2tablespoonsvegetable oil - divided, plus more as needed
1/2medium sized onion - diced
1tbspgarlic - minced
1 1/2cupsbeef broth
5ozmushrooms - sliced
3Tbps cold water
1/4cup sour cream
8 oz egg noodles - raw
Set your instant pot to sauté mode. Once your pot is hot, add 1 tablespoon of oil. Brown your ground beef. Once browned, set aside.
Add in one more tablespoon of oil and your butter. Once your butter is completely melted add in your mushrooms. Sauté them for about five minutes until they have softened and caramelized. Then set aside.
If needed, add a tablespoon of oil. Add in your onions and sauté for about three minutes until they soften and caramelized. Add in your garlic and stir for another minute to release the flavors.
Add in your beef broth and ground beef.
Lock the lid in place enclosure pressure valve. Pressure cook on high for four minutes. Manually release when the time is done by opening the valve.
In a separate small bowl mix together your cornstarch and water. Add to your instant pot.
Turn your instant pot on cancel then sauté mode. Simmer and bring your gravy mixture to a boil.
Add your sour cream and cooked mushrooms. Mix well.
Add your egg noodles to your pot. Mix well so that each noodle is covered in the gravy mixture.
Press cancel on your instant pot. With your noodles still raw, lock your lid in place and allow your noodles to cook in the sauce for about 10 minutes. Open your lid, and make sure your noodles are cooked to your liking.
Once your noodles are cooked give it one more stir and transfer to a bowl. Top with fresh parsley and enjoy!
This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately. Or make a double batch and freeze for a great make ahead freezer meal.
Mustard: Spicy mustard can add a little tangy kick to the sauce.
Veggies: If you are not a traditionalist, I like to sneak in a few additional vegetables, onion or spinach are great.
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