Categories: beef, entree

Ingredients

• 1 package stew beef
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced or pressed
• 1 cup beef broth
• 1 can cream of mushroom soup
• 1 cup sour cream
• Salt and pepper to taste
• Egg noodles, cooked

Directions

1. Season beef generously with salt.

2. Put oil in the cooking pot and select saute.

3. When oil begins to sizzle, brown meat.

4. Transfer meat to a plate when browned.

5. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.

6. Add the garlic and sauté 1 minute.

7. Add beef broth and scrape up any brown bits on the bottom of the pot.

8. Add browned beef and any accumulated juices.

9. Select High Pressure and set timer for 18 minutes.

10. When beep sounds let the pressure release naturally for 10 minutes.

11. After 10 minutes use a quick pressure release to release any remaining pressure.

12. When valve drops carefully remove the lid.

13. Add soup and saute 2 minutes.

14. Add sour cream and heat through.

15. Serve over egg noodles

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