Beef Stroganoff for Instant Pot
Instant Pot beef stroganoff is truly a one-pot meal! Fork-tender beef and mushrooms are cooked right with the egg noodles. This recipe is written for the Instant Pot.
- 2tablespoons canola oil
- ½onion, diced
- 2teaspoons salt, divided
- 2pounds beef stew meat, cut into 1-inch cubes
- 1teaspoon freshly ground black pepper
- 3cloves garlic, minced
- ½teaspoon dried thyme
- 2tablespoons soy sauce
- 3cups chopped mushrooms
- 2tablespoons all-purpose flour
- 3cups chicken broth
- 1(16 ounce) package wide egg noodles
- ¾cup sour cream, or to taste
Step 1Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.
Step 2Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
Step 3Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
Step 4Add garlic and thyme; cook until fragrant, about 30 seconds.
Step 5Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
Step 6Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Step 7Release pressure carefully using the quick-release method.
Step 8Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
Step 9Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method.
Step 10Open pressure cooker; stir in sour cream.