Ingredients:

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 8 ounces egg noodles
  • 1 cup frozen peas (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Set the Instant Pot to 'Sauté' mode. Add olive oil and heat until shimmering. Season beef cubes with salt and pepper; add to the pot in batches, browning on all sides.
  2. Add diced onion and minced garlic; sauté until fragrant. Stir in the beef broth, soy sauce, Worcestershire sauce, thyme, and paprika.
  3. Close the lid securely and set to 'High Pressure' for 25 minutes. Once cooked, allow natural release for 10 minutes, then quick release any remaining pressure.
  4. Open the lid and add egg noodles directly to the pot; stir well. Close the lid again and set to 'Manual Pressure' for 4 minutes. Quick release once done.
  5. Stir in frozen peas if using, and let sit for 5 minutes. Taste and adjust seasoning if necessary.
  6. Garnish with fresh parsley and serve hot.