Categories: Instant Pot

Ingredients

• 2 tbsp. canola oil
• 1/2 cup diced onion
• 1 tsp salt
• 2 lb. beef stew meat, cut into 1-inch cubes
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1/2 tsp dried thyme
• 2 tbsp. soy sauce
• 8 oz. package fresh mushrooms, chopped
• 2 tbsp. flour
• 1 3/4 cups beef broth
• 16 oz. package wide egg noodles
• 8 oz. container sour cream
• Chopped parsley and halved cherry tomatoes, for garnish

Directions

1. Heat oil in an electric multicooker set on Saute. Add onion and 1/2 tsp salt; cook, stirring, until onion begins to soften, 3 to 4 minutes.

2. Sprinkle beef with pepper and remaining 1/2 tsp salt; transfer to cooker. Cook, stirring, until browned, 2 to 3 minutes Stir in garlic and thyme; cook until fragrant, about 30 seconds. Stir in soy sauce and mushrooms, then stir in flour until evenly incorporated. Stir in broth, then close and lock lid.

3. Set multicooker on High Pressure to cook 15 minutes. Let pressure release naturally, about 15 minutes more.

4. Meanwhile, cook noodles as directed; drain. Carefully open multicooker lid. Stir in noodles and sour cream. Serve garnished with parsley and cherry tomatoes.

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