This beef stroganoff recipe is SO simple! As a busy mom and farm wife I am always experimenting with how I can simplify meals. Now don’t get me wrong, there is nothing I enjoy more than the satisfaction that comes with the process and art of putting together a beautiful meal. However, that is not a feasible reality most nights of the week at our home. We don’t always need to eat fancy food, but we do need to eat! This pressure cooker ground beef stroganoff is a budget and time friendly alternative to the classic option.
You will need:
1 pound ground beef
1 medium yellow onion, diced
1 clove garlic, minced
1 tsp salt
½ tsp pepper
10.5 oz can Cream of Mushroom Soup
2 Tbsp flour
2, 14.5 oz cans low-sodium beef broth
3 cups bowtie pasta, uncooked
1 cup sour cream
Parmesan cheese + parsley for topping
To get started you will need to get your pressure cooker set up. Select the saute setting on the pressure cooker and set it to 12 minutes. While the liner is warming, dice the onion. After the liner has had a few minutes to warm up, add the ground beef, onion, salt, pepper, and garlic. Using a spatula, crumble the beef as it cooks.
As the ground beef is browning, prepare the additional ingredients. Take this time to open up the cans, measure pasta, and grate the parmesan cheese. When the ground beef is fully cooked you can strain off the excess fat. I usually skip this step because our beef is lean. Return the beef to the pressure cooker liner.
Now it is time to add the pasta, soup, and broth before pressure cooking. First you will add two tablespoons of flour and stir to coat the beef. Next the Cream of Mushroom soup, followed by the beef broth. Stir well until the soup is well incorporated.
Next up add the pasta. I know you have a ridiculous amount of pasta left in the box if you purchased a 16 oz package, but trust me on this one. If you do add the entire box add a little more broth or water. You will want the pasta just covered by the liquid. Don’t stir the mixture, just press it down into the liquid mixture with your spatula or spoon. At this time I like to add a little more garlic, but you don’t have to.
Return the lid to the pressure cooker, flip the valve to sealing, and set to pressure cook for 7 minutes. If you prefer your noodles al-dente pressure cook for six minutes. When pressure cooking has finished, flip the valve to venting for a quick release. Wait until the pin drops before removing the lid.
When you open the pressure cooker, don’t panic if it looks a bit liquidy still. It will thicken up as it cools. Let the stroganoff ‘rest’ for 5-10 minutes. After the meal has taken a nap, use a wooden spoon or rubber spatula to mix in one cup (or so) of sour cream. I rarely measure things, so I am giving you permission to eyeball this as well.
Almost time to eat! Grab a bowl or plate and scoop up! Top with grated parmesan and parsley if that’s your thing, or just enjoy it as is! I promise it tastes much better than it appears at this moment! If you add this meal to your lineup, I’d love for you to come back and leave a review on this blog post!
Pressure Cooker Ground Beef Stroganoff
- 1 Pressure Cooker
- 1 lb ground beef
- 1 medium yellow onion diced
- 1 clove garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 10.5 oz Cream of Mushroom Soup
- 2 14.5 oz Beef broth
- 3 cups bowtie pasta uncooked
- 2 tbsp flour
- 1 cup sour cream
- Parmesan Cheese garnish
- Parsley garnish
- Turn on pressure cooker and set to saute for 12 minutes.
- Add ground beef, diced onion, garlic, salt, and pepper. Cook thoroughly.
- When beef has finished cooking, add the flour and stir to coat beef.
- Add Cream of Mushroom soup and two cans of beef broth. I also add some additional garlic at this point. Stir well.
- Measure three cups of bowtie pasta and add to the beef mixture. Don't stir, instead press the pasta down to coat it with the liquid. You need the pasta to be covered.
- Return the lid to the pressure cooker, flip the valve to sealing, and set to pressure cook for 7 minutes. If you prefer your noodles al-dente pressure cook for six minutes. When pressure cooking has finished, flip the valve to venting for a quick release. Wait until the pin drops before removing the lid.
- When you open the pressure cooker, don’t panic if it looks a bit liquidy still. It will thicken up as it cools. Let the stroganoff ‘rest’ for 5-10 minutes. Finish by stirring in one cup of sour cream.
- Top with grated parmesan cheese and parsley, enjoy!