San Antonio Express-News (Sunday)
Instant Pot Beef Stroganoff
Affordable beef stew meat becomes a satisfying meal that will last all week in this recipe.
2 tablespoons canola oil
onion, diced
2 teaspoons salt, divided use
1 1⁄2 pounds beef stew meat, cut into
1-inch cubes
1 teaspoon freshly ground black
pepper
3 cloves garlic, minced
teaspoon dried thyme 1 tablespoon soy sauce
1 tablespoon Worcestershire sauce 8 ounces white mushrooms 2 tablespoons all-purpose flour 3 cups chicken broth
1 (16-ounce) package egg noodles
cup sour cream
Steamed broccoli florets, to serve
Instructions: Turn on the Instant Pot and select the saute function. Heat the oil for 1 minute. Add the onion and 1⁄2 teaspoon salt; cook and stir until onion begins to soften, 3-4 minutes.
Season the beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Pour in the soy and Worcestershire sauces.
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 the Instant Pot to manual mode on high pressure and set the time for 20 minutes.
When the timer goes off, let the Instant Pot rest for 10 minutes before releasing the pressure. Remove the lid and stir in egg noodles. Seal the Instant Pot and bring to high pressure again for 5 minutes.
When the timer goes off let the Instant Pot rest for 5 minutes then release the pressure. Remove the lid and stir in the sour cream. Serve the Stroganoff with steamed broccoli.
Note: This was made in an 8-quart Instant Pot. It would also fit in a 6-quart model.
Makes 4 servings
Adapted from allrecipes.com