Bronze Supporter
- Messages
- 8,220
- Reactions
- 17,899
I bought an Instant Pot but haven't used it yet. Does anyone else own an Instant Pot and have a good recipe to share?
I found this recipe today and I may try it on the weekend.
Instant Pot Beef Stroganoff
Make this Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A satisfying mouthful sensation of tender beef in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors.
Instant Pot Umami Beef Stroganoff Recipe
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
Chicken Stock Mixture
Thickener
Noodles
Garnish:
Instructions
I found this recipe today and I may try it on the weekend.
Instant Pot Beef Stroganoff
Make this Umami Instant Pot Beef Stroganoff Recipe (Pressure Cooker Beef Stroganoff)! A satisfying mouthful sensation of tender beef in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors.
Instant Pot Umami Beef Stroganoff Recipe
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
- 2 pounds (937g) well marbled chuck roast
- 1/2 pound (226g) white button mushrooms , sliced
- 1 (253g) large onions , sliced
- 3 cloves (11g) garlic , sliced
- ½ cup (125ml) dry white wine (Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay)
- 1 tablespoon (15ml) olive oil
- 1 teaspoon paprika , separated to ½ tsp (Optional)
- Salt & black pepper to taste
- 1 tablespoon (8g) flour
- 1 cup (250ml) sour cream or greek yogurt , room temperature
Chicken Stock Mixture
- ¾ cup (188ml) unsalted homemade chicken stock
- 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) Worcestershire sauce
- 1 tablespoon (15g) dijon mustard
Thickener
- 2 tablespoons (18g) cornstarch
- 2 tablespoons (30ml) cold water
Noodles
- 360 grams dry egg noodles 90g per person, cooked 10 minutes in lightly salted water
Garnish:
- Finely chopped parsley or chives
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Prep Ingredients: While the pressure cooker is heating up, prepare ingredients as indicated (you should have about 24 mins including the time for browning the chuck steak).
- Make Paprika Salt Mixture: Combine ½ tsp paprika, 4 pinches of coarse kosher salt, and black pepper in a small mixing bowl.
- Brown Chuck Steak: Season one side of the chuck steak generously with Paprika Salt Mixture. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with Salt Mixture (you may not need all the Salt Mixture). Brown for 7 mins on each side without flipping. The chuck steak may look "blackened" or burnt. Don't worry, it will be fine! Remove and set aside on a chopping board.
- Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp dijon mustard, and ¾ cup (188ml) unsalted chicken stock in a glass measuring cup.
- Sauté Mushroom: Add ½ lb (226g) sliced white button mushrooms in the pressure cooker. Sauté until mushrooms are slightly crisped and browned (roughly 8 minutes). The mushrooms will begin to release their moisture in roughly 3 minutes. Use the moisture to deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
- Sauté Onions & Garlic: Add in onion slices and saute for another 2 minutes. Add in sliced garlic and saute until fragrant (~30 seconds). The Instant Pot may turn off itself after 30 minutes of sauteing (safety feature). Turn it back on if it turns off.
- Deglaze: Pour in ½ cup (125ml) dry white wine and completely deglaze bottom of the pot. Allow the wine to reduce for 2 minutes. Turn off the heat briefly to cut the chuck steak.
- Cut Chuck Steak: Cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grain the best you can. Mix beef slices with 1 tbsp of flour (8g) in a large mixing bowl.
- Pressure Cook Beef Slices: Stir in ½ tsp paprika and Chicken Stock Mixture from Step 5. Place beef slices and flavorful meat juice in the pressure cooker. Make sure all beef slices are partially submerged in the cooking liquid. Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (wait 12 minutes then carefully release remaining pressure). Turn off the heat. Open the lid.
- Cook Dry Egg Noodles: While the pressure cooker is cooking, heat a large saucepan filled with lightly salted water and bring it to a boil. In a small mixing bowl, place 1 cup (250ml) sour cream from the fridge and bring it to room temperature. When the pressure cooker is natural releasing, place dry egg noodles in boiling water and cook for about 9 - 13 minutes (see package's direction for more accurate cooking time).
- Temper & Add Sour Cream: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. Slowly mix 1 cup of sauce mixture into the sour cream (at room temperature) to temper it. Slowly pour sour cream mixture in the pressure cooker while mixing.
- Thicken Sauce: In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.
- Serve: In a serving bowl, layer beef slices on top of cooked egg noodles. Drizzle with the yummy sauce and garnish with finely chopped parsley or chives.