Instant pot hamburger stroganoff

Name: Instant pot hamburger stroganoff
Prep time: 5 min
Cook time: 4 min
Total time: 25 min
Ingredients: 2 tbsp Olive oil (Most vegetable oils will be suitable.); 1 Large Onion (roughly chopped); 3 Cloves Garlic (roughly chopped); 454 g Minced (ground) beef; 225 g Mushrooms (roughly chopped); Season to taste; 2 tbsp Worcester sauce; 300 ml Cream of mushroom soup; 850 ml Beef stock; 500 g Tagliatelle (egg noodles); 225 ml Sour cream; 1 Bunch Parsley (To garnish.)

May 20, 2021 by Andy Leave a Comment

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My instant pot hamburger stroganoff is a simple fusion of these two classic recipes. Delicious, simple and ready in under 30 minutes.

Instant pot hamburger stroganoff

My instant pot hamburger stroganoff is a simple fusion of these two classic recipes. Delicious, simple and ready in under 30 minutes.

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Course: Main Course

Cuisine: American

Keyword: Easy instant pot beef stroganoff, Instant pot easy beef stroganoff recipe, Instant pot ground beef stroganoff, Instant pot ground beef stroganoff recipe, Instant pot hamburger stroganoff, Instant pot hamburger stroganoff recipe

Prep Time: 5 minutes minutes

Cook Time: 4 minutes minutes

Leave under pressure: 4 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 703kcal

Equipment

Instant pot

Ingredients

▢ 2 tbsp Olive oil Most vegetable oils will be suitable.
▢ 1 Large Onion (roughly chopped)
▢ 3 Cloves Garlic (roughly chopped)
▢ 454 g Minced (ground) beef
▢ 225 g Mushrooms (roughly chopped)
▢ Season to taste
▢ 2 tbsp Worcester sauce
▢ 300 ml Cream of mushroom soup
▢ 850 ml Beef stock
▢ 500 g Tagliatelle (egg noodles)
▢ 225 ml Sour cream
▢ 1 Bunch Parsley To garnish.

Metric - US Customary

Instructions

Set the instant pot to saute and add the olive oil. When the oil is hot add the onion and cook until softened (around 3 minutes). Now add the garlic.
Add the beef and fry until roughly browned. Now add the mushrooms and cook for a further couple of minutes.
Season to taste and then add the Worcester sauce, mushroom soup and stock. Stir well and add the pasta. Push down into the liquid.
Put the lid on and set on high pressure for 4 minutes. Leave under pressure for another 4 minutes and then do a quick release.
Remove the lid and stir everything together. Add the sour cream and stir in.
Serve garnished with the parsley and enjoy.