Instant Pot Ground Beef Stroganoff is simple to prepare and wonderfully comforting. This one-pot meal of seasoned ground beef, wide egg noodles and a creamy mushroom sauce yields about 6 hearty servings in roughly 30 minutes total (including inactive pressure build time).
If you have an Instant Pot and want an easy, budget-friendly dinner, this recipe is a fantastic option. It uses 1 pound of lean ground beef and combines simple pantry ingredients for a creamy, satisfying stroganoff that the family will enjoy.
Cook The Ground Beef
Begin by browning the ground beef. Select the SAUTÉ setting on the Instant Pot (medium heat). After the pot warms for a minute, add the ground beef to the inner pot and break it up with a spoon. Stir occasionally until all pink is gone and the meat is fully cooked. Press CANCEL to stop the heat and carefully drain and discard the rendered fat.
Add Remaining Ingredients
To the cooked beef add dried minced onion, minced garlic, beef broth, Worcestershire sauce, salt and black pepper. Pour the uncooked wide egg noodles into the pot and stir to combine, then use the back of a large spoon to gently press the noodles down into the liquid so they’re mostly submerged. If needed, add up to 1/2 cup additional water or broth to help cover the noodles.
Open a can of cream of mushroom soup and spoon it over the top of the noodles. Important: do not stir the soup into the mixture. Spread it gently across the surface so it sits on top of the noodles and liquid.
Pressure Cook
Secure the lid and set the valve to SEALING. Press the MANUAL (or Pressure Cook) button and set the cooker to HIGH pressure for 5 minutes. The Instant Pot will take about 10–15 minutes to come to full pressure; once it reaches pressure the cooking time will begin its 5-minute countdown.
Finish and Serve
When the cook time ends, perform a QUICK RELEASE by carefully switching the pressure valve to VENTING. When the steam has fully released and the float valve drops, open the lid. Immediately stir in the light sour cream until the sauce is smooth and well combined.
Ladle portions (about 1½ cups each) into bowls or onto plates. Garnish with chopped fresh parsley or dried parsley flakes if desired. The wide egg noodles should be tender and well-coated in a creamy, flavorful sauce—perfect paired with roasted vegetables or a simple side salad.
Leftovers keep well in the refrigerator—store in an airtight container and reheat gently in the microwave or on the stovetop.
Ingredients
- 1 pound lean ground beef
- 3 tablespoons dried minced onion
- 2 teaspoons minced garlic
- 3½ cups beef broth
- ¼–½ cup water or additional broth, if needed
- 1½ teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 ounces wide egg noodles (uncooked)
- 10.5 ounces cream of mushroom soup (1 can)
- 1 cup light sour cream
- Fresh chopped parsley or dried parsley flakes for garnish (optional)
Instructions
- Press SAUTÉ (medium). After a minute, add ground beef and cook, breaking it up until no pink remains. Press CANCEL and drain fat.
- Add dried onion, garlic, beef broth, Worcestershire sauce, salt and pepper. Stir in uncooked egg noodles and press them into the liquid. Add up to ¼–½ cup water or broth if noodles aren’t mostly submerged.
- Spread the canned cream of mushroom soup over the top of the noodles without stirring it in.
- Lock lid, set valve to SEALING, and cook on HIGH pressure for 5 minutes. Allow 10–15 minutes for the pot to reach pressure before the timer starts.
- When cooking ends, perform a QUICK RELEASE by moving the valve to VENTING. When the float drops, open the lid.
- Stir in the sour cream until smooth and combined. Serve hot, garnished with parsley if desired.
Recipe Notes
This recipe yields approximately six servings at about 1½ cups per serving. If you prefer a thicker sauce, use slightly less broth; if the noodles need more liquid to submerge, add up to ½ cup extra water or broth before cooking. For a richer flavor, use full-fat sour cream or a splash of milk when stirring it in.
I hope you enjoy this quick, comforting Instant Pot Ground Beef Stroganoff. It’s an easy weeknight meal that’s both filling and flavorful.
