Ingredients:
- 2 tablespoons canola oil
- 1/2 onion, diced
- 2 teaspoons salt, divided
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons soy sauce
- 3 cups chopped mushrooms
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (16 ounces) package wide egg noodles
- 3/4 cup sour cream, or to taste.
Directions:
- Turn on a multi-cooker (such as Instant Pot) and select Saute function.
- Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
- Season beef with 1 teaspoon salt and pepper.
- Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes.
- Add garlic and thyme; cook until fragrant, about 30 seconds.
- Pour in soy sauce.
- Stir mushrooms into the pot.
- Stir in flour until evenly incorporated.
- Pour in chicken broth and remaining 1/2 teaspoon salt.
- Close and lock the lid. Set timer for 10 minutes.
- Set to high pressure according to the manufacturer’s instructions, 10 to 15 minutes.
- Release pressure carefully using the quick-release method.
- Open pressure cooker; stir in egg noodles.
- Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
- Release pressure naturally according to the manufacturer’s instruction for 5 minutes.
- Release remaining pressure using the quick-release method.
- Open pressure cooker; stir in sour cream.
From: Allrecipes.
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[pinterest-image message=”A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot. #potmeal #pot #meal #beef #tenderbeef #mushrooms #eggnoodles #egg #noodles #recipe #food #easylife #easy ” align=”center” image=”https://01easylife.com/wp-content/uploads/2019/09/Beef-Stroganoff-for-Instant-Pot.png”]
