Ingredients:

  • 1.25 lb Sirloin Steak, sliced thin
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 8 oz Cremini Mushrooms, sliced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 cups Low Sodium Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 12 oz Medium Egg Noodles
  • 1/4 cup Heavy Cream
  • 1/2 cup Light Sour Cream

Instructions:

  1. Use the Instant Pot 'Sauté' function and heat the olive oil. Add the sliced mushrooms and sauté until deeply browned, about 5-7 minutes. Remove mushrooms and set aside.
  2. Add the sliced sirloin steak to the pot and sear in batches until browned on all sides, ensuring a crust forms. Remove the beef and set aside.
  3. Deglaze the pot with a splash of broth. Add the diced onion and sauté until softened, about 3 minutes. Stir in the minced garlic, dried thyme, salt, and pepper and cook for 1 minute until fragrant.
  4. Return the seared beef to the pot. Pour in the remaining beef broth and Worcestershire sauce. Ensure all browned bits are scraped up from the bottom.
  5. Place the medium egg noodles evenly over the beef/broth mixture. DO NOT STIR. Gently push the noodles down until mostly submerged.
  6. Seal the Instant Pot lid. Select Manual (Pressure Cook) and cook on High Pressure for 3 minutes. Perform a Quick Release (QR) once cooking is complete.
  7. Open the lid and stir the noodles and beef well. Stir in the reserved sautéed mushrooms and heavy cream until combined.
  8. Turn the Instant Pot to the 'Sauté' setting on Low. Bring the liquid to a gentle simmer for 2-3 minutes to slightly thicken the sauce. Turn off the heat.
  9. Stir in the light sour cream until the sauce is smooth and velvety. Taste and adjust seasoning if necessary before serving immediately.