INSTANT POT BEEF STROGANOFF

~ serves 4; Paleo, gluten and dairy-free options

- 1 TBSP ghee or avocado oil

- 20-24 oz beef of choice, thinly sliced (any steak, small roast, or stew meat will work)

- 1 medium yellow onion, sliced thinly

- ¼ teaspoon sea salt

- 5 garlic cloves, minced

- ½ cup beef or chicken broth

- ¼ cup Worcestershire sauce (Lea & Perrins all natural has the cleanest ingredients)

- 2 TBSPs dijon mustard

- 2 TBSPs tomato paste

- 2 TBSPs red wine vinegar

- 2 TBSPs coconut aminos

- 2 teaspoons dried thyme

- 2 teaspoons onion powder

- 1 teaspoon paprika

- 8-12 oz sliced mushrooms (canned mushrooms work as well!)

Paleo “Cream” if dairy-free:

- All of the cream from the top portion of 1, 15 oz full-fat coconut milk can (place in the fridge prior if the cream isn’t already separated)

- 1 TBSP apple cider vinegar

- 1 ½ TBSP lemon juice

- pinch of salt

- 1 TBSP + 1 teaspoon arrowroot powder/flour or cornstarch

If not dairy-free:

- ⅓ cup sour cream

- 1 TBSP arrowroot powder/flour or cornstarch

*Optional: noodles of choice (spaghetti squash or zucchini noodles for paleo; chickpea or brown rice pasta for gluten-free).

Set the Instant Pot to “sauté” mode, add the ghee or avocado oil. After the oil is warm, add the sliced onions and beef. Add a large pinch of salt and sauté for 3-5 minutes until all sides of the beef are browned. While the meat is browning, add the minced garlic, broth, Worcestershire sauce, vinegar, mustard, tomato paste, coconut aminos, and seasonings into a small bowl. Stir everything together. Add this to the Instant Pot along with the mushrooms. Stir everything together. Push the “cancel” button, place the lid on the pot and then push the “pressure cook” or “manual” button (depending on the model of your Instant Pot) and set the cook time to 22 minutes.

While the pot comes to pressure and cooks, prepare the cream mixture. Whisk the first 4 ingredients together then take out ⅓ cup worth, warm it in the microwave for 15-20 seconds (to prevent lumping) and whisk in 1 TBSP + 1 teaspoon arrowroot powder to thicken the cream. If you prefer to use sour cream, simply mix the sour cream with 1 TBSP arrowroot powder or cornstarch and add to the stroganoff as indicated below.

In addition, during this time, prepare your noodles of choice.

When the Instant Pot timer goes off, manually release the pressure by pressing the “cancel” button. Release the valve using an oven mitt or towel so you don’t burn yourself. I like to keep a towel over the valve so the steam/mist doesn’t get all over my cupboards. After all of the pressure has released, take the lid off and stir in the thickened cream. If it doesn’t thicken up, turn the Instant Pot to sauté for 2 minutes or until thickened.

Serve the stroganoff over prepared noodles and enjoy!