1 1/2poundsboneless chuck roasttrimmed and cut into 1-inch cubes
1/2cupdry red wine
10 1/2ouncebeef broth1 can
2cupsshiitake mushroom capssliced
4garlic clovesthinly sliced
7cupsmedium egg noodleshot cooked, about 5 cups uncooked pasta
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
Remove lid from the Instant Pot®. Press [Sauté], and use [Adjust] to select “More” mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds.
Add half of beef mixture to cooker; cook for 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture.
Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits (deglazing). Add carrots, mushrooms, thyme, shallots and garlic.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
Serve beef mixture over noodles. Garnish with thyme leaves, if desired. Enjoy!