Instant Pot Beef Stroganoff Recipe

If you’re looking for a creamy, cozy, and quick dinner, this Instant Pot beef stroganoff has you covered! The Instant Pot does all the heavy lifting, transforming simple ingredients into a rich, comforting meal in less than 30 minutes. The best part? This recipe uses ground beef instead of pricier cuts, making it budget-friendly without sacrificing any flavor. Plus, the egg noodles cook right in the pot, soaking up all that creamy, savory sauce. Perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.

this RECIPE

A cozy family dinner memory

Growing up, beef stroganoff was one of those dinners that instantly made me feel at home. My mom would make it in a big skillet, stirring away as the savory smell filled the kitchen. I remember coming home from school on chilly days and catching that first whiff—it was like the food version of a warm blanket. When I got my Instant Pot, I was determined to recreate that nostalgia but with a faster, easier approach. After a few trial runs (and a couple of noodle mishaps!), this recipe was born. It’s my go-to for those “I need comfort food now” moments, and I hope it brings a little coziness to your kitchen, too.

The origin of beef stroganoff

Beef stroganoff is a classic Russian dish that dates back to the 19th century, named after the wealthy Stroganov family. Originally, it was made with sautéed beef in a creamy sauce, often served over rice or potatoes. Over the years, the recipe evolved and gained popularity around the world, with different versions popping up in Europe and America. Here in the U.S., it’s most common to see beef stroganoff with egg noodles, and cream of mushroom soup became a popular shortcut ingredient. This Instant Pot version keeps the spirit of the dish while simplifying it for modern home cooks.

Let’s talk ingredients: the keys to creamy stroganoff

• Ground beef: Using ground beef makes this stroganoff quick and affordable. If you prefer, you could use ground turkey or even ground chicken for a lighter version. Just remember to adjust the seasoning if you go with a leaner meat.
• Onion and garlic: These two create the aromatic base of the dish. If you’re in a pinch, you could swap for onion and garlic powders, but fresh really gives the best flavor.
• Cream of mushroom soup: This ingredient adds creaminess and depth with no extra fuss. If you’re not a fan of canned soup, you could make a quick roux with butter, flour, and some milk or heavy cream instead.
• Beef broth: The broth adds richness and thins out the sauce just enough to cook the noodles to perfection. If you’re out of beef broth, chicken broth works in a pinch, though it might be a bit lighter in flavor.
• Egg noodles: These cook up soft and tender in the Instant Pot, absorbing all the flavors. You could use other pasta shapes if needed, but stick to quick-cooking ones.
• Sour cream: This is added at the end for that classic stroganoff tang. Greek yogurt can work as a substitute if you’re looking to lighten things up, but sour cream is the best choice for the real deal.

Essential kitchen tools for this recipe

You don’t need much to pull off this dish, but here are a few tools that will make things easier:

• Instant Pot (or any electric pressure cooker): The Instant Pot is the hero here, making it possible to get tender noodles and creamy sauce in under 30 minutes.
• Silicone spatula: Perfect for browning the beef and scraping up any bits on the bottom of the pot without scratching the Instant Pot liner.
• Measuring cups and spoons: With ingredients like broth and flour, a bit of precision helps, so measuring tools come in handy.

If you don’t have an Instant Pot, you could adapt this recipe for stovetop cooking, but it will take a little longer.

Step-by-step: making Instant Pot beef stroganoff

1. Prep your Instant Pot

Start by spraying the inside of the Instant Pot with cooking spray. This helps prevent sticking and makes cleanup a breeze. Set your Instant Pot to the “Sauté” function.

2. Brown the ground beef, onion, and garlic

Add the ground beef, minced onion, and garlic to the pot. Stir occasionally as it cooks, breaking up the beef until it’s browned and the onions are soft. You want the beef fully cooked and nicely browned for extra flavor. If there’s excess grease, drain it before moving on.

3. Stir in the flour

Once the beef is browned, sprinkle a tablespoon of flour over the mixture. Stir it in well to coat the beef. This will help thicken the sauce a bit later on, giving you that creamy texture we all love in stroganoff.

