"A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®." VERY tender beef!!" From allrecepies.com

 1 yellow onion, diced
 2 lbs stew meat, diced
 0.50 tsp Thyme
 2 tbsp flour
 12 oz Egg Noodles
 1 cup sour cream
 2 tbsp vegetable oil
 2 tbsp Teryaki
 2 tbsp Worsteshire Sauce
 1 tsp pepper
 4 cloves garlic
 32 oz beef stock
1

Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.

2

Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in teryaki and worsteshire sauce.

3

Stir in flour until evenly incorporated. Pour in beef stock and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.

4

Release pressure carefully using the quick-release method. Open pressure cooker; add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.

5

Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Ingredients

 1 yellow onion, diced
 2 lbs stew meat, diced
 0.50 tsp Thyme
 2 tbsp flour
 12 oz Egg Noodles
 1 cup sour cream
 2 tbsp vegetable oil
 2 tbsp Teryaki
 2 tbsp Worsteshire Sauce
 1 tsp pepper
 4 cloves garlic
 32 oz beef stock

Directions

1

Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.

2

Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in teryaki and worsteshire sauce.

3

Stir in flour until evenly incorporated. Pour in beef stock and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.

4

Release pressure carefully using the quick-release method. Open pressure cooker; add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.

5

Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

Notes

Beef Stroganoff (instant pot)

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