Instant Pot Beef Stroganoff is a rich, creamy, and comforting one-pot meal!
Ingredients :
2 pounds beef chuck roast cubed or stew meat
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 large onion chopped
½ cup red wine
1 ½ cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
¼ teaspoon dried thyme leaves
4 cups cremini mushrooms or white mushrooms, sliced
1 tablespoon cornstarch
8 ounces sour cream
16 ounces egg noodles measured dry and cooked to package instructions, about 8 cups
Directions :
Trim of excess fat from the beef and cut into 1-inch cubes. In a large bowl, combine beef cubes with the flour, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
Turn the Instant Pot on to Saute and add oil. Once heated, remove the beef from the flour mixture, shaking off any excess flour and add it to the instant pot in small batches. Brown 2-3 minutes per side. Remove the beef to a bowl and set aside.
Add the onion to the instant pot (adding more oil if needed) and cook for 2-3 minutes or until slightly softened.
Deglaze the pan by adding the red wine and using a spatula to scrape any brown bits* off of the bottom. Let the wine simmer 2 minutes.
Stir in the beef broth, Worcestershire sauce, Dijon mustard and thyme. Stir in the beef and layer the mushrooms on top.
Place the lid on the Instant Pot, ensure the pressure release valve is in the sealing position, and select manual, HIGH pressure for 35 minutes.
Once the cooking is completed, quick release the pressure and carefully remove the lid.
Turn the Instant Pot on to saute.
Combine 1 tablespoon of cornstarch with 1 tablespoon of water. Once simmering, drizzle the cornstarch mixture a bit at time to reach desired thickness. You may not need all of the cornstarch mixture.
Turn off heat and stir in the sour cream. Taste, and season with additional salt & pepper if needed.
