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It is comfort food season and this instant pot ground beef stroganoff is the ultimate comfort food.
Browned pieces of ground beef mixed with mushrooms, onions and seasonings in a creamy sour cream based sauce all served over noodles...this is what I dream about all year around.
Now we love this classic sour cream beef stroganoff too, but the instant pot just makes this recipe sooooo easy. It's perfect for weeknights as it takes less than 30 minutes to make.
Yes, less than 30 minutes and you have an amazing, rich, hearty, rib sticking meal that the whole family will. And if not, who cares? At least you love it.
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Why This Recipe Works
- The instant pot makes this an easy one-pot meal with minimal steps like this German goulash.
- The sour cream adds a nice tanginess to the dish and can be adjusted to preference.
- Using leaner ground beef prevents it from being too greasy.
- It takes less than 30 minutes which is a perfect weeknight meal.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of this post.
This recipe calls for 85/15 ground beef, which mean it is 85% lean and 15% fat. This is the perfect mix as it has enough fat to give the beef a nice beefy flavor, but not so much that it makes the dish too greasy (plus you can always drain the fat off).
Pro tip - make the weeknight ultra easy by using this sous vide ground beef to make ahead of time.
We just use regular sliced white mushrooms, but any sliced mushroom would be good in this recipe. And if you hate mushrooms (dude....why??) you can leave them out.
For extra beefy flavor, I like to use beef stock, but you can substitute chicken as well if it's easier.
Step By Step Instructions
Heat the Instant Pot insert on the sauté and add the ground beef.
Brown, stirring and crushing into small pieces with a wooden spoon.
Strain any excess fat off (I did not have excess fat using 85/15 ground beef).
Add the onion, garlic and mushrooms and cook 3-5 minutes, until mushrooms have started to release some liquid.
Add the remaining ingredients, except the sour cream and parsley, and stir together.
Pressure cook on high for 2 minutes. Use the quick release to release the pressure.
Stir in the sour cream and serve hot garnished with parsley.
Expert Tips
- If too thin, simmer for a few minutes to allow excess moisture to evaporate. You can also use a cornstarch slurry to thicken (mix 1 tablespoon cornstarch with 1 tablespoon water and slowly stir in while whisking - just a little at a time).
- Omit the mushrooms if you prefer not to use them.
- You can substitute chicken stock for beef stock if needed.
- If you like a touch of spice (not traditional) I like to add a little spicy paprika.
Frequently Asked Questions
I don't recommend it. Sour cream is much thicker than milk and also adds a tangy quality to the dish that milk will not add.
Typically it is made of beef broth, seasonings, cream and sour cream. This recipe uses a can of cream of mushroom soup to enhance the flavor.
When you add sour cream to hot food, it can cause it to curdle. Temper the sour cream by adding a small amount of hot liquid to it and stirring it in, then add it to the dish. The less fat in an item, the more likely it is to curdle.
Storage and Reheating
Leftovers can be store in the fridge in a covered container for up to 5 days. Reheat in the microwave for the best results. *Note the noodles will be soggier when eaten leftover.
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Recipe
Instant Pot Ground Beef Stroganoff
Ingredients
- 1 pound ground beef 85/15 recommended
- 8 ounces sliced white mushrooms
- ½ medium onion minced
- 1 garlic clove minced
- 1-15 ounce can cream of mushroom soup
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups beef broth substitute chicken broth
- 8 ounces dried wide egg noodles
- ½ cup sour cream
- Parsley for garnish
Instructions
- Heat the Instant Pot insert on the sauté and add the ground beef.
- Brown, stirring and crushing into small pieces with a wooden spoon.
- Strain any excess fat off (I did not have excess fat using 85/15 ground beef).
- Add the onion, garlic and mushrooms and cook 3-5 minutes, until mushrooms have started to release some liquid.
- Add the remaining ingredients, except the sour cream and parsley, and stir together.
- Pressure cook on high for 2 minutes. Use the quick release to release the pressure.
- Stir in the sour cream and serve hot garnished with parsley.
Expert Tips:
- If too thin, simmer for a few minutes to allow excess moisture to evaporate. You can also use a cornstarch slurry to thicken (mix 1 tablespoon cornstarch with 1 tablespoon water and slowly stir in while whisking - just a little at a time).
- Omit the mushrooms if you prefer not to use them.
- You can substitute chicken stock for beef stock if needed.
- If you like a touch of spice (not traditional) I like to add a little spicy paprika.
Nutrition
tommy says
My kids devoured this. It was super easy to make and perfect for weeknight dinners.
Danielle says
Love it! Thanks 🙂