Instant Pot Beef and Noodles

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

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

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  Unsalted Butter(15g)
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  Yellow Onion
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  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.

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

Instructions

1. 1Cut the top sirloin steak into bite-sized pieces and season with garlic powder, dried thyme, salt, and pepper; set aside.
2. 2Heat the olive oil and butter in a large pot over medium-high heat until the butter is melted and foaming (about 1–2 minutes). Add the diced onion and cook, stirring often, for 3–4 minutes until softened but not browned.
3. 3Add the seasoned beef to the pot and cook, stirring occasionally, over medium-high heat for 6–8 minutes until browned on all sides with no pink remaining.
4. 4Pour in the Worcestershire sauce and ½ cup of the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the remaining beef broth and bring to a simmer over medium heat.
5. 5Add the egg noodles and cook, stirring every few minutes and scraping the bottom to prevent sticking, for 18–20 minutes over medium heat until the noodles are tender and fully cooked.
6. 6While the noodles finish cooking, whisk together the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the pot along with the frozen peas and cook for 1–2 minutes over medium heat until the sauce thickens and 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.