Ingredients:

  • 5 lbs (680 g) Beef Chuck or Stewing Steak, cut into 1-inch chunks.
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely chopped (approx. 1 cup)
  • 8 oz (225 g) Cremini Mushrooms, sliced thinly
  • 2 cloves Garlic, minced
  • 1 tsp Kosher Salt, plus more for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp All-Purpose Flour (optional, for dusting beef)
  • 3 cups (710 ml) Beef Broth (low sodium)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika (optional)
  • 4 oz Medium-width Egg Noodles
  • 1/2 cup Heavy Cream (double cream)
  • 1/2 cup Full-Fat Sour Cream
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Pat the beef dry. In a bowl, toss the beef chunks with the salt, pepper, and optional flour until lightly coated.
  2. Sear the Beef (Sauté Function): Set the Instant Pot to Sauté (Normal or Medium). Add oil and half of the butter. Once melted, sear the beef in two batches to avoid overcrowding, ensuring a deep brown crust forms (about 2-3 minutes per side). Remove the beef and set aside.
  3. Sauté Aromatics: Add the remaining butter to the pot. Add the chopped onions and mushrooms. Sauté until the mushrooms have released their liquid and the onions are softened (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Deglaze the Pot (Crucial Step): Pour in about 1/2 cup of the beef broth. Use a wooden spoon to vigorously scrape up any brown bits (fond) stuck to the bottom of the liner. This step is mandatory to prevent the “Burn” warning.
  5. Build the Sauce Base: Stir in the remaining beef broth, Dijon mustard, Worcestershire sauce, thyme, and paprika. Stir briefly.
  6. Load the Beef: Return the seared beef and any juices to the pot. DO NOT STIR at this point.
  7. Pressure Cook: Secure the lid and ensure the vent is set to Sealing. Select Manual/Pressure Cook on High for 15 minutes.
  8. Release Pressure: Once the cooking cycle is complete, allow a 5-minute Natural Pressure Release (NPR), then carefully switch the vent to Venting (Quick Release, QR) to release any remaining pressure.
  9. Cook the Noodles: Open the pot. Switch the setting back to Sauté (Low). Bring the sauce to a gentle simmer. Add the egg noodles and stir well. Cook, uncovered, for about 5-7 minutes, stirring occasionally, until the noodles are tender (al dente).
  10. Temper and Finish the Sauce: Turn the Instant Pot OFF (Cancel). In a small separate bowl, whisk together the sour cream and the heavy cream. To prevent curdling, stir 2-3 spoonfuls of the hot liquid from the pot into the cream mixture (tempering it).
  11. Combine and Serve: Pour the tempered cream mixture into the stroganoff and stir gently until fully incorporated and the sauce is uniform and creamy. Taste and adjust salt and pepper if necessary. Garnish liberally with fresh parsley before serving.