Instant Pot Ground Beef Stroganoff is healthy and easy 30 minute pressure cooker family meal. Pasta, meat and sauce are cooked in one pot.
Kids love it and it’s so easy for moms and dads to whip up. 🙂
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…
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.
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.
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
- Instant Pot chicken alfredo
- Instant Pot mac and cheese
- Instant Pot parmesan chicken pasta
- Instant Pot spaghetti
- Instant Pot lasagna
Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? Make sure to subscribe and hit the Bell icon not to miss new videos.
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!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: North American
Ingredients
- 1 lb ground beef, turkey or chicken
- 1 tbsp oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 cup any broth, low sodium
- 1 tsp dried thyme
- 1 tsp salt
- Ground black pepper, to taste
- 1 lb brown mushrooms, sliced
- 1 lb (4 cups) dry short pasta
- 1–2 cups plain yogurt, 2%+ fat content
- 1–2 cups whole milk
- 3 tbsp parsley, finely chopped (for garnish)
Instructions
- 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 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 7 minutes.
- Release pressure using Quick Release method – turn pressure valve to Venting.
- 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.
Notes
- 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.
- Gluten free pasta: Cook for 5 minutes.
Did you make this recipe? Please give it a star rating in the comments.
I used sour cream cause I did not have yogurt, turned out wonderful 👌🏼
★★★★★
Awesome! Glad you liked the recipe Debbie 🙂
This is great!
Try adding fresh dill weed after cooking. Trust me, it will change your life forever!!!! .
★★★★★
I’m so happy to read this! Thanks for your positive feedback, Tom!
My husband is in the kitchen right now getting a second helping! It’s a keeper!
★★★★★
Sounds like this recipe is a winner 🙂
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!
★★★★★
Woohoo! That’s so great to hear Gayle!
Everyone loved this recipe. Will do again
★★★★
Delicious and the family loved it! I would add more stock next time but great recipe!!!
★★★★★
I’ve made this 10 times!! I add 4 cups of stock and some Parmesan cheese and milk at the end.
★★★★★
That’s so great to hear Nichole.
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!
You’re welcome Rachel! Glad you found my site!
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??
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.
Can I mix in cooked pasta after the meat with sauce is cooked?
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.
My wheat noodles are undercooked. Suggestions?
Close the pot and let them sit for about 5 mins. And next time increase cook time by 2-3 mins.
Delicious and easy! I added carrots to it for more veggies and it came out great!
★★★★★
I’m so happy to read this! Thanks for your positive feedback, Jamie!
Can you use egg noodles?
Mmmm… I never tried but I think you can. 🙂
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!
★★★★★
LOL you are not the only one but soon it will change. 🙂 If you can adapt and have time to cook – sure, why not?!
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!
★★★★★
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. 🙂
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.
★★★★★
I’m so glad you enjoyed it, Pam! Thank you for the wonderful review!
Delish and easy to make
★★★★★
Fantastic! Glad you enjoyed the recipe, Dianna!
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!
★★★★★
You are very welcome Christine!
Love it! Something different
★★★★★
Exactly. So happy to hear you loved this recipe, Cher!
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.
★★★★★
Oh I LOVE orecchiette pasta for same qualities!!! It is like little scoops. Yes, plates or bowls haha. I’m glad everyone enjoyed this recipe. 🙂
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!
Sure, just drain them. At the end.
Olena, this was delish and so easy!!!
★★★★★