Ingredients

The following ingredients have 4 Servings
  • 1 lb beef for stew
  • 1 package baby bella crimini mushrooms
  • 2 sprigs of thyme
  • 12 oz package wide egg noodles
  • 1 cup sour cream
  • 1 tablespoon corn starch
  • 2 teaspoon salt
  • 1 tablespoon minced garlic
  • 2 teaspoons pepper
  • 1 white onion; chopped
  • 1 tablespoon olive oil
  • 32 oz beef broth

Instruction

  • In the instant pot, add olive oil and stewed beef. Set the instant pot to saute mode and sear the meat by cooking for two minutes.
  • Add in sliced mushrooms, minced garlic, and diced onion. Saute for about 3 more minutes.
  • Drop in the two sprigs of thyme and pour beef broth over the mixture. Add in salt and pepper.
  • Place lid on the instant pot and set valve to seal. Set instant pot to high pressure for 20 minutes.
  • Once the instant pot is done counting quick release pressure. Add in egg noodles and make sure that they are cover with liquid.
  • Place the lid on the instant pot and set the valve to seal. Set instant pot to high pressure for 3 minutes. Once it’s done counting quick release pressure.
  • Stir in 1 cup sour cream and one tablespoon cornstarch mixed with water.
  • Stir until dissolve. Place on saute for mode for 2 minutes. The sauce will thicken fast. As soon as it does turn off the saute mode.
  • Serve topped with pepper and parsley.