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Pressure Cooker Ground Beef Stroganoff

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword Ground Beef, Stroganoff