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Hot summer days living in a 42′ fifth wheel camper mean I don’t really want to use my oven a whole lot. Even running the stove to boil water for 15 minutes increases the temperature inside our home dramatically. This year I am so thankful for my Instant Pot. Last night we enjoyed hamburger stroganoff and it was a hit with my husband and daughter.


  • 1-lb ground beef
  • 8 oz white mushrooms, sliced
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup red cooking wine
  • 3 cups beef broth (I prefer this kind)
  • 12oz egg noodles, uncooked
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • Parsley, for garnish


  1. Set your Instant Pot to Saute setting, allow to warm up until screen says “HOT.” Lightly coat with non-stick cooking spray.
  2. Add hamburger, onion, and garlic. Saute until browned then add mushrooms and cook for 2-3 minutes.
  3. Stir in red cooking wine, scraping the bottom to get any stuck bits off. Press “cancel.”
  4. Combine remaining ingredients except sour cream and parsley. Stir well. Cook on high pressure for 8 minutes.
  5. Quick release.
  6. Stir in sour cream and turn Instant Pot back to saute. Allow to thicken for a few minutes.
  7. Garnish with parsley, if desired, and serve while hot.


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