⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

🍽 Ingredients

• 1 lb Beef Stew Meat
• 1 medium Onion
• 8 oz Mushrooms
• 1 cup Sour Cream
• 10.75 oz can Cream of Mushroom Soup
• 1 cup Beef Broth
• 1 tbsp Dijon Mustard
• 2 tbsp, chopped Fresh Parsley
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Garlic Powder
• 1/2 tsp Paprika
• 2 tbsp Butter or Oil
• 1 cup White Rice

📖 Instructions

1. First things first, gather your ingredients! Make sure everything is at room temperature; this helps with even cooking. Also, grab a nice glass of wine. You deserve it!
2. Next, dice the beef into bite-sized pieces and set aside. Make sure these pieces aren't too small, or they'll be tough! Aim for about 1 inch cubes.
3. Now, finely chop the onion and mushrooms. I like to use a sharp knife for this because it's more efficient and precise.
4. Time for the Instant Pot! Set it to "Sauté" mode. Add some butter or oil to the pot; about 2 tablespoons should do the trick.
5. Once the butter is melted (or oil is shimmering), add the onions and sauté until they soften and become translucent—about 5 minutes. Don't brown them too much!
6. Add the mushrooms and cook for another 3 to 5 minutes, until they're tender. Don't forget to season with salt and pepper during this process; a pinch is all you need.
7. Next, throw in the beef. Stir it around in the pot until all the pieces are coated nicely with the onion and mushroom mixture. Cook it for about 3-5 minutes, until the beef is browned.
8. Now comes the fun part: the sauce! Stir in the sour cream, cream of mushroom soup, and beef broth. Make sure everything is well combined.
9. Add your seasoning: salt, pepper, garlic powder, and paprika. I don't usually use too much paprika, about 1/2 a teaspoon is enough for me, but feel free to adjust to your taste. The point is that it should be amazing, so add whatever makes you happy!
10. Close the lid of the Instant Pot, making sure the valve is set to "Sealing". Set it to high pressure for 8 minutes. Then, let it naturally release pressure for about 10 minutes before doing a quick release of the remaining steam.
11. While the stroganoff is cooking, cook your rice according to package instructions. This is easier than making your own, let’s be honest.
12. Once the pressure has released, carefully open the lid of the Instant Pot. Stir in the Dijon mustard and parsley, adding a nice pop of color. Adjust seasonings to your liking, adding more salt and pepper if needed.
13. Taste it, darling! And add a touch more sour cream or broth if it seems too thick or thin to you. Its your dish; make it yours!
14. Serve it immediately over cooked rice. Garnish it with fresh parsley for an extra touch. Don't forget to grab that other glass of wine. You've earned it!

📝 Notes

• Always taste and adjust seasonings to your liking!
• For a thinner sauce, add more broth. For a thicker sauce, simmer uncovered after pressure cooking.
• This recipe works great with leftover cooked rice!