These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family’s favorite dish. Made from scratch, NO canned stuff.

These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff. https://mommyshomecooking.com

Easy Instant Pot Stroganoff Meatballs Recipe

This Easy Instant Pot Stroganoff Meatballs recipe screams comfort food to me!

Stroganoff anything is always a BIG hit in our home, and this version is unbelievably creamy and made in the Instant Pot in about 30 minutes.

These aren’t your everyday meatballs. These succulent little mouthfuls are made of ground chicken seasoned with a punch of condiments and smothered in a succulent sauce.

You’ll love these Easy Instant Pot Stroganoff Meatballs!

They’re saucy, savory, and delicious.

These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff. https://mommyshomecooking.com

EASY INSTANT POT STROGANOFF MEATBALL INGREDIENTS

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

You’ll need:

  • Ground meat (I used ground chicken)
  • Saltine crackers, crushed (see recipe notes)
  • Buttermilk or 1 egg (see recipe notes)
  • Fresh Parsley
  • Thyme
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Black pepper
  • Olive oil
  • Cremini mushrooms
  • Garlic cloves
  • Beef stock
  • Heavy cream
  • Bay leaf
  • Water
  • Cornstarch
  • Sour cream
  • Mustard

HOW TO MAKE STROGANOFF MEATBALLS IN THE INSTANT POT

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

  1. Season the meat: In a large bowl, combine ground meat, crushed saltine crackers (or panko), buttermilk (or egg), parsley, thyme, garlic powder, onion powder, salt, and pepper until just combined.
  2. Form the meatballs: Shape the meat mixture into 14 – 16 1-1/2-in meatballs.
  3. Brown the meatballs: Heat the Instant Pot in sauté mode. Add oil and brown the meatballs, about 2 minutes per side. Add sliced mushroom and garlic and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes. Add beef stock, heavy cream, and bay leaves, cover, and lock the lid.
  4. Cook: Cook high pressure for 10 minutes.
  5. Finish the sauce: Meanwhile, the meatballs are cooking; mix a small bowl with the cold water and cornstarch until there are no lumps. When the cooking time is over, turn off the pot and carefully release the pressure. Open the pot. Select “sauté” mode and adjust to less. Add cornstarch slurry, sour cream, and mustard; mix to combine. Cook for 2-3 minutes until the sauce thickens.
  6. Serve: Sprinkle with fresh parsley, if desired. Serve immediately with mashed potatoes, rice, or noodles.
These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff. https://mommyshomecooking.com

HOW TO BROWN MEATBALLS IN AN INSTANT POT

Browning meat in the Instant Pot can be tricky. The trick to brown meat in the Instant Pot is to do it in small batches and not turn until they have formed a crust on the bottom, or they will stick.

FREQUENTLY ASK QUESTIONS

What is stroganoff sauce made of?

Stroganoff sauce is made with broth and cream and finished with sour cream and a touch of mustard.

What can I use if I don’t have sour cream?

Plain yogurt can be used in place of sour cream, in a ratio of 1:1

Can I make this recipe gluten-free?

Yes, you can! Just switch out the saltine crackers or Panko breadcrumbs for gluten-free breadcrumbs.

What meat do you use to make meatballs stroganoff?

My favorite is ground chicken, but feel free to use ground beef, turkey, or pork. For an easy and quick version, you can use frozen meatballs.

I don’t have mustard… anything I can replace it with?

Mustard is really key to making stroganoff. If you have mustard powder, use 1 teaspoon.

These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff. https://mommyshomecooking.com

VARIATIONS YOU CAN APPLY TO THIS RECIPE

  • No fan of meatballs? You can use steak strips with this recipe. If using steak strips, increase the cooking time to 15 – 20 minutes. For stovetop instructions, click here.
  • If you don’t like mushrooms, you could substitute sliced potatoes if you would prefer or leave them out altogether.
  • To make this Meatball Stroganoff with the slow cooker mode, adjust the cooking time to low for 4 hours.
  • To make this recipe KETO-friendly, substitute panko for an almond meal.
These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff. https://mommyshomecooking.com

HOW DO YOU SERVE Meatballs STROGANOFF?

Meatballs stroganoff is better served immediately after it is done. Serve over buttered noodles, mashed potatoes or rice.

STORING: Cooked stroganoff meatballs can be stored in the fridge for up to 3 days.

TO FREEZE: Let the meatballs cool completely. Place in a freezer-friendly container or bag. Frozen for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.

These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff. https://mommyshomecooking.com

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Easy Instant Pot Stroganoff Meatballs | Mommy's Home Cooking

Easy Instant Pot Stroganoff Meatballs

Oriana Romero
These Easy Instant Pot Stroganoff Meatballs are simply scrumptious! It takes only 30 minutes to make this family favorite dish. Made from scratch, NO canned stuff. 
4.57 from 39 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings (4 meatballs per serving)

Ingredients
 

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • In a large bowl, combine ground meat, crushed saltine crackers (or panko), buttermilk (or egg), parsley, thyme, garlic powder, onion powder, salt, and pepper until just combined. Shape into 16 1-1/2-in meatballs.
  • Heat the Instant Pot in sauté mode. When hot, add 2 tablespoons of oil and brown the meatballs in batches, about 2 minutes per side. Transfer browned meatballs to a plate. 
  • Add the remaining tablespoon of oil to the pot, add sliced mushroom and garlic and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes. 
  • Add the broth to the pot, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Press “cancel”
  • Return meatballs to the pot, add heavy cream and bay leaf; mix to combine. Secure lid and close pressure-release valve. Select “Pressure cook” adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Press “cancel”. Then remove the lid. 
  • Remove bay leave and discard.
  • Mix in a small bowl the cold water and cornstarch until no lumps. 
  • Select “sauté” mode and adjust to less. Add cornstarch slurry, sour cream, and mustard; mix to combine. Cook for 2-3 minutes until the sauce thickens. 
  • Sprinkle with fresh parsley, if desired. Serve immediately over mashed potatoes, rice or noodles.
Oriana’s Notes
 
CRACKERS: You can substitute the crushed saltine crackers for 1/2 cup of panko. To make this recipe KETO-friendly, substitute panko for almond meal.
 
