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.
- Preparation:
- Cooking:
- Total:
Ingredients
- 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
Instructions
Step 1
Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.Step 2
Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.Step 3
Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.Step 4
Add garlic and thyme; cook until fragrant, about 30 seconds.Step 5
Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.Step 6
Close 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 7
Release pressure carefully using the quick-release method.Step 8
Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.Step 9
Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method.Step 10
Open pressure cooker; stir in sour cream.