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)
1/2 cup beef broth
1 bay leaf
8 oz wide egg noodles
1/2 cup sour cream

Set Instant Pot on Sautee and add olive oil. Add the ribeye salt, and Tsardust Memories seasoning. Brown the meat and then add the mushrooms, 1/2 cup of 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.