Beef Stroganoff ATK Instant Pot

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using highest sautés or browning function, heat oil in multi cooker until shimmering. Add white mushrooms, onions, and 1/4 tsp salt, cover, and cook until mushrooms are softened and have released their liquid, about 5 minutes. Stir in flour, garlic, tomato paste, porcini mushrooms, and thyme until incorporated and cook until fragrant, about 1 minute. Stir in wine, soy sauce, and bay leaves, scraping up any browned bits. Season beef with salt & pepper and stir into multi cooker. To pressure cook - Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 25 minutes. Turn off multi cooker and quick release pressure. Carefully remove lid, allowing steam to escape away from you. Discard bay leaves. Remove insert from multi cooker and let sit for five minutes. Using large spoon, skim excess fat from surface of sauce. Whisk 1/2 cup sauce, sour cream, mustard and dill together in bowl, then stir mixture back into multi cooker. Season with salt & pepper to taste. Serve over egg noodles.