Instant Pot® Beef Stroganoff recipe
All Recipes Pasta and Noodle Recipes Noodle Recipes
Ingredients
- 2 tablespoons vegetable oil 1 small onion, diced 2 pounds beef steak, cubed or cut into 1/2-inch to 1-inch strips 4 cloves garlic, minced 1 teaspoon chopped fresh thyme 4 cups beef broth, divided 3 tablespoons Worcestershire sauce, or more to taste 3 cups chopped fresh mushrooms 1 (16 ounce) package egg noodles 1 (24 ounce) container sour cream 2 tablespoons cornstarch, or more as needed salt and freshly ground black pepper to taste
Nutrition Info
- 562.1 caloriescarbohydrate: 49.2 gcholesterol: 109.7 mgfat: 28.7 gfiber: 2.4 gprotein: 27 gsaturatedFat: 14.3 gservingSize: -sodium: 562 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Beef Stroganoff
Directions
-
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
Close and lock the lid. Select High pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch, add back to pot, stirring slowly until combined. Season with salt and pepper.