Instant Pot Ground Beef Stroganoff is an easy dinner recipe to put together when time is short — and the whole family will love it! The sour cream sauce is packed with flavor and is deliciously creamy, served with tender egg noodles. 

Keep your instant pot ready for another delicious dinner recipe! My Instant Pot Philly Cheesesteak Pasta is another easy recipe (and family favorite) to make in the IP and it’s also super yummy. 

Instant Pot Beef Stroganoff in the bowl of an instant pot.

Why This Recipe Works

  • Easy beef stroganoff recipe. This beef stroganoff recipe is super easy to make thanks to the instant pot — plus, it’s the ultimate comfort food recipe for dinner. Simply cook the beef mixture and then add the remaining ingredients and cook for just a few minutes. Instant pot meals are a definite win because you’re just using one pot so you have less clean up!
  • Flavorful beef stroganoff. You will LOVE this instant pot beef stroganoff recipe because it has amazing flavor and a creamy sauce! 
  • Easy dinner recipe. This instant pot ground beef stroganoff is the best recipe to use on busy weeknights when you are pressed for time. 

Ingredient Notes

Instant Pot Beef Stroganoff ingredients on a baking sheet.
  • Ground Beef: The ground meat will be sautéed in the instant pot until cooked fully before sealing the lid and cooking the pasta. 
  • Worcestershire Sauce: I love adding some extra Worcestershire sauce to the mix just before closing the lid to cook everything. It adds some extra flavor and saltiness to this classic dish. 
  • Flour: Using just a tablespoon of flour will help to thicken beef stroganoff sauce. 
  • Cream of Mushroom Soup: The cream of mushroom soup gives extra flavor and creamy texture to the instant pot beef stroganoff. 
  • Beef Broth: You can use 2.5 cups of beef stock and eliminate the 1/2 cup of water if you’d like.
  • Wide Egg Noodles: I love using wide egg noodles because they are a bit thicker and the sauce mixes with it well. You can feel free to use regular egg noodles too if that’s what you have! 
  • Sour Cream: The sour cream provides the perfect creamy texture to the beef stroganoff sauce. 
  • Fresh Parsley: I love adding fresh parsley because it gives a pop of green color to the instant pot beef stroganoff and creates that added fresh herb element! 

Step-by-Step Instructions

  1. Sauté the ground beef. Turn on the IP and press sauté. Add 1/2 tablespoon olive oil to the bottom of the pot and add 1 lb ground beef, 1 tablespoons Worcestershire sauce, and the chopped onion. Mix to combine and cook the meat, breaking it up into small pieces as you go, until it is fully cooked and browned. Remove any excess grease. 
  2. Add remaining ingredients. Add in the minced garlic and cook for another minute. Stir in 1 tablespoon flour, 1 10.5 oz can of cream of mushroom soup, 2 cups beef broth, 1/2 cup water, and 10 oz wide egg noodles. Stir to combine.
  3. Pressure cook the beef stroganoff. Properly secure the instant pot lid and adjust the valve to the sealing position. Cook on the Manual Setting or the High Pressure Setting for 2 minutes. 
  4. Quick release the IP. Once the pressure cooking is done, use a heat-resistant glove to adjust the valve to release the steam. Careful! The steam will be hot. 
  5. Add the sour cream. Once the pressure has all been released, remove the IP lid and stir. If the noodles need more time, properly seal the lid and pressure cook for 1 minute, then repeat step 4. If the noodles are cooked, let the mixture cook for a minute or two and then add 2/3 cup sour cream. Stir to combine.
  6. Add garnishes and serve. Add 1 tsp salt, 1/4 tsp black pepper and 2 tablespoons freshly chopped parsley. Stir and serve warm. Enjoy! 

Recipe Tips

After I remove the excess grease, sometimes I’ll add an additional teaspoon of Worcestershire sauce, just to give it more flavor!

You can omit the 1/2 cup of water and use 2 1/2 cups of beef broth. Sometimes it can be a pain to open 2 cans of beef broth and only use a portion of the second can. The water eliminates the need for that.

I like to wear a hot pad glove (or use the end of a wooden spoon) when doing the quick release just in case liquid sprays from the knob. Another option is to turn the knob only half way so that only a small amount of steam is being released.

