pressure cooker beef stroganoff

photo of a bowl of beef stroganoff

1 tbsp olive oil
1 lb ribeye, cut into cubes
1 tsp Penzey’s Tsardust Memories seasoning
Salt, to taste
1 medium onion, chopped
8 oz sliced mushrooms (I used baby bellas)
1 cup beef broth
1 bay leaf
8 oz wide egg noodles
1/2 cup sour cream

Set Instant Pot on saute and add olive oil. Add the onion, ribey,e salt, and Tsardust Memories seasoning. Brown the meat and then add the mushrooms, beef broth, and bay leaf. Seal pot and cook on high for 10 minutes. Manually release pressure, then add the egg noodles. Seal and cook on high for 8 minutes (or until the noodles are soft). Then, add sour cream and mix well.