Pressure Cooker Ground Turkey Stroganoff

Pressure Cooker Ground Turkey Stroganoff is a rich and creamy, multi-layer flavorful and easy recipe. A One Pot Comfort Meat, at its best. There is a Low Carb, Gluten Free Option too!

Pressure Cooker Ground Turkey Stroganoff is a quick, one pot Stroganoff meal.

Using Ground Turkey (or other ground meat, like beef), allows the Egg Noodles to be cooked at the same time and in the same pot.

For a more traditional Pressure Cooker Beef Stroganoff recipe, check out the recipe in my This Old Gal Pressure Cooker Cookbook.

 

If you prefer Ground Beef Stroganoff, use Ground Beef. If you like Bison, use Bison. And so on and so forth. Even Ground Pork makes a really fabulous Stroganoff.

I wanted flavor in every layer of this recipe, so kind of backwards, from what you usually see when making Stroganoff on the Stove.

I suppose some people call a recipe like this Hamburger Helper Beef Stroganoff. I guaranty you, this is no Hamburger Helper!

 

Any time you are going to Sauté, always let your pot fully heat. Heating up a Stainless Steel cooking pot before adding the fat, will help to make the pot non-stick.

The same goes for cooking in Cast Iron, as shown in my Cast Iron Brown Butter Honey Garlic Salmon recipe.

Since the age of 11, I have loved cooking Mushrooms and Onions in Butter and Sherry. The taste is unbelievable.

Since Butter burns so easily at a high temperature, a touch of Olive Oil, swirled around the cooking pot, will give the Butter taste, without worrying about burning.

Clearly, I love my Flat Whisk. Does anyone not have this Whisk yet? It’s one of my most used tools. Here is the link:>> Flat Whisk

 

Do yourself a huge favor and go out and buy a good bottle of Dry Sherry Wine. Sherry adds so much flavor to recipes.

Please do me the favor and don’t ever buy “cooking” Sherry. The Sherry should be for drinking, even if you are not a Sherry drinker.

The smell is intoxicating. The fumes will cook off, so be careful not to breathe in when you first pour in the Sherry.

If you don’t want to use Sherry, Shaoxing Wine is a great substitute. (I know, I know, it is a cooking wine, but it is a Chinese brand and it works.) I have used both and like them equally, in this recipe.

Mushrooms and Onions cooked in Butter, Sherry and Garlic, make an awesome addition to my Santa Maria Style Barbecue Tri-Tip recipe.

 

Ground Turkey is so dry. To Sauté it first, on it’s own, really doesn’t lend for the best flavor.

Now, if you are using Beef instead, please do Sauté the Beef first and remove it a bowl. Then Sauté the Onions and Mushrooms in and add back the Beef.

For the liquid, Beef Broth or Chicken Broth is fine.

Homemade Beef and/or Chicken Bone Broth is great too. You will have a different flavor each time if you use your Homemade Bone Broth.

I toss in leftover bones from my Pressure Cooker Spare Rib recipe and chicken bones from my Air Fryer Salt and Pepper Chicken Wings and get a great tasting Bone Both.

 

See all the yummy flavor under that Ground Turkey? The Ground Turkey will pick up all those flavors and stay nice and moist.

Make sure to use a High Heat Spatula, so that it won’t melt.

Let it cook on one side and then flip over in batches.

That’s how I get chucks of Ground Turkey, rather than little specs throughout.

 

Big Chunks of Ground Turkey.

Lots of flavor in the Meat and not just in the Sauce.

The Ground Turkey is pretty much fully cooked at this point. It’s nice and juicy and yummy.

 

For another layer of flavor, the Egg Noodles will cook in the Sauce and Fresh Water.

Too much Beef Broth or Chicken Broth would overpower the Egg Noodles, so using some Fresh Water gives them the perfect taste.

 

Wide Egg Noodles are tied to so many fond memories.

If you want to read about some, check out my Jewish Noodle Kugel recipe. While you are there, make my Jewish Noodle Kugel recipe.

There are two recipes on the blog for Kugel; one in the Pressure Cooker and one for the Oven.

That was before I realized that I should just do one post with both methods. 🙁 So, buy lots of Wide Egg Noodles!

 

Unlike my Pressure Cooker Beef Stroganoff, you’ll need to make a slurry since no thickening agent is added during cooking.

Potato Starch is great for Slurries, as it is Gluten Free. It’s also a lighter option that Flour and works better in the Pressure Cooker.

I use it in so many of my recipe, like my Pressure Cooker Lemon Chicken Piccata and my Air Fryer Crispy Honey Garlic Chicken Wings, to name a couple

You can buy Gluten Free Wide Egg Noodles, or Gluten Free Miracle Noodles, so that your Pressure Cooker Ground Turkey Stroganoff is Gluten Free.

At this point, you will want to make a Slurry and thicken up the Sauce.

Dunk your Glass Measuring Cup into the Pot and remove about 3/4 cup of liquid. Whisk the Potato Starch into the hot liquid. Whisk until there are no lumps. Then pour it back in and incorporate with the rest of the liquid.

 

If your Sour Cream is Room Temperature, just slowly add it to the Pressure Cooker and incorporate.

Otherwise, add a little of the hot liquid to the Sour Cream to temper it and then add it to the cooking pot.

Go slowly and customize Pressure Cooker Ground Turkey Stroganoff to your personal tastes.

Some people like lots of Sour Cream and others, only want it a bit creamy.

 

You will never go back to Hamburger Helper again!

The layers of flavor, even in the Wide Egg Noodles, will make your tummy sing.

Kitchen Equipment and Essentials

• Instant Pot, Ninja Foodi or Pressure Cooker
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
• Cilio Olivewood Spatula
• di Oro Living Silicone Spatulas Set
• Rachael Ray Stoneware EVOO Oil Dispensing Bottle
• Alton Brown Salt Box
• Electric Pepper Mill
• My FANTASTIC Teak Cutting & Charcuterie Board & Compartments

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