On those nippy nights, this brings all the warmth home. Plan ahead, the frozen noodles need to thaw in the fridge overnight. This recipe is exclusively for those individuals who may find their only method of cooking is with an Instant Pot.
Ingredients
- frozen egg noodles: 1 pack (16 ounce pack)
- all-purpose flour: 2 Tbsp
- salt: 0.5 tsp
- granulated onion: 0.5 tsp
- granulated garlic: 0.5 tsp
- salt-free seasoning blend: 0.5 tsp
- beef stew meat: 1 pound
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- ounces portobello mushrooms, quartered: 6 piece
- medium onion, halved and: 1 piece (sliced)
- beef broth: 1 cup
- water: 2 cups
- dry onion and mushroom soup mix: 1 pack (1.8 ounce pack)
Metric Conversion
Stages of cooking
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Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function.
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While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
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When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.
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Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.
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Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.
