Instapot Beef Stroganoff

Updated at: Mon, 11 Mar 2024 22:31:53 GMT

Step 1

Season meat all.over with kosher salt and black pepper and rub in well.

Step 2

Place the olive oil and 2 tbsp of butter into instapot and select saute. Adjust so it's on the more or high setting.

Step 3

Once the butters melted, sear the meat on all sides until lightly browned, but not fully cooked. 2-3 mins remove the meat with a slotted spoon and set aside.

Step 4

Add the onion and remaining butter, and cook, stirring occasionally for 2 mins until the onion is beginning to soften.

Step 5

Add the mushrooms and cook for 3 more mins.

Step 6

Add the garlic and cook for another minute.

Step 7

Add the white wine and saute for a minute scraping up any brown bits from the bottom.

Step 8

Add the Dijon mustard and seasoned salt and stir well.

Step 9

Por in the beef broth, add the thyme, and nestle the beef pieces in the sauce.

Step 10

Secure the lid, move the valve to the sealing position. Hit keep warm followed by manual or pressure cook on high for 20 mins.

Step 11

When done allow a 10 min natural release followed by a quick release.

Step 12

Stir together cornstarch and 4 tbsp cold water to form a slurry.

Step 13

When the lid comes off, hit keep warm and then saute and adjust so it's on more or high. Bring the pot to a simmer and immediately stir in cornstarch slurry.

Step 14

Add the onion soup packet and let bubble for 30 seconds before turning the pot to keep warm.

Step 15

Once most of the bubbles have subsided, stir in sour cream and cream cheese.

Step 16

Serve over cooked egg noodles.

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