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Our Instant Pot Beef Stroganoff is full of flavor and so easy to make! From the delicious onions, mushrooms, and ground beef to the egg noodles, everything cooks in your pressure cooker. This is the easiest beef stroganoff recipe you will ever try!
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What is beef stroganoff?
Beef stroganoff is a classic Russian recipe (known as beef stroganov) consisting of beef cooked in a creamy sauce, typically served with egg noodles.
Traditionally, it uses sauteed beef strips and always includes sour cream (smetana, for the Russian dish).
Stroganoff recipes are so popular that plenty of variations have popped up across the world, like chicken stroganoff, sausage stroganoff, and even mushroom stroganoff.
But, of course, our favorite will always be beef stroganoff. It is a classic dish that makes a perfect family meal, and this Instant Pot ground beef stroganoff takes it to a whole new level of delicious.
The Best Ground Beef Stroganoff Recipe
- The taste is incredible! Super simple ingredients but packed with flavor!
- It's so easy
- Uses simple ingredients
- Budget-friendly
- Cooks all in one pot, even the noodles
- Perfect for a simple family dinner or even a special occasion!
The best part - It cooks all in one pot, so clean-up is easy. And, because it uses ground beef instead of steak strips, you can have a delicious beef stroganoff on a budget and in record time.
Stroganoff Ingredients:
- olive oil
- ground beef
- sliced mushrooms
- salt and pepper to taste
- minced garlic
- chopped onion
- flour
- white wine
- beef broth
- egg noodles
- sour cream
What sets this recipe apart from other stroganoff recipes is that it's an Instant Pot ground beef stroganoff with an irresistible mushroom cream sauce.
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We make this Instant Pot beef and noodles recipe using lean ground beef, white wine, beef broth, and sour cream, for a creamy white wine sauce pasta you will love.
It is so flavorful, you'll want to make this recipe again and again. And, the best part about that is that it's so easy to make, there's no reason not to enjoy it whenever you want!
How to Make Stroganoff in Pressure Cooker
- Set your Instant Pot to saute mode. Once hot, add in olive oil and swirl it around to coat the inside of the pot. Then, add in your onion, garlic, and mushrooms. Cook for 2-3 minutes.
- Add in ground beef and season with salt and pepper. Cook until it browns, breaking it up gradually as it cooks.
- Once browned, stir in your flour completely. Then add beef broth and white wine and stir well to mix together.
- Close the lid and cook on high pressure for 10 minutes. Carefully quick release the pressure once 10 minutes is up. Open the lid and add uncooked egg noodles to the pot. Try to keep all of the noodles submerged in liquid so they cook properly.
- Replace the lid, and cook on high pressure for 5 minutes. Once 5 minutes is up, do a natural pressure release for 5 minutes. Open the lid and add sour cream. Stir well, then serve, and enjoy!
Recipes Tips:
- Try not to move your ground beef around too much before you start breaking it up. Let it sear first, then gradually break it up in the pot. By allowing the beef to sear first, you're giving the dish so much more flavor!
- Use lean ground beef for best results. We always prefer an 80/20 mix.
Can beef stroganoff be made ahead of time?
Yes, easily! You can either complete the entire recipe and store it ahead of time, or complete cooking up until you add the noodles (our preference).
- If you want to cook the entire recipe ahead of time, including the noodles, then reheat on warming mode in your Instant Pot or over low heat in a skillet with a lid on the stove.
- If preparing the sauce without the noodles ahead of time, add your completed sauce and ground beef back to the pot, then warm it up slowly with your pot set to warming mode. Once heated through, add the noodles and cook under pressure according to the instructions above, or serve over your preferred side dish such as mashed potatoes.
How long does beef stroganoff last?
Pressure cooker beef stroganoff will last 3-4 days when stored in an airtight container in the refrigerator.
Reheat on warming mode in your Instant Pot or over low heat in a skillet on the stove. We think this beef stroganoff tastes even more delicious the next day!
Is beef stroganoff keto-friendly?
If you're making Instant Pot beef and noodles, this dish will not be keto-friendly as egg noodles are carb-heavy.
However, you can easily make this dish keto-friendly by leaving out the noodles and serving your beef stroganoff with a low carb side dish like cauliflower rice.
To cut down the carbs even more, remove the flour. Arrowroot powder makes a great thickener for a keto diet. We use it in our Keto Beef and Broccoli!
Is beef stroganoff gluten-free?
This Instant Pot stroganoff recipe uses flour, and so it is not gluten-free.
However, you can easily make this dish gluten-free by leaving out the flour and instead using a gluten-free thickener like cornstarch. Use half as much cornstarch for the ratio of flour (ex. ½ tablespoon instead of a full tablespoon).
Egg noodles also usually contain gluten. However, there are gluten-free egg noodle varieties you can use instead. Or, serve over a gluten-free side dish such as mashed potatoes.
Easy Ground Beef Recipes
- Portuguese Beef Lettuce Wraps
- Easy Keto Hamburger Casserole
- Comforting Instant Pot Hamburger Soup
- Instant Pot Philly Cheese Steak Dip
- Instant Pot Philly Cheesesteak Sloppy Joes
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📋 Recipe
Instant Pot Beef Stroganoff
Equipment
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 8 oz. sliced mushrooms
- Salt and pepper to taste
- 1 Tbsp. minced garlic
- 1 medium onion chopped
- 3 Tbsp. flour
- ½ cup white wine
- 1 ½ cups beef broth
- 12 oz. bag egg noodles
- ⅓ cup sour cream
Instructions
- Set your Instant Pot to saute mode. Once hot, add in olive oil and swirl it around to coat the inside of the pot. Then, add in your onion, garlic, and mushrooms. Cook for 2-3 minutes.
- Add in ground beef and season with salt and pepper. Cook until it browns, breaking it up gradually as it cooks.
- Once browned, stir in your flour completely. Then add beef broth and white wine and stir well to mix together.
- Close the lid and cook on high pressure for 10 minutes. Carefully quick release the pressure once 10 minutes is up. Open the lid and add uncooked egg noodles to the pot. Try to keep all of the noodles submerged in liquid so they cook properly.
- Replace the lid, and cook on high pressure for 5 minutes. Once 5 minutes is up, do a natural pressure release for 5 minutes. Open the lid and add sour cream. Stir well, then serve, and enjoy!
Video
Notes
- Store for up to 3-4 days in an airtight container in the refrigerator. Reheat on warming mode in your Instant Pot or over the stove on low heat in a skillet.
Ginger says
Could I use like a pasta noodle other then egg noodles? I'm allergic to egg..
Em Beitel says
Hi Ginger! Of course! You can use any pasta you'd like. We recommend a ribbon pasta or something like fettuccine or linguine.
Amythyst says
I think this will be dinner today...
Em Beitel says
Amythyst, we hope you enjoy it! Thank you for your comment!
Lee says
Way light on the sour cream. And, as bad as it sounds, canned cream of mushroom soup is a must. I make this dish basically following this same recipe in a regular large pot. Very quick , always a hit with frequent requests for seconds. So make a lot. Oh yes, half ground beef and half Italian sausage is definitely the best.
Em Beitel says
Lee, that's awesome! We're glad you enjoy it, and your suggestions are excellent. Thank you for sharing!