Instant Pot Beef Stroganoff

Author Katie Clark


  • 2 Tablespoon Olive oil
  • 3/4 lb ground beef or turkey
  • 1/2 cup chopped red Onion
  • 1 Tablespoon Garlic
  • 4 ounces sliced Mushroom
  • 2 10.5 ounce cans Campbell's Condensed French Onion soup
  • 2 cups water
  • Salt to taste
  • Pepper to taste
  • 1 Tablespoon cornstarch)
  • 3/4 bag Egg noodles
  • 1/2 cup Greek yogurt or sour cream


  • Spray Instant Pot interior with cooking spray. Set to saute.
  • Drizzle about a Tablespoon of cooking oil (I used olive) and brown ground beef or turkey, onion, and garlic.
  • Drain excess grease and return to pot.
  • Add mushrooms with saute another minute or two.
  • Add water, onion soup, and salt and pepper. Mix. Whisk in cornstarch
  • Add noodles.
  • Place lid on Instant Pot.
  • Set to high pressure for 6 minutes.
  • After it is done, let the pressure naturally release for about five minutes, and then change to quick release until all the pressure is gone.
  • Stir in Greek Yogurt until combined. Enjoy!