This Instant Pot Ground Beef Stroganoff recipe is a budget-friendly version of the classic dish. In this case, it's a one-pot pasta and ground beef dish cooked at the same time with mushrooms and onions, then finished with sour cream and fresh parsley.
Course Main
Cuisine American
Keyword Beef Pasta, Dinner, Ground Beef Recipes, Instant Pot Dinner Recipes, Pasta Noodles, Stroganoff
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 54-6 serving
Calories 508kcal
Ingredients
1tablespoonolive oil
1onionmedium, finely diced
1lbground beef450 g, 90-95% lean, ideal for this particular recipe
½teaspoonsalt
9ozmushrooms250 g, sliced
2clovesgarlic minced or diced
1tablespoonWorcestershire sauce
½teaspoonpepper
2cupsbeef stockor both
1cupwater
240gegg noodles8-9 ounces, wide noodles or fusilli pasta
To finish:
2tablespoonsplain flour
1cupsour cream
Salt to taste
parsleyfresh, chopped
Instructions
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.
Add the ground beef and ½ teaspoon 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.
Add garlic, sliced mushrooms, pepper and Worcestershire sauce. Stir through. Press Cancel to stop the Saute.
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.
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.
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.
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.
Finally, add the sour cream and stir. Garnish with some fresh parsley and extra pepper.