Instant Pot Beef Stroganoff (Ground Beef)
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Instant Pot {Pressure Cooker} Hamburger Stroganoff ~ Our Favorite Meal Now in the Instant Pot! Only One Dish to Clean and You Have an Easy Dinner Recipe!
Readers LOVE this Instant Pot Beef Stroganoff Ground Beef Recipe!
You guys! I’m pretty sure I haven’t shared my exciting news with you that I’ve been keeping a secret for like MONTHS! Ok, so it’s exciting for me at least, maybe not you! The story starts over this past year. Let’s just say I’ve been STRESSED to the max. Full time job, two kids and now three kids at home, a husband, a blog, life….you get the picture. I was BUSY. Real busy. And a little stressed… ok a LOT stressed.
I’d become a not very nice person to be around. I was cranky with the hubs, short with the kiddos and generally not real happy about anything. That could have been half blamed on the pregnancy not going to lie, but the other part was I was working ALL.THE.TIME. I’d get done at my regular job, come home do the dinner and kids thing, then rush them off to bed and sit at the computer for 1-2 hours every night. On the weekends I’d be making recipes, filming videos, scheduling pins, scheduling Facebook and shoving my kids out the door. It was not fun. I LOVE this blog but, well, something had to give.
Let’s just say as much as I want to be superwoman I’ve learned I’m not. I tried to figure out how to add about 10 hours to a day and that didn’t happen either. I was at a crossroads on what to do. Step back from the job? Step back from the blog? Continue to be stressed? Sell my children?
Ok, I’m kidding. The latter one was not an option! But, in all seriousness I had to do something. The hubs kept telling me. I finally listened.
Actually, what I did was pray and pray hard. I asked my Mom to pray, I asked the hubs to pray. I needed some guidance. Well, I more or less needed the good Lord to just pave the route out in a yellow brick road because I’m not real good at letting go and trusting. And pave the way did He!
I kept going back and forth on just quitting my full-time job completely, but I didn’t want to. I love my job, I love the people I work with and I wasn’t ready to let go of that. Unfortunately, we don’t exactly have “part-time” positions where I work. What to do? Plus, if I quit my job then the kids stay home and that’s a full-time job there so I felt like I wouldn’t be accomplishing much. I’d be taking care of them and still blogging on the nights and weekends.
Then in December at an employee meeting my General Manager announced they were hiring a few part-time positions. Say what? Part-Time? My head was spinning. This was my answer. I had to have faith that this was it. I don’t think I listened to much after that as I zoned out. After the meeting I quickly rushed into his office and announced that I wanted to go part-time if it was an option. I literally thought he was going to fall over as he stood there looking at me like I was nuts. Whoops!
He graciously said, Ok but asked me to think about it before they did anything for sure. I said sure I’ll do that. I went back and forth, it was a hard decision. I wanted to do it all. I can’t do it all. I had to come to terms with that. I was letting go of a lot of security if I went part-time. Mainly the benefits that my job offered, but my hubs now has a job that has great benefits to and we were doing that so I could possibly go part-time or quit my job. I had to remember that. Remember? The Lord literally placed everything I asked for in my prayers in front of me! The hubs got a new job with benefits, we had a part-time position, the blog was doing great…. paved the way! It was like He kept handing me a sign and going DO IT!!!
There was a lot of things I had to remember and have a little faith in. As I went on maternity leave we just left things hanging at work. They hoped post pregnancy would clear my head and I’d become super woman and come back full-time. Unfortunately, I emailed them and asked them to make it official a week ago.
I’M GOING PART TIME AT WORK!!!! WAHOOO!
I’m still nervous, I’m still anxious but I’m so excited!! I will work about 2 1/2 days a week and the rest of the time I will focus on my blog during the day. I might lay on the couch at night and watch crap television, or maybe on the weekends I’ll be able to hang out with my kids and husband! I mean, that’s the point of having them, right? Plus, as the kids get older everyone keeps telling me life gets BUSIER and I don’t have time for busier, but now I do! Maybe…
So keep reading, keep pinning, keep making my recipes so I know I did the right thing… ok? Thanks for making my dreams come true!!
