{"id":296,"date":"2021-10-29T13:20:13","date_gmt":"2021-10-29T17:20:13","guid":{"rendered":"https:\/\/aqcookbook.wpengine.com\/?page_id=296"},"modified":"2021-12-07T15:26:12","modified_gmt":"2021-12-07T20:26:12","slug":"instapot-best-ever-beef-stroganoff","status":"publish","type":"page","link":"https:\/\/aqcookbook.wpengine.com\/instapot-best-ever-beef-stroganoff\/","title":{"rendered":"InstaPot Best Ever Beef Stroganoff"},"content":{"rendered":"

[et_pb_section fb_built=”1″ custom_padding_last_edited=”off|desktop” admin_label=”Hero” _builder_version=”4.10.8″ use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,0,0,0.75)” background_color_gradient_end=”rgba(0,0,0,0.2)” background_color_gradient_direction=”90deg” background_color_gradient_overlays_image=”on” background_image=”https:\/\/aqcookbook.wpengine.com\/wp-content\/uploads\/2021\/12\/shutterstock_1857767935-1-scaled.jpg” custom_padding=”10%||10%|” hover_enabled=”0″ global_colors_info=”{}” title_text=”Various,Types,Of,Grilled,Meat,,Beef,,Pork,,Chicken,On,Stone” sticky_enabled=”0″][et_pb_row _builder_version=”3.25″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”|||” animation_style=”zoom” animation_intensity_zoom=”4%” custom_width_px=”1920px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”3.27.4″ text_font=”||||||||” header_font=”Cormorant Garamond|700|||||||” header_font_size=”64px” header_line_height=”1.3em” background_layout=”dark” max_width=”600px” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”30%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

InstaPot Best Ever Beef Stroganoff<\/span><\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_font_size=”24px” text_line_height=”1.8em” header_font=”||||||||” background_layout=”dark” max_width=”600px” animation_style=”fold” animation_direction=”bottom” animation_delay=”50ms” animation_intensity_fold=”30%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

This is definitely a change of seasons family favorite!<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|desktop” admin_label=”About Recipe” _builder_version=”3.22″ background_image=”https:\/\/aqcookbook.wpengine.com\/wp-content\/uploads\/2021\/09\/recipe_illustration_02-1.png” background_size=”initial” custom_padding=”90px|0px|90px|0px” custom_padding_tablet=”||0px|” custom_padding_phone=”” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ use_custom_gutter=”on” gutter_width=”1″ _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1″ text_font_size=”16px” header_font=”||||||||” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” custom_padding=”40px|50px|40px|50px” border_width_all=”1px” border_color_all=”#ededed” global_colors_info=”{}”]<\/p>\n

Servings<\/h4>\n

\u00a06<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1″ text_font_size=”16px” header_font=”||||||||” header_4_font=”Montserrat|600|||||||” header_4_font_size=”16px” custom_padding=”40px|50px|40px|50px” border_width_all=”1px” border_color_all=”#ededed” global_colors_info=”{}”]<\/p>\n

Ready In:<\/h4>\n

\u00a041\u00a0 minutes<\/p>\n

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Good For:<\/h4>\n

Main Dish<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Recipe Introduction Row” _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Subtitle” _builder_version=”3.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_text][et_pb_text admin_label=”Title” _builder_version=”3.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” text_line_height=”1.8em” header_font=”||||||||” header_3_font=”Cormorant Garamond|600|||||||” header_3_font_size=”36px” header_3_line_height=”1.4em” custom_margin=”||15px|” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

 <\/p>\n

InstaPot Best Ever Stroganoff<\/h3>\n

[\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.10.8″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

By: Diane Clohesy<\/span><\/strong><\/p>\n

 <\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

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Ingredients<\/p>\n

[\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ _builder_version=”3.25″ global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” text_font_size=”16px” ul_font=”||||||||” ul_line_height=”2em” custom_margin=”|-638px||||” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}”]<\/p>\n