4. Add the liquids and seasonings

Pour in the beef broth, cream of mushroom soup, salt, and pepper. Stir everything together until it’s well combined. The broth and soup will mix with the flour to create a rich, savory base for the noodles to cook in.

5. Add the noodles

Dump in your egg noodles and make sure they’re mostly submerged in the liquid. Don’t worry if a few are poking out—they’ll soften as they cook.

6. Pressure cook on high

Place the lid on the Instant Pot and set it to high pressure for 8 minutes. It’ll take a few minutes to come up to pressure, and then the cooking time will begin. While you wait, you can start prepping any sides or garnishes.

7. Natural release, then quick release

Once the cooking time is up, let the pressure naturally release for about five minutes. Then, switch to quick release to release the remaining pressure. Be cautious—there might still be some steam left, so keep your hands clear!

8. Stir in the sour cream

Open the lid and give everything a good stir. Add the sour cream and mix it in until it’s fully combined. This is the moment when your stroganoff turns extra creamy and luscious.

Variations and adaptations for every taste

• Vegetarian version: Substitute the ground beef with chopped mushrooms for an earthy, savory twist. You can add a variety of mushrooms like cremini, button, or even portobello for a meatier texture.
• Low-carb option: Replace the noodles with spiralized zucchini or cooked cauliflower florets. Just cook them separately and stir in after pressure cooking to avoid overcooking.
• Gluten-free: Use gluten-free noodles and make sure your cream of mushroom soup is gluten-free as well. Many brands offer gluten-free versions now!
• Extra veggies: Add a handful of fresh spinach or frozen peas after pressure cooking. The heat of the dish will cook the greens just enough, and they’ll add a pop of color and nutrition.
• Spicy twist: If you like a bit of heat, add a dash of paprika or some red pepper flakes. It’s not traditional, but it adds a nice kick!

Serving and presentation ideas

For a cozy family meal, serve this beef stroganoff straight from the Instant Pot into shallow bowls. Garnish with a sprinkle of fresh parsley for a bit of color, or add a few extra cracks of black pepper on top. For a fun twist, you could even serve it over a bed of mashed potatoes instead of noodles. A side of crusty bread or a fresh green salad rounds out the meal perfectly.

Drink pairings for beef stroganoff

Pairing a drink with this hearty dish? Here are a few options that complement the flavors beautifully:

• Iced tea with lemon: The tang of lemon cuts through the creaminess of the stroganoff and refreshes your palate.
• Sparkling water with lime: A simple but bubbly option that keeps things light and balanced.
• Apple cider: The slight sweetness of apple cider is a cozy pairing with beef, especially in the fall.
• Ginger ale For something with a little kick, ginger beer’s spicy flavor goes surprisingly well with the rich stroganoff sauce.

Storing and reheating leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, pop a portion in the microwave for 1-2 minutes, stirring halfway through, or warm it gently on the stovetop. You might need to add a splash of beef broth or water to bring back some of the creaminess.

Freezing isn’t ideal for this dish since the sour cream can separate, but if you must freeze it, wait to add the sour cream until after reheating. Then, stir it in to revive the creamy texture.

Adjusting for different serving sizes

This recipe makes about four hearty servings, but you can easily double it if you’re feeding a crowd. Just be sure not to fill your Instant Pot beyond the max fill line. If you’re cooking for two, simply halve the ingredients, and it’ll turn out just as delicious.

FAQs

1. Can I use a different type of pasta?
Yes! Small pasta shapes like shells or rotini work well. Just make sure they cook in a similar amount of time.

2. What can I use instead of sour cream?
Greek yogurt is a great alternative and adds a similar tanginess.

3. How can I make this dairy-free?
Use a dairy-free cream of mushroom soup and replace the sour cream with a dairy-free yogurt or cashew cream.

4. Is there a way to add more protein?
Try adding a can of drained chickpeas or some cooked lentils after pressure cooking.

5. Can I make this without an Instant Pot?
Yes! Brown the beef on the stovetop, add the liquids and noodles, then simmer covered until the noodles are tender. Stir in the sour cream at the end.

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