Her recipe is the inspiration for this recipe and I knew that if I made it, it would have to be the best instant pot beef stroganoff in the world to try to compete.
I think I did okay.
Instant Pot Stroganoff
Ingredients:
- 1 lb ground beef (you could also substitute 1 1/2 pounds of stew meat)
- 2 tablespoons oil
- 1 small white onion, diced
- 12 ounces sliced fresh mushrooms
- 1 cup beef broth
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons garlic powder (or 1 fresh clove, minced)
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 cup sour cream
- 1 package, 12-16 oz, egg noodles, cooked and drained
- Additional salt and pepper to taste
Directions:
Add mushrooms, broth, Worcestershire sauce and spices into the pot and mix well. 
Place the cover on the pot and seal it closed. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
When cooking cycle is complete, quick release the pressure and open the lid. Carefully stir in sour cream and add salt and pepper to taste.
Serve over a bed of egg noodles.
I crave easy comfort foods and this Instant Pot Stroganoff satisfies my appetite! This recipe is the best most delicious and frugal version of the classic Beef Stroganoff my mom makes. Using hamburger instead of stew meat gives this a rich flavor without any can of soup needed.
- 1 lb ground beef you could also substitute 1 1/2 pounds of stew meat
- 2 tablespoons oil
- 1 small white onion diced
- 12 ounces sliced fresh mushrooms
- 1 cup beef broth
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons garlic powder or 1 fresh clove, minced
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 cup sour cream
- 1 package 12-16 oz, egg noodles, cooked and drained
- Additional salt and pepper to taste
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Add ground beef, oil and onion into the instant pot and use the sautee function to brown the beef. I always use an extra lean ground beef so I don't drain it. If you are not using extra lean beef, remove the beef from the pot, drain and return to the pot.
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Add mushrooms, broth, Worcestershire sauce and spices into the pot and mix well. Place the cover on the pot and seal it closed. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes.
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When cooking cycle is complete, quick release the pressure and open the lid. Carefully stir in sour cream and add salt and pepper to taste.
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Serve over a bed of egg noodles.
* The mixture will thicken but if you want it thicker, sooner, you can add 2 tablespoons of cornstarch dissolved in 2 tablespoons of water. Add in at the end and then sautee to bring the mixture to a boil and stir until mixture is thick. Serves 4.
Mel says
I’m new to the instant pot world, but am loving your recipes so far. One question, many of the recipes, like this one, serve 4. I have a family of 5, 2 of which are teenage boys. I’m nervous to double the recipe(s) b/c I’m not certain about cook times. Is there a basic rule of thumb you follow?
Mom says
The cook times will be the same, the amount of time it takes for your pressure cooker to come to pressure will be different if you add more to the pot. I hope that makes sense.
Shelly Rowe says
I’m new to using the IP. This is only my 3rd try….and this recipe is one I’ll be repeating. Simple, easy and so good! The only substitution I made was to use venison tenderloin instead of ground meat, therefore slightly less broth, and I added LOTS of salt. Will be doing this one again!
Mom says
I’m so happy you enjoyed it! We love this one for quick weekday meals.