Instant Pot Beef Stroganoff

First, set your pressure cooker to the “sauté” function. Add the butter, garlic, and mushrooms to the pot. When the butter is completely melted, you can sprinkle in the flour and then stir it all together to coat the mushrooms.

Now, add to the mushrooms the 3 cups beef broth, Worcestershire sauce, and the stew meat. Add a cup of beef broth at a time and stir if you prefer to make sure everything gets mixed together well before cooking.

Add the lid, lock, and turn the steam valve to the sealed position. Set your Instant pot to the “pressure cook” setting for 15 minutes.

When the 15 minutes is up, do a “quick release” by turning the valve to the venting position and removing the lid once the float valve drops.

Stir in the egg noodles and set to “pressure cook” or “manual” for another 3 minutes, followed by quick release.

Stir in the sour cream, taste it and add more salt and pepper as needed. Serve.

For a thicker stroganoff sauce, you can set the pressure cooker to the “soup” setting, whisk together 1/4 cup broth and corn starch in a small bowl, and then stir that into the stroganoff. Once sauce comes to a boil and has thickened, serve.

Top either version with fresh parsley for a lovely and tasty garnish.

Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms.

Add 3 cups beef broth, worcestershire sauce, and the stew meat. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 15 minutes.

Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release.

Stir in sour cream, taste, and add salt and pepper as needed. Serve OR for a thicker stroganoff sauce, set pressure cooker to SOUP setting, whisk together 1/4 cup broth and corn starch, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.