Ingredients
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion diced
- 3 cloves garlic minced
- 6 ounces mushrooms sliced
- 2 pounds beef stew meat cut into 1-inch cubes
- Salt and pepper to taste
- 5 tablespoons all-purpose flour
- 4 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 12 ounces wide egg noodles
- 3/4 cup sour cream plus more to taste
- Chopped fresh parsley optional
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and butter. Once melted, add the diced onion and minced garlic. Cook for 3-4 minutes until the onion softens, then add the sliced mushrooms and cook for an additional 2 minutes.
- Season the beef with salt and pepper. Add the beef in batches to avoid overcrowding and sear on all sides until browned.
- Sprinkle the flour over the beef and vegetables, stirring for 1 minute to coat them lightly. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom of the pot to deglaze.
- Secure the lid and set the Instant Pot to High Pressure for 14 minutes. Once done, perform a quick release of the pressure.
- Add the egg noodles, making sure they are fully submerged in the liquid. Reseal the lid and cook on High Pressure for 3 minutes, then manually release the pressure.
- Stir in the sour cream, adding more if you prefer a creamier texture, and adjust salt and pepper to taste. Garnish with chopped parsley if desired.
