Instant Pot Beef Stroganoff recipe that's melt in your mouth tender!
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.
5g net carbs per serving
found on www.noshtastic.com