noodles pot-in-pot at the same time as the stroganoff. They turned out just okay. Some of the noodles were a little mushy and some were crunchy. So I am not recommending cooking egg noodles using the pot-in-pot method. Egg noodles cook super fast on the stovetop so just boil them as the stroganoff is cooking.
I’m thinking with my two teenage boys plus my husband that a 1 pound isn’t going to be enough. If I do two pounds, should I double all of the other ingredients as well? Also, do I need to adjust the time at all?
You could do either way really. Double everything or just the meat. If you do just double the meat I would add extra salt to season it.
Keep the time the same? 🙂
Had this last night! It was AMAZING!!! Everyone loved it!! It had so much flavor!! Thank you!!!