Instant Pot Beef & Bear Stew

2 Pounds beef stew meat, cut into bite sized pieces
1/4 Cup flour
1 Teaspoon salt
1 Teaspoon ground pepper
2 Tablespoons butter
1 Packet dry onion soup mix
2 Cups beef stock
1 (12 oz) Bottle of lager beer
1 Tablespoon garlic, minced
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
2 Cups uncooked medium egg noodles
Frozen peas carrots, thawed

Add beef stew meat, flour, salt & pepper to a large Ziploc bag. Toss until evenly coated.
Turn Instant Pot on to saut� and add butter. When butter is melted add beef and garlic to pot and brown meat on each side, about 3-5 minutes.
When meat is browned, remove with a slotted spoon and set aside.
Deglaze the bottom of the put with two cups of beef stock. When the bottom is clean, add the meat back in.
Add beer, tomato paste, Worcestershire, and dry onion soup mix.
Close Instant Pot and set to 35 minutes on manual high pressure.
When time is up, allow for a 10 minute natural release.
Once released add uncooked egg noodles and close top. Set for 1 minute on manual high pressure. Quick release when the time is done.
Stir in frozen veggies and heat for around 5 minutes until warmed.