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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Beef Stroganoff

Time: 40 minutes - Calories: 317  - Fat:  19g  - Protein: 29 -  Net carbs: 7g 


  • 1 tbsp. of oil 
  • 1 tsp. of smoked paprika 
  • 1 lb. of cubed stewing steak 
  • 1 sliced and quartered onion 
  • 2 crushed cloves of garlic 
  • 2 slices of diced streaky bacon 
  • 3 tbsp. of tomato paste 
  • 8 fl. oz. beef stock 
  • 8 oz. of quartered mushrooms Sour cream, to garnish 


1.Pour the oil into the Instant Pot and set on sauté mode.

2.Add the garlic, bacon, and onion to the pot and cook for about 5 minutes until it gets soft. 

3.Throw in the beef and cook while stirring regularly until it gets browned. 

4.Add the other ingredients remaining, except the cream then stir properly before covering the lid. 

5.Set on manual and cook for 30 minutes on high pressure. Quick release the pressure. 

6.Open the lid carefully and serve. 

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