Instant Pot Beef Stroganoff with Egg Noodles

• servings: 4-6
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1.5 lbs beef chuck roast, cut into 1-inch cubes

1 tsp salt, divided

1/2 tsp black pepper

2 tbsp olive oil

1 large shallot, minced

8 oz cremini mushrooms, sliced

2 tsp fresh thyme, chopped

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

3 cups beef broth

12 oz wide egg noodles

1/2 cup sour cream (full fat)

Fresh chives, chopped (for garnish)

Directions

Season the beef cubes with 1/2 teaspoon of salt and the pepper. Set the Instant Pot to Sauté (High) and add the olive oil.

Brown the beef in batches until a deep crust forms. Remove the beef and set aside.

Add the shallots and mushrooms to the pot. Sauté for 5 minutes until the mushrooms have released their moisture and turned golden. Stir in the fresh thyme and remaining salt.

Stir in the Worcestershire sauce and Dijon mustard, then pour in 1/2 cup of the beef broth to deglaze the pot, scraping the bottom thoroughly.

Add the beef back to the pot along with the remaining beef broth. Secure the lid and Pressure Cook (High) for 20 minutes. Perform a Natural Release for 10 minutes, then Quick Release the remaining pressure.

Hit Cancel, then Sauté (Medium). Add the egg noodles directly into the liquid. Push them down to submerge. Simmer for 5-6 minutes until the noodles are tender and most of the liquid is absorbed.

Hit Cancel. Stir in the sour cream until the sauce is thick and glossy.

Garnish with fresh chives and serve immediately.

Notes

Using shallots instead of onions and cremini mushrooms instead of white buttons adds a more "refined" earthy depth that picky adults will appreciate.