Instant Pot Beef Stroganoff

Serves – 4 to 6

Ingredients

• 2 lbs. of Stew Cut Beef
• Salt and Pepper
• ¼ cup of Cornstarch
• ¼ cup of Canola or Vegetables Oil
• 16 oz. box of Cremini Mushroom, thickly sliced
• 1 medium sized Onion, diced
• 4 fat cloves of Garlic, minced
• 2 teaspoon of dried Thyme
• 2 tablespoon of Worcestershire Sauce
• 2 tablespoon of Butter
• 2½ cups of Beef Stock
• 12 oz. packet of Wide Egg Noodle
• ½ cup of Sour Cream
• Handful of fresh Parsley

Instructions

1. Season the beef liberally with salt and pepper. Toss the beef in cornstarch.
2. Turn the Instant Pot on the ‘Sauté’ mode. Let the Pot heat up for 4 to 5 minutes or until the display shows ‘HOT’.
3. Add half of the oil. It should shimmer.
4. In batches, add the cornstarch coated beef pieces to the hot oil and let it sear for 2-3 minutes a side. Transfer the seared beef pieces in to a clean plate. Add more oil and continue searing the rest of the meat.
5. After the beef pieces are seared, add the butter to the Instant Pot.
6. Add the onion and the minced garlic and sauté till the onions are translucent.
7. Add the dried thyme and the Worcestershire sauce. Mix it well.
8. Next add the sliced mushroom and give it a good toss. Season with salt and pepper.
9. Return the seared beef pieces to the Instant Pot and add the beef stock.
10. Give it a good mix, scraping off the brown bits of meat stuck at the bottom of the pan.
11. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
12. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 15 minutes.
13. When Instant Pot beeps, let the pressure release the natural way for 5 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
14. Open the lid and add the noodles. Stir everything together.
15. Put the lid back on and make sure that the pressure valve is back to the “Sealing” position.
16. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 5 minutes.
17. When Instant Pot beeps, let the pressure release the natural way for 2 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
18. Open the lid and stir in the sour cream.
19. Add a handful of chopped fresh parsley and give it a good stir.
20. Serve immediately with snips of more fresh parsley.

Notes

• Because we coated the beef in corn starch, it thickens the Stroganoff naturally. Also the starch from the noodles and the sour cream at the end, makes a creamy and saucy gravy. However if there too much liquid or gravy to your liking add a cornstarch slurry (2 teaspoon of cornstarch mixed with a tablespoon of water) and let it simmer for a couple of minutes to thicken.