Easy Ground Beef Stroganoff cooked in the Instant Pot in up to 20 minutes. It's keto and gluten-free yet it’s creamy and delicious. You can serve over zoodles (or egg noodles), making a quick and easy dinner idea for busy weeknights. Try also our slow cooker beef stroganoff!
Beef Stroganoff with Ground Beef
This ground beef stroganoff recipe calls for simple ingredients, available all year round in most grocery stores. Moreover, it is more budget-friendly than classic beef stroganoff and even chicken stroganoff.
It also cooks faster and has a creamy sauce and comforting flavors.
It’s pure comfort food, making the most delicious meal!
Ingredients and Substitutions for Easy Ground Beef Stroganoff
This is one of those easy recipes the whole family will enjoy. To make this easy ground beef stroganoff recipe, you will need:
- Ground Beef – I used 90% lean meat but you can use regular ground beef and drain off most of the fat after browning the beef. You can also replace it with ground turkey, chicken, or pork.
- Olive oil – You can use butter instead.
- Vegetables – I used fresh garlic, onion, and white mushrooms, but you can swap them for baby Bella or cremini mushrooms that cost more but have a better flavor.
- Dry white wine – If you don’t have this at home, you can use regular white wine or even red wine to deglaze the Instant Pot and add acidity to this ground beef stew.
- Beef broth – Either beef broth or stock will work wonders!
- Seasonings – I added salt, ground black pepper, and paprika but you can add any other seasonings of your choice, such as garlic powder, onion powder, and dried herbs.
- Condiments – Worcestershire sauce, Dijon mustard, and tomato paste will boost the flavor of our ground beef stroganoff.
- Full-fat sour cream – You can certainly swap Greek yogurt, softened cream cheese, or heavy whipping cream to add creaminess to our stew.
- Xanthan gum – This works as a keto thickener, but if you’re not on a low carb diet, you can replace it with cornstarch. The ratio is 1:1 (the same amount). If using all-purpose flour, use double the amount of flour as that called for xanthan gum (e.g. 1 teaspoon xanthan gum = 2 teaspoon flour) dissolved in cold water. If you prefer, use a can of cream of mushroom soup instead.
How to Make Ground Beef Stroganoff
- To make this ground beef stroganoff in the Instant Pot, press the sauté button and let the pot heat for about 2-3 minutes. Then add olive oil, onion, and mushrooms. Cook for about 5 minutes, stirring every now and then until the onion has softened and the mushrooms are brown. SEE PIC. 1 Using a slotted spoon, transfer them to a bowl.
- Add the ground beef and let it brown, stirring occasionally (about 5 minutes). If you are not using lean beef, drain the excess fat. Add the garlic and cook for about 1 minute. Season the beef with salt, pepper, and paprika. SEE PIC. 2
- Add the wine and let it cook until the alcohol has mostly evaporated (about 1-2 minutes). Put the sauteed onions and mushrooms back into the pot and then, stir in tomato paste, Dijon mustard, Worcestershire sauce, and beef broth. SEE PIC. 3 Lock the lid, turn the valve to sealing, and cook on High Pressure for about 5 minutes. Wait 5 minutes before releasing the pressure.
- Press the sauté button and stir in the xanthan gum until the stroganoff sauce has thickened (about 1-2 minutes). Lastly, stir in the sour cream and sprinkle fresh parsley on top. SEE PIC. 4
- Serve over zoodles or cauliflower rice (low carb options) or over al dente egg noodles, white rice, or mashed potatoes.
Variations of Instant Pot Ground Beef Stroganoff
Adapt this easy dinner recipe by using a different type of protein to make the following:
- For hamburger stroganoff -- This can be used as a synonym for ground beef stroganoff because both use ground beef as the main ingredient, or it can be made with hamburger helper.
- For ground turkey stroganoff – Just substitute ground turkey for ground beef and chicken broth for beef broth!!
WHAT TO SERVE WITH KETO BEEF STROGANOFF
The options are many, as you can see below:
- Low carb sides – mashed cauliflower, cauliflower rice, or zoodles.
- Regular sides – mashed potatoes, white rice such as Jasmine rice or Basmati rice, a hard-crusted bread such as this Irish soda bread, or egg noodles.
There you’ll have it-- a complete meal the entire family will love!
Storage
Store ground beef stroganoff in an airtight container in the fridge for up to 3 days. It’s one of those easy freezer meals – you can freeze it for up to 2 months!
Thaw overnight in the fridge and gently reheat over low heat, stirring well.
Other stroganoff recipes to try:
Other Ground Beef Recipes to enjoy:
PIN & ENJOY!
Ground Beef Stroganoff
Equipment
- wooden spoon
- bowl
Ingredients
- 3 tablespoons olive oil
- 1 small onion chopped
- 16 ounces white button mushrooms sliced (or baby Bella or cremini)
- 2 lbs lean ground beef I used 90% lean ground beef but you can use regular beef and drain off most of the fat after browning the beef
- 3 cloves garlic minced
- 3 teaspoon salt or more to taste (if your broth is not low sodium, use less salt)
- ¾ teaspoon ground black pepper
- ½ teaspoon sweet paprika
- ⅓ cup dry white wine
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ¾ cups beef broth I used low sodium
- 1 teaspoon Xanthan gum if you are not on a keto diet, use the same amount of cornstarch or double the amount of all-purpose flour. Either cornstarch or flour must be fully dissolved in a small amount of water before being added to the stroganoff
- ½ cup sour cream
- 3 tablespoon chopped parsley
Instructions
- To make this ground beef stroganoff in the Instant Pot, press the sauté button and let the pot heat for about 2-3 minutes. Then add olive oil, onion, and mushrooms. Cook for about 5 minutes, stirring every now and then until the onion has softened and the mushrooms are brown. Using a slotted spoon, transfer them to a bowl.
- Add the ground beef and let it brown, stirring occasionally (about 5 minutes). If you are not using lean beef, drain the excess fat. Add the garlic and cook for about 1 minute. Season the beef with salt, pepper, and paprika.
- Add the wine and let it cook until the alcohol has mostly evaporated (about 1-2 minutes). Put the sauteed onions and mushrooms back into the pot and then, stir in tomato paste, Dijon mustard, Worcestershire sauce, and beef broth. Lock the lid, turn the valve to sealing, and cook on High Pressure for about 5 minutes. Wait for 5 minutes before releasing the pressure.
- Press the sauté button and stir in the xanthan gum until the stroganoff sauce has thickened (about 1-2 minutes). Lastly, stir in the sour cream and sprinkle fresh parsley on top.
- Serve over zoodles or cauliflower rice (low carb options) or over al dente egg noodles, white rice, or mashed potatoes.
Recipe Notes
Nutrition
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John / Kitchen Riffs says
My mom used to make a version of this. I've never made it -- should try your recipe. It looks great! 🙂
JB says
You had the mushrooms and onions removed to a separate bowl.... but don't say when to add them back in.
Denise Browning says
Thank you for letting me know. I apologize for that! I have just edited the recipe to state the sauteed onions and mushrooms should be added back to the pot after adding the wine to the IP (step 3).