Beef stroganoff was one of my favorite meals growing up. This version is quick and easy, creamy, and will zap you back to your childhood dinner table.

If you don’t have an Instant Pot this is the model that I have. I use it ALL.THE.TIME.


1 lb. ground beef (*You could also use ground turkey.)

1 clove garlic, minced

salt and pepper to taste (*I also used just a pinch of garlic powder.)

dash of olive oil

1 T flour

2 cans cream of mushroom soup

4 cups beef broth (*The boxes of stock are typically four cups!)

2 cups sour cream

*Optional 1 soup can of water

12 oz. egg noodles


To Prepare: 

Set your instant pot to sauté , and add your ground beef, along with a quick drizzle of olive oil. Add in your minced garlic, along with salt and pepper. (I also added just a dash of garlic powder.)

Cook until the meat is no longer pink. Stir in the flour. (I set my sauté for 8 minutes, and this worked out perfectly.)

Add the soup and broth and mix well. (*I was nervous about this – as I tend to get burn messages whenever I attempt to use cream soup in my instant pot, but this worked out perfectly for me.)

This is where I added a soup can full of water. I don’t think you *need* the extra water – but 1- I wanted to avoid the burn message, and 2- the additional water made the dish a little saucier. I would add the water again next time – but if you prefer a less saucy stroganoff, you could probably leave it out. 

Place the lid on your Instant Pot, and set to sealing. Select Manual and set for 8 minutes. Allow a natural release of 4 minutes, and then do a quick release.

Open the lid and stir in the sour cream.

Serve and enjoy!!