Instant Pot Ground Beef Stroganoff
This Instant Pot Ground Beef Stroganoff is made with ground beef, mushrooms, onions and seasonings in a creamy sour cream based sauce.
Servings: 8 servings
Calories: 298kcal
Cost: $10
Equipment
Ingredients
- 1 pound ground beef 85/15 recommended
- 8 ounces sliced white mushrooms
- ½ medium onion minced
- 1 garlic clove minced
- 1-15 ounce can cream of mushroom soup
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups beef broth substitute chicken broth
- 8 ounces dried wide egg noodles
- ½ cup sour cream
- Parsley for garnish
Instructions
- Heat the Instant Pot insert on the sauté and add the ground beef.
- Brown, stirring and crushing into small pieces with a wooden spoon.
- Strain any excess fat off (I did not have excess fat using 85/15 ground beef).
- Add the onion, garlic and mushrooms and cook 3-5 minutes, until mushrooms have started to release some liquid.
- Add the remaining ingredients, except the sour cream and parsley, and stir together.
- Pressure cook on high for 2 minutes. Use the quick release to release the pressure.
- Stir in the sour cream and serve hot garnished with parsley.
Notes
- If too thin, simmer for a few minutes to allow excess moisture to evaporate. You can also use a cornstarch slurry to thicken (mix 1 tablespoon cornstarch with 1 tablespoon water and slowly stir in while whisking - just a little at a time).
- Omit the mushrooms if you prefer not to use them.
- You can substitute chicken stock for beef stock if needed.
- If you like a touch of spice (not traditional) I like to add a little spicy paprika.
Nutrition
Serving: 1cup | Calories: 298kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 645mg | Potassium: 388mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg