Instant Pot Ground Beef Stroganoff is an easy one pot recipe that makes the perfect weeknight meal. This family friendly dinner comes together in under 30 minutes with simple ingredients and big comfort food flavor. A hearty, satisfying dish that everyone will look forward to.
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I have been cooking from scratch for years, starting as a teenager and continuing through raising my family, so I know what makes a recipe both reliable and worth repeating. My kitchen is all about simple, homemade meals that everyone will actually eat, and this stroganoff checks every box. The Instant Pot used to feel a little intimidating to me, but the more I used it, the more confident I became, and now it is one of my favorite tools for quick dinners. Recipes like this are tested in my own kitchen and made with real life in mind.
Why We Love This Recipe
- Made all in one pot for easy cooking and even easier cleanup.
- Ready in under 30 minutes, making it perfect for busy nights.
- Uses simple ingredients you likely already have.
- Family approved recipe!
- No complicated steps, just straightforward and reliable.
- Great as a meal prep recipe, leftovers reheat well.
Instant Pot Beef Stroganoff Recipe Ingredients
- Ground Beef
- Onion
- Minced Garlic
- Salt
- Black Pepper
- Beef Broth
- Mushrooms
- Wide Egg Noodles
- Sour Cream
- Corn Starch
Substitution Suggestions
- Ground Beef: I like to use lean ground beef, but you can use 80/20 beef. Just drain some of the excess fat after you brown it. This recipe works well with ground turkey too!
- Onion: If you prefer to not have any chunks of onions you can use a teaspoon of onion powder or a tablespoon of dried onion flakes. Add them with the ground beef.
- Minced Garlic: I like fresh garlic, but you can use a teaspoon of garlic powder or 2 teaspoons of dried minced garlic.
- Mushrooms: I usually use sliced white mushrooms but you could also use baby bella/cremini mushrooms. A drained can of mushrooms will work too.
- Wide Egg Noodles: I've tested this recipe with a few different noodles. The wide egg noodles cook fast. If you use a different pasta that is a bit thicker you'll need to add 2 minutes to the cook time.
- Sour Cream: Plain Greek yogurt is a great substitute. I use it all the time!
- Corn Starch: I use this to thicken up the sauce, but it is not necessary. You can leave the stroganoff sauce thin if you prefer it that way.
How to Make Instant Pot Ground Beef Stroganoff
- First, set the instant pot to sauté mode and add the ground beef and diced onions. Crumble and sauté the beef and onions until the beef is no longer pick and the onions are translucent. Drain any grease if needed.
- Stir in the minced garlic, salt and black pepper. Cook for one minute or until garlic is fragrant.
- Now pour in the beef broth and deglaze the pot by scraping all the bits off the bottom.
- Press Cancel on the instant pot so the Saute mode turns off.
- Add the mushrooms and noodles to the pot and give it a gentle stir.
- Put the lid on, make sure the valve is set to sealing and set the pot to manual high pressure for 1 minute.
- Once the cook time is over, carefully do a quick release to let out all the steam. Once the pin has dropped, remove the lid.
- While the steam is releasing, make a corn starch slurry by whisking together the corn starch and water.
- Then add the sour cream and slurry to the pot and gently stir it all together.
- Season with more salt and pepper if needed.
- Serve and enjoy!
Serving Instant Pot Beef Stroganoff
This meal pairs perfectly with a quick vegetable or a simple side salad, and a side of bread. Here are some of my favorite easy side dishes to serve with this stroganoff.
- Roasted Broccoli and Cauliflower
- Air Fryer Green Beans
- Roasted Garlic Parmesan Brussel Sprouts
- Easy Peasy Garlic Bread
- Garlic Parmesan Focaccia Bread
If you love stroganoff, you have got to try my skillet version! This Easy Ground Beef Stroganoff recipe is packed with flavor and comes together quickly!
Storing Ground Beef Stroganoff
Storing: Any leftovers that have been cooled can be stored in an airtight container in the fridge for 3-4 days.
Freezing: You can also freeze the leftovers. Place the cooled beef stroganoff in a freezer safe airtight container, label, date and freeze. It will last in the freezer for at least 4 months.
Thawing: Thaw overnight in the fridge or in the microwave on the defrost setting.
Reheating: Using a microwave safe bowl, add the beef stroganoff and a little touch of milk to loosen up the sauce. Then reheat starting at a minute, stir and then keep reheating in intervals of 30 seconds until completely warmed through. You can also reheat over low heat on the stove, also adding a little bit of milk, broth or water to help maintain it's creaminess.
Heather's Favorite Tools for this Recipe
- I love my Instant Pot Multi Cooker! I use it so much and for so many different recipes!
- These nestled mixing bowls are my favorite for prepping ingredients.
- If you have not tried a Meat Chopper you are missing out. It is the best thing for crumbling and cooking ground meat!
- These glass measuring cups from Pyrex are my favorite to use when measuring liquids.
- A garlic press works great if you want to use fresh garlic and not have to chop it. I use a Pampered Chef one but this garlic press from OXO is a great one too!
More Instant Pot Dinner Recipes:
- Honey Garlic Chicken
- Cheeseburger Macaroni
- Porcupine Meatballs
- Teriyaki Chicken
- Spaghetti and Meat Sauce
- Macaroni and Cheese
- Salsa Chicken
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Instant Pot Ground Beef Stroganoff
Equipment
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon minced garlic, 2-3 cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups beef broth
- 8 ounces sliced mushrooms
- 16 ounces wide egg noodles
- 1 cup sour cream
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- Set the instant pot to sauté mode and add the ground beef and diced onions. Crumble and sauté the beef and onions until the beef is no longer pick and the onions are translucent. Drain any grease if needed.
- Stir in the minced garlic, salt and black pepper. Cook for one minute or until garlic is fragrant.
- Pour in the beef broth and deglaze the pot by scraping all the bits off the bottom.
- Press Cancel on the instant pot so the Saute mode turns off.
- Add the mushrooms and noodles to the pot and give a gentle stir.
- Put the lid on, make sure the valve is set to sealing and set the pot to manual high pressure for 1 minute.
- Once the cook time is over, carefully do a quick release to let out all the steam. Once the pin has dropped, remove the lid.
- While the steam is releasing, make a corn starch slurry by whisking together the corn starch and water.
- Add the sour cream and slurry to the pot and gently stir it all together.
- Season with more salt and pepper if needed.
- Serve and enjoy!
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