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Easy Instant Pot Beef Stroganoff

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This easy Instant Pot beef stroganoff is super delicious and easy to make. This comforting stroganoff is a creamy and flavorful weeknight meal that is full of tender melt-in-your-mouth beef strips.

Ingredients

  • 1-½ pound Top Sirloin Steak
  • ½ teaspoons Pepper, Divided
  • 1-½ teaspoon Salt, Divided
  • 1 teaspoon Paprika, Divided
  • 1 teaspoon Garlic Powder, Divided
  • ½ cups Flour
  • 2 Tablespoons Olive Oil, Divided
  • 1 whole Small Onion, Sliced
  • 3 cloves Garlic, Minced
  • ½ teaspoons Ground Mustard
  • ½ teaspoons Thyme
  • 2 Tablespoons Worcestershire Sauce
  • ¾ cups Red Wine
  • 2 cups Beef Broth
  • 1 bag (12 Oz. Size) Egg Noodles
  • ½ cups Sour Cream

Preparation

Cut beef into thin strips.

Mix ¼ teaspoon pepper, ½ teaspoon salt, ½ teaspoon paprika, and ½ teaspoon garlic powder into flour. Lightly coat beef strips with seasoned flour.

Put Instant Pot© on sauté and wait for it to heat up. Add 1 tablespoon olive oil to pot, then brown the beef strips. Remove beef strips and set aside.

Add onions to pot and sauté until fragrant and soft. Add garlic and sauté with onions for 30 seconds, or until they begin to brown. Add beef strips back into pot.

Turn off sauté setting on the Instant Pot. Add the liquid and dry ingredients into the Instant Pot. Stir. Do not add the noodles or sour cream. Lock lid onto the Instant Pot, and pressure cook on high for 15 minutes.

Use the quick release after 15 minutes. Safely and carefully remove lid from Instant Pot. Add egg noodles to the pot and stir.

Replace the lid on the Instant Pot and pressure cook on high for 5 minutes. When done, use the natural release method outlined in the manufacturer’s manual. Add sour cream, stir, and enjoy!

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Profile photo of Terry

Terry on 9.23.2019

This was delicious. The seasoning was perfect.

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