Stewed noodle soup
0.5 lbs Beef chuck
1 stalk Celery
1 clove Garlic
1 tbsp Olive oil
2 tbsp Flour
1 tsp Dried parsley
- 1 cup Egg noodle
- 1 cup Beef broth
- 1 tbsp Butter
- 1 tsp Red wine
- A little of Salt and pepper
- A little of Thyme
To get started, you'll need:
From the main menu, select ‘Manual Cook’ and then choose ‘Sear/Satue’. Set the heat level to level 5.
Heat the olive oil and dd the beef chuck and brown on all sides, about 5 minutes.
Add the onion, garlic, carrots, celery, and potatoes to the pressure cooker and stir to combine.
Sprinkle the flour over the top of the vegetables and beef and stir to coat.
Add the beef broth, red wine, parsley, thyme, salt, and pepper to the pressure cooker and stir to combine.
Add the egg noodles and butter to the pressure cooker and stir to combine.
From the main menu, select 'Auto Cook' and select 'Stew Noodle' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Once the cooking time has completed, use the quick release method to release the pressure.
Serve the stew noodles hot and enjoy!