Instant Pot ground beef stroganoff
Beef, mushrooms and egg noodles pressure cooked together, then stirred into a tangy sour cream sauce in one pot.
- 35 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.39 a serving
- 620 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 yellow onion, diced
- 8 oz white mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp butter
- 1 lb 85/15 ground beef
- 1 can beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 8 oz egg noodles
- ¾ cup sour cream
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp paprika
- ¾ tsp salt
- ½ tsp black pepper
- 1¼ cups water
Each serving has about 620 calories, 34 g protein, 51 g carbs and 31 g fat, and costs about $3.39 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No butter? Ghee works.
- No 85/15 ground beef? 90/10 ground beef works.
- No beef broth? Bone broth works.
- No egg noodles? Fettuccine or penne works.
- No sour cream? Plain Greek yogurt works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the onion, the mushrooms and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Set the Instant Pot to Sauté, the butter, and cook the beef and onion 6 to 7 minutes, breaking up the beef, until no pink is left.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Spoon off most of the fat, add the mushrooms, and cook 4 minutes, until soft.
Timer: 4 min
Stir in the garlic, paprika, salt and pepper for 1 minute.
Pour in the broth, water, Worcestershire and mustard, and scrape the bottom of the pot until nothing is stuck.
Dolly’s tip: Scraping now prevents the burn warning later.Scatter the noodles on top and press them under the liquid. Don’t stir.
Lock the lid, set the valve to sealing, and pressure cook on high for 4 minutes. Then turn the valve to quick release.
Timer: 4 min
Stir well and let it sit 2 minutes, then stir in the sour cream until creamy. Top with parsley.
Timer: 2 min
Dolly’s tip: Letting it cool for a moment keeps the sour cream from splitting.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
