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Instant Pot Meatball Stroganoff

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5 from 3 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes (plus 10 minute NPR)
  • Total Time: 22 minutes
  • Yield: 4-6 servings 1x


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. 


  • 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


  1. 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. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Add in the egg noodles evenly. Dump in the Worcestershire, salt, pepper, garlic powder, meatballs and cream cheese. Don’t stir.
  4. 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.
  5. Stir in the milk, sour cream, Dijon and dill. Salt and pepper to taste.
  6. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot