Servings: 4 to 6

1.5 lbs of beef stew meat, cubed 1.5 lbs of beef stew meat, cubed
 
2 TBS of olive oil 2 TBS of olive oil
 
1 small white onion, diced 1 small white onion, diced
 
2 cups of beef stock 2 cups of beef stock
 
1 package of onion soup mix 1 package of onion soup mix
 
half a bag of egg noodles (half of 16 oz bag) half a bag of egg noodles (half of 16 oz bag)
 
Cornstarch or flour to thicken Cornstarch or flour to thicken

Sauté beef and onion in the olive oil
Add 2 cups of beef stock (I like to add 1 to 2 tsp of Beef Better Than Bouillon for extra flavor) and 1 package of onion soup mix
Manual/Pressure cook for 10 min, then NPR 10 min
Add 8 oz of egg noodles (half of a 16 oz bag) and make sure they are mostly covered with the liquid (DO NOT STIR, JUST PRESS NOODLES INTO LIQUID)
Cook on Manual/Pressure Cook for 7 min. then QR
Remove lid and keep on Warm for a few minutes to thicken a little.

If you like a thicker consistancy you can either add a can of Cream of Mushroom Soup after pressure cooking, or mix 2 Tblsp cornstarch with 2 Tblsp cold water and add the mixture to the beef and noodles. Saute for a few minutes to desired thickness.  If you like a thicker consistancy you can either add a can of Cream of Mushroom Soup after pressure cooking, or mix 2 Tblsp cornstarch with 2 Tblsp cold water and add the mixture to the beef and noodles. Saute for a few minutes to desired thickness.