Beef Stroganoff for Instant Pot®

Substituted venison for beef and elbow noodles for egg noodles. I only used 8 oz of noodles. Did not add the last step that required 1/2 tsp of salt. Omitted thyme. We loved it. Easy to make as well.

Do not double recipe in 6 quart instant pot. Will spew out of release valve. Put in egg noodles raw at the end and they will cook on their own.

Added 1/2 cup of white wine during saute of veggies. Added 1 TBsp of beef bouillon, additional garlic and used Worcestershire instead of Soy Sauce and beef stock instead of chicken broth. I also used 5 minutes on natural release for both of the release times. I would add a cup of beef stock to the next recipe because some of the noodles weren't soft.

Season with your heart. Do not just use salt and pepper. Use garlic, paprika, onion powder, and a heavy hand with the pepper.

I halve the recipe for 2-3 people, but use the same amount of mushrooms.

As a newbie to instant pot I followed the recipe , my own taste preferences and other reviewers suggestions : 1.Used 4 cups of (low sodium)beef broth 2. Used Worcestershire instead of soy sauce (~2 tbsp) + splash of white wine to deglaze the pot before adding broth 3. Browned the beef in batches for 2-3m 4. Pressure Cooked beef on high for 15min /quick release 5. Stirred in 12 oz of store bought egg noodles and pressure cooked for another 5 min + 5 min natural release. (I’ll reduce it prob to 3+5 next time, noodles were slightly over done) I also added much more garlic and black pepper, about 1tbsp of onion mix and I had ~1/4 container left of flavored cream cheese that went in with the sour cream. Will add paprika next time and a bit of red peel flakes.

It was ok. Flavor was good but much too salty for our family. The added salt is probably not needed. I usually equate my instant pot to a quick and easy recipe and this was not. Took us an hour or so.