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Instant Pot Beef Stroganoff

Prep Time15 minsCook Time15 minsTotal Time30 mins

We love being able to cook the pasta right in the rich, savory beef and mushroom sauce. This is comfort food at its best!

 1 tbsp unsalted butter, divided
 2 cups cremini and/or white mushrooms, sliced
 1 medium onion, diced
 2 cloves garlic, minced
 1 lb lean ground beef
 1 tsp kosher salt
 2 tbsp all-purpose flour
 1 tsp paprika
 4 cups low-sodium chicken broth
 1 tbsp prepared mustard (dijon or yellow, whatever you have)
 1 tbsp soy sauce
 812 oz dried egg noodles
 ¾ cup Greek yogurt or sour cream
 1 tbsp fresh parsley, coarsely chopped

Gather and prepare your ingredients.


Select Saute function. When the display says Hot, add the butter. Once it's melted, add the mushrooms, onion, garlic and salt. Cook and stir until onion and mushrooms begins to soften, 3 to 4 minutes.


Add ground beef to the pot. Break the beef apart and stir until browned and there is no more pink, about 3-4 minutes.


Stir in flour until evenly incorporated. Pour in chicken broth, mustard and soy sauce. Stir until well combined.


Add egg noodles and gently push the noodles down until they are submerged in the liquid. Lock the lid and move the dial to Seal. Press Manual and set to cook on High Pressure for 4 minutes. *Check the instructions on the egg noodle package - your Instant Pot cooking time will be half of the recommended cooking time.


Carefully release the pressure using the quick-release method. Open the lid and stir in the Greek yogurt or sour cream. Season with salt and pepper to taste. Top with parsley and enjoy!