Pressure-Cooker Ground Beef Stroganoff Recipe photo by Taste of Home

Pressure-Cooker Ground Beef Stroganoff

Total Time
Prep: 25 min. Cook: 10 min.
Instant Pot beef stroganoff is the ultimate comfort food for cold weather. It features tender ground beef in a rich, savory gravy made with caramelized onions, mushrooms, tomato paste and beef consommé. Serve this delicious dish over buttered egg noodles and top with fresh parsley for a quick, satisfying meal that warms both heart and belly.

Updated: Jul. 09, 2024

Instant pot beef stroganoff is a truly delicious dinner that’s perfect for when the cold weather season starts. Ground beef is sauteed until tender, then combined with a well-seasoned gravy of caramelized onions and mushrooms, tomato paste and beef consommé. This dish will make everyone’s bellies happy when served with a warm pile of buttered egg noodles topped with fresh parsley. And when you make it in your Instant Pot, beef stroganoff is ready to eat in no time. Here’s how to do it.

Ingredients for Instant Pot Beef Stroganoff

  • Ground beef: Beef stroganoff is traditionally made with chunks of beef, but this recipe incorporates ground beef for ease of preparation on a weeknight.
  • Butter: We like using unsalted butter, which allows you to better control the salt content of this dish.
  • Fresh mushrooms: Take the time to thoroughly brown the mushrooms before adding the other ingredients; this makes a difference in the flavor.
  • Onions: Finely chop the onions so they cook evenly.
  • Garlic: Mincing the garlic allows the garlicky flavor to be equally distributed.
  • Tomato paste: Tomato paste (as opposed to tomato sauce or crushed tomatoes) is excellent for thickening the gravy in this recipe.
  • Condensed beef consommé: Beef consommé is similar to beef broth but is made from roasted bones, vegetables and herbs.
  • All-purpose flour: Flour also helps to thicken the gravy.
  • Water: Don’t add too much water, as this will cause the gravy to become runny rather than creamy and thick.
  • Sour cream: Add the sour cream at the end when you’re done cooking otherwise it’ll curdle in the heat.
  • (Optional) Hot-cooked noodles and minced fresh parsley: We like using buttered egg noodles and we don’t skip the fresh parsley.

Directions

Step 1: Cook the beef

Select the saute setting on a 6-quart electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir until no longer pink, about six to eight minutes. Make sure to crumble the beef. Remove the meat and drain any liquid from the pressure cooker. Repeat this step with the remaining ground beef, salt and pepper.

Step 2: Add other ingredients

Add butter, mushrooms and onions to pressure cooker. Saute until the onions are tender and the mushrooms have released their liquid and are beginning to brown (about six to eight minutes). Add the garlic and cook for one minute longer. Return the meat to the cooker and the add tomato paste and consommé. Press cancel.

Step 3: Pressure-cook on high

Lock the lid and close the pressure-release valve. Adjust the pressure cooker to high for five minutes, then quick-release the pressure.

Step 4: Whisk flour and water

Select the saute setting and adjust for low heat. In a small bowl, whisk together the flour and water. Pour the flour mixture over the meat mixture and stir to combine. Cook and stir until thickened.

Step 5: Prepare to serve

Stir in the sour cream and cook until heated through. If desired, serve with noodles and minced parsley.

Instant Pot Beef Stroganoff Variations

  • Add other veggies: Celery and carrots would be delicious in this recipe.
  • Use cream of mushroom soup: Want to make your stroganoff even creamier? Add a can of cream of mushroom soup.

How to Store Instant Pot Beef Stroganoff

You can store your instant pot beef stroganoff in the fridge in a tightly sealed container for up to three or four days.

Can I freeze instant pot beef stroganoff?

Yes, but skip the noodles (they’ll turn soggy) and freeze the gravy and meat. When stored in a freezer-safe container, Instant Pot beef stroganoff will last for up to three months.

Instant Pot Beef Stroganoff Tips

Can I double this recipe for instant pot beef stroganoff?

We don’t recommend doing this in your Instant Pot as it could cause the contents to overflow and spill.

What should I serve with instant pot beef stroganoff?

We like serving this dish with a leafy green salad or roasted vegetables.

Can I make beef stroganoff for instant pot on the stovetop?

Yes, you can easily make beef stroganoff on the stovetop using this recipe.

Pressure-Cooker Ground Beef Stroganoff

Prep Time 25 min
Cook Time 10 min
Yield 8 servings

Ingredients

  • 2 pounds ground beef
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 pound fresh mushrooms, sliced
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/3 cup all-purpose flour
  • 1/3 cup water
  • 1-1/2 cups sour cream
  • Optional: Hot cooked noodles and minced fresh parsley
  • Minced fresh parsley

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir until no longer pink, 6-8 minutes; crumble beef. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper.
  2. Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
  4. Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. If desired, serve with noodles and minced parsley.

Nutrition Facts

1 serving: 356 calories, 24g fat (11g saturated fat), 84mg cholesterol, 780mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 25g protein.

My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish that's perfect for a pressure cooker. —Sue Mims, Macclenny, Florida
Recipe Creator