Instapot Beef Stroganoff

A one pot meal that takes tough stewing meat to melt in your mouth in around a half an hour.

2 tablespoons vegetable oil
2 lbs stew meat, cut into 1″ cubes
1 pkg sliced mushrooms
1 onion, sliced
4 cloves garlic, crushed and minced
2 tablespoons Worcestershire sauce
2 tablespoons flour
4 cups of beef broth (divided use)
12 oz egg noodles
1/2 – 1 cup sour cream
Minced fresh parsley
Powdered paprika
Salt and Pepper
Garlic Powder

Set Instapot to “Saute”
Season beef with salt, pepper, paprika, garlic powder, or any other seasoning you prefer.
When the pan is hot, add the oil and bring to shimmering. Add the seasoned beef and stir until meat is seared.
Add onion and garlic. Cook a few minutes until it softens.
Add mushrooms and flour. Toss around until everything is coated and flour begins to brown slightly.
Add Worcestershire sauce and 3 cups of broth.
Bring to a boil while stirring ingredients.
Put the lid on the Instapot and change to “Manual”. Set timer to 12 minutes. Make sure the valve is set to Sealing.
Cook until timer sounds. You can either use natural or quick release.
Add the egg noodles and remaining cup of broth.
Seal and cook for 4 minutes. Quick release.
Add sour cream and stir until blended.

Serve with parsley and extra paprika.