Easy Instant Pot Ground Beef Stroganoff

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Sit back, relax, and allow the aroma of this Instant Pot Ground Beef Stroganoff to waft through your home. This family favorite recipe uses cooked ground beef for an easy (and much faster!) way to enjoy this traditional dish – without any canned or dry soup! Not only is this the ultimate comfort food, but the whole family loves it!

This easy ground beef stroganoff recipe is another great recipe that I love serving the entire family for dinner. It’s creamy, hearty, and filling – perfect for colder nights when all I want to do is get cozy at home! While this dish isn’t technically a stew or soup, the meat sauce does have a similar consistency.

If you love easy beef recipes, you will love my healthier Mongolian Beef, classic Cheesesteak Sandwich, and this elegant Olive Garden Steak Alfredo. And don’t forget to make this easy Air Fryer Asparagus with it!

I decided to tweak the traditional recipe that we all know and love without using any pre-made soup products – including both the canned and dried variety. No cream of mushroom soup!! 

Let’s jump into everything else you’ll need to make a delicious easy Instant Pot ground beef stroganoff recipe .

Recommended Equipment

• Instant Pot | If you don’t have one, you need one, the hype is for real, from making a whole chicken in less than an hour to having dinner on the table in a jiffy! If for nothing else, to make easy to peel hard boiled eggs! This is the Instant Pot I have and I love it, perfect for our family of 4, if you have more than 5 or 6 in your family, I would suggest the 8 quart Instant Pot.
• Measuring Cups | I am partial to using glass measuring cups, but I also love these angled measuring cups from Oxo. And this 4 tablespoon, ¼ cup measuring cup is probably of the most used tools in my kitchen!

• Lean Ground Beef | I used ground sirloin, but you could also use ground turkey as a lighter option!
• Wide Egg Noodles | I prefer the wide noodles, but small or medium noodles work too.
• Sour Cream | To make the sauce in your Instant Pot Stroganoff tangy and creamy.
• Fresh Mushrooms | I like using sliced baby mushrooms. Choose between Cremini or Button varieties, or use a mix of both! If all you have is jarred or canned mushrooms, toss them in!
• Broth & Dry Red Wine | If you don’t want to cook with wine, you can use additional beef broth.
• Worcestershire Sauce | Yes, the most difficult sauce to pronounce on the planet makes an appearance in this recipe.
• Olive Oil & Butter | You need a bit of fat to cook the meat in. You can opt to cut out the butter and use only oil.
• Onion & Garlic | Don’t go without these savory flavor boosters when prepping your Instant Pot Beef Stroganoff.
• Homemade Dry Onion Soup Mix | Combine dried onion flakes, onion powder, garlic powder, celery powder (NOT celery salt!), black pepper, and kosher salt to create your own dried mix. Alternatively, substitute these ingredients with one package of dried onion soup mix or about 2 tablespoons of this non-GMO version. See image below.
• Other Spices & Seasonings | Smoked paprika and dried thyme finish off this Instant Pot Stroganoff recipe perfectly!

Instructions for Instant Pot Hamburger Stroganoff

Set your Instant Pot on the SAUTE setting and add the olive oil to the Instant Pot liner. Once it starts to shimmer, and the display reads HOT, saute the onions for a few minutes.

Then, add the ground meat, breaking up with a wooden spoon. Just before the meat is fully browned, stir in the garlic, butter (or more olive oil), mushrooms, and spices. Stir for a few more minutes until the meat is cooked.

Set the IP to Cancel/Off, then deglaze with wine (if using), scraping all the browned bits off the bottom of the pot (this will help avoid the burn notice). Otherwise, skip to the next step and pour in the broth and Worcestershire sauce. 

Next up are your noodles — leave them uncooked and push noodles below the liquid as best as you can. Cover and seal the pressure release valve, selecting high pressure cooking time.

Once your Instant Pot Beef Stroganoff is cooked, allow natural release for 5 minutes, then perform a quick release.

Finish off the dish by stirring in sour cream and fresh thyme. Serve immediately adjusting salt and pepper as needed. Garnish if desired, with fresh chopped thyme.

