Ingredients

1. 2 Tbsp canola oil
2. 1/2 onion, diced
3. 2 tsp salt, divided
4. 2 lbs stew meat
5. 1 tsp fresh black pepper
6. 3 cloves garlic, minced
7. 1/2 tsp thyme
8. 2 Tbsp soy sauce
9. 3 cups chopped mushrooms
10. 2 Tbsp flour
11. 1 (16 oz) wide noodles
12. 3/4 cup sour cream

Steps

1. Select saute on instant pot. Heat oil for 1 min. Add onion and 1/2 tsp salt. Cook and stir until begins to soften, 3-4 min.

2. Season beef with 1tsp salt and pepper. Add to pot. Cook and stir until browned on all sides, about 2 min. Add garlic and thyme. Cook about 30 seconds. Pour in soy sauce.

3. Stir mushrooms into the pot. Pour in stock and 1/2 tsp salt. Close and lock the lid. Set timer for 10 min. Set to high pressure for 10-15 min.

4. Release pressure. Open pot. Add noodles. Seal and bring to high pressure again, about 5 min. Cook for 5 min. Release pressure naturally for 5 min. Release remaining pressure using the quick release method. Open pot. Stir in sour cream

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