Instant Pot Beef and Noodles

• •
  Beef Sirloin, Top(1134g)
• •
  2 teaspoons kosher salt (divided)
• •
  2 teaspoons ground black pepper
• •
  Garlic powder(8g)
• •
  Thyme, Dried(5g)
• •
  Olive oil(15g)

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

• •
  Unsalted Butter(15g)
• •
  Yellow Onion
• •
  Low Sodium Beef Broth(1440g)

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

• •
  Worcestershire Sauce(45g)

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

• •
  1 bay leaf
• •
  Egg Noodles, Dry(680g)
• •
  Cornstarch(30g)
• •
  2 tablespoons water
• •
  Peas, Sweet, Frozen(480g)
• •
  Parsley, Fresh

Instructions

1. 1Place the beef in a large bowl and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic powder, and thyme. Set aside.
2. 2Turn a 6-quart or larger electric pressure cooker to sauté. Add the oil and butter. As soon as the butter melts, add the onion and remaining 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
3. 3Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
4. 4Add the Worcestershire sauce and bay leaf. Splash in about 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck-on bits of food (this will avoid a “burn” warning…also, those browed bits are delicious!). Add the next 4 1/2 cups broth.
5. 5Cover and seal the pressure cooker. Cook on manual (high) pressure for 10 minutes. When the time is up, immediately vent to remove any remaining pressure.
6. 6Carefully open the lid and remove the bay leaf. Then, add the egg noodles. Turn to sauté and bring the mixture to a simmer. Cook until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking.
7. 7While the noodles cook, in a small bowl whisk together the cornstarch and water to create a slurry. As soon as the noodles finish cooking, add the slurry and stir to combine. Stir in the peas. If the noodles are thicker than you would like, splash in additional beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley or thyme.