Simple and Delicious Ground Beef Stroganoff for Your Pressure Cooker
This cozy ground beef stroganoff made in the pressure cooker brings together caramelized onions, mushrooms, and beef in a creamy, comforting sauce — ready in under an hour.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main Ingredients
- 1 pound ground beef ready to brown
- 1 tablespoon olive oil for first sizzle
- 1 large onion thinly sliced
- 2 cloves garlic minced fine
- 8 oz mushrooms sliced
- 2 tablespoons all-purpose flour for thickening
- 2 cups beef broth flavorful base
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 0.5 cup sour cream stirred in last
- salt and pepper to taste
- 8 oz egg noodles cooked separately
Instructions
Instructions
- Heat olive oil in pressure cooker on sauté mode. Add sliced onions and cook 10 to 15 minutes until golden and caramelized.
- Add ground beef. Break apart and cook until browned, 5 to 7 minutes. Drain excess fat if needed.
- Stir in minced garlic and sliced mushrooms. Cook 5 minutes until mushrooms are tender.
- Sprinkle in flour and stir well. Cook 2 more minutes to remove raw flour flavor.
- Pour in beef broth while stirring. Add Worcestershire sauce and Dijon mustard. Bring to simmer.
- Seal pressure cooker. When float valve rises, cook on high pressure 10 minutes. Quick release pressure once done.
- Open lid carefully, reduce heat to low. Stir in sour cream. Season with salt and pepper. Let simmer 2 minutes.
- Serve hot over cooked egg noodles. Garnish with parsley if desired.
Notes
Store leftovers in airtight container for up to 4 days refrigerated. Add splash of broth when reheating for smooth consistency.