Instant Pot Beef Stroganoff

     I am usually not one to jump on any bandwagon, but after hearing several amazing things about the Instant Pot I became very intrigued. The thing that sold me was I heard you can make tamales in under 15 minutes! 
        I've had my Instant Pot for about a week and so far I have made 4 meals
in it. This Beef Stroganoff is my 4th meal in it and it's been my favorite thus far.
       It is a super easy recipe and you only have one pot to clean when you're
done. How can you beat that!?
       At first this meal had my teenagers turning their noses up (especially once they saw the mushrooms), but after they dug in they began singing their praises at how wonderful of a cook I am. Nothing fills a momma's heart like hearing how much her family enjoys her cooking. My husband described this meal as a hearty meal that really sticks to your ribs.
       I hope you enjoy!

INGREDIENTS:
2 tablespoons olive oil
7 cloves garlic, peeled and chopped
1 onion, chopped
2.5 lbs beef chuck (beef stew chunks)
salt and black pepper
2 tablespoons worcestershire sauce
2 tablespoons soy sauce
4 cups chicken broth
2/3 cup water
3 tablespoons flour
16 oz bag of dry wide egg noodles
8 oz sliced mushrooms (more or less to your liking)
1 cup sour cream
Parsley or green onions to garnish
​
​DIRECTIONS:
1. Turn your Instant Pot onto saute function. Heat olive oil until it is hot and add onion and garlic. Add 1/2 tsp salt and 1/4 tsp pepper. Cook and stir for 3-5 minutes.

2. Add the beef to the onion mixture inside the Instant Pot. Cook and brown the beef on all sides, about 3-5 minutes. Add the worcestershire, soy sauce and chicken broth to the pot. Pour in 2/3 cup water. Add the 3 tablespoons of flour into the pot and stir until it is dissolved. Stir in 1/2 tsp salt and 1/4 tsp pepper. Cover pot with lid and lock. Set Instant Pot to Manual (high pressure) for 20 minutes.

3. If using an 8 quart, after the 20 minutes gently use the quick release method to release pressure. If using a 6 quart Instant Pot, use natural release method for 10 minutes and then very slowly release remaining pressure with the quick release.

4. Remove the lid and stir in the dry egg noodles to immerse into the liquid. Add your mushrooms. Lock the lid and set on Manual (high pressure) for 5 minutes. Once done, let the Instant Pot go into natural release mode for 5 minutes, then use quick release to finish releasing the remaining pressure. Remove lid and stir in the 1 cup of sour cream and serve.

ENJOY!