Another delicious recipe made in my Instant Pot! I’m really enjoying the ability to make inexpensive cuts of beef taste like they’ve been cooking all day long in such a short amount of time. This was a big hit with everyone in my family including my 4 year old who is currently being super picky! I loved the addition of the spinach too!
My noodles were a little soft and when I make it next time, I’m going to try whole wheat noodles to see if that helps. If you’re using regular egg noodles, I would drop the time down 1-2 minutes to see if that helps. Even with the soft noodles, it was a delicious dish!
2 Tbsp extra-virgin olive oil
1/2 onion, diced
salt and fresh ground pepper
1 lb beef stew cubes
3 garlic cloves, minced
1/2 tsp dried thyme
3 cups chopped mushrooms
2 Tbsp flour
1 cup beef broth
2 cup chicken broth
8 oz wide egg noodles
1/2 cup half and half
2 cups spinach, chopped
Set your Instant Pot to saute and add the olive oil to the pot. Add in the diced onions and 1/2 tsp to the pot and saute for 3 to 4 minutes. Season the beef cubes with salt and pepper. Add to the pot and allow to brown on all sides for 2 minutes. Mix in the minced garlic and thyme.
Add the chopped mushrooms and flour in the pot. Stir to coat the mixture in the flour. Pour in both broths and season with salt. Add in the egg noodles and stir to mix the ingredients. Make sure all the noodles are submerged in the water. Cover and lock the lid in place. Cook on high pressure for 17 minutes.
Carefully quick release the pressure and then switch the Instant Pot to saute. Add in the half and half (you can use heavy cream if you want a creamier stroganoff) and stir to combine. Cook for 5 more minutes to allow the sauce to thicken. Turn the pot off and then stir in the spinach. Season with additional salt and pepper if needed. Serve immediately.
Source: This Pilgrim Life
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