Instant Pot Meatball Stroganoff–the easiest stroganoff recipe! It’s made with convenient frozen meatballs. The meatballs, mushrooms, sauce and pasta are all cooked together in your Instant Pot for a quick and delicious dinner.
Instant Pot Meatball Stroganoff
One of my favorite dinners that my mom would make when I was growing up was a ground beef stroganoff. I just loved the creamy sauce with mushrooms. This version is even easier than mom’s stovetop stroganoff. It has frozen meatballs (so no browning of the meat). Plus you cook the meat, pasta and sauce all in the same pot at the same time.
This got two thumbs up from my family. They all thought the sauce was soooo good. One thought it to make sure to use high quality meatballs since they will have quite the flavor impact on the dish.
Ingredients/Substitution Ideas
- Butter–to sauté the mushrooms and onions
- Mushrooms–white button is what I used but you can also use cremini or baby bella
- Onions–fresh or frozen
- Beef broth–or water and Better than Bouillon beef base
- Egg noodles–or rotini pasta
- Worcestershire sauce
- Kosher salt
- Pepper–fresh cracked is best
- Garlic powder
- Frozen homestyle meatballs
- Cream cheese
- Milk
- Sour cream
- Dijon mustard–for a little bit of acidity
- Fresh dill–you can also use dried dill
Steps
- Sauté mushrooms and onions: Turn Instant Pot to sauté setting. When display says HOT add in the butter and let melt. Add in the mushrooms and onions and sauté for about 5 minutes.
- Deglaze: Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Layer in ingredients: Add in the egg noodles evenly. Dump in the Worcestershire, salt, pepper, garlic powder, meatballs and cream cheese. Don’t stir (to prevent burn error).
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Add remaining ingredients: Stir in the milk, sour cream, Dijon and dill. Salt and pepper to taste.
- Serve and enjoy!
Notes/Tips
- This recipe can easily be doubled. Double all the ingredients and keep the cooking time the same.
- Serve with a side of broccoli, brussels sprouts or another vegetables of your choice.
- Can I use homemade meatballs? Sure, although I would not put in raw meatballs. I would use cooked homemade meatballs.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with cream cheese are Instant Pot Million Dollar Spaghetti and Instant Pot Creamy Sloppy Joes.
More Instant Pot recipes with frozen meatballs…
Instant Pot Dump and Go Meatball Lasagna
A perfect dinner on those nights when you need dinner fast! This 8 ingredient pasta dish is faster than picking up pizza and it will be gobbled up in no time.
Instant Pot French Onion Meatballs
French onion meatballs take minimal effort but taste so good! You’ll be surprised at how easy it is to caramelize onions in the Instant Pot and get that sweetness and richness to come out. Try these meatballs for an easy weeknight dinner or for an appetizer at a party!
Instant Pot 3-Ingredient Casserole
A ravioli bake with only 3 main ingredients! The fastest and easiest dinner ever. It’s perfect for busy nights.
Instant Pot Ziti and Meatballs
An easy Instant Pot version of baked ziti with a scrumptious tomato cream sauce, ricotta and meatballs. Everyone will be asking for seconds!
Instant Pot 3-Ingredient Meatballs
These meatballs are a perfect appetizer. With only 3 ingredients and the use of your Instant Pot they literally take 3 minutes of hands-on time. They are super flavorful with a little bit of savory and a little bit of sweetness.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Instant Pot Meatball Stroganoff
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 10 minute NPR)
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
The easiest stroganoff recipe! It’s made with convenient frozen meatballs. The meatballs, mushrooms, sauce and pasta are all cooked together in your Instant Pot for a quick and delicious dinner.
Ingredients
- 2 Tbsp butter
- 8 ounces chopped mushrooms
- 1/2 cup diced onions
- 1 3/4 cups beef broth
- 6 ounces egg noodles (half a package)
- 1 Tbsp Worcestershire sauce
- 1/4 tsp kosher salt
- 1/2 tsp pepper
- 1 1/4 tsp garlic powder
- 11 ounces (half a bag) frozen homestyle meatballs
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 cup sour cream
- 1/2 tsp Dijon mustard
- Fresh dill, to taste
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and let melt. Add in the mushrooms and onions and sauté for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the egg noodles evenly. Dump in the Worcestershire, salt, pepper, garlic powder, meatballs and cream cheese. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the milk, sour cream, Dijon and dill. Salt and pepper to taste.
- Serve and enjoy!
- Category: Pasta
- Method: Instant Pot
*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.
Karen my family excluding me hate mushrooms what could I use instead. Tx love all you posts
Great question, we do too so I’d also like to know. Thank you!
Oh gosh, I’m sorry! I don’t really know because stroganoff really relies on the mushrooms for that stroganoff taste!
Our family really enjoyed this recipe! We had everything on hand, except mushrooms. I used one red bell pepper and it turned out great! Hope this helps!
★★★★★
(Supposed to be carb coma, not cab coma…stupid auto correct!) 🤣🤣
Could I use spaghetti squash instead of noodles? We’re trying to cut carbs, and they don’t agree with me too. (cab coma😵💫🙄😂)/We’ve been cooking our spaghetti squash to just below ‘Al dente’ and then freezing leftovers so it’s ready for recipes. It could certainly take a 2 minute PC. Think it would work? Thanks, and love your recipes!
That sounds tasty! I would give it a shot
Sounds great….is there a lower fat version
Sure you could use low fat sour cream and cream cheese and use ground turkey meatballs maybe?
Delish! Thanks for adding the option for scaling to 1/2 recipe, this is so helpful since I cook for just 2 smaller appetites.
★★★★★
You’re welcome Nancy!
This looks delicious!
If I were to leave out the noodles how much broth should I use?
I would like to make this with gluten free noodles but I think the would get mushy.
I would only use a half cup of broth…just enough to bring the pot to pressure
I just made this with Manischewitz GF wide egg noodles (originally had them on hand for making tuna noodle casserole) and it turned out alright. I made 2 cups of broth (only because it was just easier than trying to measure out 1 3/4 tsp of the Better than Bouillon) but just did a splash more then the 1 3/4 it calls for. I had a little sticking to the bottom but not anything too serious. I think it turns out a little too saucy for me so I would make some extra noodles on the side to help thin it out when serving. Other then that, everybody liked the flavor.
Okay awesome! Thanks for sharing your experience with the GF noodles