Beef Stroganoff for Instant Pot

This Instant Pot beef stroganoff gives you big, slow-cooked flavor in a fraction of the usual time. Cooking egg noodles right in the gravy is brilliant.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 536 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 tablespoons soy sauce
• 1 (16 ounce) package wide egg noodles
• 2 tablespoons canola oil
• 3 cups chopped mushrooms
• 2 teaspoons salt, divided
• 2 pounds beef stew meat, cut into 1-inch cubes
• 0.5 teaspoon dried thyme
• 0.5 onion, diced
• 0.75 cup sour cream, or to taste

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.

Step 2

Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.

Step 3

Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.

Step 4

Add garlic and thyme; cook until fragrant, about 30 seconds.

Step 5

Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.

Step 6

Release pressure carefully using the quick-release method.

Step 7

Open pressure cooker; stir in sour cream.

Step 8

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.

Step 9

Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.

Step 10

Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method.