Instant Pot Beef Stroganoff

Prep Time15

Cook Time40

Total Time55

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

2 ½ lb beef chuck roast
½ c beef broth
2 Tb cornstarch
2 teaspoon dry parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dill
2 Tb Dijon Mustard whole grain is preferable
3 cloves garlic minced
1 c sliced mushrooms
1 c sour cream
1 lb egg noodles or similar pasta cooked according to package directions

Instructions

To begin, cut the chuck roast into 1 1/2 inch pieces, discarding any large or hard chunks of fat. Place it into the Instant Pot.
In a dish, whisk together the beef broth and cornstarch until smooth.
Add in the parsley, salt, pepper, dill, mustard, and garlic. Stir these together to combine and set aside for a moment.
Add the mushrooms to the Instant Pot.
Pour the sauce all over it.
Close your Instant Pot and set the controls to "Manual" - 40 minutes at high pressure. Let it run its cycle.
Prepare the noodles when it is almost done.
When it is finished, stir in the sour cream and toss in the cooked noodles, fold to combine.
Enjoy!

Video

Notes

Slow Cooker Instructions: To make this in your slow cooker, prepare as above, increasing the beef broth to 1 cup. Combine the ingredients in the slow cooker instead of an Instant Pot. Cook this on high for an hour and then turn it down to low for 6-7 hours. When it is almost done, cook your noodles. When they are both finished (noodles and meat), stir the sour cream into the meat mixture and turn off the heat. Combine the noodles and meat sauce in a serving bowl. Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/instant-pot-beef-stroganoff/

Nutrition