I had to Google the history of this dish because it feels like one of those dishes created in the 50’s, 60’s, 70’s that was actually invented in America but given an ethnic name to make it sound legit (I’m looking at you, General Tso’s Chicken). But I was surprised to find that it does have some origins in Russia, having been invented there in the mid-19th century.
This is another one where the Instant Pot makes it a snap!
No crazy ingredients. I was lucky enough to catch pot roast on sale so that’s what I used. The awesome thing about the Instant Pot (or any pressure cooker) is its ability to make even the toughest meat tender, quickly.
Onion powder, garlic powder and pepper.
I trimmed the fat as much as I could and cut about 1 inch strips (against the grain when possible, can be difficult with pot roast).
And give it a quick sear on the “Saute” setting on the Instant Pot. I did this in 2 batches.
Slice your mushrooms, for this dish I like relatively meaty sized slices.
Chop an onion.
Set the Instant pot to either High or Max pressure. Cook on “High” pressure for 6 minutes, or “Max” pressure for 5 minutes. Quick release. I’ve been using the Instant Pot Max and it’s amazing.
Add stock cubes, mushrooms and onions.
For this dish, I paused here because I was actually serving the next night for dinner. These covers make it very convenient!!
Or you can soldier on. Cook on “Max” pressure for 6 minutes or “High” pressure for 7 minutes, until the mushrooms are cooked, and quick release.
Add 1 1/2 cups water and the egg noodles (dry). The amount of water is partially going to depend on how much liquid your mushrooms gave off during cooking, you want a total of 4 cups of water to 16 ounces of any pasta for Instant Pot cooking. Cook on “Max” pressure for 4 minutes or 5 minutes on “High” pressure, and quick release. This was the first time trying Mrs. Miller’s egg noodles and they were awesome.
The noodles. The first time I tried this method, I was FREAKED OUT, because I totally thought that some of the noodles would be dried, because there wasn’t enough liquid to cover all of it. But some kind of sorcery happens under pressure, and the noodles do get cooked, regardless. At this point it’s going to be a bit on the dry side, because the noodles have absorbed all of the water.
Add 1/2 to 1 cup of sour cream. I thought 1/2 cup was fine, Aaron did add more to his. Use your judgement. You’re also going to want to adjust the seasonings at this point (for salt I will use more beef base, and I did add a bit more pepper) but that’s your call.
And there you go, Instant Pot to the rescue again for a weeknight dinner!
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Instant Pot Meatballs With Mushroom Gravy
- Instant Pot Triple Mac and Cheese
- Instant Pot Johnny Marzetti
- Instant Pot Beef Stroganoff
- Instant Pot Buffalo Chicken Mac and Cheese
- Instant Pot Chicken Tetrazzini
Instant Pot Beef Stroganoff
- 3 lbs beef
- 24 ounces mushrooms sliced thick
- 1 large onion diced
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon ground black pepper
- 1 tablespoon Beef Base
- 3 stock cubes or 1 cup beef broth
- 16 ounces egg noodles
- 1/2 cup sour cream
- 3 ½ cups water divided
- For this dish I think you could use any type of beef (some kind of pot roast or eye of round). You’ll want to slice this across the grain as much as possible. Sear in the Instant Pot on Saute in 2 batches. Add 1 cup of water, spices, beef base (cut back if you’re using beef broth due to the sodium content), set pressure to “Max” or “High”. Cook 4 minutes on “Max” or 5 minutes on “High”. Quick release and add sliced mushrooms, stock cubes or beef broth, and onions. Pressure cook on “Max” for 5 minutes or “High” for 6 minutes. Quick release. Add 1 ½ cup water and egg noodles. Pressure cook on “Max” for 4 minutes or “High” for 5 minutes. Quick release. Add sour cream and adjust seasoning.