Craving a cozy and delicious meal without the hassle? Instant Pot Ground Beef Stroganoff is your answer! Tender beef, velvety mushrooms, and a rich, savory sauce – all effortlessly melded together in your trusty Instant Pot.
No need for complicated steps or lengthy cooking times – this Instant Pot recipe is comfort on demand. Enjoy this Instant Pot Beef Stroganoff recipe as the perfect weeknight dinner!
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Why This Recipe Works
- Effortless: Instant Pot Ground Beef Stroganoff simplifies the process for a quick and easy meal.
- Tender and Flavorful: The Instant Pot ensures melt-in-your-mouth beef with rich, savory flavors.
- One-Pot Wonder: Enjoy the convenience of a one-pot meal for a delicious and hassle-free beef stroganoff.
📋 Ingredients
The ingredients in this stroganoff recipe are going to make your delicious rich and tangy mushroom sauce.
- Lean Ground Beef: The star of our Beef Stroganoff, it provides hearty protein and a robust meaty flavor.
- Onion: Adds a touch of sweetness and a layer of depth to the overall flavor of the dish, enhancing the savory notes of the beef and broth.
- Beef Broth: Forms the base of our sauce, infusing the stroganoff with a rich, meaty flavor that complements the ground beef perfectly.
- Sliced Mushrooms: Add an earthy taste and a delightful chewy texture to the stroganoff, making it even more hearty and delicious.
- Sour Cream: Lends a creamy tanginess to the sauce, balancing out the richness of the other ingredients and giving the stroganoff its signature taste.
- Egg Noodles: Serve as the perfect vehicle for our flavorful sauce, soaking up all the delicious flavors and providing a comforting, starchy component to the dish.
- Butter: Enriches the sauce, adding a velvety smoothness and a hint of richness that takes the stroganoff to a new level of deliciousness.
- Seasonings: Customize the flavor of your stroganoff, making it uniquely yours.
- Tomato Paste: Gives the stroganoff a subtle sweetness and a deeper color, while also helping to thicken the sauce.
- Vegetable Oil: Helps to brown the beef and onions, releasing their flavors into the dish.
- Garlic, Minced: Infuses the stroganoff with a wonderful aroma and a punch of flavor, enhancing the savory notes of the dish.
- Cornstarch: Acts as a thickening agent, ensuring that our stroganoff has the perfect consistency - not too thin, not too thick, just right!
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Sour Cream: If you’re in a pinch and don’t have sour cream, you can substitute it with Greek yogurt or even heavy cream. Keep in mind that these substitutes may change the taste slightly, so adjust the seasoning as needed. Enjoy your delicious beef stroganoff!
- Beef Stock: You can use beef stock instead of beef broth. Keep in mind that beef stock has a richer and more intense flavor than beef broth.
- Seasonings: Feel free to experiment with different seasonings for this recipe. Try adding in a teaspoon of Worcestershire sauce, a teaspoon of smoked paprika, or even some dried thyme or tarragon. You might like to add some Dijon mustard or garlic powder. Use your taste buds as your guide and have fun with them. Enjoy.
🔪How To Make Instant Pot Ground Beef Stroganoff
- Step 1: First, set your Instant Pot to sauté mode. Once your pot is hot, add 1 tablespoon of oil. Brown your ground beef. Once browned, remove it, and set it aside.
- Step 2: Add one tablespoon of oil and the butter. Once the butter is melted, saute mushrooms for about 5-minutes or until they are softened and caramelized. Remove them and set them aside in a small bowl.
- Step 3: Add the onion into the Instant Pot and sauté for about three minutes until it softens and caramelizes.
- Step 4: After the onion is cooked, add in your garlic and stir for another minute to release the flavors. Add your beef broth, tomato paste, and ground beef to the onion and garlic. Lock the Instant Pot lid in place and pressure cook on high pressure for 4 minutes.
- Step 5: Turn the sealing valve to the venting position to manually release the pressure when your Instant Pot beeps. In a separate small bowl, mix together your cornstarch and water. Add to your Instant Pot. Next, hit cancel, and then hit the sauté button. Simmer and bring your gravy mixture to a boil. Add your sour cream and cooked mushrooms. Mix well.
- Step 6: Add your egg noodles to the Instant Pot. Mix well so that each noodle is covered in the gravy mixture. Press cancel on your pressure cooker. With your noodles still raw, lock the Instant Pot lid in place and allow the egg noodles to cook in the sauce for 10 minutes. Once your noodles are cooked give the inner pot one more stir and transfer to a bowl. Top the delicious beef stroganoff with fresh parsley or fresh herbs and enjoy!
