Beefstroganoff

We’ve discovered a really unique recipe called “Beef Stroganoff for Instant Pot”. Using a pressure cooker is one of the quickest and easiest ways to get the best juice out of a meat. This specific recipe is no different. This serves a family of 8 is just a little over 530 calories and takes only an hour to make. Try it out!

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 mushrooms2 tablespoons all-purpose flour
  • 3 cups chicken broth1 (16 ounce) package wide egg noodles
  • 3/4 cup sour cream, or to taste

Instructions


  1. Turn on a multi-cooker (such as Instant Pot(R)) 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.
  2. 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.
  3. 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.
  4. Release pressure carefully using the quick-release method. Open pressure cooker; add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
  5. 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.

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