Instant Pot Best Ever Beef Stroganoff

I’m a quilter with passion for scrap quilts!

12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)

1.5-2 lbs of beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak – AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat. NOTE: Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience!) 1.5 to 2 lbs of beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak - AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat. NOTE: Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible, thick fat strands for the best experience!)

Kosher salt, a few generous shakes for seasoning the meat

Black pepper, a few generous shakes for seasoning the meat

3 tbsp of olive oil

2 tbsp of salted butter

1 large yellow onion, diced

16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)

1 tbsp of crushed garlic

¼ cup of a dry white wine (like a Chardonnay or you can use white cooking wine too)

1 tbsp of dijon mustard (like Grey Poupon - and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)

1 tsp of seasoned salt

1.5 cups of beef broth (I use 2 tsp of Beef Better Than Bouillon + 2 cups of water)

1 tsp of dried thyme

2 tbsp of cornstarch + 2 tbsp of water

1 packet of dry onion dip/soup mix (like the kind you’d use for dips - there are many varieties and I used an Onion Mushroom flavor)

1 cup (8 oz) of sour cream

5.2 oz of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )

This makes PLENTY of the most amazingly flavorful Stroganoff sauce you’ll have. So feel free to double the meat if you want even more!

It’s important to cook the noodles separately on the stove and not add them directly into the pot while pressure cooking or the noodles will absorb too much of the liquid, expand and will become mushy.

“But Jeffrey, I thought we had to let beef natural release for a little before quick releasing because I heard it dries it out!” Not always and not in this case as its cooking, totally submerged in liquid. We aren’t natural releasing the beef here at all and a quick release will do just fine.

Directions at pressureluckcooking.com

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