Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1 medium yellow onion (chopped)
  • 6 oz white or baby Bella mushrooms (sliced)
  • 1 lb lean ground beef (see note)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 3 tablespoons Worcestershire sauce
  • 3 cups beef broth
  • 8 oz wide egg noodles
  • 1/2 cup sour cream (see note)
  • parsley (for garnish)

Instruction

  • On your Instant Pot, press "saute" setting and set it to "normal" level. If it's on "high", it can burn during sauteeing.
  • Add oil and heat up.
  • Add onion and garlic and saute until almost translucent.
  • Add mushrooms and beef and cook until no longer pink.
  • Add flour and seasoning and stir in.
  • Add 1/2 cup of beef stock and scrape the bottom of the pot to make sure no food is cooked on as it will cause the burn message to show up.
  • Add remaining beef stock, Worcerstershire sauce and noodles. Press the noodles to almost submerge in the liquid.
  • Close the lid, press “manual” or “pressure cook” button and set timer to 4 minutes. The Instant Pot will beep and start building up pressure. Once the pot is pressurized, the countdown will start.
  • Once the cooking cycle is done, press "cancel/ooff" button. You can unplug the pot, if you like.
  • Wait 1 minute, then release the pressure by switching the valve to venting position.
  • Carefully open the lid away from your face and stir in the dish.
  • Wait 5 minutes, then stir again and add sour cream. Stir in.
  • Serve garnished with parsley.