Instant Pot Beef Stroganoff

1 hr 30 min6

Pressure-cooked chuck roast in a tangy sour cream sauce, served over egg noodles.

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prepHeat Instant Pot on Sauté More until display reads HOT
1/2 tsp paprika (for beef seasoning)	Mix paprika, salt & pepper	Season & brown chuck roast in oil, 7 min/side		Slice beef against grain, toss with flour	Pressure cook beef, paprika & stock mixture, 12 min + NR	Temper & stir sour cream into sauce	Stir in slurry to thicken, adjust seasoning	Plate beef & sauce over noodles, garnish
Salt to taste
Black pepper to taste
937 g well marbled chuck roast
15 ml olive oil
15 ml regular soy sauce	Mix soy sauce, fish sauce, Worcestershire, dijon & stock
15 ml fish sauce
15 ml Worcestershire sauce
15 g dijon mustard
188 ml unsalted chicken stock
226 g white button mushrooms, sliced	Sauté mushrooms until browned, ~8 min	Sauté onions, then garlic	Deglaze with white wine, reduce 2 min
1 large onion / 253 g, sliced
3 cloves / 11 g garlic, sliced
125 ml dry white wine (Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay)
8 g flour
1/2 tsp paprika (Optional, for stock mixture)
360 g dry egg noodles (90 g per person), cooked 10 min in salted water	Boil egg noodles 9-13 min
250 ml sour cream or Greek yogurt, room temperature	Bring sour cream to room temperature
18 g cornstarch	Whisk cornstarch & cold water
30 ml cold water
Finely chopped parsley or chives, to garnish

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