This lunch, prepared in an Instant Pot, is sure to please the crowd! Instantly tasty cuisine created at home.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 1 pound ground beef
- 16 ounces chopped fresh mushrooms
- 2 onions, minced
- 4 cloves garlic, minced
- 4 cups water
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (16 ounce) package egg noodles
- 2 tablespoons Worcestershire sauce
- 1 (1 ounce) package dry onion soup mix
- 1 cup sour cream
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground beef, mushrooms, onions, and garlic. Cook and stir until beef is browned and crumbly and onions are soft, 5 to 7 minutes. Add water, soup, noodles, Worcestershire, and dry soup mix. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in sour cream.
- You can use ground turkey instead of beef, if preferred.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 911 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Used beef broth instead of water and added about a tsp of pepper to round it out. No leftovers, even with hungry teenagers.
I have made this twice. I try lots of hamburger stroganoff recipes, so I have my preferred styles and this was first instant pot attempt. Considering previous comments I reduced the natural release time and still a bit over on the noodles, IMO. Could have been the HT brand egg noodles. Don’t know. 2nd time, opted to omit noodles and cook separately to al dente. Sub’d 2 cups beef broth for water, added 1 tsp cooking shery, 2 TBL salted butter, 1/2 tsp black pepper and I had a left over sprig of rosemary, so tossed it in. 5 mins HIGH, instant release. Remove rosemary sprig, stir in sour cream . Sauce is rich, and leftover (if any) freezes well in zip freezer bags. Instant Pot method is quick, and I’m sure I’ll do this again!
This is the first thing I’ve made with my Instant Pot. It was fairly simple and turned out good. I did add some sweet peas to it at the end.
I made it exactly as the recipe read. Except for the ground beef I bought almost all the ingredients at A discount supermarket. It cost me about $15 to make this whole meal which easily feeds 8 people. If you have bigger eater serve with a salad or bread. I‘be made this many times but never actually figured out how inexpensive it is.
Tasted great. Noodles were slightly over cooked. Next time I will release 3-4 min. I also subbed the meat for shaved beef. It was delicious.
Quick, easy and delicious! I saw the recipe this morning and made it for dinner. I had all the ingredients on hand except the mushrooms. My husband isn’t fond of sour cream, so the next time I will omit that. This definitely serves a crowd.
This was simple and pretty good, although I found it a bit bland even with all that flavoring added. I used a can of beef broth in place of 2 cups of water. I also used about 12 oz of pasta and it was plenty. Based on other reviews, I put it in for 6 minutes, let it sit 3 minutes and then did the quick steam release. Worked beautifully!
I loved the recipe however, the recipe does not tell you when to add the sour cream, I figured it was with all the remaining ingredients, and it turned out delicious thank you for this recipe, sincerely Tammie
This was very flavorful and delicious with a few changes! I added 1 Tablespoon of beef bouillon. Also added in a packet of onion n/chive dip mix that I got from a craft show. Everyone loved it!
Awesome. Followed directions except do fast release after 2 minutes of natural release
Tasty. I followed the other reviews and did a quick release. Perfect noodles!
I added a little more sour cream as well as ground meat. Some of my sons do not like mushrooms. I cut them in halves so I can easily spot them and remove from their plate – lol! I would suggest adding the seasoning mix packet to the ground meat already so the flavors are already in the meat and mushrooms which is what I’ll be doing next time. Consider adding a little salt and pepper to you liking at the end. All in all – It turned out great!
Very Good! Tastes like the stroganoff that my mom made when I was a kid.
The noddles were very soggy but the flavor was really good! I will definitely make it again because it was very easy and good. But I will probably just make it all in a skillet and cook the noodles separate. Maybe add half a pound of beef to it too.
I admit I was skeptical it would all fit into my instant pot and come out tasty. I had only made pasta in instant pot once before. However, this came together very quickly, and indeed did fit. I cooked it 4 minutes and then natural released 3 min and then quick release (after reading everyone’s reviews). Was really creamy and delicious. Next time I will reduce Worcestershire sauce a little. Will make again for sure!
My son and I made this for the first time and it was the first time using a IP. We loved this recipe and we’ll make it again for sure 100%.
I follow the suggestions above and did not let it depressurize for 10 to 40 minutes. Instead, I released it via the quick release after three minutes of the natural depressurization. The noodles came out perfect. If you add Parmesan cheese on the individual servings, it really makes the dish. We cooked it with half of the mushrooms and you cannot even taste the mushrooms in there (for people who don’t like mushrooms). We did a VERY FINE chop on the mushrooms and onions and it blended perfectly with everything.
No salt was in the recipe so salt enough for the meat and noodles. I used beef bullion, 1 cube per cup and use the broadest egg noodle you can. And of course, about a 1/4 cup of hot sauce….oh yeah!!
Great recipe! I just used 1 onion and 6 ish oz of mushrooms (most of an 8 oz container) and I thought it was plenty. I followed other reviews and let it natural release for 3-4 min and quick released the rest and it turned out well. I also added salt, pepper, and garlic powder to the meat and onions when sautéing. Overall great recipe and would make it again!
Oh this recipe is SO good!! I followed the steps to the letter. It was very good, but was lacking something. I decided to add broken tortilla chips to my bowl, and that sent it over the top in flavor. Yum!!!
Loved it!