Slice Beef across grain and sprinkle with Salt, Pepper and Paprika. Add Potato Starch and mix through.
Select Sauté/Browning on Pressure Cooker and allow pot to fully heat.
Add Olive Oil and half the Butter to cooking pot. When Butter is melted, add Beef and sear until brown, about one minute. Remove Beef to a bowl.
Deglaze cooking pot with half the Sherry, making sure to completely scrape up all the brown bits. Add the remaining Butter, Onions and Mushrooms. Sauté for 6 minutes
Add the Garlic and Sauté for 30 seconds. Add the rest of the Sherry to the cooking pot and deglaze the pot.
Mix in the Worcestershire Sauce, Dijon Mustard and Broth. Return Beef to the cooking pot, including any juice on the plate.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep is heard, wait 10 minutes and then release any remaining pressure.
Select Sauté/Browning and let liquid reduce for 5 minutes. Taste and adjust salt/pepper, if needed.
Place Sour Cream into a large measuring cup and slowly add 1/2 cup of hot liquid to temper. Whisk together well. Slowly add the Sour Cream into the cooking pot and whisk
Serve over Egg Noodles or Rice, with a garnish of parsley.
Type of Beef
Whether you use Beef Sirloin, Top Round, Chuck Roast, you will end up with a delicious Instant Pot Beef Stroganoff.
Cubes of Beef are the authentic way to cut the Beef. At least it is in Russia! Strips, slices, cubes, cut them any way YOU like. I do it differently depending on the cut of meat I use.
Pro Tip: The tougher the meat, the thinner they need to be sliced.Use a good Dry Sherry, not a “cooking” Sherry. For this recipe, Shaoxing Wine substitutes well for Sherry.When pressure cooking, Potato Starch does a better job of thickening and "protecting" the meat. It also doesn't seem to glop up, like flour.
Potato Starch Trick
Coating white meat chicken with Potato Starch, will protect the chicken from drying out and becoming rubbery.
Plus, you won't need to add any thickener at the end of the recipe!
The taste is better, it's light and I feel it does a terrific job.
It helps seal in the juices and will provide some thickness to the sauce, without having to make a slurry.
Pro Tip: When searing the coated meat in the Instant Pot, after a few seconds, the meat will release itself from the bottom of the pot and can easily be moved around. That is how you know the meat is properly sealed in the potato starch and will retain its moisture during cooking.For a thicker sauce, make a slurry by removing ½ cup hot liquid and add 2 Tablespoons of Potato Starch. Whisk together well and then incorporate the slurry into cooking pot, before adding the Sour Cream.