Instant Pot Beef Stroganoff

  • 1-1 1/2 lbs chuck roast, cut into about 1 inch cubes
  • 6 garlic cloves, minced
  • 2 yellow onions
  • 4 oz re-hydrated mushrooms (4 oz dried mushrooms in 1 cup warm water for at least 30 minutes)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp thyme
  • 1 tsp mustard
  • 4 c beef broth
  • 3 tbsp flour
  • 1 can cream of mushroom soup
  • 4 1/2 oz egg noods
  • 3/4 c sour cream

Toss beef cubes in 1 tsp salt. Let sit 5 minutes. Using the saute function of the instant pot, saute the beef until brown on all sides. Add garlic and onions. Add remaining salt, pepper, thyme, and mustard. Mince the re-hydrated mushrooms and add them along with re-hydrating water. Add beef broth and cream of mushroom soup. Stir in flour and egg noodles. Set instant pot to high pressure setting and set time to 6 minutes. When time is up, use quick release function to release pressure. Remove lid and stir in sour cream.

This sets better if you wait 10 minutes before serving.