Print
Ingredients
2 tablespoons olive oil
½ teaspoon salt
½ onion, diced
1 pound ground beef or stew beef
1 teaspoon black pepper
3 cloves garlic, minced
1 teaspoon thyme
2 tablespoons soy sauce
1 pound mushrooms, sliced
3 tablespoons flour
1 ½ to 2 cups chicken stock
1 ½ to 2 cups beef stock
12 ounces egg noodles
¾ cup sour cream
Directions
- Turn Instant Pot to sauté.
- Heat oil in pan until shimmery, then add onions and cook until soft and starting to brown, 4-5 minutes. Add garlic, and cook 2-3 more minutes, until garlic starts to soften.
- Add beef and cook until browned, 5-7 minutes.
- Sprinkle in ½ teaspoon salt, pepper, thyme, and soy sauce. Cook for 1-2 minutes.
- Add mushrooms and sprinkle with flour. Toss to combine and distribute flour.
- Add chicken and beef stock
- Seal and pressure cook for 15 minutes, then quick release and add in noodles. May add in additional 1 cup of stock at this point.
- Pressure cook for 5 minutes and natural release for 5 additional minutes.
- Turn off and stir in sour cream.