Pressure Cooking Beef Stroganoff

Ingredients

1 lb ground beef
3 c. beef broth
¹⁄₂ c. minced onion
3 c. egg noodles, uncooked
10.5 oz can cream of mushroom soup
1 garlic clove, minced
¹⁄₄ tsp pepper
1 Tbsp Flour
1 c. sour cream

Optional:
1 tsp salt

Instructions

1. Set the instant pot to sauté with some oil in it.
   
2. Sauté the hamburger, garlic, and onion until the meat is browned.
   
3. Add the flour.
   
4. Add the noodles.
5. Then the broth, soup, salt, and pepper and stir to combine.
   
6. Put on the lid and set to high pressure for 8 minutes.
   
7. After the 8 minutes let it natural release for another 5 minutes before releasing the pressure.
   
8. Add the sour cream and mix it all together.
   

Notes

• I used frozen hamburger, so I had to cook that first on high for 25 minutes with 1 cup of water. Then started at step two with sautéing the vegetables and adding the meat back in with those.
  
• I won’t be adding the salt next time either, because it came out salty to me. From the broth and maybe the mushroom soup too. Definitely overkill on the saltiness.
  
• CAREFULL with cooking too long and turning the noodles to mush.