Name: Instant Pot Beef Stroganoff
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1½ lb beef stew meat, cut in thin strips; 1 yellow onion, sliced; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 1½ cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 8 oz egg noodles; ¾ cup sour cream; 1 tbsp cornstarch; salt and pepper to taste

The weeknight version of a slow dinner

Beef stroganoff tastes like something that took all afternoon. With the pot, the beef cooks in 8 minutes and comes out tender enough to cut with a spoon. The mushrooms and onion do the rest of the work.

I sear the beef in two rounds before anything else happens. It is the one fussy step I will not skip. Crowd the pot and the meat steams grey instead of browning, and browned is where the flavour lives.

The sour cream goes in last

The noodles cook right in the sauce at the end. Three minutes under pressure and a quick vent, and they soak up beefy liquid instead of plain water. It saves a pot, and I am always in favour of that.

Turn the pot off and stir in the sour cream last. In a boiling sauce it can split and turn grainy. Off the heat it stays smooth. Let the pot sit 5 minutes after the beef cooks too. That pause is a natural release, just leaving the lid alone while the pressure falls on its own.

Instant Pot Beef Stroganoff

The weeknight version of a slow dinner

The sour cream goes in last