Ingredients

• 1 , 16 ounce
• 2 tablespoons all-purpose flour
• 0.5 teaspoons salt
• 0.5 teaspoons granulated onion
• 0.5 teaspoons granulated garlic
• 0.5 teaspoons salt-free seasoning blend
• 1 pound beef stew meat
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 ounces portobello mushrooms , quartered
• 1 medium onion , halved and thinly sliced
• 1 cup beef broth
• 2 cups water
• 1 , 1.8 ounce

Instructions

1. 1 Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
3. 3 While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
4. 4 When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
5. 5 Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
6. 6 Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.

Nutrition per serving