Step 1

Slice your mushrooms and onions to a consistent thickness to promote even cooking.

Step 2

Turn the Instant Pot on to sauté and lightly spray the inside with cooking oil.

Step 3

Cut the stew meat into bite-sized pieces.

Step 4

Add the beef, garlic, mushrooms, Italian seasoning, and onions to the Instant Pot and sauté for 3-5 minutes.

Step 5

Mix in the coconut aminos, Worcestershire sauce, and beef broth. Close the lid, set the pressure valve to sealing, and cook on high pressure for 10 minutes.

Step 6

Quick release the pressure. Then, remove the lid and stir in the noodles. Close the lid and pressure valve and cook on high pressure for another 3 minutes.

Step 7

When the cook time is complete, quick release the pressure, and remove the lid.

Step 8

Remove 1/2 c of liquid from the bottom of the Instant Pot and mix in 1 tbsp of brown rice flower to make a slurry. Turn the Instant Pot on to sauté mode. When the liquid comes to boil, add in the slurry and stir until it thickens (about 3 minutes). Remove from heat. The gravy will continue to thicken as it cools.

Step 9

Mix in the Greek yogurt and add salt and pepper as desired.

Step 10

Serve warm, or add to individual size containers for meal prep.

Step 11

Slice your onions and mushrooms. Try to keep slices the same size so that they all cook the same.

Step 12

Cut your stew meat in half, and then in half again. Top with Italian seasoning, and 1 tablespoon of flour.  Toss to evenly coat the beef.

Step 13

Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.

Step 14

Transfer the contents to the slow cooker.  Add in soy sauce, Worcestershire sauce, and beef broth.

Step 15

Cook on low 4-6 hours or high 2-3 hours.

Step 16

Mix in Greek yogurt.

Step 17

Serve with cooked egg noodles.

Step 18

Slice your onion and mushrooms. Try to keep slices the same size so that they all cook the same.

Step 19

Cut your stew meat into bite-sized pieces. Top with Italian seasoning. Toss to evenly coat the beef.

Step 20

Turn your burner to medium-high heat. Lightly spray your skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.

Step 21

Add in soy sauce, Worcestershire sauce, and beef broth and noodles.

Step 22

Reduce heat to medium – low and cook for for 15-20 minutes until the noodles are soft.

Step 23

After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of flour to make a slurry.  Set your stove to medium/high heat, when the liquid comes to a boil add in your slurry. Stir until it thickens (about 3 minutes). Remove from heat. The gravy will thicken as it cools.

Step 24

Turn off heat and mix in Greek yogurt and serve warm.