Ingredients

• 2 tablespoons canola oil
• ½ 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 , 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!

Nutrition per serving