Ip+pasta+ground Beef+sour Cream

instant pot ground beef stroganoff

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This Instant Pot Ground Beef Stroganoff is an easy, delicious, and comforting one-pot dinner! Made with lean ground beef or ground turkey, this is a healthy pasta dinner your entire family will love.

dipping a spoonful of instant pot beef stroganoff

This version of hamburger stroganoff is a little lighter in calories thanks to the lean meat and light sour cream. But it is still thick, creamy, and full of flavor!

Cooking the noodles in beef broth gives it an amazing flavor without having to include all of the fat from the beef. The sour cream mixed in at the end makes the sauce thick and creamy.

plate of ground beef stroganoff with the instant pot in the background

The Instant Pot also makes this recipe a breeze - just brown the meat, dump in the ingredients, and hit start! I love Instant Pot recipes because I can get so much done around the house while my meal cooks without needing constant attention.

This easy beef stroganoff recipe is frequently on my weeknight dinner rotation - it's simple, easy, and quick to throw together!

taking a bite of ground beef stroganoff with an instant pot in the background
Jump to:
  • Ingredients
  • Substitutions and Add-Ins
  • Equipment
  • Instructions
  • How to Serve
  • How to Double the Recipe
  • How to Store
  • Calories Per Serving
  • Recipe

Ingredients

Here is what you'll need to make this recipe:

  • 1 lb lean ground beef or lean ground turkey (93% lean)
  • 2 teaspoon minced garlic
  • 2 tablespoon dry minced onion
  • 12 oz wide egg noodles
  • 3.5 cups beef broth
  • 1 teaspoon Worcestershire
  • ½ teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • 10.5 oz can cream of mushroom soup
  • 1 cup light sour cream
ingredients for instant pot ground beef stroganoff

Substitutions and Add-Ins

Mushrooms: If you like mushrooms, you can add about a cup of sliced mushrooms to your stroganoff. Add them when you add the noodles.

Sour Cream: you can use full-fat sour cream instead of light if desired. But I find that light sour cream gives plenty of taste while also cutting out a bunch of calories! If you can find fat-free sour cream, that is also a good option.

Lean Ground Beef: I recommend using lean beef or turkey (93% lean / 7% fat). I think the beef version tastes a little bit better, but turkey is also a good option if you're looking to avoid red meat. If you have higher-fat content meat, be sure to drain all of the excess fat after browning. You don't want all that extra fat in your pasta!

Dry Minced Onion: I love using dry minced onion for the convenience and flavor. To substitute for a regular onion, dice up 1 medium onion and add it to the Instant Pot while browning the beef. You could also use about 2 teaspoons of onion powder.

Cream of Mushroom Soup: If you absolutely hate mushrooms, try substituting cream of chicken soup. I do prefer the flavor of the mushroom soup, but cream of chicken soup would also yield a similar result. My family doesn't like mushrooms so I usually pick out the large mushroom pieces from the cream of mushroom soup.

Equipment

You will need an Instant Pot for this recipe. I love my Instant Pot Ultra!

plate of instant pot ground beef stroganoff in front of instant pot

A meat chopper is also really handy for chopping up the ground beef, but not required!

Instructions

Brown and Drain the Meat

First, you'll need to brown the meat in the Instant Pot. Set the pot to Medium, Sautee and add the ground beef or turkey.

starting to cook raw ground beef in the instant pot liner

Brown meat for 5-10 minutes, or until no pink remains. Use a meat chopper to chop meat into small pieces.

browning ground beef in the instant pot

After the meat is fully cooked, drain the excess grease from the Instant Pot. The easiest way to drain the meat is by using a metal strainer. You can also try to separate the meat and fat by tipping the Instant Pot liner to one side, and then removing the grease using a spoon or paper towel.

I highly recommend draining the excess fat, even if you are using lean ground beef or turkey. It still helps the calorie count to remove any extra fat that cooks out!

Deglaze the Pot

To deglaze the Instant Pot liner, add about ½ cup of the beef broth and scrape any burnt bits from the bottom of the pan.

deglazing the instant pot liner

Don't skip this step! Removing any burnt pieces from the bottom of the liner will help prevent the dreaded "burn" notice.

