Instant-Pot PorkStroganoff

Well it's the middle of a record breaking heatwave here where I live. Of course the dishes I most want are also the dishes I may die trying to make with the heat in my house. I altered my pork stroganoff recipe to work in an Instant pot in order to have some great food without added heat. I used pork belly but this recipe would work just as well with pork tenderloin.

Ingredients

2 tbsp cooking oil

1/2 lbs pork belly, cubed

1 large onion

1/2 lbs crimini mushrooms

1 tbsp minced garlic

1/2 tsp smoked paprika

1 tbsp whole mustard

Salt and pepper to taste

3 cups beef broth

1/4- 1/2 cup all purpose flour

1/4 cup sour cream

8 oz egg noodles or tagliatelli

1. Set instant pot to saute mode

2. Cube pork belly into bite sized portions

3. Slice onions and mushrooms

4. Add cooking oil to instant pot then add garlic and onion, cook until onions turn clear

5. Add pork and mushrooms, brown pork and cook until mushrooms are soft

6. Add in flour, 1/4 cup for a thinner sauce up to 1/2 cup for a thick sauce. Stir to coat meat and vegetables.

7. Slowly add in beef broth while stirring to mix flour without clumping.

8. Add mustard, salt, pepper and paprika to broth and stir till combined.

9. If using egg noodles add to instant pot now and stir to fully coat the noodles. Tagliatelli is cooked separately.

10. Place lid on instant pot and turn vent to sealing. Set pressure cook to 7 minutes on high, giving a 10 minute natural release before opening vent.

11. Cook tagliatelli noodles as per box instructions in salted water while stroganoff cooks.

12. Add sour cream to stroganoff and stir to mix completely.

13. Serve with parsley and enjoy!