Creamy Pressure Cooker Bow-Tie Pasta with Ground Beef
A hearty one-pot pasta dish featuring tender bow-tie pasta simmered in a rich tomato and ground beef sauce, finished with a splash of cream for an irresistible velvety texture. Ready in under an hour using a pressure cooker, this recipe is the perfect answer to busy weeknights when comfort food is a must.
🛒 Ingredients
7 servings
- 500 g (1 lb) farfalle (bow-tie) pasta
- 300 g (10 oz) ground beef
- 1 can (400 g) crushed tomatoes
- 1 can (200 g) sweet corn, drained
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 200 ml (¾ cup) heavy cream
- 2 beef bouillon cubes
- 2 tablespoons olive oil
- Freshly ground black pepper, to taste
- Shredded mozzarella, fresh parsley and chives, to taste
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Directions
- 1
Heat the olive oil in the pressure cooker over medium heat. Sauté the diced onion and minced garlic until golden and fragrant.
- 2
Add the ground beef, crumble in the bouillon cubes and season with black pepper. Cook, stirring, until the meat is thoroughly browned.
- 3
Once the meat starts to sizzle, add the drained corn and crushed tomatoes. Stir well to combine.
- 4
Add the farfalle pasta and pour in enough cold water to cover everything. Gently mix.
- 5
Seal the pressure cooker and bring to high pressure over high heat. Once the valve hisses, cook for exactly 1 minute.
- 6
Remove from heat and release the pressure via the valve. Open the lid carefully.
- 7
Pour in the heavy cream and stir gently until the sauce is smooth and creamy.
- 8
Transfer to a serving dish and top with shredded mozzarella, chopped fresh parsley and chives.
- 9
Serve immediately while piping hot.
💡 Chef's Tip
Add a pinch of chili flakes with the beef for a spicy kick. For a golden, bubbly finish, transfer to an oven-safe dish and broil for 5 minutes to melt the mozzarella.
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