Stroganoff Nicole

Adapted from:  None

My Method:

Ingredients

• 2.5 lbs beef (any cut will do - though leaner cuts might take a bit longer to get tender) cut into 1 inch cubes
• 1/2 medium onion
• 1/2 can chopped black olives
• 1/2 c sliced mushrooms (I used baby bellas)
• 1/2 c water + 1/2 tsp beef bullion granules
• 2 cans cream of mushroom soup
• 1 c sour cream

Directions

1. Sweat onions and mushrooms on Saute setting.  
2. Add chopped black olives and Saute with onions and mushrooms.
3. Add cubes beef and brown.
4. Add water and bullion granules
5. Add two cans cream of mushroom soup on top of beef - do not mix
6. Close Instant Pot and ensure release valve is set to "sealing".  Set Instant Pot to "Manual" and adjust time to 10 minutes.
7. When Instant Pot is done allow for 10 minute natural pressure release.
8. Turn Instant Pot back on to Saute and mix well - allow to thicken a bit.  After mixing, add sour cream and mix well.
9. Allow to simmer for a few minutes.
10. Serve over rice, pasta or green beans.

My Results & Thoughts:
Turned out really well!  Very similar to our stovetop version but much less messy and easier to clean up.  Flavors weren't quite as incorporated.  Perhaps browning meat first then veggies would allow for better flavor development.  Would also use sliced olives instead of chopped and add some olive juice while sweating.  Could also simmer longer to incorporate flavors.