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!
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.
Notes
*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.