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T&C EveryDay Pepper Beef Stroganoff à la Instant Pot ®

T&C EveryDay Pepper Beef Stroganoff à la Instant Pot ®

Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT40M
    30 Minutes
  • Yield:
    4-6 Servings
Our employee Kimmie Thiesen says, “this recipe was inspired by a love of cooking with my Instant Pot. The flavors meld into a whole new experience, and it’s easier to prepare than you think.”
Ingredients
  • 4 tablespoons butter
  • 1 pound chuck roast, cubed
  • 1 large yellow onion, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup Worcestershire sauce
  • 1 cup red wine
  • 4 cups beef broth
  • 1 box T&C EveryDay Fusilli
  • 8 ounces sliced white mushrooms
  • 1 package Boursin cheese
  • 8 ounces sour cream
  • 51.12g butter
  • 453.59g chuck roast, cubed
  • 1 large yellow onion, chopped
  • 25.56g minced garlic
  • 12.78g dried Italian seasoning
  • 4.26g red pepper flakes
  • 4.26g salt
  • 4.26g pepper
  • 12.78g Dijon mustard
  • 59.15ml Worcestershire sauce
  • 236.59ml red wine
  • 946.35ml beef broth
  • 1 box T&C EveryDay Fusilli
  • 226.8g sliced white mushrooms
  • 1 package Boursin cheese
  • 226.8g sour cream

Our employee Kimmie Thiesen says, “this recipe was inspired by a love of cooking with my Instant Pot. The flavors meld into a whole new experience, and it’s easier to prepare than you think.”

Preparation
STEP 1

Set Instant Pot to sauté and melt butter.

STEP 2

Add beef and cook until it starts to brown.

STEP 3

Add diced onion and cook until soft.

STEP 4

Add garlic and cook until fragrant, about 1 minute. Add Italian seasoning, red pepper flakes, salt, pepper, and Dijon mustard. Mix well and cook for about 1 minute to bring out flavors.

STEP 5

Deglaze with Worcestershire sauce and red wine.

STEP 6

Add broth and stir. Add pasta to top of mixture. DO NOT STIR, just be sure pasta is mostly covered by liquid.

STEP 7

Press cancel on instant pot and switch to pressure cook for 6 minutes. When timer sounds quick release steam. Do not open lid until all steam has been released.

STEP 8

Return pot to sauté setting. Stir in mushrooms, Boursin cheese, and sour cream until fully incorporated. Press cancel. Finish with salt and pepper to taste, and revel in the richness of this classic-made-easy.

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