I really enjoy having the Instant Pot, but it has taken some time to get comfortable using it. If you’re like me, then good news! This Instant Pot Beef Stroganoff is a great Instant Pot beginner recipe to use. You’ll use the saute function to cook the lean ground beef and then the pressure cook function to cook the pasta with everything! 

If you need additional help with understanding the ins and outs of the Instant Pot, here is a great guide. I find it takes about 2-3 minutes of pressure cooking to cook the pasta. 

Make Ahead, Storing, and Freezing

I don’t really feel like you need to make this ahead of time because it is so quick and easy to make! 

Store any leftover beef stroganoff in an airtight container in the fridge for 4-5 days. Reheat in the microwave until warm. 

I don’t recommend freezing pasta recipes because once frozen and thawed, the cooked pasta will quickly go mushy. 

Recipe FAQs

Is beef stroganoff with pasta or rice?

You can definitely make this with rice if you’d like. It’s typically served with egg noodle pasta. I would imagine you’d need about 3 minutes on high pressure cooking with a natural release of the steam. 

Is beef stroganoff spicy?


Does beef stroganoff have mushrooms? 

Yes. It is typically made with cream of mushroom soup. 

How to thicken beef stroganoff? 

We use a tablespoon of flour to help thicken the beef stroganoff mixture. 

Can I use cut meat instead of ground beef?

Yes you can. Beef stew meat is a good option as it’s pre-cut or use beef chuck roast and cut into chunks. Add to the instant pot with the oil, garlic, flour, beef broth and Worcestershire sauce. Properly close the lid and and seal the valve, then pressure cook for 5 minutes to cook the meat until you have tender pieces of beef. Cook time may vary based on the size of your meat chunks. Quick release by turning the valve to the venting position. Then add the noodles, cream of mushroom soup, and water, then close the lid and turn the valve to seal and pressure cook for 2 minutes to cook the noodles. Complete the recipe as written. 

A black bowl filled with Instant Pot Beef Stroganoff.

More Recipes Using Ground Beef

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An instant pot filled with creamy ground beef stroganoff.
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5 from 6 votes

Instant Pot Ground Beef Stroganoff

An easy and delicious Instant Pot beef stroganoff recipe. With little prep and cooking time, this pasta recipe is perfect for busy nights!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings


  • 1/2 tablespoon oil
  • 1 lb ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 small onion - chopped
  • 1 garlic clove - minced
  • 1 tablespoon flour
  • 1 10.5 oz can of cream of mushroom soup
  • 2 cups beef broth - (can use 2.5 cups of beef broth and eliminate the 1/2 cup of water if you'd like).
  • 1/2 cup water
  • 10 oz wide egg noodles
  • 2/3 cup sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons freshly chopped parsley



  • Turn IP to saute. Once hot add oil to the pot and place the ground beef, Worcestershire sauce, and onion in the pot. Brown the meat, breaking it into small pieces as it cooks. Remove excess grease. *See notes.
  • Add the garlic and cook for 1 more minute. 
  • Stir in the flour, cream of mushroom soup, beef broth, water (if using-see notes), and noodles and stir to combine. 
  • Secure the IP lid and turn valve to the sealing position. Cook on Manual Setting or High Pressure Setting for 2 minutes. 
  • When pressure cooking has completed, do a quick release. (I like to wear a hot pad glove when doing this in case liquid sprays from the knob. If there’s liquid spraying you can also turn the knob only half way so only a small amount of steam is being released if you prefer).
  • Carefully remove the IP lid, stir the mixture, and then let cool of a minute before adding the sour cream. 
  • Stir in the sour cream, parsley and salt and pepper (can use more or less to taste). Serve!


You can omit the 1/2 cup of water and use 2 1/2 cups of beef broth. Sometimes it can be a pain to open 2 cans of beef broth and only use a portion of the second can. The water eliminates the need for that. 
Recipe inspired by Tastes Better from Scratch


Calories: 451kcal (23%)Carbohydrates: 37g (12%)Protein: 21g (42%)Fat: 24g (37%)Saturated Fat: 9g (45%)Cholesterol: 107mg (36%)Sodium: 797mg (33%)Potassium: 438mg (13%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 189IU (4%)Vitamin C: 2mg (2%)Calcium: 69mg (7%)Iron: 3mg (17%)
Course: Main Course
Cuisine: American
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