Instant Pot Stroganoff Beef

This Instant Pot Hamburger Helper Stroganoff is a homemade twist on the classic box dinner mix, delivering richer flavors and bigger servings with less fuss. It combines ground beef, creamy mushroom sauce, and tender egg noodles all cooked together in the Instant Pot for a quick and comforting family meal.

I first made this during a busy weeknight and it quickly became a family favorite because it’s so easy and reliably delicious. Every time I make it, my kids ask for seconds and sometimes thirds.

Ingredients

• Ground beef: One pound ground beef choose 80/20 or 85/15 for good flavor and just enough fat without too much grease
• Yellow onion: Half a cup finely chopped yellow onion adds sweetness and depth
• Nutmeg: Quarter teaspoon nutmeg (optional) this subtle spice elevates the flavor without being overpowering
• Paprika: Quarter teaspoon paprika gives mild smoky warmth
• Salt and black pepper: Three quarter teaspoon salt and half teaspoon black pepper for seasoning balance
• Garlic: One tablespoon minced garlic fresh garlic brings a punch of aroma and taste
• Worcestershire sauce: One tablespoon Worcestershire sauce adds umami and richness
• Dijon mustard: One tablespoon Dijon mustard provides a bit of tangy sharpness
• Beef broth: Three cups beef broth the cooking liquid that keeps everything moist and flavorful
• Cream of mushroom soup: Ten and a half ounce can cream of mushroom soup builds the creamy base
• Egg noodles: Eight ounces egg noodles classic stroganoff noodle choice opt for fresh or good quality dried
• Sour cream: Half cup sour cream stirred in at the end for creaminess and a slight tang
• Fresh thyme: One tablespoon fresh thyme (optional) bright herb notes for garnish and flavor

Instructions

Sauté Ground Beef and Onions:

Set your Instant Pot to sauté mode. Add the ground beef and cook over medium heat for 5 to 10 minutes, breaking it apart with a spoon until it is evenly browned. Drain off any excess grease if there is more than a couple of tablespoons left. Then add the chopped onion, paprika, nutmeg, salt, and pepper. Continue to sauté for about 2 minutes until the onions turn translucent and tender. This step builds the flavor base for the dish.

Add Garlic Worcestershire and Mustard:

Stir in the minced garlic, Worcestershire sauce, and Dijon mustard. Keep sautéing for another 2 minutes. The garlic becomes fragrant but not burned, and the added sauces help meld the flavors.

Add Broth Soup and Noodles:

Pour in the beef broth and the cream of mushroom soup. Add the egg noodles right on top. Give everything a good stir to make sure the noodles are evenly coated and submerged. This ensures they cook evenly in the pressure step.

Pressure Cook:

Seal the Instant Pot lid and set it to pressure cook on high for 14 minutes. When the cooking time ends, let the pressure release naturally for 5 minutes. After that, carefully quick release any remaining pressure. Natural release lets the noodles finish cooking gently while locking in the moisture.

Finish with Sour Cream:

Open the lid and add the sour cream. Stir the stroganoff thoroughly until the sour cream is fully incorporated, creating a creamy and smooth sauce.

Garnish and Serve:

Finish with fresh thyme if using. It adds a lovely herbal note and a pop of color. Serve this stroganoff straight from the pot for easy family dinners.

Making this instantly brings back memories of winter family dinners, cozy and satisfying.

Storage Tips

Store leftovers in airtight containers in the fridge for 3 to 4 days. This dish also freezes beautifully. After cooling completely place it in freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently to keep the sauce creamy.

Ingredient Substitutions

If you do not have fresh thyme dried thyme works fine at a third of the amount or you can leave it out without losing much flavor. Other small pasta shapes such as small shells or rotini can replace the egg noodles but keep the quantity the same. Cream of mushroom soup can be swapped for homemade mushroom sauce if you prefer avoiding canned ingredients.

Serving Suggestions

Pair this stroganoff with a simple green salad or steamed vegetables to balance the richness. A crusty French bread or garlic bread is perfect for dipping into the creamy sauce. For a lighter option serve over cauliflower rice or zucchini noodles.

Enjoy this creamy comforting Instant Pot stroganoff any night of the week. It’s quick to make and sure to please the whole family.

Common Recipe Questions

→ What type of beef works best for this dish?

Lean ground beef with an 80/20 or 85/15 meat-to-fat ratio is ideal to keep the dish flavorful without excessive grease.

→ Can I use noodles other than egg noodles?

Yes, smaller pasta shapes can be substituted as long as you use the same amount and adjust cooking times accordingly.

→ How is the instant pot pressure released naturally?

After cooking, let the pot sit and release pressure on its own for about 5 minutes before manually releasing the rest to avoid splattering.

→ What does nutmeg contribute to the flavor?

Nutmeg adds a subtle warmth and complexity that enhances the creamy sauce without overpowering it.

→ Can this be prepared using the stovetop method?

Yes, brown the meat with onion and garlic, drain excess grease, add the other ingredients except noodles, cook sauce thoroughly, then stir in cooked noodles before serving.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat thoroughly before serving.