Beef Stroganoff in an Instant

So fast, so few dishes, this Instant Pot® beef stroganoff tastes like you've been cooking all day! Also, there is something about dry vermouth that brings out the beef flavor, absolutely delicious. Garnish with parsley.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 521 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ¾ cup sour cream
• 1 teaspoon dried thyme
• 1 (16 ounce) package wide egg noodles
• 3 cups sliced mushrooms
• 3 cloves garlic, diced
• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, chopped
• 2 cups beef broth, divided
• 1 tablespoon ground black pepper, or to taste
• 2 ½ tablespoons Worcestershire sauce
• 1 teaspoon beef base (such as Better Than Bouillon®)
• ¾ cup dry vermouth, divided
• 2 pounds New York strip steaks, cut into thin pieces

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Saute onion until barely tender, about 3 minutes. Mix in Worcestershire sauce, garlic, beef base, pepper, thyme, and salt.

Step 2

Pour in 1/4 cup vermouth; deglaze the pot by scraping the bottom with a wooden spoon. Add steaks; saute until browned, about 6 minutes. Turn off Saute mode. Add remaining vermouth, mushrooms, and 1 1/2 cups beef broth. Mix together gently.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in noodles. Lock the lid and cook on high pressure until noodles are tender, about 3 minutes. Allow 5 to 10 minutes for pressure to build.

Step 5

Pour remaining 1/2 cup beef broth into a microwave-safe bowl. Microwave until hot, about 1 minute. Dissolve flour in the broth.

Step 6

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open lid and stir in the beef broth mixture. Let thicken, 3 to 5 minutes. Stir again. Add sour cream; stir until completely combined.