On your Instant Pot, press the "sauté" setting and set it to normal level. If it's on high, it can burn during sautéing. Add 1 tablespoon olive oil and heat up until shimmering.
Add 2 minced garlic cloves and 1 medium chopped yellow onion. Sauté until the onions become almost translucent, about 3 to 4 minutes, stirring occasionally. The aroma will be fantastic!
Next, add 6 oz sliced white or baby Bella mushrooms and 1 lb lean ground beef. Cook until the beef is no longer pink, breaking it apart with a spoon, which should take about 5 to 7 minutes. The mushrooms will soften and absorb some of the beef flavor.
Sprinkle in ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and 2 tablespoons all-purpose flour. Stir everything well to coat the meat and vegetables, allowing the flour to absorb the flavors.
Pour in ½ cup of beef broth and scrape the bottom of the pot to make sure no food is stuck, as this can cause a burn message to show up.
Add the remaining 2.5 cups of beef broth, 3 tablespoons Worcestershire sauce, and 8 oz wide egg noodles. Press the noodles to almost submerge them in the liquid.
Close the lid of the Instant Pot, and press the “manual” or “pressure cook” button. Set the timer to 4 minutes. The Instant Pot will beep and begin to build pressure, which will take a few minutes.
Once the cooking cycle is done, press the “cancel/off” button. You can unplug the pot if you like. Wait for 1 minute, then carefully release the pressure by switching the valve to the venting position. Be cautious of the steam!
Once the pressure is fully released, carefully open the lid away from your face. Stir the dish gently to combine all the flavors.
Wait 5 minutes before stirring again. Add ½ cup sour cream and stir well until it’s fully incorporated. The sauce should be rich and creamy at this point.
Serve garnished with parsley for a fresh touch. Enjoy your Instant Pot Beef Stroganoff!
