Instant Pot Lentil & Hamburger Stroganoff Recipe |

Instant Pot Lentil & Hamburger Stroganoff

  By lentilsorg    

December 13, 2017

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Not only does this stroganoff take just 20 minutes to make, it's so tasty - you're sure to keep this as a regular feature on your household menu.

  • Prep: 5 Minutes
  • Cook: 15 Minutes
  • 5 Minutes

    15 Minutes

    20 Minutes

  • Yields: 4


  1. Press “sauté” button on Instant Pot and add olive oil. Once hot, add beef, onion, and garlic and brown for 3-5 minutes.
  2. Pour in white wine and scrape any browned bits from the bottom of the pot. Allow the wine to reduce for 3 minutes.
  3. Stir in mushrooms, lentils, stock, thyme, paprika, salt, and pepper.
  4. Press cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 6 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then turn to vent to release the remaining pressure completely before opening the lid.
  5. Stir in sour cream and parsley, and season with salt and pepper, to taste.
  6. Serve with hot buttered egg noodles and garnish with more parsley.


1 Tbsp (15 mL) olive oil

1/2 lb (250 g) lean ground beef

1 onion, diced

2 garlic cloves, minced

1/3 cup (75 mL) white wine (or beef stock, chicken stock, or water)

3 cups (750 mL) sliced button mushrooms

1 cup (250 mL) green lentils

1 ½ cups (375 mL) beef or chicken stock

1/2 tsp (2 mL) dried thyme

1/2 tsp (2 mL) paprika

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1 cup (250 mL) sour cream

1 cup (250 mL) chopped parsley, plus more for garnish

cooked egg noodles, as needed


Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Sodium380 mg
Potassium722 mg
Protein26 g
Cholesterol70 mg
Sugar6 g
Total Fat17 g
Saturated Fat8 g
Total Carbohydrates28 g
Dietary Fiber10 g