Go Back
+ servings
Easy Instant Pot Stroganoff Meatballs | Mommy's Home Cooking

Easy Instant Pot Stroganoff Meatballs

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. 
Course Main Course
Cuisine American
Keyword dinner, easy, eggfree, Eggless, instant pot, meatballs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings (4 meatballs per serving)
Calories 480kcal


  • 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


  • 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.


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 restriction you can substitute the buttermilk for 1 egg.
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 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.


Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Serving: 4meatballs | Calories: 480kcal | Carbohydrates: 12g | Protein: 25g | Fat: 38g | Saturated Fat: 15g | Sugar: 3g