Pulled out that Insta-Pot and try this great recipe! This makes a great slow cooker recipe too. Just simmer for 4-6 hours instead of bringing under pressure.
Beef Stroganoff for the Insta-Pot 2 Tablespoons Oil 1 Cup Diced Onion 1 Tablespoon minced Garlic 2 Pounds of Flank steak or Stew meat, cut into strips or cubes 1 teaspoon salt ½ teaspoon pepper ½ teaspoon dried thyme or 1 ½ teaspoon fresh thyme, minced 2 Tablespoons Soy Sauce 1 Tablespoon Worcestershire Sauce 2 Cups Water 1 Tablespoon Beef Base 3 Tablespoon corn Starch 1/3 Cup water 1 package (16oz) egg noodles, cook according to package directions. ¾ Cup Dairy Sour Cream
Turn on the insta-pot to sauté. Heat oil for 1 minute. Add onion and garlic and cook until soften, about 4 minutes. Remove from pot and set aside.
Season beef with the salt and pepper. Add to the pot and sauté until browned on all sides. Add more oil if needed.
Stir mushrooms into the pot and add onions. Add spices and water and beef base. Close and lock the lid. Set for 12 minutes. At the end of the 12 minutes, turn pot off and let sit for 5 minutes.
Release pressure. Open pot and add the cornstarch slurry. Stir until thickened. Add the Sour cream and stir to combine, taste and adjust seasonings. Serve over the egg noodles.
*Gluten Free use GF Soy Sauce, Worcestershire Sauce and Noodles