Pressure Cooker Beef Stroganoff Food

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Season beef generously with salt and pepper. Put 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.
• Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.
• Add the garlic and tomato paste and sauté 1 minute.
• Add beef broth and scrape up any browned bits on the bottom of the pot.
• Add browned beef and any accumulated juices. Select High Pressure and 18 minutes cook time.
• While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add 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 the cook time ends, turn pressure cooker off and allow the pressure to release naturally for 10 minutes. After 10 minutes, use a quick pressure release to release any remaining pressure. When the 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.
• Serve over prepared egg noodles.

INSTANT POT BEEF STROGANOFF

Steps:

• Prep: Heat up your Instant Pot (press Sauté button, then Adjust button to Sauté More function). Ensure your pot is as hot as it can be (wait until indicator says HOT). While Instant Pot is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
• Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
• Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture, then brown for 7 mins on each side without constant flipping. Remove and set aside on a chopping board.*Pro Tip: The chuck steak may look "blackened" or burnt. Don't worry, it will be fine!
• Make Chicken Stock Mixture: While chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.
• Sauté Mushroom: Saute ½ lb (226g) sliced white button mushrooms until slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
• Sauté Onions & Garlic: Add in onion slices, then saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.
• Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.
• Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.
• Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 4. Place beef slices + flavorful meat juice in pressure cooker. Ensure all beef are partially submerged in the cooking liquid. Pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure).*Note: We conducted 8+ tests with chuck roast using different cooking times in our Instant Pot to find the best cooking method for this beef stroganoff recipe. Read about Experiment + Results here.
• Cook Dry Egg Noodles: While Instant Pot is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When Instant Pot is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package's direction for a more accurate cooking time).
• Temper & Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of Sauce Mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in Instant Pot while mixing.
• Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
• Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.

HEALTHY PRESSURE COOKER BEEF STROGANOFF

Steps:

• Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery.
• Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste.
• Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
• Divide the noodles and beef stroganoff evenly among 6 serving bowls.

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.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Soak porcini mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
• Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
• Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add porcini mushrooms, mushroom liquid, and chicken broth. Return meat to pressure cooker, along with any accumulated juices.
• Secure lid. Bring to high pressure over medium-high; reduce heat to maintain pressure and cook until meat is tender, 30 minutes. Remove from heat, vent pressure, then remove lid. Stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. Shred meat and stir in sour cream and mustard. Season with salt and pepper. Serve topped with dill.

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.

PRESSURE-COOKER GROUND BEEF STROGANOFF

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir, crumbling meat, until no longer pink, 6-8 minutes. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper., Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure., Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. Serve with noodles, if desired, and minced parsley.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
• Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
• Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
• Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
• Place the lid on the pressure cooker and set it to high for 20 minutes.
• After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
• Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
• Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.

BEEF STROGANOFF- NINJA FOODI RECIPE

Steps:

• Turn on your Ninja Foodi and select the sauté function
• Add oil and heat for 1 minute
• Add onion and cook until the onion becomes tender and translucent
• Add beef and season with 1 teaspoon salt and 1 teaspoon pepper
• Brown beef on all sides- stir frequently
• Add garlic
• Add Worcestershire sauce and soy sauce
• Stir in mushrooms
• Stir in flour being sure to coat the meat and mushrooms evenly
• Pour in beef broth and ½ teaspoon salt
• Close the pressure cooker lid and set on high pressure for 10 minutes with the vent on "seal"
• When timer beeps, turn nozzle to "vent" and quick release all pressure
• Open lid and add in egg noodles
• Close the lid and set on high pressure for 5 minutes with the vent on "seal"
• When the timer beeps, allow pressure to naturally release for 5 minutes
• Open lid and add in ½ cup of sour cream.
• Stir and serve!

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.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Season the beef generously with salt and pepper. Select Browning/Saute to preheat the pressure cooking pot. When hot, add 1 tablespoon oil. Brown the meat in batches, about 3 minutes per batch, until all of the meat is browned. Add more oil as needed. Do not crowd the pot. Transfer the browned meat to a plate.
• Add the remaining 1 tablespoon oil and butter to the cooking pot. When the butter melts, add the mushrooms. Cook for about 5 minutes until golden, stirring only to prevent burning and thus allowing the most browning. Transfer to a separate bowl and set aside.
• Add the onion to the cooking pot. Saute for about 3 minutes, stirring frequently, until soft and beginning to brown. Add the garlic and tomato paste. Saute for 1 minute. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom. Add the browned beef and accumulated juices. Lock the lid in place. Select High Pressure and 18 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
• In a small bowl, whisk the cornstarch and cold water until smooth. Add the slurry to the pot. Select Simmer/Saute and bring the gravy to a boil, stirring constantly until it thickens. Add the sour cream and the cooked mushrooms to the cooking pot and stir until blended. Serve over egg noodles.