Instant Pot Stroganoff is an easy all-in-one meal made with ground beef, egg noodles, and a homemade creamy mushroom sauce that goes from pot to table in less than 30 minutes!
Inspired by my recipe for Homemade Beef Stroganoff, this recipe for Instant Pot Stroganoff comes together with less effort, yet delivers the same classic flavors you know and crave.
Instant Pot Beef Stroganoff is one of my family's favorite dinner recipes and has quickly become a fan favorite, with good reason!
Why You'll Love Instant Pot Stroganoff
- No Condensed Soup. Instead of using condensed mushroom soup, this recipe for Instant Pot Ground Beef Stroganoff starts with a simple homemade mushroom gravy that is rich in flavor and incredibly easy to make, delivering the classic flavors you know and love without the addition of preservatives or excessive sodium.
- One-Pan Dinner. The noodles cook in the Instant Pot soaking up the delicious beef and mushroom gravy, creating a simple meal made completely inside the Instant Pot.
- Easy Weeknight Meal. Just like my recipes for Instant Pot Tuna Noodle Casserole and Instant Pot Hamburger Helper, Instant Pot Stroganoff is an all-in-one 30-minute meal that is perfect for any night of the week.
- Picky Eater-Approved. Thanks to the creamy noodles and the appeal of ground beef, even the picky kids love this Stroganoff recipe.
Notes On Ingredients
- Ground Meat: You can use lean ground beef, ground turkey, or ground chicken to make Instant Pot Stroganoff.
- Mushrooms: Button mushrooms work, but baby portabella mushrooms (AKA Bella mushrooms) will give this ground beef stroganoff the best flavor. And for really picky eaters, omit the mushrooms.
- Red Wine: Dry red wine, like Merlot or Cabernet, adds a lot of depth to this homemade stroganoff, but feel free to use additional stock in place of red wine. A dry Marsala wine also works great with the flavors of the stroganoff.
- Dry Onion Soup Mix: To add even more depth of flavor to this recipe, I add a homemade blend of spices that you likely have on hand to mimic the flavor of dry onion soup mix without the preservatives.
- Egg Noodles: The cook time for this beef stroganoff instant pot recipe has been calculated using egg noodles, but you can use either regular or whole wheat egg noodles with no change to the recipe.
- Sour Cream: To finish the stroganoff, I recommend stirring in sour cream or plain Greek yogurt to give this dish a creamy finish.
How to Make Instant Pot Stroganoff
While this recipe for Instant Pot Beef Stroganoff is easy to make, if you are unfamiliar with cooking in an Instant Pot, start with How to Use an Instant Pot for the best results on this recipe and future Instant Pot recipes. You will find the full recipe in detail in the recipe card.
- Saute the Beef and Mushrooms. Using the saute function, brown the ground beef with the minced onion until the meat is fully browned. Add in the mushrooms and garlic and saute briefly to soften and intensify their flavors.
- Deglaze the Inner Pot. With the saute function still on, add in the wine (or additional broth), and using a spatula, scrape up any browned bits on the bottom of the inner pot, to prevent potential burn warning. Allow the wine to cook for 1-2 minutes to reduce slightly and for the alcohol to cook off. Once reduced, hit cancel to turn off the saute function.
- Layer Ingredients. Add the beef stock, seasonings, Worcestershire sauce, and stir to combine. Add the noodles and gently push them into the sauce to submerge. It is okay if the noodles aren't completely submerged in the liquid.
- Pressure Cook. Cook on high pressure for 5 minutes. Once cook time has elapsed, let the pressure release naturally for 5 minutes. This is the perfect amount of time to cook the egg noodles perfectly. After 5 minutes, do a quick release of any remaining pressure, by knocking the venting knob from the sealed to the venting position. Be sure to stand away from the vent knob when releasing pressure to protect yourself from steam.
- Add Sour Cream: To give the stroganoff a rich creamy finish, stir the sour cream into the inner pot.
Storage & Reheating Instructions
- Refrigerate: Allow the leftover Instant Pot Stroganoff to cool slightly and then store it in an airtight container for up to 3 days in the refrigerator.
- Freeze: I don't recommend freezing leftover beef stroganoff due to the fact the sour cream can separate once thawed.
- Reheat: To reheat the stroganoff, I suggest adding a bit of stock or water to keep the noodles moist and reheat in the microwave in a heat-safe dish until warmed through.
More Favorite Instant Pot Recipes Featuring Ground Beef
- Instant Pot Taco Pasta
- Instant Pot Ground Beef
- Instant Pot Meatloaf and Mashed Potatoes
- Instant Pot Hamburger Helper
- Instant Pot Spaghetti
If you enjoyed this recipe for Instant Pot Beef Stroganoff, I would love for you to leave a comment and review below.
Instant Pot Beef Stroganoff
Instant Pot Stroganoff is an easy, all-in-one, family meal made with a from scratch mushroom sauce, ground beef, and egg noodles.
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Servings: 6
Calories: 538kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- ¼ cup minced onion optional
- 16 ounces sliced baby portabella mushrooms or button mushrooms
- 1 clove garlic minced
- ½ cup dry red wine or additional beef stock
- 2 tablespoons Dry Onion Soup Mix see notes for recipe for homemade blend
- 4 cups reduced-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 12 ounces wide egg noodles whole wheat or regular
- 1 cup sour cream
Instructions
- Turn the Instant Pot to saute, add the oil, and let heat. Once heated, add in the ground meat and minced onion if using. Brown the meat, breaking it up into small pieces.
