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Set the instant pot to sauté. Add the olive oil. Working in batches add the stew meat and brown on all sides. Remove from the instant pot and set aside on a plate.
Add in the onion, mushrooms and garlic. Sauté until they are almost tender.
Add the stew meat back to the instant pot and add the flour. Cook until the four is brown and the mixture is coated.
Add in the beef broth and worchestershire sauce. Cover and set the instant pot in the sealed position. Turn on high pressure and cook for 12 minutes.
Manually release the pressure. And carefully remove the lid. Add in the egg noddles and stir. Cover and seal the instant pot and cook for 3 minutes.
Manually release the pressure. Stir in sour cream and salt and pepper to taste. Garnish with parsley and serve.