· 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
Step 1Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.Step 2Season beef with 1 teaspoon salt and pepper. Add to the pot. 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.Step 3Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.Step 4Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.Step 5Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.