Instant Pot Beef and Noodles

Ingredients

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• 2 tablespoons canola oil
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• ½ onion, diced
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• 2 teaspoons salt, divided
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• 2 pounds beef stew meat, cut into 1-inch cubes
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• 1 teaspoon freshly ground black pepper
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• 3 cloves garlic, minced
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• ½ teaspoon dried thyme
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• 2 tablespoons soy sauce
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• 3 cups chopped mushrooms
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• 2 tablespoons all-purpose flour
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• 3 cups chicken broth
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• 1 (16 ounce) package wide egg noodles
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• ¾ cup sour cream, or to taste
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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!