Instant Pot Beef Stroganoff

🧂 Ingredients

• 2 tablespoons butter
• 1/2 onion

  diced
• 1 1/2 cup sliced mushrooms
• 1 pound top sirloin

  or other steak, sliced
• 1/2 teaspoon dried thyme
• 2 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic

  minced
• 2 1/2 tablespoons Worcestershire Sauce
• 3 1/2 cups beef broth
• 8 oz egg noodles
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 cup sour cream
• 1/4 cup fresh parsley

  chopped (plus extra for garnish)

Instructions

• 1 Heat the Instant Pot on Saute mode (high setting). Add the butter and onions.
  Saute until softened, about 3 minutes.
• 2 Add the mushrooms and saute another 2 minutes. Cancel saute mode.
• 3 Add the steak, thyme, salt, pepper, garlic, worcestershire sauce, and beef
  broth. Stir, scraping the bottom of the pot to get up any browned bits.
• 4 Add the egg noodles and press to submerge them as much as possible in the broth.
• 5 Secure the lid and set the vent to sealing (if necessary for your model).
• 6 Set to cook on high pressure for 5 minutes. When the time is up, allow a
  2-minute natural pressure release, then carefully release any remaining
  pressure. Remove the lid.
• 7 Turn on sauté mode again.
• 8 Mix together the cornstarch and water. Add to the pot as it boils and stir well
  to combine. Turn off saute mode.
• 9 In a small bowl, mix the sour cream with two tablespoons of the hot liquid from
  the pot, to temper the sour cream. This keeps it from curdling.
• 10 Add the sour cream and parsley to the pot. Stir to incorporate. Taste and adjust
  seasoning, if necessary.

Nutrition Info