Instant Pot Hamburger Stroganoff

I have fond memories of a delicious "Hamburger Stroganoff" that was served at school lunch time when I was growing up. My neighbor, Dee Merlini, mother to two of my best friends was head cook at the school and gave me the recipe when I got older. I used to cook this for a quick dinner when I was working in my twenties.....delish! Then.....somehow that recipe went by the wayside and I started using sliced steak in my stroganoff.  The other day, I was thinking and remembered that delicious stroganoff of long ago.....I decided to revamp the recipe for the "Instant Pot" and for my grandchildren's dinner! Delish!




Instant Pot Hamburger Stroganoff

1 lb ground beef
10 ounces of sliced mushrooms
2 T olive oil
1 medium diced onion
1 tsp minced garlic
1 T all purpose flour
1 T Worcestershire sauce 
1 can 10 1/2 ounces cream of mushroom soup
2 c. beef broth/stock
1 lb rotini pasta or pasta of your choice
1 tsp. salt
1 tsp. ground pepper
3/4 c. sour cream (low fat or regular)
Optional garnish- sour cream and snipped chives

Turn the instant pot to saute and add the olive oil, when hot, add the sliced mushrooms and brown lightly. Remove to a small bowl.

Add the ground beef and onion to the IP and brown the meat. Add the garlic and saute 1 minute.

Drain the fat off.

Add the can of cream of mushroom soup, beef broth, Worcestershire, mushrooms, pasta, salt and pepper and stir well. 

Place the lid on the IP and lock into place, put the valve to closed.

Put on high pressure for 6 minutes. When finished, do a quick release, by turning the valve to open. When the steam has quick pouring out, release the lid and stir in the sour cream. Put the lid back on while getting the accompaniments ready. Garnish with a dollop of sour cream and some snipped chives if desired. Serve with a crusty bread and side salad.

For more Instant Pot Recipes, please click on this link Master Recipe List. Scroll down to Instant Pot Recipes!