Instant Pot Ground Beef Stroganoff

Name: Instant Pot Ground Beef Stroganoff
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 6 -8 servings
Ingredients: 1 tablespoon olive oil; 1 pound ground lean beef; ½ small onion; 1-3 cloves garlic; 1 tablespoon butter; 12-16 ounces mushrooms; 1 tablespoon dried onion flakes*; 1 teaspoon onion powder*; 1 teaspoon garlic powder*; ¼ teaspoon celery powder*; 1 teaspoon black pepper*; ½-1 teaspoon kosher salt*; ¼ teaspoon smoked paprika; ½ teaspoon dried thyme; ½ cup dry red wine; 3 ½ cups beef broth; 2 tablespoons Worcestershire sauce; 8-12 ounces wide egg noodles; 1 cup sour cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
30 mins
Servings
6 -8 servings
Calories
415 kcal
Cuisine
American

Instant Pot Ground Beef Stroganoff

Shannon Lee

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A family favorite, Instant Pot Ground Beef Stroganoff using cooked ground beef for an easy (and much faster!) way to enjoy this traditional dish – without any canned or dry soup! Not only is this the ultimate comfort food, but the whole family loves it!

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Ingredients

Servings

1 tablespoon olive oil
1 pound ground lean beef I used ground sirloin may also use ground turkey or chicken
½ small onion minced
1-3 cloves garlic minced
1 tablespoon butter or more olive oil
12-16 ounces mushrooms sliced; baby Portabella, Cremini, or button mushrooms
1 tablespoon dried onion flakes*
1 teaspoon onion powder*
1 teaspoon garlic powder*
¼ teaspoon celery powder* not celery salt
1 teaspoon black pepper*
½-1 teaspoon kosher salt*
¼ teaspoon smoked paprika
½ teaspoon dried thyme
½ cup dry red wine or additional beef broth
3 ½ cups beef broth
2 tablespoons Worcestershire sauce
8-12 ounces wide egg noodles
1 cup sour cream plain Greek Yogurt

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Instructions

Prep all ingredients and heat Instant Pot on SAUTE mode until the display reads HOT.
Add olive oil, heating until it shimmers, then add onions and stir around for a minute or two. Add ground beef, browning the beef and breaking into smaller pieces. If desired, do it in batches so you don’t steam the beef or do this step on the stovetop.
While there is still a little pink left in the ground beef, toss in the garlic until fragrant. Add the butter (or olive oil), sliced mushrooms, smoked paprika, thyme, and rest of the spices (or Dry onion soup mix). Stir and saute for 2-3 minutes until meat is browned. Cancel saute.
Add the wine (or broth) to the instant pot and scrape the bottom in case any browned bits have formed (this step is important if there were, so you do not get a burn notice on the IP).
Pour in beef broth and Worcestershire sauce and stir. Add noodles to Instant Pot and gently push down into the liquid. *Noodles are uncooked at this point. Cover and seal instant pot, placing venting knob in seal position.
Cook on high pressure for 5 minutes (6-7 minutes for high altitude). It will take 5-10 minutes for pressure to build, then once time has elapsed, allow pressure to release naturally for 5 minutes, then do a quick release, releasing any further pressure.
Stir in sour cream and serve immediately, if desired, garnish with fresh thyme.

Notes

*You are making your own Dried Onion Soup Mix, if desired, use one package dry onion soup mix or use 2 tablespoons of non-GMO French Onion Seasoning.
When cooking with wine, always use a wine that you would enjoy drinking, this will yield the best flavor for you! I used a Cabernet, but a Pinot Noir, or even a good blend would be delicious. Marsala would also work in a pinch, but will be sweeter – avoid “cooking” wines.
If using ground beef that has more fat, you might want to drain off some of the excess grease before adding the rest of the ingredients.
Storage | Store leftovers in an airtight container for 3-5 days in the fridge. Since this dish has sour cream in it, I don’t recommend freezing, but if you must, see my post about reheating casseroles with cream sauce. It might look funny and ugly, but it will still taste just fine.
Reheat by placing the desired amount in a saucepan on the stovetop (my favorite way to reheat), if needed add a tablespoon of water or broth. You may also reheat in the microwave.
Prepare the beef on the stovetop in a skillet, then add browned beef with onions and garlic to the crock of a slow cooker. In the same skillet, add the butter/oil and saute the mushrooms along with the spices.
Deglaze the pan with the wine, scraping the bottom to get all of those flavors and browned bits, then add the beef broth and Worcestershire sauce, pour it all over the browned beef in the slow cooker.
Cover and cook on low 5-6 hours. Before serving, boil noodles until al dente according to package directions, drain and add to slow cooker, stirring to combine. Add sour cream, stir and serve.
Prepare as above for a slow cooker, but in a medium-large saucepan or large, high sided skillet. Keeping all ingredients in the pan while cooking. Bring to low simmer, reducing heat and cover.

Nutrition Information

Show Details

Serving 1serving Calories 415kcal (21%) Carbohydrates 35g (12%) Protein 26g (52%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.4g Cholesterol 106mg (35%) Sodium 877mg (37%) Potassium 744mg (21%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 371IU (7%) Vitamin C 4mg (4%) Calcium 85mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 415 kcal

% Daily Value*

Serving	1serving
Calories	415kcal	21%
Carbohydrates	35g	12%
Protein	26g	52%
Fat	18g	28%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	0.4g	20%
Cholesterol	106mg	35%
Sodium	877mg	37%
Potassium	744mg	16%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	371IU	7%
Vitamin C	4mg	4%
Calcium	85mg	9%
Iron	4mg	22%