Most people don't think of beef stroganoff as being company-worthy, but this recipe is so insanely good thanks to the Boursin cheese that it could be served in a 5-star restaurant...it's that amazingly flavorful!
Instant Pot Best Ever Beef Stroganoff
Yield: 6 servings
Approximate Total Time: 2 hours, 10 minutes
Electric Pressure Cooker Size: 6 quarts
Electric Pressure Cooker Size: 6 quarts
Jeffrey of Pressure Luck Cooking has many fabulous recipes, but Instant Pot Best Ever Beef Stroganoff is one of his best and can be found here: https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/
PC Beef Stroganoff 101:
While this recipe is fabulous, I strongly suggest these changes to the original recipe:
While this recipe is fabulous, I strongly suggest these changes to the original recipe:
1) Buy regular beef stew meat. Do NOT purchase "lean" stew meat. I buy 2 pounds for this recipe. I suggest changing the cooking time in the recipe to a full 30 minutes with a complete natural release. I find the times listed in the recipe do not produce tender beef.
2) I use Better than Bouillon for my beef broth, which is saltier in nature. So I use 1.5 tsp. of Kosher salt and 1 tsp. of pepper. Kosher salt is different from regular table salt, so do not substitute one for the other. Depending on whether you use homemade or store bought broth, you may need more or less Kosher salt. Start with 1 tsp. of each (Kosher salt and pepper) as you can add more before serving.
3) This recipe moves quickly once started so have all your ingredients prepared, measured out, and ready to go before you start cooking. Dice the onion and set aside. Remove and discard the mushroom stems and slice the caps setting aside. Measure out the garlic, white wine, Dijon mustard, seasoned salt, beef broth, and dried thyme and set aside. Season the meat with the Kosher salt and pepper, rub it in well, and set aside.
3) This recipe moves quickly once started so have all your ingredients prepared, measured out, and ready to go before you start cooking. Dice the onion and set aside. Remove and discard the mushroom stems and slice the caps setting aside. Measure out the garlic, white wine, Dijon mustard, seasoned salt, beef broth, and dried thyme and set aside. Season the meat with the Kosher salt and pepper, rub it in well, and set aside.
4) I use 8 ounces of mushrooms instead of 16.
5) An additional 1/4 cup of beef broth can be substituted for the wine if you do not wish to use wine.
6) I use 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid instead of the amounts listed in the recipe.
6) I use 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid instead of the amounts listed in the recipe.
7) I highly, highly recommend using the Boursin cheese in place of cream cheese. It really sends this recipe over the top and makes it 5-star worthy. Boursin cheese is usually located in the deli section near the fancy cheeses and cured meats. I purchase mine at Wal-Mart or Price Cutter.
8) This video shows the easiest and best way to crush garlic!
https://www.youtube.com/watch?v=AMKwdzKjpTU
9) I cook a 16-ounce package of egg noodles during step 7 of the recipe, so they'll be hot when ready to serve.
Click here to print!
9) I cook a 16-ounce package of egg noodles during step 7 of the recipe, so they'll be hot when ready to serve.
Click here to print!
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