Oooooo by the way. This recipe rocks. I took my all time favorite Hamburger Stroganoff recipe and made it in the Instant Pot!!! Don’t have an Instant Pot? What are you waiting for? Seriously. Serve this with Homemade Breadsticks, YUM!
You guys. If you are as crazy busy as me you need one ASAP. Ok…. if you don’t… no judgement!! Here’s another Beef Stroganoff Recipe or try my Taco Stroganoff! And if you love this, be sure to try my Instant Pot Hamburger Helper recipe!
A few of my other favorite EASY Pressure Cooker recipes are Instant Pot Ribs, {Instant Pot} Pressure Cooker French Dip Sandwich, Pressure Cooker Spaghetti, and {Instant Pot} Pressure Cooker Beef Taco Soup.
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Tips and Tricks for Instant Pot Hamburger Stroganoff!
Here are some frequently asked questions and tips and tricks for this recipe. A lot of these are from the comments that I’m putting here for you! I will not if it’s is a comment and has not been tested by me!
Can I used dried onion instead of fresh minced onion?
YES! I do this all the time if I don’t happen to have it on hand. You can also leave the onion out of it’s not your thing!
I have the burn message what can I try next time?
I use a 6 quart Instant Pot and I have never had this happen. With that being said others have commented with some tips on how to avoid getting the burn message because the newer Instant Pots seems to get these more often. Once again I have NOT tested these!
- To avoid the burn message add the pasta and seasoning to the meat, then the broth with the soup on top. Push down any noodles that are not covered, but do NOT stir the mixture.
- After sauteing the beef add a little bit of your broth to the pan and deglaze the pan.
- Try adding the flour after cooking the hamburger. One reader recommended adding it on top of cream of mushroom soup. Her notes are listed below!
- Browned meat, onion & garlic
- Added beef broth & pepper
- Added noodles
- THEN put cream of mushroom soup ON TOP of noodles
- THEN flour ON TOP of cream of mushroom soup.
Can I substitute something for the Cream of Mushroom Soup?
You will need some type of cream of something soup in this recipe, but you can surely sub it out for cream of onion, chicken, celery etc if you’d like!
Another reader commented they used cream of mushroom soup with roasted garlic and it was amazing!
Can I add in red wine?
Many people have commented that they sub out half of the beef broth for red wine and it adds an amazing flavor to this recipe!
Can I add mushrooms?
A common comment is that they add in fresh mushrooms or canned mushrooms to this Instant Pot Hamburger Stroganoff and it’s excellent!
If you add fresh ones they recommend cooking them with the ground beef.
Can I sub Greek Yogurt for Sour Cream?
I have not tried this, but yes you can. It’s going to change the flavor profile a bit so be aware of that, but people have done it. You could also try to sub out only half of the sour cream for Greek Yogurt also.
Can I use Turkey instead of Hamburger?
Of course, that’s a quick and easy substitution!
How Many Ounces of Egg Noodles are in 3 Cups?
I have not tested this but someone in the comments said they did and it comes out to about 12 oz.
Can I substitute chicken broth for beef broth?
You can, but it’s once again going to change the flavor profile a bit. The taste will not be as rich and delicious!
Can I double the recipe?
I HAVE NEVER DONE THIS!
BUT, with that being said others have.
They have doubled the recipe, did not adjust the cooking time and it worked. It does take longer to come to pressure. They also said this barely fits in a 6 quart but it does work.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Instant Pot Ground Beef Stroganoff
Ingredients
- 1/2 c. minced onion
- 1 clove garlic minced
- 1 lb ground beef
- 1 tsp salt
- 1/4 tsp pepper
- 10.5 oz can cream of mushroom soup
- 1 Tbsp Flour
- 3 c. beef broth
- 3 c. egg noodles uncooked
- 1 c. sour cream
Instructions
- Spray Instant Pot interior with cooking spray. Set to saute.
- Brown ground beef, onion, and garlic.
- After beef is browned stir in flour.
- Add broth, soup, and salt and pepper. Mix.
- Add noodles.
- Place lid on Instant Pot.
- Set to high pressure for 8 minutes.
- After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
- Stir in sour cream until combined.
Ann says
I made this tonight. It was a big success!! I did make my own cream of mushroom soup. I like bigger chunks of mushroom in mine. (and more in control of sodium). We will be making this again!
