In a large bowl, mix sirloin, salt, pepper, garlic powder, onion powder, paprika. Toss to coat.
1 ½ to 2 pounds sirloin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika
Turn Instant Pot to "saute," and add olive oil and sirloin. Sear sirloin on all sides until just barely browned.
1 tablespoon olive oil
Add the mushrooms, onions, and butter. Continue to saute until the mushrooms and onions begin to soften. Add the garlic and saute for about 30 more seconds.
3 tablespoons unsalted butter, 8 ounces mushrooms, 1 white onion, 2 to 3 garlic cloves
Remove the meat, mushrooms, and onions from the Instant Pot, and place in a large bowl. Toss with flour to coat.
2 tablespoons all-purpose flour
Use the wine to deglaze the Instant Pot. In a small bowl or mixing cup, combine the Worcestershire Sauce, Dijon mustard, and beef broth. Add the mixture to the Instant Pot along with the sirloin and mushroom mixture.
½ cup red wine, 1 cup low-sodium beef broth, 2 tablespoons Worcestershire Sauce, 1 ½ tablespoons Dijon mustard
Close the Instant Pot, and set to cook on high pressure for 13 minutes. Meanwhile, make the cornstarch slurry by mixing the cornstarch with 3-4 tablespoons of water. This is also a good time to prepare the noodles or mashed potatoes.
1 tablespoon water, 3 tablespoons cornstarch
After the beef stroganoff cooks for 13 minutes, allow it to complete a natural release for 10 minutes before opening the steam valve for the quick release.
Remove the lid and add the sour cream (see tips above for tempering). Stir to combine.
½ cup sour cream
Add the cornstarch slurry, and stir to combine.
Garnish with parsley and serve immediately over noodles or mashed potatoes. Store any leftovers in the refrigerator for 2-3 days in an airtight container.
Notes
*The calories listed are an approximate and based on the ingredients an serving size listed.*This dish is best served immediately. If reheating, it is best done on the stove top over low-medium heat.*See post for more detailed information on the recipe instructions, variations, and tips.