Instant Pot Beef Stroganoff
2 tbsp butter unsalted
1 tbsp olive oil
1 lb ground beef extra lean
1 large onion chopped
2 cloves garlic minced
8 oz mushrooms sliced, I used cremini mushrooms
½ tsp salt or to taste
½ tsp pepper or to taste
1 tsp paprika
¼ cup white wine dry
3 tbsp all-purpose flour
8 oz egg noodles dry
2 ½ cups beef broth low sodium
¾ cup sour cream
2 tbsp fresh parsley chopped
Turn your Instant Pot to the saute setting. Add the butter and olive oil to the instant pot and cook until the butter has melted.
Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
Add the onion, garlic and mushrooms and stir. Season with salt and pepper to your taste.
Add the paprika, white wine and flour and stir well.
Add the egg noodles to the Instant Pot, and cover them with the beef broth. Close the lid Cook on high pressure (Manual setting) for 3 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Carefully unlock and remove the lid from the instant pot.
Stir in the sour cream and taste for seasoning. Adjust with salt or pepper if necessary. Garnish with fresh parsley and serve.
1. If you're not using an extra lean ground beef, you can omit the olive oil.
2. Feel free to substitute the white wine with more beef broth.