Instant Pot Ground Beef Stroganoff

Instant Pot Ground Beef Stroganoff recipe is made with pasta noodles, mushrooms and sour cream. It’s an easy and comforting dinner meal the whole family will enjoy.

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Beef Stroganoff (also known as Beef Stroganov) is a dish of pieces of beef cooked with onions and mushrooms in a sour cream sauce. Its origins go back to mid-19th-century Russia, where it was prepared by French chefs for an influential Stroganov family and was named after one of its members. It has become a popular dish around the world with a few variations. Check out this classic version by Recipe Tin Eats.

In the United States, the saucy, creamy Beef Stroganoff Sauce is usually served with wide or twisted egg noodles but it is also enjoyed with other types of pasta, over rice or mashed potatoes.

Ground beef is a popular budget-friendly substitute for sliced beef and works well in the Stroganoff recipe.

In this Instant Pot Stroganoff recipe, the ground beef is cooked with onions, garlic and mushrooms, then the dry pasta noodles are added and everything is pressure cooked with a few delicious seasonings. Once cooked, the beef pasta is finished with flour slurry for thickening and sour cream for giving it that distinct Stroganoff creaminess and richness.

Here are the ingredients you will need to make this ground beef Stroganoff dish.

Ground beef. We prefer using lean ground beef in this recipe, 90% beef or above. You can also use ground chicken or pork.

Mushrooms. Regular button mushrooms such as Cremini or sliced Portabella can be used in this recipe.

Pasta noodles. Thick pasta noodles of any kind can be used. We used regular Fusili pasta as that’s what we had on hand.

For flavors: Onions and garlic are the classic flavor starters, followed by tangy and slightly spicy Worcestershire sauce and rich beef stock.

Cornstarch + Water + Sour Cream. The cornstarch slurry helps thicken the sauce and the sour cream gives it creaminess and richness, plus it mellows the flavour and adds a little tang.

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below.

There are three simple stages to making this dish in the pressure cooker. The first stage is to pre-sautee the onions and ground beef and mix everything together. The second stage is to pressure cook the meat and the pasta noodles in the broth sauce. The final stage is to thicken the sauce with flour slurry and mix in the sour cream. You can use a 6-quart or 8-quart Instant Pot.

Here is the video for how to make this recipe and step-by-step photo instructions below.

Saute Stage

Step 1. Turn Instant Pot to Saute mode. Once the pot is hot, add the olive oil and onions. Cook for 2 minutes to soften, stirring a couple of times.

Step 2. Add the ground beef and ½ teaspoon of salt. Press the Saute function again to cycle to More mode (hotter setting). Brown the meat, breaking it into small pieces as it cooks, for about 3-4 minutes. 

Step 3. Add garlic, sliced mushrooms, pepper and Worcestershire sauce. Stir through. Press Cancel to stop the Saute.

Pressure Cooking Stage

Step 4. Add the pasta, followed by 2 cups of beef broth and 1 cup of water. The pasta should be just barely covered by liquid. Stir everything through one more time, scraping the bottom to remove any stuck bits. 

Step 5. Secure the lid and set the Instant Pot to High Pressure for 4 minutes. Once done, leave on natural release for 5 minutes and then use the quick release. 

Finishing Stage – How To Thicken Beef Stroganoff

Step 6. Open the lid and stir the pasta. If it looks like there is still quite a bit of liquid inside, tip some of it out. We want a little bit for the sauce but not too much as we’ll be adding the cream. 

Step 7. Whisk 2 tablespoons of flour with 4-5 tablespoons of water and stir into the pasta sauce while it’s hot. It will thicken the liquid. 

Step 8. Finally, add the sour cream and stir. Garnish with some fresh parsley and extra pepper.

Cooked Beef Stroganoff with pasta noodles can be refrigerated in an airtight container for up to 3-4 days. Reheat gently in a pot on the stovetop with a splash of water or milk to dilute the sauce as it warms up. You can also reheat in the Instant Pot on Saute setting/Less Mode with a splash of water or in a microwave.

It is usually advised to freeze the beef stroganoff separately from the pasta noodles but since our recipe is a one-pot dish, the meat and the pasta are already combined. This means that noodles will absorb a lot of the sauce into them while frozen, so their texture will be affected and the amount of sauce will reduce. It’s possible to freeze this dish but not ideal.

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More Ground Beef Instant Pot Recipes

• Instant Pot Korean Ground Beef Bowls
• Instant Pot Ground Beef Stew (Budget-Friendly, One-Pot)
• Instant Pot Beefaroni Recipe
• Instant Pot Mexican Beef Rice Casserole (For Nachos Lovers!)
• Want more? Best Instant Pot Ground Beef Recipes

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