Instant Pot Beef Stroganoff

Kathan: Megan / eazypeazyMealz

Savory Beef Stroganoff, a hearty classic with a modern twist. Seasoned stew meat, seared to perfection, meets a blend of salt, pepper, dried parsley, garlic powder, and onion powder, creating a symphony of flavors. Sautéed with butter, mushrooms, and diced onions, the dish comes alive with rich aromas.

Ingredients

  • 1 lb stew meat
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • ½ tsp dried parsley
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 8 oz baby bella mushrooms white mushrooms work too
  • 1 large yellow onion, diced
  • 1 tbsp minced garlic
  • 1 ½ c beef broth/stock
  • 1 tbsp thickener (arrowroot powder, tapioca starch, or cornstarch)
  • 2 tbsp Worcestershire sauce
  • 1/2 c sour cream
  • 1 box noodles

Recipe

1

Season beef

In a small bowl mix salt, pepper, parsley, garlic powder, and onion powder together, and rub it all over the chuck roast, coating the exterior.

2

Sear beef and veggies

Turn Instant Pot to the sauté setting. Add oil and brown the beef on all sides.

Set meat aside, and add butter, mushrooms, onions, and to the pot, keeping it on the saute setting. Saute for 5-7 minutes until mushrooms are starting to brown, and onions are aromatic and tender. Add garlic and saute another minute.

3

Deglaze pot

Pour ½ cup beef stock into the pot, and use it to deglaze the pot. You need to use a wooden spoon and scrape all the brown bits off the bottom so the pot won’t register as burn, and will be able to come to pressure later. Plus those brown bits give this so much flavor.

Add chuck roast to the pan with the onions and mushrooms, add remaining beef stock and Worcestershire sauce. Put lid on and seal, set to “sealing”.

4

Pressure cook

Cook on high pressure using the manual setting to set to cook for 13 minutes.

Let pressure release naturally for 10 minutes, then carefully release remaining pressure by turning to “venting”.

5

Make sauce

Remove lid and turn the IP back on to Saute mode.

If theres is a lot of liquid, use a ladle, remove some of the liquid from the pot, and put it in a small bowl, and use a fork to whisk in thickener. Add the slurry to the pot. Typically there is not too much, but sometimes the meat has more liquid than other times).

Add the sour cream into the pot, and stir well, allowing to cook until sauce is thickened to desired doneness. Taste, and add additional seasoning (salt and pepper) to preference.

6

Garnish and serve

Cook noodles as directed on the box.

Serve over noodles and garnish with fresh parsley.

Megan

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