Instant Pot Beef Stroganoff

Step 1

Prepare the following adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups). Trim and slice 12 ounces cremini mushrooms 1/2-inch thick (about 3 scant cups). Mince 2 garlic cloves.

Step 2

Cut 1 pound boneless sirloin steaks in half lengthwise. Cut crosswise into 1/2-inch thick slices, trimming off any large pieces of fat. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

Step 3

Heat 2 tablespoons vegetable oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the beef and cook, stirring rarely, until browned, 6 to 7 minutes. Using tongs, transfer the beef to a plate.

Step 4

Add the onion mixture to the pressure cooker and cook, stirring occasionally, until the onion is softened, about 8 minutes. Sprinkle 2 tablespoons all-purpose flour over the onion mixture and cook, stirring constantly, for 30 seconds to 1 minute to cook the flour-y taste out.

Step 5

Add 1/4 cup dry white wine or dry sherry and cook until evaporated, about 30 seconds. Add 3 1/3 cups beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon mustard, and the remaining 1/2 teaspoon kosher salt. Scrape up any browned bits from the bottom of the pressure cooker. Turn off the pressure cooker.

Step 6

Return the beef and any accumulated juices to the pressure cooker and stir to combine. Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take 10 to 12 minutes to come up to pressure.

Step 7

When the cook time is up, quick release the pressure. Open the pressure cooker, add 12 ounces dried wide egg noodles, and stir to combine. Lock the lid on again and make sure the valve is set to seal. Set to cook under HIGH pressure for 5 minutes more. It will take 2 to 4 minutes to come back up to pressure.

Step 8

When the cook time is up, quick release the pressure again. Turn off the pressure cooker. Add 3/4 cup sour cream and stir until completely melted. Let sit for 2 minutes for the sauce to thicken, then stir again. Taste and season with more kosher salt and black pepper as needed. Serve garnished with chopped fresh parsley leaves if desired.