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
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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.
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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.
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Set multicooker on High Pressure to cook 15 minutes. Let pressure release naturally, about 15 minutes more.
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Meanwhile, cook noodles as directed; drain. Carefully open multicooker lid. Stir in noodles and sour cream. Serve garnished with parsley and cherry tomatoes.