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
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