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Instant Pot beef stroganoff is truly a one-pot meal! Fork-tender beef and mushrooms are cooked with the egg noodles.
Ingredients
- canola oil: 2 Tbsp
- onion: 0.5 piece (diced)
- salt: 2 tsp (divided)
- beef stew meat: 2 pound (cut into 1-inch cubes)
- black pepper: 1 tsp (freshly ground)
- garlic: 3 clove (minced)
- thyme: 0.5 tsp (dried)
- soy sauce: 2 Tbsp
- mushrooms: 3 cups (chopped)
- all-purpose flour: 2 Tbsp
- chicken broth: 3 cups
- wide egg noodles: 1 pack (16 ounce pack)
- sour cream: 0.75 cup (to taste)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.
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Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.
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Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.
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Add garlic and thyme; cook until fragrant, about 30 seconds.
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Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.
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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.
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Release pressure carefully using the quick-release method.
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Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.
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Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method.
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Open pressure cooker; stir in sour cream. fabeveryday
