This Easy Instant Pot Stroganoff is made with ground beef, mushrooms, and onions, cooked together with egg noodles all in the instant pot. A truly easy “dump it and forget it” instant pot recipe.
As I’ve been consistently growing simple moment pot plans, I’ve understood I need a couple of more moment pot ground meat plans. I likewise love making across the board moment pot plans that truly feature the magnificence of the moment pot. Right now Pot Stroganoff is all that I trusted it would be thus considerably more.
You’ll see that other moment pot stroganoff plans use steak or hamburger stew meat. This formula is adjusted from my burner stroganoff formula since I needed to make a ground meat stroganoff formula for the moment pot. I love that this formula utilizes ground meat rather than steak since it’s modest, advantageous and simpler to make than other moment pot stroganoff plans.
Other moment pot stroganoff plans expect you to pressure cook the steak before likewise pressure preparing the entire supper. The strategy I use is way simpler and is prepared in under 30 minutes! My significant other formally named this his new most loved moment pot formula.
This Easy Instant Pot Stroganoff is made with ground beef, mushrooms, and onions, cooked together with egg noodles all in the instant pot.
Ingredients
- 1 pound ground beef (or ground turkey or ground pork)
- salt and freshly ground black pepper
- 1 small onion , chopped
- 1 clove garlic , minced
- 8 ounces white button mushrooms , sliced
- 1 Tablespoon all-purpose flour
- 10.5 ounce can cream of mushroom soup (or homemade)
- 2 1/4 cups low-sodium beef broth
- 8 ounces wide egg noodle
- 1/3 cup sour cream (or Greek Yogurt)
- 2 Tablespoons fresh parsley leaves , chopped.
Instructions
- Turn Instant Pot to saute. Once the pot is hot, spray the bottom with cooking spray (or add a little oil), and add ground beef. Brown the meat, breaking it into small pieces as it cooks, and season it with salt and pepper. Remove any excess grease.
- Add onion, garlic and sliced mushrooms and saute for 1 minute.
- Add the flour, homemade or canned cream of mushroom soup, beef broth, and noodles and stir to combine.
- Secure instant pot lid, and turn valve to sealed position. Cook on Manual Setting or High Pressure Setting for 2 minutes.
- When pressure cooking is complete, use a quick release. (If liquid sprays from the knob, close knob, wait 30 seconds then release pressure again. You may also turn knob half way so only a small amount of steam is being released.)
- Carefully remove the lid and stir mixture. Allow the mixture to cool for a few minutes, then stir in sour cream, parsley, additional salt and pepper to taste.
