1/4 cup vegetable oil
1 yellow or white onion
1½ lbs beef stew meat
1½ teaspoons garlic powder
1 teaspoon kosher salt
½ teaspoon dried thyme
½ teaspoon ground black pepper
1 cup beef broth
1 cup sliced fresh mushrooms
2 tablespoons Worcestershire sauce
1 cup full-fat sour cream
Set the Instant Pot to the sauté function. Add the oil and finely diced onion. Cook for 2-3 minutes or until the onions are softened.
Add in the beef stew meat, garlic powder, kosher salt, thyme, and black pepper. Stir and cook until all sides of the beef stew meat has a nice brown sear on it.
Turn the sauté function off. Stir in the beef broth, sliced mushrooms, and Worcestershire sauce.
Put the lid on the Instant pot and set the valve to the 'sealed' position. Cook on HIGH pressure for 17 minutes. When the cook time is done, let the instant pot do a natural pressure release for 10 minutes.
Remove the lid and stir in the sour cream until combined and smooth. Serve immediately over rice, cooked egg noodles, or mashed potatoes.