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Beef Stroganoff for Instant Pot(R)
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|"A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot(R)."|
|2 tablespoons||canola oil|
|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 ounce) package||wide egg noodles|
|3/4 cup||sour cream, or to taste|
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.
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 manufacturer's instructions, 10 to 15 minutes.
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.
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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Printed From Allrecipes.com 8/26/2018
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