Beef Stroganoff Instant Pot

Beef Stroganoff Instant Pot 

1/3 cup flour 

2 tsp salt 

1/4 tsp pepper

1/4 tsp garlic powder 

1/4 tsp nutmeg 

2 lbs stew meat, cubed 

2 tbsp vegetable oil

1 large onion, sliced 

8 oz cremini mushrooms, sliced 

1/4 cup Brandy

1/4 cup red wine

3 cups beef broth

12 oz package broad egg noodles 

3/4 cup sour cream 

3 tbsp chopped fresh parsley

Salt and pepper to taste 

In a large bowl combine flour, salt, pepper, garlic and nutmeg. Pat beef dry with paper towel and add to flour mixture.  Toss to coat well. 

Set Instant Pot to Sautée, add vegetable oil and brown meat on all sides. You likely need to work in smaller batches as to not crowd the meat. Transfer browned meat to a plate. 

Add onions and mushrooms, cook, stirring occasionally until tender approximately 5 - 6 minutes. Stir in brandy and wine, scraping browned bits from the bottom of the pot. Stir in beef broth and return beef to pot. 

Cover and seal the lid. Turn the vent to sealing. Hit CANCEL, then press the MANUEL (high pressure) button and set the timer to 20 minutes. It will take about 15 minutes for the Instant Pot to. One to full pressure, then the display will show a count down timer. 

When finished, quick release the pressure (will take about 3 minutes) before removing the lid. 

Add the egg noodles. Cover and seal the lid, turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. When finished quick release the pressure. 

Stir in sour cream, season with salt and pepper to taste and serve.