Teeny McMunn: My Recipe Box

A while ago I mentioned that a reader said she would like to see more Instant Pot recipes. This came into my email. We all are looking for something quick and easy for dinner. And, by chance, this follows last week’s recipe which also used beef stew.

INGREDIENTS:

2 Tbsp canola oil

½ onion, dices

2 tsp salt, divided

2 pounds beef stew meat, cut into 1 inch cubes

1 tsp freshly ground black pepper

3 cloves garlic, minced

½ tsp dried thyme

2 Tbsp soy sauce

3 c. chopped mushrooms

2 Tbsp all- purpose flour

3 c. chicken broth

1 (16 oz) pkg wide egg noodles

¾ c. sour cream, or to taste

DIRECTIONS:

Turn on a multi-cooker (such as Instant Pot) and select Sauté function. Heat oil for 1 minute. Add onion and ½ tsp salt. Cook and stir until onion begins to soften. 3 to 4 minutes.

Season 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.

Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining ½ teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer’s instructions. 10-15 minutes.

Release pressure carefully using the quick-release method. Open pressure cooker, add egg noodles. Seal and bring to high pressure again, about 5 minutes, cook for 5 minutes.

Release 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.

MY NOTES:

If you're like me and don’t have an Instant Pot then, as mentioned in the last recipe, cook all the ingredients for at least one and a half hours. I would make a roux, mixing the flour with some chicken broth until smooth, than adding it back into the mix. This sounds yummy and it is still cool enough to enjoy a warm meal.

Enjoy