Pressure-Cooker Ground Beef Stroganoff

Total Time Prep: 25 min. Cook: 10 min.
Yield 8 servings
Test Kitchen Approved
Instant Pot beef stroganoff is the ultimate comfort food for cold weather. It features tender ground beef in a rich, savory gravy made with caramelized onions, mushrooms, tomato paste and beef consommé. Serve this delicious dish over buttered egg noodles and top with fresh parsley for a quick, satisfying meal that warms both heart and belly.

Ingredients

  • 2 pounds ground beef
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 1/2 pound fresh mushrooms, sliced
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/3 cup all-purpose flour
  • 1/3 cup water
  • 1-1/2 cups sour cream
  • Optional: Hot cooked noodles and minced fresh parsley

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir until no longer pink, 6-8 minutes; crumble beef. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper.
  2. Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
  4. Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. If desired, serve with noodles and minced parsley.

Nutrition Facts

1 serving: 356 calories, 24g fat (11g saturated fat), 84mg cholesterol, 780mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 25g protein.

My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish that's perfect for a pressure cooker. —Sue Mims, Macclenny, Florida
Recipe Creator

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