Tender chuck roast in a flavorful sauce tops egg noodles for a luxurious dinner that's easier than ever to prepare thanks to the Instant Pot®. To make things even better, crème fraîche adds an elegant and creamy touch to this comforting dish.

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Credit: Photographer Antonis Achilleos, Prop Stylist: Heather Chadduck Food Stylist : Emily Nabors Hall

Recipe Summary

active:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Select SAUTÉ setting on a programmable multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, add 1 tablespoon of the oil to cooker, and allow to preheat 2 to 3 minutes. Season beef pieces evenly with salt and pepper. Add to cooker; cook, turning pieces once, until well browned on both sides, about 4 to 5 minutes. Remove beef from cooker with a slotted spoon; cover to keep warm. 

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  • Reduce temperature setting to medium, and add remaining 2 tablespoons oil to cooker. Add mushrooms and onion; cook, stirring often, until mushrooms are well browned and onion is translucent, about 10 minutes. Add butter; stir to combine. Stir in flour; cook, stirring constantly, until well coated, about 1 minute. Add wine, stirring and scraping to release any browned bits from bottom of cooker, and cook, stirring constantly, until wine evaporates, about 1 minute. Stir in beef stock, Worcestershire sauce, and mustard. Press CANCEL.

  • Return beef and accumulated juices to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take 8 to 10 minutes to come up to pressure before cooking begins.)

  • When cooking has finished, let the pressure release naturally for 5 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker, and stir in crème fraîche.

  • Divide beef stroganoff and noodles evenly among 4 bowls. Top with a dollop of crème fraîche, and garnish with chopped fresh parsley.

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