Instant Pot Beef Stroganoff Food

INSTANT POT BEEF STROGANOFF

Steps:

• Set a 6-qt Instant Pot® to the high saute setting. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in dry sherry, scraping any browned bits from the bottom of the pot. Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in egg noodles. Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in sour cream; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

INSTANT POT BEEF STROGANOFF

Steps:

• Gather the ingredients.
• Set the Instant Pot on "sauté" and add the oil. When the oil is hot (the display will read "hot" when it is ready) add the beef, salt, and pepper. Cook, stirring until browned. Remove the meat to a plate and set aside.
• Add 1 tablespoon of butter to the pot and swirl it around until it melts and begins to sizzle. Add the chopped onion, minced garlic, and sliced mushrooms. Cook for about 2 minutes, or until the onion is softened; add the garlic and cook for 1 minute longer.
• Add the beef back to the Instant Pot, along with the beef stock, wine, Worcestershire sauce, and mustard. Make sure you scrape up any browned bits from the bottom of the pot.
• Secure the lid on the Instant Pot and make sure the valve is in the sealing position. Select the pressure cook function (manual on some models), high pressure, and set the timer for 10 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then carefully turn the valve to the venting position to release the remaining pressure.
• Add the noodles to the pot and stir gently to combine. Replace the lid and select the pressure cook or manual function, high pressure. Set the timer for 5 minutes. When the time is up, carefully turn the valve to the venting position do a quick release and remove the lid.
• Combine the 1 tablespoon of flour with the remaining 1 tablespoon of butter and knead or stir until well mixed . Stir the butter and flour mixture into the noodles and switch the pot to sauté. Add the sour cream and cook, stirring, for 1 to 2 minutes, or until hot.
• Transfer the stroganoff to a serving bowl and scatter some chopped fresh parsley over the dish. Enjoy!

EASY BEEF STROGANOFF

Steps:

• Season the beef with salt and pepper. Layer the onion, beef, paprika, garlic powder and noodles in a 6 quart Instant Pot®. Pour the broth and Worcestershire over the noodles and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 8 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Stir in the sour cream and let stand for 5 minutes uncovered. Season to taste and sprinkle with the parsley before serving.

BEEF STROGANOFF FOR INSTANT POT®

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
• Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
• Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
• Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

INSTANT POT® BEEF STROGANOFF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onions to the hot oil and cook until soft and translucent, 2 to 3 minutes. Remove onions to a plate. Add beef to the pot and cook and stir until seared on all sides, 3 to 5 minutes. Mix in garlic and thyme and cook for 1 more minute. Pour in 1 cup beef broth to deglaze the pot, scraping off all the browned bits. Cancel Saute function.
• Mix in cooked onions, remaining 3 cups beef broth, mushrooms, and Worcestershire sauce. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in egg noodles and mix to combine.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in sour cream. To thicken the sauce (if too thin), transfer 1/4 cup broth mixture to a small bowl and mix with cornstarch; add back to pot, stirring slowly until combined. Season with salt and pepper.