Instant Pot Beef Stroganoff
Our Instant Pot Beef Stroganoff recipe is an irresistible ground beef stroganoff served with egg noodles and a white wine cream sauce with mushrooms!
- 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
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!
- 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.
Calories: 575kcal | Carbohydrates: 34g | Protein: 38g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 526mg | Fiber: 3g | Sugar: 4g