by Olena

Instant Pot Ground Beef Stroganoff

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Olena Osipov
4.9 from 26 votes

Instant Pot Ground Beef Stroganoff is a healthy and easy 30 minute pressure cooker family meal. Pasta, meat and sauce are cooked in one pot.

Kids love it just like Instant Pot Parmesan chicken pasta and Instant Pot chicken Alfredo. And it’s so easy for moms and dads to whip up. 🙂

Instant Pot Ground Beef Stroganoff

Instant Pot Hamburger Stroganoff

Instant Pot ground beef stroganoff is a busy weeknight saver.

We have been eating a lot of pasta in Instant Pot lately because it is quick and easy. Maybe a bit too much but that’s what comes with recipe testing. Anyways…

Instant Pot Ground Beef Stroganoff closeup

With this Instant Pot hamburger stroganoff, instead of traditional chunks of beef I used ground beef. It allows pressure cooker stroganoff to become one pot meal.

Pasta cooks within minutes and then we add whole milk and plain yogurt for a healthy and creamy sauce. Yes, this is healthy hamburger stroganoff.

Ingredients for Instant Pot Stroganoff

  • Ground beef, turkey or chicken: I used Instant Pot frozen ground beef recipe method to thaw my ground turkey. Then I was out of white onion so I used green onion. See, it is such an easy dinner.
  • Sliced mushrooms: Brown mushrooms are more flavorful than white mushrooms but you can use any.
  • Stock, pasta and spices: Any pasta works, just cook time will be a bit less for gluten free pasta.
  • Milk and yogurt: For maximum creaminess, use whole milk and yogurt. You can also use sour cream.
  • Parsley for garnish.
instant pot ground beef stroganoff ingredients

How to Make Instant Pot Ground Beef Stroganoff

There is detailed recipe card below.

  • Saute ground meat: You want to saute ground meat first to break it into pieces. You can’t skip this step and add frozen or a blob of ground meat because it will burn and stroganoff will not turn out well.
  • Then saute onion and garlic: Add all to the meat and cook for a few minutes.
  • Deglaze the pot with stock: It is an important step to prevent Burn, especially if you see browned bits on the bottom of the pot. Sometimes it happens and sometimes not.
  • Add pasta and stir. Unlike with 95% other Instant Pot recipes where I tell you not to stir, with stroganoff I want you to stir. It helps to prevent pasta from sticking.
  • Cooking time for pasta varies on a type of pasta: White or whole wheat pasta – cook for 7 minutes. Gluten free pasta – cook for 5 minutes.
  • Release pressure right away using Quick Release: Pasta and meat are cooked. If pasta is a bit too firm to your liking, close the lid and let it sit for 10 mins.
  • Add milk and yogurt to make creamy sauce: You never want to cook with dairy in Instant Pot because it will scorch. Because all tastes and pasta differ, start with 1 cup of yogurt and 1 cup of milk. Stir, cover for 10 minutes and let stroganoff absorb the flavors. Open and see how you like the consistency of the sauce. Adjust to taste.

How to Serve, Store and Reheat Stroganoff

Serving: I like to add more yogurt to each individual plate and stir right in it. This way stroganoff has more of an authentic taste. My choice of garnish would be parsley but all I had was green onion. Dill would be fantastic too.

Storing and reheating: Stroganoff can be stored in inner pot with lid if you have room in the fridge. Or in airtight container. It is good for up to 3 days. Reheat with a splash of milk or broth right in inner pot or other small pot on the stove. Simmer on low while stirring a few times and until warmed through.

It doesn’t freeze well: Unfortunately not. Cooked pasta does not freeze well. You can cut recipe in half if feeding 2-3 people. Same cooking time.

Instant Pot Hamburger Stroganoff

Tips for Best Instant Pot Stroganoff

  • Ground beef: I would recommend to drain fat from ground beef during browning.
  • Undercooked pasta: If pasta appears undercooked or your like very soft pasta, close the lid and let stroganoff sit for 10 mins. The heat will cook pasta further.
  • To double the recipe: Yes, you can double the recipe if you are cooking with 8 quart pressure cooker. Same cooking time. If you have 6 quart or less Instant Pot, I would not recommend to double the recipe. Cook in 2 batches if need to.
  • More help: If you are new to pressure cooking, you will really appreciate my Instant Pot guide. It explains you how cooking in Instant Pot works and what happens.

