Cook's Note:You can use ground turkey instead of beef, if preferred. Jump to Recipe 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.  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. 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! Jump to:
IngredientsHere is what you'll need to make this recipe:
Substitutions and Add-InsMushrooms: 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. EquipmentYou will need an Instant Pot for this recipe. I love my Instant Pot Ultra! A meat chopper is also really handy for chopping up the ground beef, but not required! InstructionsBrown and Drain the MeatFirst, you'll need to brown the meat in the Instant Pot. Set the pot to Medium, Sautee and add the ground beef or turkey. Brown meat for 5-10 minutes, or until no pink remains. Use a meat chopper to chop meat into small pieces. 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 PotTo deglaze the Instant Pot liner, add about ½ cup of the beef broth and scrape any burnt bits from the bottom of the pan. Don't skip this step! Removing any burnt pieces from the bottom of the liner will help prevent the dreaded "burn" notice. Layer IngredientsAfter 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. Finally, add the can of cream of mushroom soup on top. DO NOT STIR the soup. Leave it sitting on top of the noodles. Note: the sour cream is not added until after the noodles are cooked. Don't add it now! Pressure CookPut the lid on the Instant Pot and cook for 5 minutes, high pressure. After 5 minutes, do a quick release and remove the lid. Stir and gently break apart any noodles stuck together. Add Sour CreamFinally, add the sour cream and stir. Serve hot! Sauce should be thick and creamy. How to ServeThis 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. How to Double the RecipeI 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 StoreThis 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! Calories Per ServingThis 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! Instant Pot Chicken AlfredoInstant Pot Chicken Alfredo is a quick, easy, and delicious one-pot meal! This version is lighter in calories thanks to using milk instead of heavy cream! Instant Pot Hamburger HelperInstant Pot Hamburger Helper is so much better than the boxed stuff! Creamy mac and cheese with ground turkey or lean ground beef makes a delicious and healthy one-pot dinner! Instant Pot Shredded Chicken TacosThese Instant Pot Shredded Chicken Tacos are a quick, easy, and delicious meal! It takes only 5 ingredients and under 30 minutes to make flavorful and tender shredded chicken full of Mexican flavor! RecipeIngredients
Instructions
NotesTo 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 ProductsAs an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 6 Serving Size: 12 oz
(about 1.5 cups) Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. What can I substitute for cream of mushroom in beef stroganoff?Our favorite substitute for cream of mushroom soup in beef stroganoff is cream of potato soup. It's hearty and thick, but it doesn't compete with the flavor of the beef. You could also try mixing cream cheese with milk for a cheesier solution or opt for sour cream for a lighter, fresher version of beef stroganoff.
What is the sauce in beef stroganoff made of?Sauce Ingredients: Butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour and plain Greek yogurt (or sour cream) are the ingredients used to make classic beef stroganoff sauce. If you prefer not to cook with wine, feel free to just add in a little extra beef stock instead.
What cut of beef is best for stroganoff?The best cuts of beef to use for stroganoff are:. Scotch fillet (aka boneless rib eye) As the most tender of steaks, you'll want to splurge on this one. ... . Sirloin (aka Porterhouse or New York strip) Sirloin is a great all-rounder cut that is tender and tasty. ... . Rump steak. ... . Round Steak.. Can you put raw beef in a pressure cooker?You have two options when cooking fresh ground beef in your pressure cooker. You can opt to saute the meat using the saute function or you steam the beef for a hands-off method for cooking ground meat.
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Instant pot ground beef stroganoff without cream of mushroom soup
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