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
- 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
- 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.