Layer Ingredients

After deglazing the pot, return the ground beef to the pot. Add the minced garlic, dry minced onion, egg noodles, the remaining beef broth, worsteshire sauce, and salt and pepper (to taste). Stir the ingredients together and push noodles down into liquid.

ingredients for ground beef stroganoff in the instant pot

Finally, add the can of cream of mushroom soup on top. DO NOT STIR the soup. Leave it sitting on top of the noodles.

adding cream of mushroom soup on top of uncooked pasta

Note: the sour cream is not added until after the noodles are cooked. Don't add it now!

Pressure Cook

Put the lid on the Instant Pot and cook for 5 minutes, high pressure.

instant pot ultra set to 5 minutes high pressure

After 5 minutes, do a quick release and remove the lid. Stir and gently break apart any noodles stuck together.

cooked beef stroganoff in the instant pot

Add Sour Cream

Finally, add the sour cream and stir.

adding sour cream to beef stroganoff in the instant pot

Serve hot! Sauce should be thick and creamy.

ground beef stroganoff in instant pot with red spoon

How to Serve

This is pretty much an all-in-one meal! All you'll want on the side is a simple salad or veggie, such as my Instant Pot Green Beans.

Optionally, you can garnish with a little bit of parsley.

plate of instant pot ground beef stroganoff with fork

How to Double the Recipe

I don't recommend doubling this recipe in a 6 quart Instant Pot because it fills up too much space in the pot. I think you could double this recipe in an 8 quart Instant Pot. Just makes sure you don't fill up your pot past the Max Fill line!

How to Store

This recipe is a good freezer meal. You can freeze leftovers in plastic containers for 1-2 months. To reheat, allow pasta to thaw in the refrigerate overnight and then reheat at 50% microwave power until warmed through.

If you skip the overnight thawing skip, you can defrost in the microwave. However, defrosting slowly will yield better results!

ground beef stroganoff on a white plate with fork with the instant pot in the background

Calories Per Serving

This recipe has about 375 calories per serving. There are 6 servings in this recipe, and 1 serving is about 12 oz or 1.5 cups.

When eaten in moderation, this recipe is a great option for a low-calorie diet! Add on a side salad of about 100 calories to make a filling dinner under 500 calories!

plate of instant pot ground beef stroganoff

Recipe

Ingredients

  • 1 lb lean ground beef or ground turkey (93% lean)
  • 2 teaspoon minced garlic
  • 2 tablespoon dry minced onion
  • 12 oz wide egg noodles
  • 3.5 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • 10.5 oz can cream of mushroom soup
  • 1 cup light sour cream

Instructions

  1. Set the Instant Pot to Sautee, Medium temperature. Brown the ground beef or turkey until no pink remains and drain grease from Instant Pot (draining fat is optional but recommended).
  2. To deglaze Instant Pot liner, pour in about ½ cup of the beef broth into the hot pan and scrape the bottom to remove any burnt pieces.
  3. In the Instant Pot liner, add the cooked ground beef, minced garlic, dry minced onion, egg noodles, remaining beef broth, Worcestershire sauce, salt, and pepper. Stir ingredients and push noodles down into the liquid.
  4. Add the cream of mushroom soup on top of the noodles. Do not stir.
  5. Put the lid on the Instant Pot and cook for 5 minutes on high pressure. After the 5 minute cook time, do a quick release, and then open the lid.
  6. Add the sour cream and stir until well combined. Serve hot.

Notes

To drain the fat from the cooked ground beef or turkey, the easiest way is to dump the contents of the instant pot into a metal strainer. You could also tip the Instant Pot to one side to separate the beef and fat, and then use a spoon or paper towel to remove the fat.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Nutrition Information:

Yield: 6 Serving Size: 12 oz (about 1.5 cups)
Amount Per Serving: Calories: 375 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 97mg Sodium: 1163mg Carbohydrates: 22g Fiber: 1g Sugar: 1g Protein: 29g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Source: https://skinnycomfort.com/instant-pot-ground-beef-stroganoff/

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