Variations & Substitutions

• You can also make this recipe on the stovetop or in a slow cooker, see below for easy directions.
• Use low-fat for sour cream if desired. You could also use Greek yogurt or cream cheese!
• You can also make this recipe using beef stew meat, shaved steak or beef tenderloin. Brown quickly before starting just like the ground beef, everything else stays the same.
• You can substitute ground chicken and chicken broth for beef as well.
• Don’t want to use red wine, try using your favorite dry white wine!

TFC Pro Tips

1. If you choose to prepare your Instant Pot Beef Stroganoff with wine, avoid “cooking” wines. Instead, go for one that you would enjoy drinking, as this will yield the best flavor for you! I like Cabernet and Pinot Noir, but any good blend would be delicious. If you have Marsala on hand you can use that too, but it will be sweeter.
2. If using higher fat ground meat, consider draining off some of the excess grease before adding the rest of your ingredients

Frequently Asked Questions

Storage & Reheating

Store leftovers in an airtight container in fridge for up to 7 days. I do not recommend freezing this Instant Pot beef stroganoff recipe since it has sour cream in it, but if that is your only option or throwing it out, freeze it! Check out my post on how to fix curdled casseroles, while it might look spoiled, it is still safe to eat!

Reheating | Place the desired amount in a saucepan on the stovetop. Add a bit of water or broth if needed! If reheating in the microwave, add a tablespoon or two of water or broth and heat on 50% power until heated through.

High Altitude Instant Pot Instructions

If you live above 3000 feet, you may need to adjust your timing for Instant Pot meals, I am at 5280 feet and added an extra minute to my cook time and it was perfect! If you are higher, add one additional minute and let me know how it turns out!

Slow Cooker Ground Beef Stroganoff Instructions

Prepare the ground beef, onions and garlic on the stovetop in a skillet (love my cast iron skillet for this).

Add browned ground beef, onions and garlic to the slow cooker. If desired, saute the mushrooms in the same skillet you cooked the beef, adding a tablespoon or two of butter or oil, saute until soft.

Add to slow cooker or crockpot. Deglaze the skillet with wine (or broth), scraping the bottom to get all of the browned bits, pour over ingredients in crockpot, add beef broth and Worcestershire sauce and give it a stir.

Cover and cook on low 5-6 hours. Stir in sour cream and fresh thyme, adjust seasonings with salt and pepper.

Before serving, boil egg noodles al dente, according to package, drain and stir into slow cooker beef stroganoff. Or serve stroganoff over the top of the noodles.

Stovetop Ground Beef Stroganoff

Prepare as above for slow cooker, but in a medium-large saucepan or large, high sided skillet. Keep all ingredients in the pan while prepping, bring to a low simmer, reduce heat, cover and simmer for 15-20 minutes. Cook egg noodles according to package, drain, serve stroganoff on top of noodles.

More Easy Instant Pot Recipes

• Instant Pot Oatmeal Recipe (Steel Cut & Rolled Oats)
• Instant Pot Chicken and Wild Rice Soup
• Best Instant Pot Turkey Breast Recipe
• Instant Pot Potato Leek Soup
• Easy Instant Pot Buffalo Chicken (or Slow Cooker)
• Healthy Crack Chicken {Instant Pot or Slow Cooker}
• Glazed Tarragon Carrots (Instant Pot or Stove Top)

Great Ground Beef Recipes

• Easy Zucchini Ground Beef Casserole {low carb, keto, GF}
• The Best Homemade Sloppy Joes
• Skillet Shepherd’s Pie (No Bake Shepherd’s Pie)
• Healthy Cheeseburger Soup | Crockpot or Stovetop

If you love the amazing flavor of this Instant Pot ground beef stroganoff recipe, be sure to pop down to the comment section and give it a 5 star rating too! I know you will love this hearty meal!

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Instant Pot Ground Beef Stroganoff

A family favorite, Instant Pot Ground Beef Stroganoff using cooked ground beef for an easy (and much faster!) way to enjoy this traditional dish – without any canned or dry soup! Not only is this the ultimate comfort food, but the whole family loves it!

