Instant Pot Beef Stroganoff

Prep: 15 mins | Total: 45 mins | Yield: 6 servings

Instructions

• 2 pounds - Stew Meat, cut into 1-inch cubes
• Kosher Salt and Freshly-Ground Black Pepper, to taste
• 2 tablespoons - Olive Oil
• 3 cloves - Garlic, minced
• 1 - Onion, diced
• 8 ounces - Cremini Mushrooms, quartered
• 3 sprigs - Fresh Thyme
• 2 tablespoon - All-Purpose Flour
• ¼ cup - Dry Sherry
• 3 cups - Low Sodium Beef Broth
• 2 tablespoons - Worcestershire Sauce
• 1 (12 ounce) package - Wide Egg Noodles
• ¾ - Sour Cream
• 2 tablespoons - Fresh Parsley Leaves, chopped

Directions

1. Set a 6-qt Instant Pot® to the high saute setting.
2. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
3. Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
4. Stir in dry sherry, scraping any browned bits from the bottom of the pot.
5. Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
6. Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
7. Stir in sour cream; season with salt and pepper, to taste.
8. Serve immediately, garnished with parsley, if desired.

Source: https://damndelicious.net/2018/04/10/instant-pot-beef-stroganoff/