More Instant Pot Pasta Recipes

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Instant Pot Hamburger Stroganoff
Instant Pot Ground Beef Stroganoff

Instant Pot Ground Beef Stroganoff

Instant Pot Ground Beef Stroganoff is healthy and easy 30 minute pressure cooker dinner idea. Pasta, meat and sauce are cooked in one pot your pressure cooker. Kids love it and it’s so easy!
4.89 from 26 votes
Print Save Rate
Course: Dinner
Cuisine: North American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 482kcal
Author: Olena Osipov


  • 1 lb ground beef, turkey or chicken
  • 1 tbsp oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 3 cups beef broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • Ground black pepper to taste
  • 1 lb brown mushrooms sliced
  • 1 lb 4 cups dry short pasta
  • 1 cup plain yogurt 2%+ fat content
  • 1 cup 2% or 3.25% milk
  • 3 tbsp parsley finely chopped (for garnish)


  • On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Swirl oil to coat if cooking ground chicken or turkey. No need for oil if cooking with ground beef.
  • Add ground meat of choice and cook for about 5 minutes, constantly breaking into small pieces and stirring. Add onion and garlic half way through.
  • Add broth, thyme, salt, pepper and stir to deglaze the pot if you see burnt bits on the bottom.
  • Press Cancel and add mushrooms and pasta. Stir.
  • Close the lid and move pressure valve to Sealing, and press Pressure Cook on High for 5 minutes.
  • Release pressure using Quick Release method – turn pressure valve to Venting. Pasta might appear a bit undercooked only on top, don't worry.
  • Add 1 cup yogurt and 1 cup milk, stir, cover and let stroganoff sit for 10 minutes to create the sauce.
  • Open the lid and adjust thickness to taste with more milk and/or yogurt, if desired.
  • Sprinkle with parsley, stir and serve warm.

Store: Refrigerate leftovers for up to 3 days, in inner por or airtight container. I would not recommend to freeze.

    Reheat with a splash of milk or broth right in inner pot or other small pot on the stove. Simmer on low while stirring a few times and until warmed through.


      • Can I double the recipe? If you have 6 quart or less Instant Pot, you can’t be cause there is not enough room. Cook in 2 batches if need to. With 8 quart pressure cooker you can do 1.5 times the recipe. Same cooking time.
      • Gluten free pasta: Cook for 3 minutes.


      Serving: 2cups | Calories: 482kcal | Carbohydrates: 66g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 485mg | Potassium: 929mg | Fiber: 3g | Sugar: 8g | Vitamin A: 264IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 3mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      71 comments on “Instant Pot Ground Beef Stroganoff

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      1. Hi Olena,
        Would Fusilli pasta be considered a short pasta? 1 pound of Fusilli is more than 4 cups. I have loads of Fusilli I would like to use up. Would the amount of water remain the same?

        1. Hi !
          Gluten free pasta, does It need to be cooked 5 mins before hand?
          Or the timer upped 5 minutes?

      2. 4 stars
        My mother made a meatloaf and she forgot something and it was HORRIBLE. I hated to have the meat end up in the round filer. So I thought, there has to be a recipe I can use this in w my IP. So I followed your recipe but wanted to add Swedish meatball seasoning envelope to give more pizaz. I followed your directions other wise and also found my noodles not cooked after 7min and my liquid(stock) was gone and started to burn. I added another 1.5c of stock and cooked for another 6min. I opened it and added bothering milk and sour was FABULOUS. I am nee to using this IP so I appreciate the recipes

      3. 5 stars
        Making this now… Don’t even have to wait til it’s done to rate it because I have, at this point, made about a dozen of your recipes (both for the instant pot and stovetop) and every one has been delicious. I am so grateful for you. I love to cook but as you know, it can get boring and become uninspired and nobody wants to spend hours prepping a healthy weeknight dinner. As a busy mom, I appreciate you sharing your recipes and especially instant pot knowledge. I had mine for about 2 years and barely used it as anything other than a rice cooker. You’ve made it easy for me to figure out and I use it at least twice a week now for actual whole meals. This recipe not only sounds delicious, it is smelling good! I have a feeling it’s going into my regular rotation!

        1. Hi Barbara! Your amazing feedback means so much to me. Thank you for your kindness and for enjoying my recipes and blog!

          1. 5 stars
            Was really good, by the way. I had to use sour cream because it’s what I had, but I bought yogurt last time I shopped so when I make it again (probably later this week) I can lighten the calories. Other than that, I followed recipe exactly. Even my picky eater said she liked it!

        2. 5 stars
          I feel ya Barbara, I’m the same! Signed up for meal plans but eventually decided I wanted to make my own using the many wonderful recipes of Olena. So, haven’t made this yet, only just listing the ingredients to buy, but I already know it’ll be delicious like all other recipes. Thanks for making our lives easier and healthier and more interesting!

