Instant Pot Hamburger Stroganoff
This streamlined Instant Pot version of classic beef stroganoff delivers a comforting, velvety meal without the need for multiple pots. By pressure cooking pasta directly in a savory beef broth and incorporating a creamy mushroom base, the dish achieves a rich, deep flavor in under 30 minutes. The addition of tangy sour cream after cooking ensures a smooth, glossy sauce that clings perfectly to the pasta, making it an ideal choice for busy weeknight dinners.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Halal
Ingredients
1 lb ground beef (85/15 ratio)
8 oz rotini or egg noodles
2 cups low-sodium beef broth
10.5 oz cream of mushroom soup
1/2 cup full-fat sour cream
1 tsp smoked paprika
1 tsp garlic powder
Instructions
Select the Sauté function on the Instant Pot and brown the ground beef, breaking it apart with a spoon until fully cooked; drain excess fat
Add the beef broth, scraping the bottom of the pot to remove any browned bits
Stir in the cream of mushroom soup, smoked paprika, and garlic powder
Add the dry pasta to the pot, ensuring it is mostly submerged in the liquid
Secure the lid and set to Pressure Cook on high for 5 minutes
Perform a quick release once the timer finishes
Carefully stir in the sour cream until smooth and incorporated
Notes
Ensure the cream of mushroom soup used is free of alcohol-based additives. Stirring the sour cream in after the pressure cycle is complete is essential to prevent curdling. Serve immediately.
Find it online: https://kindeat.com/instant-pot-hamburger-stroganoff/