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    Home » Instant Pot Pasta Recipes » Instant Pot Ground Beef Stroganoff

    Instant Pot Ground Beef Stroganoff

    Published: Feb 1, 2020 · Modified: Sep 28, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Easy Instant Pot Ground Beef Stroganoff recipe! This quick weeknight dinner is packed with flavor and is ready in less than 30 minutes.

    White plate with Instant Pot ground beef stroganoff on it.

    When I was a kid, there were certain dishes that I thought of as being really fancy. Stroganoff was one of those recipes that kid me  thought of as fancy, and I think that's one of the reasons that I liked it so much.

    Traditional stroganoff can take some time, but this Instant Pot ground beef stroganoff makes it a quick and easy weeknight meal.

    Serve it alongside a green salad and you have a quick, tasty dinner that's so easy to make.

    How to make ground beef stroganoff in the Instant Pot

    cooked ground beef in an instant pot inner pot

    Step 1: Cook the ground beef. Drain the fat and return to the inner pot.

    Step 2: Add the onion and garlic. Stir in.

    Step 3: Stir in the flour, salt, and pepper.

    Uncooked noodles and mushrooms in an instant pot inner pot

    Step 4: Deglaze the inner pot with the beef broth. Scrape up browned bits from the bottom of the pan. This will help to avoid burn warnings.

    Step 5: Stir in the mushrooms, noodles, and tomato paste. Cook.

    Step 6: Stir the cornstarch and water together. Add the cornstarch mixture, mustard, and sour cream. Stir to combine.

    Plate of ground beef stroganoff next to some pieces of parsley.

    Tips

    • Beef: I use 85% lean ground beef. You can use leaner (or fattier) ground beef if you prefer. You can also sub in ground turkey if you like.
    • Mini lasagna noodles: My local grocery store calls them mini lasagna noodles, but I've also seen them called "malfalda" or "malfalda corta".
    • Sour cream: Plain Greek yogurt (skim, 2%, or whole milk) can be used in place of the sour cream. I don't recommend using fat-free sour cream in this recipe.
    A fork taking a bite of a plate of ground beef stroganoff.

    Storage

    Store any leftover stroganoff in an airtight container in the refrigerator. The leftovers will keep for up to 4 days when properly stored.

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    If you’ve tried this Instant Pot Ground Beef Stroganoff recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can follow me on Pinterest or Facebook even more delicious food.

    White plate with Instant Pot ground beef stroganoff on it.

    Instant Pot Ground Beef Stroganoff

    Easy Instant Pot Ground Beef Stroganoff recipe! Quick and easy recipe that's perfect for weeknight dinners.
    4.80 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Time to Pressure: 10 minutes
    Total Time: 27 minutes
    Servings: 8 servings
    Calories: 294kcal
    Author: Kate at Eating in an Instant

    Ingredients

    • 1 pound 85% lean ground beef1
    • 1 cup diced white or yellow onion
    • 2 cloves garlic minced
    • 2 tablespoons all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 3 cups reduced-sodium beef broth
    • 8 ounces sliced white mushrooms
    • 1 tablespoon tomato paste
    • 3 cups mini lasagna noodles2
    • 1 cup sour cream3
    • 1 tablespoon Dijon mustard
    • 1 tablespoon water
    • 1 tablespoon cornstarch

    Instructions

    • Press SAUTE on the Instant Pot.
    • Add the ground beef, and stir until browned.
    • Carefully drain the fat and return browned ground beef to inner pot.
    • Stir in the onion and garlic. Cook for 1-2 minutes, stirring regularly.
    • Sprinkle with flour, salt, and pepper. Stir in.
    • Deglaze the inner pot with the beef broth. Scrape up any of the browned bits.
    • Press CANCEL.
    • Stir in mushrooms, tomato paste, and noodles.
    • Close the lid and lock into place.
    • Turn the valve to SEALING.
    • Press MANUAL and set time to 4 minutes.
    • Move the valve to VENTING to release the pressure.
    • Stir the water and cornstarch together.
    • Stir in the sour cream, mustard, and cornstarch mixture.

    Notes

    1. I use 85% lean ground beef. You can use leaner (or fattier) ground beef if you prefer. You can also sub in ground turkey if you like. 
    2. My local grocery store calls them mini lasagna noodles, but I've also found them called "malfalda" or "malfalda corta". 
    3. Plain Greek yogurt (skim, 2%, or whole milk) can be used in place of the sour cream. I don't recommend using fat-free sour cream in this recipe. 
    4. Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 294kcal | Carbohydrates: 23g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 391mg | Potassium: 578mg | Fiber: 2g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
    Tried this recipe?Leave me a comment below to let me know!
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    Comments

    1. Lisa

      December 10, 2022 at 12:59 am

      4 stars
      Loved the simplicity of this recipe! I doubled and it was cooked perfectly using to the directions. I did alter a bit: used wide egg noodles, replaced sour cream w/Greek yogurt & used 2x the amount of it & the mustard, & added quite a bit more salt & pepper. I also added 2 T of Worcestershire sauce which gave a really tasty additional flavor. I will definitely make this again with the alterations. Thanks for the simple, tasty recipe!

      Reply
      • Kate

        December 10, 2022 at 4:08 am

        Thank you!

        Reply
    2. Brittney

      February 04, 2022 at 2:09 am

      5 stars
      This was really good.

      Reply
      • Kate

        February 04, 2022 at 3:09 am

        Thank you!

        Reply

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