Beef Stroganoff in the Pressure Cooker (Instant Pot)adapted from Pressure Cooking Today
2 lbs grass fed beef (you can use anything from chuck to sirloin) cut into 1" pieces
1 Tbsp expeller pressed coconut oil (this variety has NO coconut flavor) (canola oil is fine too)
1 medium onion, finely chopped
3 cloves garlic, minced (I love using the microplane fine grater for this or a garlic press)
2 Tbsp. tomato paste
1 1/2 c. beef broth or stock
1 Tbsp. beef base/bouillon (for added depth of flavor)
2 Tbsp. butter
1 lb combination of sliced white mushrooms and sliced cremini mushrooms (in whatever proportion you like)
2 Tbsp. cornstarch (I like to use arrowroot starch)
3 Tbsp. cold water
1/2 c. sour cream
salt and pepper to taste
sprig of fresh thyme (optional)
Cooked egg noodles
Fresh chopped parsley to garnish
I like to freeze the beef for about an hour as it makes it much easier to cut. After cutting, season it well with salt and pepper. Set the pressure cooker or Instant Pot to brown or saute (same results, different features) and heat the oil. When hot, add the beef and brown. Do not overcrowd the beef. It took me about three batches to get it all browned - just remove the browned pieces to a plate and add more cubes until all are brown.
Once the beef is done, add the chopped onion and cook, stirring frequently so it won't burn. It will take about 4-5 minutes. Add the garlic and tomato paste and cook another minute.
Now add the beef broth with the dissolved beef base and cook another minute, scraping the browned bits off the bottom of the pot. Add the browned beef and any juices on the plate.... Set pressure on HIGH. Set the timer for 18 minutes.
While the beef is coming to pressure and cooking, heat the butter in a skillet, add the sliced mushrooms and cook until golden. Season with salt and pepper.
When the beep goes off on the pressure cooker,turn it off and let the pressure release naturally for 10 minutes. After that, use the quick release to let the diffuse the remaining pressure. When the valve drops, remove the lid.
Combine the arrowroot starch and water and mix until smooth.. Add the mixture to the broth in the pot stirring constantly. Select Simmer and bring the broth to a boil, stirring constantly until the sauce thickens. Add 1/3 c. of the gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Add the sauteed mushrooms and pour over the cooked noodles.
Sprinkle with the fresh chopped parsley and serve. DELICIOUS!
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