Ingredients:

  • 5 lbs Beef Sirloin or Top Round, thinly sliced against the grain
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 8 oz Cremini (Baby Bella) Mushrooms, sliced
  • 3 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 5 cups Beef Broth (Low Sodium preferred)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • 3/4 cup Sour Cream (Full fat recommended)
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Prep Beef: Pat the sliced beef completely dry with paper towels. Season generously with salt and pepper.
  2. Sear Beef (Sauté Mode): Set the Instant Pot to Sauté (Normal or Medium setting). Add butter and oil. Working in batches (do not overcrowd the pot!), sear the beef strips quickly on all sides until browned, about 1-2 minutes per batch. Remove seared beef to a clean bowl using a slotted spoon.
  3. Sauté Aromatics: Add the diced onion to the pot drippings. Cook until softened (3-4 minutes). Add the sliced mushrooms and cook until they release their liquid and start to brown (about 5-7 minutes).
  4. Build the Base: Add the minced garlic and cook until fragrant (30 seconds). Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Deglaze & Combine: Whisk in the beef broth until smooth, scraping up any brown bits stuck to the bottom. Stir in the Worcestershire sauce, Dijon mustard, and dried thyme.
  6. Pressure Cook: Return the seared beef (and any accumulated juices) to the pot. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook on High Pressure for 5 minutes.
  7. Release Pressure: Once cooking time is complete, allow a 5-minute Natural Pressure Release (NPR), then carefully turn the valve to Quick Release (QR) any remaining steam.
  8. Temper and Finish: Remove the lid. Turn the IP off or set to Keep Warm. In a separate small bowl, whisk about 1/2 cup of the hot liquid into the room-temperature sour cream until smooth.
  9. Thicken and Serve: Whisk the tempered sour cream mixture back into the pot. Taste and adjust seasoning (salt/pepper). Stir in fresh parsley. Serve immediately over hot egg noodles.