- 2 tablespoons canola oil
- 1/2 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
- 1/2 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
- 3/4 cup sour cream, or to taste
- Heat oil in an electric pressure cooker (such as Instant Pot(R)) on the “Saute” setting for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
- Season beef with 1 teaspoon salt and pepper. Stir into the pressure cooker. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
- Stir mushrooms into the pressure cooker. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 10 minutes.
- Release pressure carefully using the quick-release method. Open pressure cooker; add egg noodles. Seal and bring to high pressure again; cook for 5 minutes.
- Let pressure release naturally for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.