Add 1 Tablespoon olive oil to pressure cooker pot and set to sauté function. Divide 1 pound beef stew meat in half and brown the first half, turning only once. Remove from pot and set on plate. Brown second half of meat.

Add first batch of meat back to the pressure cooker along with any juices that may have accumulated on the plate. Add 22 ounces cream of mushroom soup, 2 Tablespoon onion dip mix, and 1 cup beef broth. Stir to mix. Note: if your Instant Pot gives you burn notices, you may want to increase the beef broth to prevent that from happening.

Close lid and set to high pressure for 15 minutes. When done, allow to release naturally.

While meat is cooking, cook 8 ounces egg noodles in large pot of salted boiling water to al dente doneness, drain, and set aside. Note: I recommend using egg noodles but in the video, the recipe was made with traditional pasta. Either works.

To serve, top egg noodles with beef and mushroom mixture or simply stir the noodles into the beef gravy mixture.

Brown meat in heavy bottom pot over medium high heat using same procedure. Once all ingredients (not the egg noodles which will need to be cooked separately) have been added to pot, cover and allow to braise at a simmer for at least an hour. When done, stir in the drained cooked noodles.

Brown meat in heavy bottom pot over medium high heat using same procedure. Transfer to slow cooker with remaining ingredients (not the egg noodles which will need to be cooked separately). Cover and cook on high for 2 hours or low (recommended) for 6-8 hours. When done, stir in the drained cooked noodles.