Instant Pot Ground Beef Stroganoff


Instant Pot Ground Beef Stroganoff

Author Catherine's Plates


  • 1 TBS cooking oil
  • 1 Onion Diced
  • 1 lb Ground Beef
  • 1 tsp garlic minced
  • 1 TBS Flour
  • 1 (10oz) can cream of mushroom soup
  • 3 cups Beef Broth
  • salt, pepper, & paprika to taste
  • 3 cups egg noodles, uncooked
  • 1 cup Sour Cream
  • fresh parsley, garnish


  • On your instant pot panel, push saute button/30 minutes. (This will give time to saute and cook)
  • Add cooking oil to heated instant pot. Place onions in and saute until softened.
  • Add in ground beef and cook until browned.
  • Add in minced garlic and cook for 30 seconds while stirring.
  • Very important that you scrape the bits off the bottom of instant pan. Drain any excess grease, if needed.
  • Add in 1 TBS flour and stir to coat meat.
  • Add in 1 can of cream of mushroom soup and 3 cups of beef broth. Stir all together. Add salt, pepper, and paprika to taste. (Scrape bottom of pot again just to make sure no bits are attached.)
  • Add 3 cups of uncooked egg noodles. Push noodles down as much as possible to be covered by liquid.
  • Place lid on unit and lock into place. Make sure knob on back of unit is in the "SEALING" position. Hit the "Cancel" to turn off the saute function. Push the Pressure Cook button and set time for 8 minutes.
  • After 8 minutes is done, let unit do a Natural Release for 5 minutes. Then do a quick release. Wait for pin on lid to drop.
  • Open lid, stir contents. Add 1 cup of sour cream and stir.
  • Garnish with parsley, if desired. Enjoy.

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