Beef Stroganoff for Instant Pot

Ingredients

• tablespoon scan ola oil
• 1/2 onion, diced
• teaspoon ssalt, divided
• pound sbeef stew meat, cut into 1-inch cubes
• teaspoon freshly ground black pepper
• clove sgarlic, minced
• 1/2 teaspoon dried thyme
• tablespoon ssoy sauce
• cup schopped mushrooms
• tablespoon sall-purpose flour
• cup schicken broth
• (16 ounce) packagewide egg noodles
• 3/4 cup sour cream, or to taste

Instructions

1. Gather all ingredients. Dotdash Meredith Food Studios
2. Turn on a multi functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute. Dotdash Meredith Food Studios
3. Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
5. Add garlic and thyme; cook until fragrant, about 30 seconds. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
8. Release pressure carefully using the quick release method. Dotdash Meredith Food Studios
9. Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer's instructions for 5 minutes. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
11. Serve and enjoy! Dotdash Meredith Food Studios