Instant Pot Beef Stroganoff
- 1½ pound beef chunk cut into 1 inch pieces
- 1 medium onion
- 1 tbsp Dijon mustard
- 1 tbsp all-purpose flour
- 3 carrots chopped
- 1 tbsp olive oil
- 1 cup white wine dry
- 1 cup low sodium beef broth
- 1 pound button mushrooms
- 2 stalks celery
- ¼ cup Neufchatel cheese
- ¼ cup fresh parsley roughly chopped
- to taste black pepper
- to taste salt
Season the beef with salt and black pepper.
Put the oil and seasoned beef in the Instant Pot and select “Sauté”.
Sauté for 5 minutes and add the onions.
Sauté for 2 minutes and add mustard, flour and dry white wine.
Sauté for 3 minutes and add celery, carrots, beef broth and mushrooms.
Set the Instant Pot to “Manual” mode for 15 minutes at high pressure.
Release the pressure quickly and stir in parsley, cheese, salt and black pepper.
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