Ingredients Original recipe yields 8 servings Ingredient Checklist 2 tablespoons canola oil ½ onion, diced 2 teaspoons salt, divided 2 pounds beef stew meat, cut into 1-inch cubes 1 teaspoon freshly ground black pepper 3 cloves garlic, minced ½ teaspoon dried thyme 2 tablespoons soy sauce 3 cups chopped mushrooms 2 tablespoons all-purpose flour 3 cups chicken broth 1 (16 ounce) package wide egg noodles ¾ cup sour cream, or to taste Directions Instructions Checklist Step 1 Turn on a multi-functional pressure cooker (such as an Instant Pot) and select Sauté function. Heat oil for 1 minute. Step 2 Add onion and 1/2 teaspoon salt to pot; cook and stir until onion begins to soften, 3 to 4 minutes. Step 3 Sprinkle beef with 1 teaspoon salt and the pepper. Add to the pot. Cook and stir until beef is evenly browned, about 2 minutes. Step 4 Add garlic and thyme; cook until fragrant, about 30 seconds. Step 5 Pour in soy sauce. Stir mushrooms into the pot. Stir in flour until incorporated. Stir in chicken broth and remaining 1/2 teaspoon salt. Step 6 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. Step 7 Release pressure carefully using the quick-release method. Step 8 Open pot; stir in egg noodles. Close and lock the lid. Set to high pressure according to manufacturer’s instructions for 5 minutes. Step 9 Release pressure naturally for 5 minutes according to manufacturer’s instruction. Release remaining pressure using the quick-release method. Step 10 Open pressure cooker; stir in sour cream.