Beef Stroganoff
Servings Prep Time
6servings 5minutes
Cook Time
30minutes
Servings Prep Time
6servings 5minutes
Cook Time
30minutes
Ingredients
  • 3tbsp olive oil
  • 2tbsp butter
  • 2 lbs Beef Stew Meatcut into 1 inch pieces
  • 2tsp kosher salt
  • 1/2tsp pepper
  • 1large onionfinely diced
  • 16ounces baby bellaor cremini mushrooms
  • 1tbsp garlicminced
  • 1/4 cup white wine
  • 1 tbsp Dijon mustard
  • 1 1/2 cups beef broth
  • 1tbsp fresh thyme leavesor 1 tsp dried
  • 2tbsp cornstarch
  • 2tbsp cold water
  • 8 ounces sour cream
  • 5ounces cream cheesesoftened
  • 2ounces dry onion soup/dip mix 1 packet
  • 1tsp garlic salt
  • 10-12ounces hot cooked egg noodlesfor serving
  • 1/4cup Italian parsley chopped for garnish, optional
Instructions
  1. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. Season beef with salt and pepper.
  3. When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
  5. Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
  7. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
  10. Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
  11. Turn off the pot by selecting CANCEL , cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
  12. Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.