7 cups hot cooked medium egg noodles (about 5 cups uncooked pasta)
Thyme leaves (optional)
How to Make It
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds. Add half of beef mixture to cooker; cook 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture. Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits. Add carrots and next 4 ingredients (through garlic).
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Serve beef mixture over noodles. Garnish with thyme leaves, if desired.
Swap In A Snap!
Portobello mushrooms make a good substitute for the shiitake variety.
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