👩🍳 Expert Tips
- Drain Fat: After sautéing the ground beef, make your stroganoff healthier by draining excess fat using a slotted spoon, keeping the richness without the extra calories
- Deglaze: To prevent sticking, deglaze the pot with a splash of broth or wine after browning the ground beef, ensuring a rich and flavorful base for your stroganoff.
💭 FAQs
Some people do use mushroom soup in beef stroganoff, but I personally prefer to add fresh mushrooms. However, if you like the taste of the mushroom soup and have it on hand, feel free to add a can or two to the Instant Pot during step 7.
Yes, you can absolutely use gluten-free noodles in Instant Pot beef stroganoff! Simply substitute your preferred gluten-free egg noodles for the regular egg noodles called for in this recipe.
Some people like to add a little bit of grated Parmesan cheese to their beef stroganoff for an extra cheesy kick. You can also try Swiss or Gruyere cheese as well. Some like to add a little cream cheese or even blue cheese for a tangy twist. Experiment to find the perfect cheese for your taste buds!
If you’d like a thicker beef stroganoff, try adding more cornstarch mixed with water. Alternatively, you can simmer on the sauté setting without a lid to allow some of the liquid to evaporate and thicken the sauce.
Allow the soup to cool down to room temperature. Pour the soup into airtight storage containers. If you plan to eat the soup within 3-4 days, refrigerate it. For longer storage you can freeze chicken tortellini soup for 2-3 months.
When it comes to serving vegetables with beef stroganoff, I love to serve it with a side of roasted asparagus or green beans. A simple side salad or steamed broccoli also pairs well with this dish.
Here are some other sides that would go well with it:
Instant Pot Brussel Sprouts
Tasty Broccoli Salad
Delicious Corn Bread
Instant Pot Corn On The Cob
Instant Pot Baby Carrots
Instant Pot Asparagus
Instant Pot Green Beans
Serving Suggestions
So what goes with ground beef stroganoff? Try one of these:
- Egg Noodles or Pasta: Classic pairings, serving beef stroganoff over egg noodles or pasta provides a satisfying and traditional base for the rich and creamy sauce.
- Mashed Potatoes: The creamy texture of mashed potatoes complements the savory beef and flavorful sauce, creating a comforting and hearty combination.
- Rice: Opt for fluffy white rice or brown rice to soak up the delicious stroganoff sauce, offering a versatile and gluten-free option.
- Crisp Salad: Balance the richness with a crisp green salad, featuring a simple vinaigrette or creamy dressing to add a refreshing element to the meal.
- Steamed Vegetables: Serve alongside steamed vegetables like broccoli, green beans, or asparagus for a nutritious and colorful side that complements the savory main dish.
- Crusty Bread or Baguette: Use crusty bread or a B aguette to soak up the flavorful sauce, adding a delightful textural contrast to each bite.
🍜 Related Recipes
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Instant Pot Ground Beef Stroganoff
Ingredients
- 1- pound Ground Beef
- Salt And Pepper for seasoning
- 2 tablespoons Vegetable Oil divided, plus more as needed
- ½ Onion diced
- 1 tablespoon Garlic minced
- 1 tablespoon Tomato Paste
- 1 ½ cups Beef Broth
- 1 tablespoon Butter
- 5 oz Mushrooms sliced
- 1 tablespoon Cornstarch
- 3 tbsps. Cold Water
- ¼ cup Sour Cream
- 8 oz Egg Noodles raw
Instructions
- Set your instant pot to sauté mode. Once your pot is hot, add 1 tablespoon of oil. Brown your ground beef. Once browned, set aside.
- Add in one more tablespoon of oil and your butter. Once your butter is completely melted add in your mushrooms. Sauté them for about five minutes until they have softened and caramelized. Then set aside.
- If needed, add a tablespoon of oil. Add in your onions and sauté for about three minutes until they soften and caramelize. Add in your garlic and stir for another minute to release the flavors.
- Add in your beef broth and ground beef.
- Lock the lid in place enclosure pressure valve. Pressure cook on high for four minutes. Manually release when the time is done by opening the valve.
- In a separate small bowl mix together your cornstarch and water. Add to your instant pot.
- Turn your instant pot on cancel then sauté mode. Simmer and bring your gravy mixture to a boil.
- Add your sour cream and cooked mushrooms. Mix well.
- Add your egg noodles to your pot. Mix well so that each noodle is covered in the gravy mixture.
- Press cancel on your instant pot. With your noodles still raw, lock your lid in place and allow your noodles to cook in the sauce for about 10 minutes. Open your lid, and make sure your noodles are cooked to your liking.
- Once your noodles are cooked give it one more store and transfer to a bowl. Top with fresh parsley and enjoy!
Notes
Nutrition
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