Kitchen notes · a little help before you start
Easy Instant Pot Stroganoff
Wide egg noodles and a creamy mushroom sauce make a comfortably familiar dinner. Ground beef gives this stroganoff a hearty base, with sliced mushrooms tucked between the noodles. The sour cream goes in after a short pause, lending the finished bowl a pleasant tang.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 5
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef · Pork · Turkey
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Break up the beef
Brown the ground beef in small pieces and remove excess grease before adding the vegetables.
2. Stir before sealing
Combine flour, soup, broth and noodles with the beef mixture before securing the lid.
3. Wait before sour cream
Allow the stirred mixture to cool briefly after releasing pressure, then add sour cream and parsley.
Get to know the ingredients
Sliced mushrooms
Sauté the button mushrooms with the chopped onion and minced garlic after browning the meat.
Cream of mushroom soup
You can add homemade or canned soup with the broth and noodles.
Sour cream alternative
Greek yogurt is the listed alternative to sour cream for the final stir.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Easy Instant Pot Stroganoff
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley and a final taste
Stir in sour cream and parsley after the cooling pause, then adjust salt and pepper.
A little more help as you go
Use the quick release
Follow the quick-release procedure in the directions after the pressure-cooking stage.
Other ground meat choices
The beef entry also lists ground turkey and ground pork as options.
A few questions you might have
Should I cook the noodles separately?
No, stir them into the beef, soup and broth before pressure cooking.
When does sour cream go in?
After the quick release, stir the mixture and allow a brief cooling pause before adding it.
Can I use Greek yogurt?
Yes, Greek yogurt is explicitly listed as an alternative to sour cream.
Does this need canned soup?
Either homemade or canned cream of mushroom soup is allowed.
What happens to excess beef fat?
Remove excess grease after browning the meat, before adding the onion and mushrooms.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesbetterfromscratch.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
