Instant Pot Beef Stroganoff

Ingredients List

• 2 tablespoons canola oil

• ½ onion, diced

• 2 teaspoons salt, divided

• 2 pounds beef stew meat, cut into 1-inch cubes

• 1 teaspoon freshly ground black pepper

• 3 cloves garlic, minced

• ½ 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

• ¾ cup sour cream, or to taste

Instructions

Prepare all the necessary ingredients.

Set your multi-functional pressure cooker (like an Instant Pot) to the Sauté mode. Allow the oil to heat for 1 minute.

Add the chopped onion and 1/2 teaspoon of salt to the pot. Stir and cook for 3 to 4 minutes, until the onion begins to soften.

Season the beef with 1 teaspoon of salt and pepper. Add it to the pot and cook, stirring frequently, until browned all over, about 2 minutes.

Add garlic and thyme to the pot and cook for about 30 seconds, until fragrant.

Pour in the soy sauce and stir in the mushrooms. Add the flour and stir until fully combined. Then, pour in the chicken broth and add the remaining 1/2 teaspoon of salt.

Seal the Instant Pot lid and set it to high pressure, following the manufacturer's instructions. Cook for 10 minutes, allowing 10 to 15 minutes for the pressure to build.

Carefully release the pressure using the quick-release method.

Open the pot and stir in the egg noodles. Close and lock the lid, then set to high pressure according to the manufacturer's instructions for 5 minutes.

Allow the pressure to release naturally for 5 minutes, following the manufacturer's instructions. Then, release the remaining pressure using the quick-release method. Open the pressure cooker and stir in the sour cream.

Serve and enjoy your meal!

Nutritional Information (per serving)