Ingredients and Weight: - 2 lbs beef chuck roast, cut into 1-inch cubes - 1 onion, chopped - 2 cloves garlic, minced - 1 can (10.75 oz) cream of mushroom soup - 1 cup sour cream - 1/4 cup dry sherry or beef broth (optional) - 1/2 cup water - 1 package (12 ounces) egg noodles - 1 tablespoon fresh parsley, chopped (optional)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (simple)
Preparation Method Steps: 1. Season beef cubes with salt and pepper. 2. Set Instant Pot to "Sauté" mode. Add 1 tablespoon of oil and brown beef in batches, removing vegetables. 3. Add onion and garlic to the pot and cook until softened. 4. Deglaze the pot with sherry or beef broth, stirring to loosen brown bits. 5. Stir in cream of mushroom soup and sour cream. 6. Add water and beef cubes to the pot. 7. Close the lid and set Instant Pot to "Meat/Stew" mode on high pressure for 30 minutes. 8. Once cooking is complete, allow pressure to release naturally for 10 minutes, then quick-release the remaining pressure. 9. Add egg noodles to the pot and cook for 3-4 minutes, or until softened. 10. Stir in parsley, if desired.
Nutritional Information: - Calories: 350 - Fat: 15g - Protein: 28g - Carbohydrates: 25g
Dish Characteristics: - Tender and flavorful beef - Creamy and savory sauce - Al dente egg noodles - Classic comfort food dish
User Comments: - "This is the best Instant Pot Beef and Noodles I've ever had." - "The beef was so tender and the sauce was so flavorful." - "It's a perfect meal for a cold winter night." - "I love that it's so easy to make." - "I added mushrooms and it was even more delicious."
Special Precautions and Tips: - Use lean beef chuck roast for best results. - If desired, you can brown the beef in a skillet before adding it to the Instant Pot. - If the sauce is too thick, add some additional water or beef broth. - If the sauce is too thin, cook for a few minutes longer on the "Sauté" mode. - Serve over mashed potatoes or egg noodles.