BUTTERMILK: I use buttermilk because my daughter is allergic to eggs, but if you don’t have any food restrictions, you can substitute the buttermilk for one egg. Ricotta cheese is my favorite because it makes the moistest meatballs ever!
 
FROZEN MEATBALLS: You could also use frozen meatballs or steak strips with this recipe. If using steak strips increase the cooking time to 15 – 20 minutes.
If you are using an 8-quart pressure cooker, increase water/stock to 1 1/2 cups.
 
STORE: Cooked stroganoff meatballs can be stored in the fridge for up to 3 days.
 
FREEZE: Let the meatballs cool completely. Place in a freezer-friendly container or bag. Frozen for up to 2 months. Thaw the beef in the fridge, then reheat it on the stovetop.
 
SLOW COOKER: To make this Meatball Stroganoff with the slow cooker mode adjust cooking time to low for 4 hours.
 
No a fan of meatballs? You can use steak strips with this recipe. If using steak strips, increase the cooking time to 15 – 20 minutes. For stovetop instructions, click here. 
If you don’t like mushrooms, you could substitute sliced potatoes or leave them out altogether.

 

 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 4meatballsCalories: 480kcalCarbohydrates: 12gProtein: 25gFat: 38gSaturated Fat: 15gSugar: 3g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine American
Calories 480
Keyword dinner easy eggfree Eggless instant pot meatballs

Originally posted in January 2018, post content edited to add more helpful information, no change to the recipe, in June 2020.

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30 Comments

  1. In three of your photographs, the sauce that goes with the meatballs appears broken. In your experience, does the sauce not typically stay emulsified using the steps you’ve outlined? If not, fortifying the beef stock with gelatin (30g per quart) could help. Store bought beef stock is most often very gelatin poor. I also think that adding the heavy cream after pressure cooking and off-heat could help the sauce stay emulsified.

    1. Hello Gothri! Thank you for pointing that out and for your thoughtful suggestions! 😊 You’re right; sometimes the sauce can separate or appear broken, especially if it’s not properly emulsified. Since I photograph the dishes, the process involves multiple reheats and adjustments, which can sometimes affect the sauce’s appearance. I appreciate your insights and will consider incorporating these tips. Thanks again for your valuable feedback! 🍽️✨

  2. hey I’m doing this in a slow cooker because I don’t have an instant pot, should I add the sour cream, starch slosh and mustard near the end of cooking? say about with 1 hour left?

  3. Hi Oriana-
    I love your recipes and your creativity. My question is not about a specific recipe but a method – how can I achieve the kind of glaze I get with an egg wash, without an egg? Is it possible ? I’ve tried make syrup and a bit of milk on an eggless challah, for example. It’s better than nothing but doesn’t compare. I look forward to hearing from you! TIA Elaine PS Can you send me an email? Mot sure where to look forward your response. Never did this before!!

    1. Hello Elaine! I am so happy to know that my recipes are helpful to you. I like to use maple syrup and milk, too, and it works well. However, when I want a deep golden, I use 2 tablespoons of sweetened condensed milk mixed with 2 tablespoons melted butter. I hope that helps!

  4. 5 stars
    Officially one of my husband’s favorites! I used Trader Joe’s turkey meatballs so I’m sure they lacked the flavor of your homemade ones but they were still great with the flavorful sauce. I did add dill (probably to reminisce on my childhood hamburger helper) but even without very good and a great weeknight meal. Proper measurements and all. Thank you!

    1. Hello Tina! It would depend if the meatballs are fully-cooked or raw. If they are cooked you can set the time to 5 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?

    1. Hello Tia! Yes, you can definitely make these in the stovetop. Just adjust the cooking time (step 3) to make sure the meatballs are cooked through. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?

    1. Hello Kim! It will depend if the meatballs are cooked or raw. If you are not sure, I would keep the same cooking time just in case. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?

  5. 5 stars
    This was amazing! We made it for dinner and it was so good we made it again for lunch! Thank you so soo much for this recipe, this will be a new staple for the fam, everyone loved it!

  6. 5 stars
    Made this yesterday and served it on rice. Really good. Had the leftovers tonight served on mashed potatoes and hubby loved it even more. Thanks for an easy and very tasty instant pot recipe.

    1. Hello Donna!! I’m SO GLAD you and your husband enjoyed this recipe. It’s one of my family’s favorite too. Thank you for taking the time to come back and let me know!?

  7. 5 stars
    Dear Oriana, We tried this last night and loved it. Quick, easy and beautiful weeknight dinner (I love instant pot cooking). I did double the broth because my family uses bread for spoons. This will be a regular in our home from now on. Thank You for sharing this!

  8. 5 stars
    Made this last night it was awesome,thank you for the recipe.It was easy and quick. Will defiantly make it again

      1. Thanks for clarifying this as well! I was scrolling to see if someone else asked. It smells great in the instapot!