Instant Pot
Beef Stroganoff
"Best Stroganoff I have ever made! I was really leery of cooking noodles in IP, but they were perfect…tender but not at all mushy. Beef was fork tender. Sauce was excellent." - Paula
INGREDIENTS
- Flour - Salt - Black Pepper - Garlic Powder - Nutmeg - Chuck Roast or Stew Meat - Vegetable Oil - Onion - Cremini Mushrooms - Brandy - Red Wine - Beef Broth - Egg Noodles - Sour Cream - Fresh Parsley
Coat the Beef
1
In a large bowl, combine 1/3 cup flour, salt, pepper, garlic powder and nutmeg. Pat beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
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Brown the Beef
2
Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Be sure not to crowd the pot – you will have to work in batches. Transfer browned meat onto a plate.
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Add Onions & Mushrooms
3
Add onion and mushrooms, cook, stirring occasionally, until tender, about 5-6 minutes.
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Stir in Brandy & Wine
4
Stir in brandy and red wine, scraping any browned bits from the bottom of the pot.
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Cook
6
Cover and seal the lid – turn the vent to sealing. Cook on MANUAL (high pressure) for 12 minutes. When finished, quick-release the pressure before removing the lid.
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Add Noodles
7
Add the egg noodles and stir. Cover and seal the lid. Cook on MANUAL (high pressure) for 5 minutes. When finished, quick-release the pressure.
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Stir in Sour Cream
8
Stir in sour cream and parsley and season with salt and pepper, to taste.
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Instant Pot Sous Vide Egg Bites
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Instant Pot Recipes