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My 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 stroganoff recipe you will ever try!
Best Beef Stroganoff Recipe
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.
It is so flavorful, that 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!
- 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 stroganoff on a budget and in record time.
I tried it! It came out great! Such an easy dinner!
Rachelle on Pinterest
Stroganoff Recipe 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
How to Make Stroganoff in the Instant Pot
- Set your Instant Pot to saute mode. Once hot, add 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 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!
Instant Pot Beef Stroganoff Recipe 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!
- This recipe tastes even better the second day after all the flavors have had time to marinate.
Ground Beef Stroganoff FAQs
Beef stroganoff is a classic Russian recipe (known as beef stroganoff) 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.
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!
Love this recipe! ❤️ Going to put it in the regular rotation.
Karen on Pinterest
Gluten-Free Beef Stroganoff
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 of 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.
Instant Pot Ground Beef Recipes
- Hamburger Soup
- Instant Pot Goulash
- Philly Cheese Steak Dip
- Ground Beef Stroganoff
- Philly Cheesesteak Sloppy Joes
Check out all my best ground beef recipes!
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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
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
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!
Deana says
Just add the mushroom soup to the rest of the ingredients?
Tee says
I only had ground Turkey for the meat and almond milk for the sour cream, but it worked perfectly, we will be having this again and again!!! So delicious, wonderful flavor and with just a little shredded Parmesan to garnish, it was a hit!!! Thanks for such a wonderful recipe!!
Em Beitel says
That's awesome - thank you so much, Tee! We're so glad you enjoyed it, and what perfect substitutes!
Suzy Sealing says
Recipe looks super easy! Can't wait to make it. But...can I substitute something for the white wine?
Thank you
Em Beitel says
Absolutely Suzy! Honestly, you can use another ½ cup of beef stock instead of the white wine. For a little bit of extra punch to the flavor the wine might normally give, you could also use another dollop of sour cream (I wouldn't use too much more). Thank you for your question!
Lauren says
Nice & quick recipe. I used a GSM wine, more mushrooms and a tablespoon of chili garlic sauce to finish. Yum!
Em Beitel says
That's fantastic! Thank you so much for letting us know, Lauren!
Sami says
Do you drain the beef once it's cooked? Do you use white wine reduction or straight up white wine? If straight, what kind?
Em Beitel says
Hi Sami! We didn't drain the beef. We used regular white wine, but you could also use white cooking wine or white wine vinegar if you prefer. As for what kind, a dry white wine should work best.
Jeremiah says
The sauce burned while preheating before the 10 minutes. Did I do something wrong? Followed the instructions word for word
Em Beitel says
Hi Jeremiah! Hmmm... my only wonder is how big of an Instant Pot you're using. If yours is larger than ours, it may be that you need to add more liquid to account for a larger size. I would say adding another 1 cup beef broth would fix this issue. Thank you for your question!