Instant Pot Beef Stroganoff

Ingredients

1 Tbsp Olive Oil 2 Tbsp Butter 1 Yellow Onion, diced 1 lb Lean Ground Beef (or ground turkey, 93% lean) 1/2 tsp Thyme, dried 1 tsp Salt 1/2 tsp Pepper 3 cloves Garlic, pressed or minced 1 1/2 Tbsp Worcestershire Sauce 10 oz Mushrooms, sliced 4 cups Beef Broth 8 oz Wide Egg Noodles To Finish 3 Tbsp Flour 3 Tbsp Cold Water 1 cup Sour Cream (plus extra for garnish) 1/4 cup Fresh Parsley, chopped (plus extra for garnish)

Directions

• Turn on Sauté setting. When pot is hot, add the oil, butter, and onion. Cook, stirring occasionally, until just starting to turn translucent.
• Add the ground beef and stir, breaking up the meat, but leaving a few larger chunks. Cook, stirring occasionally, until just a little pink remains.
• Add the thyme, salt, pepper, garlic, and Worcestershire sauce. Stir and cook for 1 minute.
• Add the mushrooms and mix well. Cook for another minute.
• Pour the broth in while stirring, and scraping the bottom of the pot to get up any brown bits (deglaze).
• Add the egg noodles and press them gently into the mixture to submerge them as much as possible.
• Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial, and the +/- to select 4 minutes (5 minutes for softer noodles).
• After the cook cycle has finished, let the pot sit undisturbed for 2 minutes. Then do a controlled Quick Release of the remaining pressure/steam. When the pin in the lid drops back down, open the lid. Then turn on the sauté setting.
• Mix together the flour and water. Add to the pot and stir well to combine. Turn off the pot.
• In a small bowl, mix the sour cream with a little of the hot sauce from the pot. Then add a little more. This tempers the sour cream so it doesn't curdle when added to the hot stroganoff.
• Add the sour cream and parsley to the pot. Stir gently to incorporate the ingredients. Taste and adjust salt, if needed.
• Serve immediately, garnishing as desired.

#beef #dinner