InstaPot Beef Stroganoff
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 medium onion, diced
- 1 pound ground beef
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic, minced
- 1 1/2 tablespoon Worcestershire sauce
- 10 ounces fresh mushrooms, sliced
- 3 tablespoons flour
- 4 cups beef broth
- 8 ounces wide egg noodles
- 1 tablespoon dried parsley
- 1 cup sour cream
Turn on Sauté setting. When instapot is hot, add the oil, butter, and onion. Cook, stirring occasionally, until just starting to turn translucent.
Add the ground beef and stir, breaking up the meat, but leaving a few larger chunks. Cook, stirring occasionally, until just a little pink remains.
Add the thyme, salt, pepper, garlic, and Worcestershire sauce. Stir and cook for 1 minute.
Add the mushrooms and mix well. Cook for another minute.
Sprinkle the flour over the mixture and stir well to combine.
Pour the broth in while stirring, and scraping the bottom of the pot to get up any brown bits (deglaze).
Add the egg noodles and press them gently into the mixture to submerge them as much as possible.
Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial, and the +/- to select 4 minutes (5 minutes for softer noodles).
After the cook cycle has finished, let the pot sit undisturbed for 2 minutes. Then do a controlled Quick Release of the remaining pressure/steam, until the pin in the lid drops down.
Carefully open the lid and add the parsley and sour cream. Stir gently to incorporate the ingredients. Taste and adjust salt, if needed.