Gluten Free Instant Pot Beef Stroganoff Recipes

INSTANT POT BEEF STROGANOFF

Steps:

• Cut the chuck roast into strips against the grain, then season with salt and pepper.
• Turn on the saute setting in your pressure cooker and saute the beef in a little olive oil for just a minute or two per side to get it brown, then remove beef and set aside.
• Add the onions and cook in the olive oil for about 5 minutes, then turn off the saute setting.
• Return the beef to the pot along with the beef broth, brandy, and bay leaf then using a flat ended spatula deglaze the bottom of the pot.
• Lock the pressure cooker lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 5 minutes at high pressure. (High pressure is the default setting in the Instant Pot)
• When the cook time time is up allow the pressure to drop for 10 minutes (NPR) and then carefully release any remaining pressure by opening the steam valve and then open the lid.
• Turn on saute setting, add the sliced mushrooms and dijon mustard and cook for about 5 minutes more or until mushrooms are cooked the way you like them.
• Stir in sour cream and warm through.
• Garnish with chopped parsley and serve over mashed potatoes, mashed cauliflower for low carb, or gluten free noodles.

BEEF STROGANOFF FOR INSTANT POT®

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
• Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
• Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
• Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.