Servings: Serves: 8

2 TBS. olive oil 2 TBS. olive oil
2.5 lbs beef stew meat, cut in cubes 2.5 lbs beef stew meat, cut in cubes
¼ cup of flour ¼ cup of flour
salt and black pepper salt and black pepper
1 onion, chopped 1 onion, chopped
3 cloves of garlic, minced 3 cloves of garlic, minced
4 cups beef broth 4 cups beef broth
3 cups of fresh mushrooms (cut in half or quarters) 3 cups of fresh mushrooms (cut in half or quarters)
8 oz. sour cream 8 oz. sour cream
16 oz. package of egg noodles 16 oz. package of egg noodles

Place flour, salt and pepper in a large baggie and shake to mix. Add beef stew meat and coat with flour mixture.
Set your Instant Pot to "Sauté" setting. Wait until it says Hot, then add olive oil. Once it says Hot again, add beef. Brown for about 5 minutes. Add chopped onion and garlic. Brown for about 2 minutes.
Add beef broth and deglaze pot. Close up the Instant Pot. Select the "Meat/Stew" setting on the Instant Pot and set the timer for 35 minutes. Make sure the pressure release valve is closed.
When done, quick release the pressure valve, open up the lid carefully, and add the package of egg noodles and mushrooms. Reseal our and cook on high pressure for 5 mins.
When done, quick release the pressure valve, open up the lid carefully, and add 8 ounces of sour cream. Stir and let it simmer for about 5.
Add more salt, pepper, or additional seasonings if desired and thicken the sauce with a little corn starch (or flour) mixed with water, if needed.