Ingredients
1 pound ground beef (or ground turkey or ground pork)
salt and freshly ground black pepper
1 small onion , chopped
1 clove garlic , minced
8 ounces white button mushrooms , sliced
1 Tablespoon all-purpose flour
10.5 ounce can cream of mushroom soup (or homemade)
2 1/4 cups low-sodium beef broth
8 ounces wide egg noodle
1/3 cup sour cream (or Greek Yogurt)
2 Tablespoons fresh parsley leaves , chopped
Method
- Turn Instant Pot to saute. Once the pot is hot, spray the bottom with cooking spray (or add a little oil), and add ground beef. Brown the meat, breaking it into small pieces as it cooks, and season it with salt and pepper. Remove any excess grease.
- Add onion, garlic and sliced mushrooms and saute for 1 minute.
- Add the flour, homemade or canned cream of mushroom soup, beef broth, and noodles and stir to combine.
- Secure instant pot lid, and turn valve to sealed position. Cook on Manual Setting or High Pressure Setting for 2 minutes. (7 minutes if doubled)
- When pressure cooking is complete, use a quick release. (If liquid sprays from the knob, close knob, wait 30 seconds then release pressure again. You may also turn knob half way so only a small amount of steam is being released.)
- Carefully remove the lid and stir mixture. Allow the mixture to cool for a few minutes, then stir in sour cream, parsley, additional salt and pepper to taste.
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