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Instant Pot Hamburger Stroganoff garnished with parsley in a bowl

Instant Pot Hamburger Stroganoff

A warm, creamy bowl of Instant Pot Hamburger Stroganoff featuring savory beef, tender egg noodles, and a tangy sour cream finish, all made easy in your pressure cooker.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced Use a mix of cremini and white button mushrooms for depth.
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 cup egg noodles Use large egg noodles for sturdier texture.
  • 1 cup sour cream For a tangier finish, substitute half with plain Greek yogurt.
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Set the Instant Pot to sauté mode. Add the ground beef, onion, and garlic, cooking until browned.
  2. Stir in the mushrooms and continue to sauté for another 2 minutes.
  3. Add the beef broth, Worcestershire sauce, Italian seasoning, and egg noodles, ensuring the noodles are submerged in the liquid.
  4. Close the lid of the Instant Pot and set it to high pressure for 4 minutes.
  5. Once the cooking time is up, perform a quick release of the pressure.
  6. Stir in the sour cream until fully combined.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve.

Notes

Store leftovers in airtight containers for 3-4 days. For best results when freezing, do not include sour cream or noodles; add them when reheating. Leftovers can be transformed into a baked casserole or used as filling for hand pies.