Julie Evink says
So glad you enjoyed it!
Christine says
Just to be clear, I’m measuring 3 cups of egg noodles when they are UNCOOKED, correct?
Kevin says
yes
Julie Evink says
Yes
Karen says
Hello! Could I use rice instead of egg noodles in the IP? If so, how many cups would you recommend? Thanks! This recipe looks delicious! 🙂
Julie Evink says
I think the rice would get mushy if you use instant rice. Just watch the cook time on the rice.
Jeremy says
8 minutes in the IP was too much, my noodles were very over cooked; next time I think 4-5 minutes should be plenty. I would recommend using only 2-2.5 cups of broth I made the recipe exactly as is and 3 cups was much too loose, although to be fair it did thicken a little when it cooled. The taste was good though and I plan on making it again but, will likely try using a part whole wheat pasta like the one Barilla makes; they are almost impossible to over cook.
Kevin says
Doubled this recipe with an 8QT and worked out fine.
Some slight changes but everything else can be doubled if not listed here.
7 Cups of Egg Noodles
1 large/1 Regular Mushroom Soup (22.6oz + 10.5oz)
4 cups of beef broth instead of 6
I changed this to make sure I was under the MAX line in my IP.
Rachel says
Julie, the Lord led me to your post. I am in the same place today that you were and while looking for instant pot recipes I was so surprised to find myself reading thru tears and being so encouraged through my own hardships. Thank you for the recipe but even more so for your testimony! God bless! I’m praying for my answer too! ?
Julie Evink says
Oh Rachel! I know this is over a month later, but I hope you have found some peace in your life. Remember to trust. You will look back and know why everything happened and it will all fall into place, even though sometimes you question it. I know how hard it is to trust… I’ll send up some prayers for you!
Melissa says
I have a stove top recipe that I love that doesn’t use cream of mushroom soup (I gave up cream soups a long time ago). Would I keep the time the same with this?
Julie Evink says
Without seeing the recipe it’s hard for me to say! Give it a whirl!
Kelly says
Made this tonight, I will definitely make it again. I used 2.5 cups of broth. Next time I will add mushrooms. Thanks for sharing!
Jody says
I want to make this with unsalted beef stock. Would I need to include more salt?
Julie Evink says
You can always make it without more salt and add more after it’s done cooking. It all depends on your preference of salt level and I’ve learned that varies from person to person! 🙂
Jennifer says
I just made this tonight. It was super easy and tastes fantastic.
Julie Evink says
So glad you enjoyed it!
Angi says
We loved this!!!! I did add some Worcestershire and some Kitchen Bouquet and it was awesome. I had an issue with scorching but I will reduce the cooking time next time.
JAS says
I don’t have cream of mushroom soup on hand but lots of fresh mushrooms. Can I just use mushroom & coconut milk instead?
Julie Evink says
I’m not sure as I haven’t tested the recipe like that. If you do please let us know how it works! I’m afraid that it wouldn’t thicken up when you just used coconut milk.
Mary says
Julie, I have a silly question. Do you use the dry egg noodles or the frozen ones?! Can’t wait to try this recipe!
Julie Evink says
I used dry! I’m thinking frozen would work to but I’ve never tried it!
Chadd says
Going to be making this after work and have two quick questions after reading the existing comments. I’ll Ben cutting the broth to 2.5 cups as suggested, HP for 6 minutes.
Q1 – did everyone stir the noodles in or leave them on top?
Q2 – I’m going to add a small jar of sliced mushrooms and feel like they’d get too soggy through the pressure cycle. Has anyone done this and when did you add, if so?
Thanks!
ter says
Chad, you mix the noodles in. I have used small jar of mushrooms, and just added them after the food was done.
Kat says
Easy and delicious, even with the changes I made.
I used ground turkey, 1/2 cup less broth, cream of chicken soup, whole wheat noodles, added Worcestershire, added celery, less salt, extra pepper, a little thyme and used low fat greek yogurt instead of sour cream. I pressure cooked it for 5 minutes, NR for 5 minutes and then QR. Next time I make it I will do it exactly as I did today, perhaps reducing the broth by another 1/4 cup. I am adding this to my meal rotation, it is that good!