Instant Pot Beef and Noodles
Description
A perfect choice for cold nights, this warm, comforting take on beef stroganoff features seasoned beef and egg noodles in a flavorful mushroom sauce, all made conveniently in your Instant Pot.
Ingredients
•
1 (16 ounce) package frozen egg noodles
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon granulated onion
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1/2 teaspoon granulated garlic
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1/2 teaspoon salt-free seasoning blend
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1 pound beef stew meat
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1 tablespoon olive oil
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1 tablespoon butter
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6 ounces portobello mushrooms, quartered
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1 medium onion, halved and thinly sliced
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1 cup beef broth
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2 cups water
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1 (1 4/5 ounce) package dry onion and mushroom soup mix
Directions
1
Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
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
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
Add mushrooms and onion to the pot; cook until slightly softened, about 3 to 5 minutes. Pour in beef broth and bring to a boil, scraping the browned bits from the bottom of the pot with a wooden spoon. Stir in egg noodles. Whisk water and dry onion and mushroom soup mix together in a small bowl; pour into the pot and stir to combine
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
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.