Ingredients:

  • 1 lb (450g) beef chuck, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup (240ml) beef broth
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups (200g) egg noodles
  • 1 cup (240ml) frozen peas (optional)

Instructions:

  1. Season the beef pieces with salt and pepper.
  2. Set the Instant Pot to 'Sauté' mode. Heat vegetable oil, then add the seasoned beef; brown on all sides. Remove and set aside.
  3. Add diced onion and garlic to the pot; sauté until onion is translucent.
  4. Pour in beef broth, soy sauce, and Worcestershire sauce, scraping the bottom to release browned bits.
  5. Stir in thyme and parsley, then return beef to the pot.
  6. Close the lid, set valve to sealing, and cook on high pressure for 25 minutes.
  7. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  8. Stir in egg noodles and peas, and cook on 'Sauté' until noodles are tender (about 5-7 minutes).
  9. Adjust seasoning if necessary and serve hot.