Looking for a super delicious Instant Pot ground beef stroganoff? This is it! Savoury, creamy and ultra comforting, this easy ground beef stroganoff is loaded with meat, mushrooms and egg noodles. It’s like a hug in every bite and sure to be a family favourite!
You know how we love easy ground beef recipes around here (hello cheeseburger macaroni) and this hamburger stroganoff is no exception.
It’s seriously good.
Like, stick to ya ribs, make your taste buds happy, do a kitchen dance, good.
Savoury ground beef, meaty mushrooms, carb-licious egg noodles all coated in a lush sour cream based sauce?
Yeah, that’s what’s up.
You’re gonna wanna make this one…and, when ya do, invite me over 😉
Ingredients for Ground Beef Stroganoff
Beef stroganoff is a popular comfort food recipe that originated in Russia and now it’s loved pretty much all over.
It’s basically a meat and noodle based dish with sour cream. So, what ingredients go in stroganoff?
- Egg noodles
- Oil & butter
- Aromatics, like onion and garlic
- Seasonings like salt, pepper and Worcestershire sauce
- Flour (to thicken)
- Beef stock (for the sauce base)
- Sour cream (adds a lushness to the stroganoff and definitely a must, if you ask me)
Why Use Ground Beef?
Traditionally, stroganoff is made with a cut of beef (usually cubed), like sirloin or (for something extra special) beef tenderloin.
The benefit of making a ground beef stroganoff, though, is that it’s super budget friendly, cooks quickly and there’s absolutely no compromise in taste!
How to Make Ground Beef Stroganoff
Full details are in the recipe card below, but here are the basics –
- Heat some olive oil in your Instant Pot and add onion and garlic. Cook for a few minutes until onion has softened a tad.
- Next cook mushrooms for a little.
- Add ground beef, salt and pepper. Break up with a wooden spoon and cook until no longer pink.
- Pour in Worcestershire sauce.
- From overhead, sprinkle in flour. Stir.
- Beef stock goes next.
- Stir in egg noodles. Cover and pressure cook.
- After cook time and steam has been released, carefully unlock lid and stir in sour cream.
- Parsley goes next.
- Portion and enjoy!
Can I Make This Gluten Free?
Ensure that your egg noodles are ‘gluten free’.
Also, use cornstarch instead of flour. As cornstarch is more potent, use half the amount of flour, so 1.5 tablespoons.
Mix cornstarch with an equal amount of fresh, cold water and stir into pot like you would with flour.
Leftover stroganoff reheats wonderfully!
Of course (like with any leftover pasta) it will congeal as it cools, but when it hits the heat it will loosen up beautifully.
To reheat, simply pour a little beef stock into a non stick pan on medium (amount of stock will vary depending on how much leftovers you are reheating), add leftovers, cover and cook about 10 minutes, stirring occasionally.
Tip: It’s better to start with just a little stock because you don’t want to water down your leftovers. About 3 tablespoons is a good place to start.
How Long Does This Beef Stroganoff Recipe Last
Properly stored in a covered container in the fridge, enjoy within 3 days.
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What to Serve with Beef Stroganoff
This is honestly a hearty meal all by itself, but if you want to make things even more substantial it’s yummy with any of these –
- Crusty bread (love mine with a little olive oil and garlic)
- Simple green salad
- Steamed or sauteed green beans
- Sauteed red cabbage
More Tips & Variations
I used unsalted beef stock in this recipe, so if you use anything otherwise you may need to use less salt. Adjust to taste.
Speaking of beef stock/broth, mushroom stock/broth also works lovely here.
Extra lean ground beef was used, but you would totally use a less lean variety. Just carefully drain any excess fat after the beef has been cooked.
Parsley is not necessary, but totally recommended because it adds some freshness and a pop of colour. Another herb option would be dill. A little finely chopped chives or green onion would be yummy too.
For extra savoury flavour, try adding a little Dijon mustard when you add the Worcestershire sauce.
Baby bella mushrooms were used, but you could use white button instead, if you like.
I recommend using full fat sour cream in this stroganoff. It adds a lovely richness. If you prefer to use a ligher version, that’s a ok too.
Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
More Ground Beef Recipes You May Enjoy
- Homemade Meatballs – Tender, flavour meatballs in a simple tomato sauce. Delicious as is, with pasta or on a sandwich.
- Cheesy Ground Beef Quesadillas – These cheesy quesadillas are on the table in under 30 minutes and are SO good for weekday dinners or Friday night eats, alike.
- Italian Ground Beef Goulash Recipe from Julie of Hostess at Heart – Veggies, noodles, a tomato based sauce and topped with parmesan…what’s not to love?
Hope you love this easy Instant Pot ground beef stroganoff as much as we do!
Until next time, take care and chit chat again soon,
Make this ground beef stroganoff recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Easy Ground Beef Stroganof (made in Instant Pot)
is it! Savoury, creamy and ultra comforting, this easy ground beef
stroganoff is will surely be a family favourite!
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion , peeled and diced
- 3 cloves garlic , minced
- 227 grams fresh mushrooms , sliced (I used 'cremini' or 'baby bella')
- 1 pound ground beef (I used 'lean')
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 tablespoons Worcestershire sauce
- 3 tablespoons all purpose flour
- 3 cups unsalted beef stock/broth
- 3 cups egg noodles (uncooked) (about 5 ounces)
- 1/3 cup sour cream (I used 'regular' or 5 % milk fat)
- 1/4 cup parsley (optional, plus more for garnish)
- Set Instant Pot to 'Saute' and use arrows to set time to 25 minutes. Add olive oil and butter. When oil is shimmering and butter melted, add onion and garlic. Cook 3 to 5 minutes or until onion is softened a little.
- Stir in mushrooms and cook 5 to 8 minutes.
- Add ground beef, salt and pepper. Cook 8 minutes or until beef is no longer pink.
- Stir in Worcestershire sauce and sprinkle flour from over top. Stir in.
- Pour in beef stock and stir in egg noodles. If there is any time left on the timer, cancel that.Close and lock lid. Set the vent on the lid to 'Sealing' (steam valve in closed position). Next, select the 'Manual' or 'Pressure Cook' (default high setting) button (depending on which model you have).Use arrows to set the time for 5 minutes (it will take 5 to 8 minutes or so for the Instant Pot to come to pressure before counting down the 5 minutes). Carefully quick release pressure and carefully unlock lid when valve goes down.
- Stir in sour cream. Stir in parsley (if using). Enjoy!
- I used unsalted beef stock in this recipe, so if you use anything otherwise you may need to use less salt. Adjust to taste.
- Speaking of beef stock, mushroom stock also works lovely here.
- Extra lean ground beef was used, but you would totally use a less lean variety. Just carefully drain any excess fat after the beef has been cooked.
- Parsley is not necessary, but totally recommended because it adds some freshness and a pop of colour. Another herb option would be dill. A little finely chopped chives or green onion would be yummy too.
- For extra savoury flavour, try adding a little Dijon mustard when you add the Worcestershire sauce.
- Baby bella mushrooms were used, but you could use white button instead, if you like.
- I recommend using full fat sour cream in this stroganoff. It adds a lovely richness. If you prefer to use a ligher version, that’s a ok too.
- Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
- For more recipe tips, see body of post above.