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Beef Stroganoff for Instant Pot
Beef Stroganoff for Instant Pot
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Instant Pot beef stroganoff: bold slow-cooked flavors in less time, with egg noodles cooked in the gravy for added brilliance.
Ingredients:
  • 2 tablespoons canola oil
  • 0.5 onion, diced
  • 2 teaspoons salt, divided
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 0.5 teaspoon dried thyme
  • 2 tablespoons soy sauce
  • 3 cups chopped mushrooms
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (16 ounce) package wide egg noodles
  • 0.75 cup sour cream, or to taste
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot using the Sauté function and heat the oil for 1 minute.
  • Sauté onion and 1/2 teaspoon of salt in the pot until onion starts to soften, about 3 to 4 minutes.
  • Season beef with a teaspoon of salt and pepper, then sear in the pot until evenly browned, approximately 2 minutes.
  • Sauté garlic and thyme until aromatic, approximately 30 seconds.
  • Add the soy sauce into the pot, then mix in the mushrooms. Gently stir in the flour until well combined, followed by the chicken broth and the remaining 1/2 teaspoon of salt.
  • Securely seal the lid and select high pressure setting for 10 minutes following the manufacturer's guidelines. Wait for 10 to 15 minutes for pressure to build up.
  • Carefully quick-release pressure.
  • Uncover the pot and gently mix in the egg noodles. Seal the lid securely and choose the high-pressure setting as per the manufacturer's guidelines for 5 minutes.
  • Allow pressure to release naturally for 5 minutes following the manufacturer's guidance, then perform quick-release for any remaining pressure.
  • Add sour cream to the pressure cooker and gently stir until well combined.

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