Instant Pot Ground Beef Stroganoff
Instant Pot Ground Beef Stroganoff is an easy dinner made in the pressure cooker with hamburger meat and pasta but without cream of mushroom soup. It's delicious, budget friendly and kid approved!
Prep Time5 minutes
Cook Time9 minutes
time to reach pressure10 minutes
Total Time14 minutes
Servings10
Calories260kcal
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1.5 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onions
- 1/2 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 12-ounce bag wide egg noodles
- 4 cups low sodium beef broth
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
Instructions
- Hit SAUTE button on the Instant Pot, and when it reads Hot, add olive oil then the ground beef. Break up and stir beef with spatula, and cook until no longer pink.
- Drain beef if you need to, then stir in sea salt, pepper, garlic powder, minced onions and smoked paprika. Stir in the Worcestershire sauce, making sure there are no browned bits stuck to pot. Hit Cancel
- Add egg noodles over beef, then pour beef broth over and around the noodles. Broth may not cover all the noodles, but you can press gently down with spoon to get them in the broth
- Cover, then turn vent to Sealing position, and hit PRESSURE COOK for 4 minutes
- Pot will heat up, then beep when it reaches pressure. After 4 minutes cook time, do a gradual quick release to prevent liquid from spraying. When pin drops, remove lid, and stir noodles and beef.
- Stir in the Dijon mustard and sour cream until thoroughly mixed. You can add more sour cream if you like or serve with additional sour cream on the side
Notes
Recipe was made in a 6-quart Instant Pot electric pressure cooker. Can also be made in an 8 quart without changing any ingredient amounts.
Nutrition
Calories: 260kcal
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