A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot.
BEST Easy Instant Pot Beef Stroganoff will be a favorite in your home with all the classic flavors and creamy texture of traditional beef stroganoff made super quick and easy in your pressure cooker!
Beef stroganoff is one of our most popular recipes, year after year, and it’s no wonder why. This hearty dish is a warming, crowd-pleasing entrée made with tender beef, earthy mushrooms and a creamy sauce that’s just about irresistible. Now, we’ve designed a recipe specifically for your Instant Pot, guaranteeing that you’ll be able to savor all the classic flavors of Beef Stroganoff in record time.
This recipe is easy to prepare and leaves you only one dish to wash at the end.
Ingredients:
-
- 2 tablespoons canola oil
- 1/2 onion, diced
- 2 teaspoons salt, divided
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
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Ingredients:
- 2 tablespoons canola oil
- 1/2 onion, diced
- 2 teaspoons salt, divided
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons soy sauce
- 3 cups chopped mushrooms
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (16 ounces) package wide egg noodles
- 3/4 cup sour cream, or to taste.
Directions:
- 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 the 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 the manufacturer’s instruction for 5 minutes.
- Release remaining pressure using the quick-release method.
- Open pressure cooker; stir in sour cream.
From: Allrecipes.
You can save it to your Pinterest related boards to help people see it!
[pinterest-image message=”A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot. #potmeal #pot #meal #beef #tenderbeef #mushrooms #eggnoodles #egg #noodles #recipe #food #easylife #easy ” align=”center” image=”https://01easylife.com/wp-content/uploads/2019/09/Beef-Stroganoff-for-Instant-Pot.png”]