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Prep Time: 10 minutes

Cook Time: 5 minutes

Pressure Build & Natural Release: 15 minutes

Total Time: 30 minutes

Course: Instant Pot

Cuisine: American

Keyword: beef stroganoff, crockpot beef stroganoff, ground beef recipes, instant pot, instant pot beef stroganoff

Servings: 6 -8 servings

Calories: 298kcal

Author: Kathleen Pope • The Fresh Cooky 2022

Ingredients

• 1 tablespoon olive oil
• 1 pound ground lean beef I used ground sirloin may also use ground turkey or chicken
• ½ small onion minced
• 1-3 cloves garlic minced
• 1 tablespoon butter or more olive oil
• 12-16 ounces sliced baby mushrooms baby Portabella, Cremini, or button mushrooms
• 1 tablespoon dried onion flakes*
• 1 teaspoon onion powder*
• 1 teaspoon garlic powder*
• ¼ teaspoon celery powder* not celery salt
• 1 teaspoon black pepper*
• ½-1 teaspoon kosher salt*
• ¼ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ cup dry red wine or additional beef broth
• 3 ½ cups beef broth
• 2 tablespoons Worcestershire sauce
• 8-12 ounces wide egg noodles
• 1 cup sour cream plain Greek Yogurt

Instructions

• Prep all ingredients and heat Instant Pot on SAUTE mode until the display reads HOT. 
• Add olive oil, heating until it shimmers, then add onions and stir around for a minute or two. Add ground beef, browning the beef and breaking into smaller pieces. If desired, do it in batches so you don’t steam the beef or do this step on the stovetop. 
• While there is still a little pink left in the ground beef, toss in the garlic until fragrant. Add the butter (or olive oil), sliced mushrooms, smoked paprika, thyme, and rest of the spices (or Dry onion soup mix). Stir and saute for 2-3 minutes until meat is browned. Cancel saute. 
• Add the wine (or broth) to the instant pot and scrape the bottom in case any browned bits have formed (this step is important if there were, so you do not get a burn notice on the IP). 
• Pour in beef broth and Worcestershire sauce and stir. Add noodles to Instant Pot and gently push down into the liquid. *Noodles are uncooked at this point. Cover and seal instant pot, placing venting knob in seal position. 
• Cook on high pressure for 5 minutes (6-7 minutes for high altitude). It will take 5-10 minutes for pressure to build, then once time has elapsed, allow pressure to release naturally for 5 minutes, then do a quick release, releasing any further pressure. 
• Stir in sour cream and serve immediately, if desired, garnish with fresh thyme.

Fresh Tips

*You are making your own Dried Onion Soup Mix, if desired, use one package dry onion soup mix or use 2 tablespoons of non-GMO French Onion Seasoning. 

When cooking with wine, always use a wine that you would enjoy drinking, this will yield the best flavor for you! I used a Cabernet, but a Pinot Noir, or even a good blend would be delicious. Marsala would also work in a pinch, but will be sweeter – avoid “cooking” wines. 

If using ground beef that has more fat, you might want to drain off some of the excess grease before adding the rest of the ingredients. 

Storage | Store leftovers in an airtight container for 3-5 days in the fridge. Since this dish has sour cream in it, I don’t recommend freezing, but if you must, see my post about reheating casseroles with cream sauce. It might look funny and ugly, but it will still taste just fine. 

Reheat by placing the desired amount in a saucepan on the stovetop (my favorite way to reheat), if needed add a tablespoon of water or broth. You may also reheat in the microwave. 

Slow Cooker Instructions

Prepare the beef on the stovetop in a skillet, then add browned beef with onions and garlic to the crock of a slow cooker. In the same skillet, add the butter/oil and saute the mushrooms along with the spices. 

Deglaze the pan with the wine, scraping the bottom to get all of those flavors and browned bits, then add the beef broth and Worcestershire sauce, pour it all over the browned beef in the slow cooker. 

Cover and cook on low 5-6 hours. Before serving, boil noodles until al dente according to package directions, drain and add to slow cooker, stirring to combine. Add sour cream, stir and serve. 

Stovetop Ground Beef Stroganoff

Prepare as above for a slow cooker, but in a medium-large saucepan or large, high sided skillet. Keeping all ingredients in the pan while cooking. Bring to low simmer, reducing heat and cover. 

Nutrition

Serving: 1 | Calories: 298kcal | Carbohydrates: 14g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 663mg | Fiber: 2g | Sugar: 3g

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About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.