            1. 5 stars
              The recipe was amazing! The kids (2 and 5) had FOUR servings!!! Fine, by the 4th plate they slowed down and couldn’t finish it, but I had to get up to serve them several times 😄 my five year old wanted to stop eating purposely so she can save some for school lunch the next day! I used Castelli gluten free pasta (white, and Brown rice, corn and quinoa) and it was way too hard, next time will cook it for 7 mins instead of 5. 1 cup each of yogurt and milk was enough for us but will def need a splash when reheating leftovers. Sharing this recipe!

      4. The noodles (I used broad egg noodles) were hard, but after releasing the steam, there wasn’t enough heat to cook them much further. Had to throw it on the stove to finish. Trying to fall in love with the Instant Pot…

        1. You can always add a bit more broth or water, close the lid and let pasta sit for 5-10 mins. It cooks so fast, it will get there – no need to even press anything. And next time add 2-3 mins to cook time. It is all about tweaking a bit with different elevations and pasta types.

          1. I am willing to give it another go using just the instant pot. I will cook another three minutes and reseal if necessary before adding the cold liquids. I was skeptical about using yogurt instead of sour cream, but it had a great flavor! Thank you:)

      5. 5 stars
        This was another of your recipes we will be making again. It was great. The leftovers were good too. I used egg noodles and it came out perfect. I thought they would turn out too mushy but they did not. I liked the fact you used ground beef, that is easiest and texture-wise more preferred in our house.

      6. 4 stars
        We enjoyed this as a “what are we going to have for dinner right now with what we have in the fridge?” Orecchiette was the pasta. Added a little heavy cream and cream cheese because my diary was low fat. For me stroganoff isn’t stroganoff without some Worcestershire. Had to add a bit.

      7. 5 stars
        This is great!
        Try adding fresh dill weed after cooking. Trust me, it will change your life forever!!!! .

      8. 5 stars
        Really good guide for stroganoff. Hubby made the first batch- so he used what he had. Bone broth, sour cream, and a sweet onion spices were used. It was awesome, it was his first IP TRY. Success!

      9. 5 stars
        Hey! This was my second time finding a recipe by you through a random Google search. (The first one was your cauliflower and bell pepper stir fry with soy sauce, sesame oil, and maple syrup. I added tofu and it was amazing over hot basmati rice!) I had egg noodles, so I actually cooked the entire dish on the stove top instead of in the instant pot, following your directions loosely. The dish came together in under half an hour and tastes good. Thank you!

      10. I just got half way through making this recipe. I did as recipe instructions stated. When I opened up instapot to stir in dairy ingredients it was all stuck to bottom of pan and had no liquid left in it and pasta was way underdone. I had to add more broth deglaze and put back on for 2 minutes. Is this normal??

        1. No it’s not normal. I wonder if your pressure release valve was not set to sealing or kind of half way there – maybe it moved a bit or wa a bit off. This would cause extra steam go out during coming to pressure but Instant Pot would still come to pressure. Sounds like loss of water… It happened to me past week with cooking potatoes.

        1. I don’t think that will be tasty since broth with spices that pasta cooks in makes part of the sauce and flavors entire dish. This recipe is developed as one pot meal and flavorings take into account pasta.

      11. 5 stars
        I loved this recipe, it was so creamy and delicious! I’m probably the only person in America that doesn’t own an instant pot but all of your recipes are easily adaptable to stove top!

          1. How much time would you think this takes in a big pot on the stove? I love this recipe, and would like to make it when away from home and don’t want to lug the instapot! 🙂 THX!

            1. I would say 10-15 minutes after you add pasta, check after 10. I also think you will need to add more water/broth as it evaporates in a pot more than in Instant Pot. Enjoy!

      12. 5 stars
        This was so quick and delicious! My pasta did not quite cook all the way, I’m wondering if it’s because I’m at high altitude? The sealing and resting for ten minutes after adding milk helped. I will definitely be making this again. Yum!

        1. That is so amazing to hear! Glad you enjoyed my recipe, Aggeliki. Very well could be. You can cook it by 2-3 mins longer next time and that should help. It won’t burn. 🙂

      13. 5 stars
        This was the best dish that I’ve made in my Instant Pot and it was so fast. I made a few revisions based on what I had in the fridge. I used a red onion and a chipotle ranch Greek yogurt which gave it an amazing flavor. Thank you for your blog! I look forward to new recipes.

        1. 5 stars
          Hi! Thank you for a wonderful reciepe. I only had to tweak it because I didn’t have the right ingredients. I used buttermilk because I am out of milk and I used sour cream in place of yogurt..
          Every thing came out perfectly! Thank you!

      14. 5 stars
        I used orechhiette pasta and this came out AMAZING! The sauce and meat were nesting inside the pasta. My younger daughter loved it. She described it like eating small plates full with meat.

          1. Can I substitute fresh mushrooms with mushrooms from a can? And if yes, when and how many shall I add? I am thinking one can together with milk and yogurt. Thank you!

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