Quick Instant Pot Hamburger Stroganoff
This efficient Instant Pot Hamburger Stroganoff creates a restaurant-quality meal in one vessel. By leveraging pressure cooking, the starch from the pasta naturally thickens the sauce, creating a luxurious mouthfeel without long wait times. Featuring tender ground beef, savory mushrooms, and a velvety sour cream finish, this recipe delivers a robust, comforting dinner that is perfect for busy weeknights and family gatherings.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 servings
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
- Diet: Halal
Ingredients
1 lb (450g) Ground Beef
8 oz (225g) Wide egg noodles
2 cups (475ml) Beef broth (low-sodium)
10.5 oz (300g) Cream of mushroom soup
1/2 cup (120g) Sour cream
1 tsp (5g) Smoked paprika
1/2 tsp (2g) Freshly cracked black pepper
Instructions
Set the Instant Pot to saute mode and brown the ground beef until cooked through. Drain excess fat.
Stir in the beef broth, scraping the bottom of the pot to deglaze.
Add the dry egg noodles and pour the cream of mushroom soup on top without stirring.
Sprinkle the smoked paprika and black pepper over the top.
Secure the lid and set to high pressure for 5 minutes.
Perform a quick release of the pressure once the timer finishes.
Carefully stir in the sour cream until smooth and incorporated throughout the sauce.
Serve warm and enjoy immediately.
Notes
Ensure you add the sour cream only after the pressure has fully released to prevent curdling. Using high-quality broth will significantly enhance the final depth of the stroganoff gravy.
Find it online: https://kindeat.com/quick-instant-pot-hamburger-stroganoff/