Instant Pot Beef Stroganoff is a comforting family meal made from start to finish in the Instant Pot in less than 30 minutes! Made with a from scratch mushroom sauce, this easy Instant Pot recipe is sure to become a family favorite!
Once instant pot has heated, add in the olive oil and ground meat. Brown the meat, breaking up into small pieces.
Once the meat is mostly browned, add in the butter (or additional olive oil), mushrooms, garlic, salt pepper, thyme, and onion powder. Saute for 2-3 minutes or until the meat is fully browned. Turn off the pressure cooker.
Add the wine (or stock) and scrape up all the browned bits off the bottom of the Instant Pot.
Stir in beef broth and Worcestershire sauce to Instant Pot. Add in noodles and gently push down into sauce.
Cook on high pressure for 5 minutes (hit manual and adjust time by using +/_ buttons until timer reads 5).
Once cook time has elapsed, let pressure release naturally for 5 minutes. Then do a quick release of any remaining pressure--be sure stand away from vent knob when releasing pressure.
Stir in sour cream into stroganoff and serve.
If using ground meat with more than 10% fat content, you will want to drain off excess grease BEFORE adding in the mushrooms and butter.
For the dry red wine, use a merlot or cabernet. Marsala wine also works well in this dish but will be a bit sweeter. Never use cooking wine---only wine that is suitable for drinking.