"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
- 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
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.
Brown the Beef
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.
Add Onions & Mushrooms
Add onion and mushrooms, cook, stirring occasionally, until tender, about 5-6 minutes.
Stir in Brandy & Wine
Stir in brandy and red wine, scraping any browned bits from the bottom of the pot.
Add Beef Broth
Stir in beef broth and return beef to Instant Pot.
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.
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.
Stir in Sour Cream
Stir in sour cream and parsley and season with salt and pepper, to taste.
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