Instant Pot Beef and Noodles

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  2.5 lbs Beef Sirloin, Top
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  2 tsp 2 teaspoons kosher salt (divided)
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  2 tsp 2 teaspoons ground black pepper
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  1.5 tsp Garlic powder
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  1 tsp Thyme, Dried
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Unsalted Butter
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  1 Yellow Onion(110g)
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  5 cup Low Sodium Beef Broth

  Any carton beef broth labeled "low sodium." Bone broth substitutes fine.

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  3 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 1 bay leaf
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  24 oz Egg Noodles, Dry
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  2 tbsp Cornstarch
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  2 tbsp 2 tablespoons water
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  10 oz Peas, Sweet, Frozen
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  Parsley, Fresh

Instructions

1. 1Cut the top sirloin steak into bite-sized pieces and season with 1 teaspoon of the salt, the black pepper, garlic powder, and dried thyme; set aside.
2. 2Set the Instant Pot to sauté mode on high. Add the olive oil and butter and heat for 1–2 minutes until the butter is melted and foaming. Add the diced onion and cook, stirring often, for 3–4 minutes until softened and translucent.
3. 3Add the seasoned beef to the pot and cook, stirring occasionally, for 6–8 minutes over high heat until browned on all sides with no pink remaining.
4. 4Pour in the Worcestershire sauce and scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the beef broth, the bay leaf, and the remaining 1 teaspoon salt. Stir well.
5. 5Cancel sauté mode, seal the lid, and set to high pressure for 8 minutes. Once the cycle completes, perform a quick release of pressure.
6. 6Switch back to sauté mode. Add the egg noodles and cook, stirring every 2–3 minutes and scraping the bottom to prevent sticking, for 8–10 minutes over medium-high heat until the noodles are tender. Whisk the cornstarch with the water in a small bowl, then stir the slurry into the pot along with the frozen peas. Cook for 1–2 minutes until the sauce thickens and the peas are heated through.
7. 7Divide the beef and noodles evenly into 6 airtight containers while hot. Top each with fresh parsley. Refrigerate until ready to serve.