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Set your instant pot to the saute setting. Add in the vegan butter and allow it to melt. Once melted, add in the onions and garlic, and saute for about 3 minutes, stirring often, or until fragrant and translucent.
Add the mushrooms and cook for 2 minutes. Sprinkle in the flour and mix through. Stir constantly for 2 minutes to cook the flour through.
Add in the vegan white wine and mix through— cook for 1 minute.
Add thyme, tamari, bay leaves, nutritional yeast, Worcestershire sauce, and dijon mustard. Mix until well combined. Add in the vegan beef broth and the pasta and mix through. Try to press it down so all noodles are covered in liquid.
Press cancel and put the lid on. Pressure cook on high pressure for 5 minutes. After 5 minutes, quick release pressure and allow steam to vent. We like to release the pressure with a towel over the valve to contain the steam.
Remove the bay leaf. Add in the vegan sour cream and mix until uniform—season with salt and pepper to taste. The stroganoff will be a bit watery, but it will thicken as it sits and cools.
Serve warm with a sprinkle of fresh parsley, and enjoy!