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Instant Pot - Beef Stroganoff
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| 2 T | olive oil |
| 1 large | shallot, chopped |
| 7 cloves | garlic, peeled and chopped |
| 2 1/2 lbs | beef chuck, trimmed and cut into 1-inch pieces |
| kosher salt | |
| freshly ground black pepper | |
| 2 T | Worcestershire sauce |
| 2 T | soy sauce |
| 4 C | beef stock |
| 1/3 C | water |
| 3 T | flour |
| 16 oz | dry wide egg noodles |
| 8 oz | sliced mushrooms |
| 1 C | sour cream |
Turn your Instant Pot onto sauté function. Heat olive oil until hot and immediately add onion and garlic. Add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir 2-3 min.
Sprinkle 1 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the beef and add to the onion mixture inside Instant Pot. Brown beef on all sides, 2-3 min.
Pour in the Worcestershire, soy sauce, and beef broth. Pour in water. Stir the flour into the liquid, dissolving it. Stir 1/2 tsp kosher salt and 1/4 tsp black pepper. Cover pot with lid and lock. Set Instant Pot to high pressure for 20 minutes*
If using 8qt opt, gently use quick release method to release pressure, according to Instant Pot instructions. If using 6qt pot, use natural release method for about 10 minutes and then very slowly/gently release remaining pressure with quick release.
Stir in the egg noodles to immerse into liquid. Add mushrooms. Lock on the lid and cook another 5 minutes on high pressure. Once 5 minutes is up, let Instant Pot automatically go into natural release mode for 5 minutes. Then, use quick release to finish pressure release. Gently fold in sour cream and serve immediately.
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