Instant Pot Beef Stroganoff
Extremely fast beef stroganoff that comes out tender with a creamy sauce!
Prep: 15 mins | Total: 45 mins | Yield: 6 servings
Ingredients
- 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
- Set a 6-qt Instant Pot® to the high saute setting.
- 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.
- Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
- Stir in dry sherry, scraping any browned bits from the bottom of the pot.
- 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.
- 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.
- Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.
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