Beef Stroganoff for Instant Pot

Ingredients

• 2 tablespoons canola oil
• 0.5 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
• 0.5 teaspoons dried thyme
• 2 tablespoons soy sauce
• 3 cups chopped mushrooms
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 package wide egg noodles , 16 ounce
• 0.75 cups sour cream , or to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.

3. 3

   Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.

4. 4

   Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.

5. 5

   Add garlic and thyme; cook until fragrant, about 30 seconds.

6. 6

   Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.

7. 7

   Close and lock the lid. Set to high pressure according to manufacturer's instructions for 10 minutes. Allow 10 to 15 minutes for pressure to build.

8. 8

   Release pressure carefully using the quick-release method.

9. 9

   Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes.

10. 10

    Release pressure naturally for 5 minutes according to manufacturer's instruction. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

11. 11

    Serve and enjoy!