Instant Pot Pressure Cooker Pork Stroganoff Food

INSTANT POT PORK STROGANOFF

Steps:

• Select Sauté; add chopped onions and garlic and cook, stirring frequently, until the onions soften and garlic is fragrant, only 3 minutes. Add pork chunks to the onions and garlic and cook them for 2 more minutes. Next add sliced mushrooms and cook until they release juices and become soft, about 3 minutes.
• Add flour by using a small strainer to prevent clumps while onions, garlic, pork and mushrooms are sautéing. Next add salt, Italian seasoning and paprika.
• Now add Dijon mustard, Worcesteshire sauce, white wine and chicken stock.
• Add noodles and mix them with the sauce and pork. Make sure the noodles are covered in sauce.
• Close the lid, make sure it's in the "Lock" position. Turn the vent to "Sealing" position. Push "Manual" button, make sure it's on High Pressure and set the timer for 7 minutes. Your pot will show On.Once the pressure is built up and valve pops up, the countdown will start from 7 minutes to 0.
• When beep sounds hit "Cancel" button and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure - simply turn the Venting Knob from "Sealing" to "Venting" to ensure all the pressure is released before opening the lid. Open the lid.
• Add sour cream and mix well into the noodles and pork. Serve with chopped parsley (optional).

INSTANT POT / PRESSURE COOKER PORK STROGANOFF

Steps:

• Trim excess fat from pork and cut into thin strips ½-inch wide.
• Season pork generously with salt and pepper. Put 1 tablespoon oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned.
• Select sauté; add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 3 minutes.
• Add sherry to deglaze the pot; scrap up any brown bits on the bottom of the pot. Add chili sauce and mustard. Add chicken broth, browned pork and any accumulated juices. Select High Pressure. Set timer for 5 minutes.
• While the pork is cooking, heat a large sauté pan over medium-high heat until hot. Add 1 tablespoon oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.
• When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid.
• Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms. Add salt and pepper to taste.
• **While stroganoff is cooking, put salted water for noodles on to boil. Follow package directions for cooking noodles and time their cooking to finish at the same time as the pork. Drain noodles. Serve stroganoff over noodles sprinkled with poppy seed (optional).

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat.
• Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better).
• Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually.
• Serve over hot noodles.