Instant Pot Beef Stroganoff 3
Ingredients:
2 tablespoons olive oil
3 tablespoons butter divided
2 tablespoons diced garlic
2 tablespoons all-purpose flour
1 1/2 pounds stew beef cut into 1” cubes
2 cups beef broth
1/4 cup Worcestershire sauce
1 packet of Beefy Mushroom soup mix
1 pint of mushrooms
8 ounces of wide egg noodles
1 cup sour cream
Salt and pepper to taste
Directions:
Set Instant Pot to sauté function. Add 1 tablespoon butter and olive oil and allow to sizzle. Add garlic and cook for 2 minutes, stirring occasionally.
Add remaining butter and flour and scrape up constantly as it begins to cook. Cook for 2 minutes, but don’t allow to burn.
Add beef and brown, but do not cool all the way through. Remove beef from the pot and set aside.
Add beef stock, Worcestershire sauce, soup mix, and mushrooms. Mix well.
Return beef to pot and stir to mix.
Set Instant pot to Beef function for 20 minutes. Make sure venting is turned off and close the lid. Allow pressure to release naturally for 15 minutes. Release remainder of pressure by venting Instant Pot.
Mix in noodles. If the mixture is a bit too thick, add a bit of water or beef broth until noodles are covered. Replace top on Instant Pot and make sure venting is closed. Set to high pressure for 5 minutes. Allow to vent naturally for 15 minutes and then release remaining pressure.
Stir in sour cream and serve immediately.
