Tender beef stew meat is smothered in a creamy beefy sauce and paired with wide egg noodles in this hearty Instant Pot beef stroganoff recipe.
Ingredients
2tablespoonsolive oil
3tablespoonsbutterdivided
2tablespoonsdiced garlic
2tablespoonsall-purpose flour
1 1/2poundsstew beef cut into 1” cubes
2cupsbeef broth
1/4cupWorcestershire sauce
1packet of Beefy Mushroom soup mix
1pintof mushrooms
8ouncesof wide egg noodles
1cupsour cream
Salt and pepperto taste
Instructions
Set Instant Pot to sauté function. Add 1 tablespoon butter and olive oil and allow to sizzle. Add garlic and cook for 2 minutes, stirring occasionally.
Add remaining butter and flour and scrape up constantly as it begins to cook. Cook for 2 minutes, but don’t allow to burn.
Add beef and brown, but do not cool all the way through. Remove beef from the pot and set aside.
Set Instant pot to Beef function for 20 minutes. Make sure venting is turned off and close the lid. Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
Mix in noodles. If the mixture is a bit too thick, add a bit of water or beef broth until noodles are covered. Replace top on Instant Pot and make sure venting is closed. Set to high pressure for 5 minutes. Allow to vent naturally for 15 minutes and then release remaining pressure.