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.
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.
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).
- 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.
- Form the meatballs: Shape the meat mixture into 14 – 16 1-1/2-in meatballs.
- 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.
- Cook: Cook high pressure for 10 minutes.
- 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.
- Serve: Sprinkle with fresh parsley, if desired. Serve immediately with mashed potatoes, rice, or noodles.
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.
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.
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.
LOOKING FOR MORE INSTANT POT RECIPES?
- Instant Pot Cuban Pulled Pork
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mojo Chicken
- Instant Pot Teriyaki Turkey Meatballs
- more recipes…
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Easy Instant Pot Stroganoff Meatballs
Ingredients
- 1 lb ground meat (I used ground chicken)
- 8 saltine crackers, crushed (see notes)
- 3 tablespoons buttermilk or 1 egg (see notes)
- ¼ cup fresh parsley, chopped + more to garnish
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup beef stock
- ½ cup heavy cream
- 1 bay leaf
- 4 teaspoons cold water
- 2 teaspoons cornstarch
- ½ cup sour cream
- 1 tablespoon mustard
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.
LOOKING FOR MORE MEATBALL RECIPES?
- BEST Eggless Italian Meatballs
- Eggless Turkey and Spinach Meatballs
- Instant Pot Teriyaki Turkey Meatballs
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in January 2018, post content edited to add more helpful information, no change to the recipe, in June 2020.
