Modding from here: https://www.jocooks.com/recipes/instant-pot-beef-stroganoff/
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 1.5 lb Chuck steak trimmed of fat (mod)
- 1 large onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tsp paprika
- 1/4 cup red wine dry (mod)
- 2 tbsp worcestershire sauce (mod)
- 3 tbsp all-purpose flour
- 8 oz egg noodles dry
- 1 can beef broth
- 3/4 cup sour cream
- 2 tbsp fresh parsley chopped (optional)
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the butter and olive oil to the instant pot and cook and until the butter has melted. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
- Add the onion, garlic and mushrooms and stir. Season with salt and pepper to your taste.
- Add the paprika, white wine, worcestershire sauce and flour and stir well. (mod)
*** This will burn to bottom at this point so turn off saute setting *** - Add the egg noodles to the Instant Pot, and cover them with the beef broth and water to cover noodles. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure Meat Stew for 6 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Stir in the sour cream and taste for seasoning. Adjust with salt or pepper if necessary. Garnish with fresh parsley and serve.
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