1 tablespoon olive oil
2 tablespoons butter
1 yellow onion, diced
1 lb lean ground beef
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3 cloves minced garlic
2 tablespoons Worcestershire sauce
10 oz sliced mushrooms
1/4 cup flour
3.5 cups beef broth
8 oz Wide Egg Noodles
1/4 cup fresh parsley, chopped
1 cup sour cream
Using sauté setting on Instant Pot, add oil, butter and onion. Cook until onions begin to become translucent. Stir occasionally.
Add and break up meat, leaving a few larger chunks. Cook and stir occasionally until most of the pink is gone
Add thyme, salt, pepper, garlic, Worcestershire sauce. Stir and cook for one minute.
Add the mushrooms and mix well. Cook for one minute.
Sprinkle flour over mixture and stir to combine.
Pour broth over mixture while stirring. Scrape the bottom to get up brown bits.
Add noodles and press into mixture. They should be as covered as possible.
Switch pot into pressure cook mode and cook at high pressure for 4 minutes.
Once timer sounds, let pot natural release for two minutes then do a quick release.
Open lid after pin drops. Add parsley and sour cream. Stir pot contents together.
Recipe originally posted by Simply Happy Foodie.