Thursday, April 21, 2016

Pressure Cooker Beef Stroganoff




Beef Stroganoff is one of our favorite recipes that we cook in the electric pressure cooker. I had to play with this recipe a couple of times to get the sauce to the right consistency that we liked as it initially came out too thin. We have a large 8 quart electric Power Pressure Cooker XL, but this recipe should work in any electric pressure cooker. I like to cook my pasta or rice separately as we make meals for the freezer, and I also pre-cook meals to take for my lunch. I personally think the stroganoff re-heats better if the pasta and rice are in separate containers. However, I have included instructions based on other recipes for adding the pasta or rice to the pressure cooker should you want to cook everything in one pot, just note this is not the way I cook this recipe and your results may vary by doing so.

The Recipe

2 ½ to 3lb chuck roast, trimmed of fat and cubed
1 12oz package of egg noodles or 1 cup uncooked long grain rice
1 cup sour cream
¾ cup beef broth
¼ cup dehydrated shitake mushrooms, chopped (optional)
3 cans cream mushroom soup
1 onion, diced
1-2 tablespoons Worcestershire sauce
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon black pepper

Place the inner pot in the pressure cooker, salt and pepper the cubed roast and set aside, then add a small amount of oil to the pot and sauté the onions. Remove the onions and then brown the meat in batches. On the 'Instant Pot' cooker select the sauté button to sauté the onions beef. If you are using the 'Power Pressure Cooker XL' press any preset buttons with the lid off to sauté the onions and beef.

Chef's Note: Honestly, I have gotten into the habit of skipping the browning stage and simply add the cubed roast and onions to the pressure cooker without browning either of them. It saves time, and no one seems to be able to tell the difference.

Once you have sautéed the onions and browned all the meat, add the remaining the ingredients except the sour cream or pasta to your pressure cooker, place the lid on and lock it in place. Switch the pressure release valve to the closed position (or it will not build up pressure). Press the CHICKEN/MEAT button and increase the cook time to 40 minutes (yes the meat will cook in about 20 minutes, but if you want the meat to be tender, you need to cook it for 40 minutes).

Chef's Note: If your electric pressure cooker does not have a CHICKEN/MEAT button like the Power Pressure Cooker XL, then set it on high pressure and select 40 minutes as the cook time.


Cooking The Pasta or Rice In The Pressure Cooker

After 40 minutes, release the pressure from the cooker and add your dried egg noodles and stir throughly. Close the lid making sure it locks, then close the pressure release valve and select the RICE/RISOTTO button and cook for 6 minutes. If your pressure cooker does not have a 'rice/pasta' button then cook on low pressure for 6 minutes. Once complete, release the pressure and remove the lid. Add the sour cream just before you are ready to serve, make sure you mix it throughly. If you want to use rice in this recipe rather than pasta, then add 1 cup uncooked long grain rice and select the RICE/RISOTTO button and increase the cook time to 10 minutes. If your pressure cooker does not have a 'rice/pasta' button then cook on high pressure for 10 minutes.

Chef's Note: Different pastas cook slightly differently under pressure, egg noodles tend to be more delicate than say elbow macaroni or rigatoni. So if you use different sizes or types of pasta you may have to try the recipe and adjust the cook time to get the results you like.


Cooking The Pasta Separately

After 40 minutes, all the steam to slowly release and the pressure cooker will go into keep warm mode while you cook your pasta or rice per the package instructions. Once you pasta or rice is ready, remove the lid, from the pressure cooker and add the sour cream just before you are ready to serve, make sure you mix it thoroughly.


Time Savings

Before we purchased or electric pressure cooker, this recipe used to take about 90 minutes to cook on the stove top in order to get the beef to be nice and tender. Using thinner cuts of meat could reduce the cook time, but we generally use any roast that we can get on sale (usually $1.49 - $1.99/lb). This tougher cut of meat takes longer to cook if you want it to nice and tender. Using the pressure cooker cuts the cook time to about half. If you wanted to save additional time, do all of your vegetable prep the day before and simply add everything to the cooker, and set the time for 40 minutes.


Conclusion

There you have it, quick fast and easy. If you do not like egg noodles, then substitute the pasta of your choice, there are no fast and hard rules when you are cooking for you and your family. Remember cook what you like, not what someone else thinks you should. I do not cook my pasta or rice in this dish, rather I cook the pasta and rice separately, so some experimentation on your part may be necessary if you want to totally go with one pot cooking. As always, we ask that if you find this information interesting that you please share it with your friends on Facebook and Google+. Don't forget to send us a friend request on Facebook and Google+. You can also subscribe to our blog so that you do not miss any of our new recipes or articles.


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