Ingredients

Original recipe yields 8 servings
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute.

  • Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes.

  • Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes.

  • Add garlic and thyme; cook until fragrant, about 30 seconds.

  • Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt.

  • 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.

  • Release pressure carefully using the quick-release method.

  • Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer’s instructions for 5 minutes.

  • 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.


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