    \n
  • 12 oz. package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)<\/li>\n
  • 1.5 – 2 lbs. of beef stew meat\/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak \u2013 AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat. Get a nice, marbled cut with visible, thick fat strands for the best experience.<\/li>\n
  • Kosher salt, a few generous shakes for seasoning the meat<\/li>\n
  • Black pepper, a few generous shakes for seasoning the meat<\/li>\n
  • 3 Tbsp. of olive oil<\/li>\n
  • 2 Tbsp. of salted butter<\/li>\n
  • 1 large yellow onion, diced<\/li>\n
  • 16 oz. of Baby Bella mushrooms, sliced (you can use 8 oz. instead if you want less mushrooms but I prefer it loaded with them)<\/li>\n
  • 1 Tbsp. of crushed garlic<\/li>\n
  • 1\/4 cup of a dry white wine (like a Chardonnay or you can use white cooking wine)<\/li>\n
  • 1 Tbsp. of Dijon mustard (if you hate mustard, you won\u2019t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)<\/li>\n
  • 1 tsp of seasoned salt<\/li>\n
  • 1.5 cups of beef broth (I use 2 tsp of bouillon + 1.5 cups of water)<\/li>\n
  • 1 teaspoon of dried thyme<\/li>\n
  • 2 Tbsp. of cornstarch + 2 Tbsp. of water<\/li>\n
  • 1 packet of dry onion dip\/soup mix (like the kind you\u2019d use for dips \u2013 there are many varieties and I used an Onion Mushroom flavor)<\/li>\n
  • 1 cup (8 oz.) of sour cream<\/li>\n
  • 5.2 oz. of a garlic & herb cheese spread (SECRET INGREDIENT! If you can\u2019t find any garlic & herb cheese spread, which is usually located in the deli section of your supermarket, use 5 oz. of a brick of cream cheese)<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Instructions” _builder_version=”3.22″ background_image=”https:\/\/aqcookbook.wpengine.com\/wp-content\/uploads\/2021\/09\/recipe_illustration_01-2.png” background_size=”initial” custom_padding=”90px||90px|” global_colors_info=”{}”][et_pb_row custom_padding_last_edited=”off|desktop” _builder_version=”3.25″ custom_margin_last_edited=”off|desktop” custom_padding=”|||” custom_padding_tablet=”|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”3.27.4″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_margin=”||15px|” animation_style=”fade” global_colors_info=”{}”]<\/p>\n

    Step by Step Instructions<\/h2>\n

    [\/et_pb_text][et_pb_divider color=”#cccccc” divider_weight=”2px” _builder_version=”3.2″ max_width=”80px” max_width_tablet=”150px” max_width_phone=”150px” max_width_last_edited=”off|desktop” module_alignment=”center” custom_margin=”||15px|” animation_style=”fade” animation_direction=”left” animation_starting_opacity=”100%” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Instructions Row” _builder_version=”3.25″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n

    Step 1<\/h5>\n

    Cook the egg noodles on the stovetop according to package instructions; strain and set aside (Note:<\/strong>\u00a0you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don\u2019t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy<\/em>)<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n

    Step 2<\/h5>\n

    Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well.<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”3.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n

    Step 3<\/h5>\n

    Add the olive oil and butter to the Instant Pot and hit\u00a0\u201cSaut\u00e9\u201d and adjust so it\u2019s on the \u201cMore\u201d or \u201cHigh\u201d setting.<\/p>\n

    After about 3 minutes (and once the butter\u2019s melted and oil\u2019s bubbling), add in the meat and sear on all sides so it\u2019s lightly browned (about 2-3 minutes total; the meat shouldn\u2019t be fully cooked at all). Remove the meat with a slotted spoon and place in bowl. Set aside.<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.10.8″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}”]<\/p>\n

    Step 4<\/h5>\n

    Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing\u2019s stuck to it.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.25″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.10.8″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n

    Step 5<\/h5>\n

    Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef.<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.10.8″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n

    Step 6<\/h5>\n

    Secure the lid, hit the \u201cKeep Warm\/Cancel\u201d button followed by the \u201cManual\u201d or \u201cPressure Cook\u201d button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat. Do a quick release when done OR allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either \u201c00:10\u201d or \u201cL0:10\u201d) followed by a quick release if you wish it to be more tender \u2013 this goes for either cooking time you choose.<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.10.8″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n

    Step 7<\/h5>\n

    When the lid comes off, hit the \u201cKeep Warm\/Cancel\u201d button and then hit \u201cSaut\u00e9\u201d again and adjust so it\u2019s on the \u201cMore\u201d or \u201cHigh\u201d setting.<\/p>\n

    Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to \u201cKeep Warm\u201d so that the bubbles die down.<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.10.8″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}”]<\/p>\n

    Step 8<\/h5>\n

    Once the bubbles have mostly subsided, add in the sour cream and cheese spread. Stir well until they are both totally melded into the sauce and it will be ready! <\/span><\/p>\n

    Place some noodles in individual bowls and then follow with some the beef and plenty of sauce. Enjoy.<\/span><\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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