- Once the meat is mostly browned, add in garlic and mushrooms and saute for 2-3 minutes or until the meat is fully browned. If needed, drain off excess oil and then return the inner pot back to the Instant Pot.
- While the Instant Pot is still on the saute function, add in the wine, and scrape up all the browned bits off the bottom of the Instant Pot, while letting the wine reduce and the alcohol cook off. After 1-2 minutes turn off the saute function by hitting cancel on the Instant Pot.
- Add the beef broth, dried onion soup mix, and Worcestershire sauce to Instant Pot and stir to combine. Add in noodles and gently push down into the sauce. It is okay if they are not fully submerged, just be sure they are in an even layer.
- Place the lid on the pressure cooker and be sure the lid is locked and knob is sealed or pointed towards "sealed" not venting. Set to cook on high pressure by hitting the manual or pressure cook button and adjusting to 5 minutes.
- Once the cooking time has elapsed, let pressure release naturally for EXACTLY 5 minutes. Then do a quick release of any remaining pressure by carefully knocking the venting knob from the sealed to the venting position. Be sure to stand away from the vent knob when releasing pressure to protect yourself from the steam.
- Remove the lid, and stir in the sour cream until creamy and combined. Serve immediately with fresh parsley if desired.
Equipment Needed
Notes
Ground Meat: Use lean ground beef, turkey, or chicken.
Wine: For the dry red wine, use a merlot or cabernet. Marsala wine also works well in this dish but will be a bit sweeter. Never use cooking wine, as the flavor is not the same.
For the Homemade Dried Onion Soup Mix: Mix together 1 tablespoon dried onion flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon celery powder, 1 teaspoon pepper, 1 teaspoon kosher salt (or ½ teaspoon of salt for lower sodium).
Leftovers: Leftovers of this dish can be stored in an airtight container for up to 3 days in the refrigerator. I don't recommend freezing the leftovers due to the sour cream.
Reheating: To reheat the stroganoff, I suggest adding a bit of stock or water to keep the noodles moist and reheat in the microwave.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 538kcal | Carbohydrates: 46g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 420mg | Potassium: 953mg | Fiber: 3g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg
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Gaea
I’d give this 100 stars ⭐️ if I could!!! This is my 2nd time making this and it did not disappoint! Thank you Kristin!!!
Kristen Chidsey
Fabulous! I love hearing this!
Gina
After a busy day when you want to make something quick and tasty this recipe is it! Great comfort food that I am excited to make again!
Kristen Chidsey
Wonderful! I am so happy to hear you enjoyed this recipe, Gina!
Micki
I love that this is such an easy, simple weeknight dinner. I'm a huge fan of the wide egg noodles, they're so filling and tasty, and perfect for soaking up the sauce! 10/10, and so simple to make!
AnnM
5 stars for ease and 10 stars for taste. It’s definitely a top scoring recipe. I made it using ground turkey instead of beef. I didn’t have dry red wine so I use 1/4 cup marsala mixed with 1/4 cup water to keep it from being to sweet. It worked. The whole dish was so delicious! Thanks for a wonderful recipe.
Kristen Chidsey
Thanks for sharing Ann! I love hearing you enjoyed and thanks for sharing your modifications.
Robyn
Against my better judgement, I tried this in my Instant Pot. Noodles were mush (as suspected) —I like al dente. Sauce was a bit bland and I kept thinking it was missing something. I did follow recipe, exactly. Next day when eating leftovers, had an ah ha moment—a tiny bit of Dijon is needed in sauce. Fresh thyme would also be a nice addition. Needed a lot of Himalayan salt. Not sure this needs doing in Instant Pot. Will cook noodles separately and add at end, next time (and less of them). Also, would use standard white mushrooms next time. I do appreciate the onion soup substitute recipe and have that in my pantry, now. I also don’t use canned soups—horrible ingredients. So appreciate that, too. My husband thought it was fine, but he doesn’t mind soggy, mushy pasta. Not me. It’ll eat, but noodles don’t belong in instant pot unless you like them mushy. Easy fix, just an extra pot. I do see a lot of noodle recipes for Instant Pot—maybe I am an anomaly. Might add a few more tweaks. This is a decent base to work from. Just couldn’t give it five stars due to noodle mush and a bit on bland side for me.
Kristen Chidsey
Hi Robyn. I really find that the timing on this works to keep them from not being mushy at all, I am sorry you found it not to be the case. Thanks for sharing your suggestions for adding flavor--Dijon and thyme are delicious additions for sure to just about anything 🙂
AnnM
Hi Robin, I’m an al dente pasta girl and had the same concern about pasta cooked in the instant pot. I’ve made several pasta dish recipes with noodles in my instant pot cooking them for only 3 minutes and they’re came out great. I hope this might help.
Michelle
Delicious, I never liked stroganoff until trying this recipe! I’ve since shared your recipe with many IP friends, thanks so much for sharing it!
Kristen Chidsey
And THANK YOU!!!
Nona
The recipe part skips where to add the garlic. That should be added and fixed. thanks 🙂 I've made this twice with some tweaks and even shared it on a meal train 🙂
Kristen Chidsey
Thanks for the catch Nona! All updated! And I am so happy to hear you enjoy this recipe.
Natasha
This recipe for Instant Pot Stroganoff is so easy to make! I followed the recipe and it didn’t take me more than 30 minutes to make it. It was so delicious and full of flavor. This is going to be on our weekly routine for sure!
Jen
I've been trying to use my instant pot more and more so thank you for walking me through each step (I'm a newbie, haha!). This turned out amazing!