Instant Pot Beef and Noodles

Step 1
Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.

Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saut? function.

Step 3
While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.

Step 4
When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.

Step 5
Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.

Step 6
Cancel Saut? function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 7
Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.