Instant Pot Goulash

Ingredients

• 1 1/2 lb beef stew meat such as chuck, trimmed and cut into 1 1/2-inch pieces
• 3 tbsp all-purpose flour
• 1 tbsp canola oil
• 2 cup thinly sliced red onions
• 1 tbsp chopped fresh thyme
• 5 clove garlic, chopped
• 1 tbsp no-salt-added tomato paste
• 1 tbsp smoked paprika
• 2 tsp caraway seeds
• 3 cup angel hair coleslaw mix or finely shredded cabbage
• 1 (14 ounce) can stewed tomatoes, undrained
• 3/4 tsp salt
• 1/2 tsp ground pepper
• 12 oz whole-wheat egg noodles
• 3/4 cup whole-milk plain yogurt

Instructions

1. Toss beef and flour together in a medium bowl. Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting, and allow to preheat. Add oil to the cooker. Add the flour-coated beef; cook, stirring often, until browned, 7 to 8 minutes. Add onions, thyme and garlic; cook, stirring often, until the onions soften, 5 to 6 minutes. Add tomato paste, paprika and caraway seeds; cook, stirring constantly, for 1 minute. Stir in cabbage, tomatoes and their juice, salt and pepper. Press Cancel.
2. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 30 minutes. (It will take 5 to 7 minutes for the cooker to come up to pressure before cooking begins.) When cooking is complete, let the pressure release naturally (the float valve will drop; this will take 5 to 7 minutes) before removing the lid from the cooker.
3. Meanwhile, prepare noodles according to package directions; drain.
4. Divide the noodles evenly among 6 bowls; top with the goulash and yogurt.