Instant Pot Beef Stroganoff

Lots of people do their pot roasts and soups and what-not and sleep on beef stroganoff. This recipe is badass. Chuck roast is amazing.

Ingredients

• 2 lb chuck roast
• Red wine
• Beef broth
• Thyme
• Paprika
• Cream of mush soup
• 2tbsp better than bouillon beef or beef broth
• Sliced mushrooms
• Sour cream
• Egg noodles or rice
• Parsley
• 1 3/4-2 pounds boneless beef round steak, Chuck roast, or beef stew meat
• 1 tablespoon olive oil
• —  1/2 cup red wine
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon pepper 
• 1/4 teaspoon paprika 
• 1/4 teaspoon dried oregano 
• 1/4 teaspoon dried thyme 
• 1/4 teaspoon dried basil 
• 10 3/4-oz. can cream of mushroom soup 
• .9-oz. pkg. onion-mushroom soup mix 
• 8-oz. pkg. sliced mushrooms 
• 1/2 cup sour cream $
• 8-oz. pkg. wide egg noodles, cooked 
• 2 tablespoons butter, softened 
• Garnish: minced fresh parsley 

Preparation

• Put 2 cups beef stock in instant pot
• Chop the 2lb Chuck roast into 3-4 inch pieces. 
• Sear all sides of the meat in a screamin’ hot cast iron pan with olive oil in a pan 2-3 minutes per side.  
• Put meat in the instant pot.
• Before pan cools, put around a cup of red wine in and scrape up the beef from the pan and then pour in instant pot.
• Add chopped mushrooms to top, and pressure cook on high for 60 minutes. Slow release for 10 minutes.
• Get some noodles or rice cooking so they’re done around the time the meat and sauce will be.
• When instant pot is almost done, Melt a stick of butter in a large pan that will eventually contain the whole meal, and a then cook a minced yellow Onion in it on med heat for 10 minutes. Include some minced garlic.  
• Add mushroom soup; and a cup or two of the beef broth from the instant pot. Stir in sour cream; cover and cook until thoroughly heated. Add some corn starch if you want Serve over noodles tossed with butter; sprinkle with parsley, if desired.