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How this works
Servings: 6
Equipment
- Instant Pot
Ingredients
- 2 tablespoons butter
- 1 large yellow or white onion, peeled, halved pole to pole, then set cut side down and sliced thin half-moons
- 1 pound thinly sliced brown button cremini, or Baby Bella mushrooms (4 loosely packed cups)
- 1 teaspoons salt
- 1 teaspoon mild paprika
- 1 teaspoon caraway seeds
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes, any large pieces of fat removed
- 2 cups beef Broth
- 2 tablespoons all-purpose flour
- 1/4 cup whole milk (do not use low-fat or fat-free)
- 1 pound raw dried egg or no-yolk noodles
- Sour cream (of any sort), for garnishing
- Minced stemmed freshly parsley leaves, for garnishing
Instructions
- In all models, press sauté and set it for medium, normal or custom 300°F. Set time for 10 minutes and press start.
- As the pot heats, warm the oil in the insert set in a 5‑, 6‑, or 8‑quart Instant Pot. Add the onion and cook, stirring often, until softened, about 3 minutes.
- Add the mushrooms and salt. Continue cooking, stirring more frequently, until the mushrooms give off their internal liquid and it reduces to a brown glaze, about 5 minutes.
- Stir in the paprika, caraway seeds, garlic powder, and pepper until aromatic, just a few seconds. Then add the beef and stir well to coat it in the vegetables and spices.
- Pour in the broth and scrape up any browned bits on the bottom of the insert. Turn off the SAUTÉ function and lock the lid onto the cooker.
- For Max pots only: set pot for pressure cook and set level to max. Set time for 32 minutes with the keep warm setting off and press start.
- For all other pots: set pot for pressure cook or manual and set level to high. Set time for 40 minutes with the keep warm setting off and press start.
Notes
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