Ground Beef Stroganoff
A quick and creamy Instant Pot version of classic beef stroganoff, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey Can substitute with ground chicken or plant-based crumbles
- 1 cup sour cream Full-fat gives best texture; can replace with dairy-free yogurt for a dairy-free version
- 2 tablespoons soy sauce Use tamari for a gluten-free option
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth Use low-sodium if preferred
- 1 cup egg noodles Regular size; can substitute with gluten-free noodles or rice for gluten-free option
Aromatics and Vegetables
- 1 onion diced
- 3 cloves garlic minced
- 8 oz mushrooms sliced (cremini or white)
- 2 tablespoons olive oil For sautéing
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Turn the Instant Pot to Sauté and add the olive oil.
- Add diced onion, minced garlic, and sliced mushrooms. Sauté until softened, about 4-5 minutes.
- Add the ground beef or turkey. Break it up and brown fully. Season with salt and pepper.
Cooking
- Pour in the beef broth, soy sauce, and Worcestershire sauce. Sprinkle the egg noodles on top—do not stir.
- Close the lid and set the vent to sealing. Cook on High Pressure for 5 minutes.
- When the cook time ends, perform a quick release. Carefully open the lid.
- Stir in the sour cream until smooth. Heat through off Sauté for 1 minute if needed—do not boil.
- Serve warm.
Notes
For best results, don't stir the noodles before pressure cooking. Always add sour cream off-heat to prevent separation.