Instant Pot Creamy Beef Stroganoff
Ingredients
- 2 lb boneless chuck roast, trimmed
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 4 Tbsp olive oil, divided
- ½ cup white wine
- 2 (8-oz) pkg whole baby portobello mushrooms, quartered
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 Tbsp Worcestershire sauce
- 8 sprigs fresh thyme
- 1 (8-oz) carton sour cream
- 1 (16-oz) pkg wide egg noodles
Instructions
- Cut roast into 1-inch cubes, and place in a large zip-top plastic bag. Add flour, salt, and pepper; seal bag, and shake to coat.
- Heat 2 Tbsp oil in a 6-quart Instant Pot on Sauté setting. Cook beef, in batches, in 2 Tbsp hot oil per batch 2 to 3 minutes per side or until browned.
- Add wine to pot, scraping browned bits from bottom of pot with a wooden spoon. Return beef to pot, and add mushrooms, onion, garlic, broth, Worcestershire sauce, and thyme.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Manual for 15 minutes or until beef is very tender.
- When timer sounds, turn pot off, and release steam using Quick Release method. Discard thyme sprigs, and stir in sour cream.
- Meanwhile, cook egg noodles according to package directions; drain. Serve stroganoff over hot cooked pasta.
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