Instant Pot Beef Stroganoff with Egg Noodles
- 2 cup egg noodles cooked
- 2 cup beef chopped
- 2 tbsp canola oil
- 1 tbsp pepper freshly ground
- 1 tbsp all purpose flour
- 3 carrots diced
- 1/2 tbsp Kosher salt
- 1 onion chopped
- 1/2 cup Neufchatel cheese
- 2 cup dry white wine
- 1 tbsp Dijon mustard
- 2 salks celery
- 1 cup chicken broth
- 1/2 cup parsley chopped
Put oil, beef, kosher salt and pepper in the instant pot and brwoned and tendered.
Add onions in the instant pot and Sauté for 2 minutes.
Put mustard, dry wine and floor and cook till reduced half.
Stir in the celery, chicken stock, mushrooms and carrots.
Close the lid and set the set the instant pot to “Manual” and cook for 20 minutes at high pressure.
Release the pressure naturally and put egg noodles, parsley, cheese, salt and pepper.
Mix well and serve.
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