Description
An easy recipe for Instant Pot stroganoff with beef stew meat, mushrooms, egg noodles and sour cream.
Ingredients
Scale
- 1 Tbsp olive oil
- 3/4 pound (12 ounces) beef stew meat
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 8 ounces sliced mushrooms
- 1/2 cup diced onion
- 2 cups water
- 1 Tbsp Better than Bouillon Beef Base
- 6 ounces egg noodles
- 1/4 cup sour cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the beef and brown for 3 minutes and then flip each piece over with tongs and brown for 2 minutes on the other side. Sprinkle the beef with the salt and pepper.
- Add in the mushrooms and onions and saute for 3 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Stir in the Better than Bouillon.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on high pressure. When time is up perform a quick release by moving the valve to venting and remove the lid.
- Add in the noodles and try to submerge as much as possible by pressing them down into the pot with a spoon. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pressure release naturally for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream. Salt and pepper to taste. Serve and enjoy!
- Category: Beef
- Method: Instant Pot