Sort ingredients
henry.staats
QR Code
Listen
Pdf
Select high sauté setting on the Instant Pot, and add ground beef.
Cook, stirring occasionally, until no longer pink.
Drain, and return to Instant Pot.
Add onion and mushrooms, and saute for 5 minutes, stirring occasionally.
Stir in garlic, and cook, stirring regularly, for 30 seconds.
Stir in tomato paste, Dijon mustard, Worcestershire sauce, thyme, and salt and pepper.
Add beef broth and scrape up any browned bits from the bottom of the pot.
Add the noodles.
Gently press the noodles down into the broth. It's ok if a few are sticking out a little.
Press cancel.
Lock the lid in place, and turn pressure release valve to sealing.
Press the manual button, and set the cooking time to 5 minutes on high pressure.
Let the pressure release naturally for 5 minutes.
Turn the pressure release valve to venting to release any remaining pressure.
Unlock and remove the lid.
Stir in the sour cream.
Add more salt and pepper to taste.
Serve topped with chopped parsley.