Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds stew meat
  • 1 package onion soup mix
  • 2 cans cream of mushroom soup (10.5 oz)
  • 1 cup beef broth
  • 1 cup red wine (red cooking wine )
  • 2 Tbsp cornstarch
  • 1/4 cup cold water
  • 12 oz package of egg noodles (cooked)

Instruction

  • Place the beef in the bottom of the Instant Pot.
  • In a medium size bowl whisk together the mushroom soup, red wine, broth, and the broth. Stir to combine.
  • Add the beef. Pour over the beef.
  • Add the lid and seal it. Set the valve to sealing.
  • Set the pressure time for 15 minutes. Allow for a natural release for 10 minutes and then release the remaining pressure by doing a quick release. 
  • Switch the Instant Pot to the sauté setting. Whisk together the cornstarch and cold water in a small bowl. Stir this mixture into the Instant Pot and heat for 3-5 minutes until the sauce has thickened. 
  • Serve the beef and gravy over the noodles.