1. Melt butter in instant pot cooker set on SAUTE function and heat to MEDIUM. Cook onions, garlic, thyme, pinch each salt, pepper and sugar and for 3 to 5 minutes or until onions are tender. Reduce heat to MEDIUM LOW and add stewing beef; continue to cook for 10 to 15 minutes or until meat is nicely browned. Add wine and cook for 3 to 5 minutes. Add broth, vinegar, Worcestershire and tomato paste.

2. Place lid on and lock and seal in position. Set to PRESSURE COOK function on HIGH for 30 minutes. Turn off heat and manually release pressure according to manufacturer’s instructions. Carefully remove lid.

3. If beef is not fork tender, set back to PRESSURE COOK function and cook for 5 more minutes.

4. Set instant pot to SAUTE function and heat to MEDIUM. Stir in noodles and cook for 10 minutes or until tender.

5. Turn instant pot off. Stir in mustard. Garnish with cheese and arugula.

Tip: Sprinkle top of soup with croutons if desired.

• 20 g Fat
• 10 g Saturated Fat
• 145 mg Cholesterol
• 470 mg Sodium
• 33 g Carbohydrates
• 3 g Fiber
• 4 g Sugars
• 38 g Protein