Step 1

Add olive oil to pressure cooker pot and set to sauté function. Divide meat in half and brown the first half, turning only once. Remove from pot and set on plate. Brown second half of meat.

Step 2

Add first batch of meat back to the pressure cooker along with any juices that may have accumulated on the plate. Add cream of mushroom soup, onion dip mix, and beef broth. Stir to mix. Note: if your Instant Pot gives you burn notices, you may want to increase the beef broth to 1 1/2 to 2 cups to prevent that from happening.

Step 3

Close lid and set to high pressure for 15 minutes. When done, allow to release naturally.

Step 4

While meat is cooking, cook egg noodles in large pot of salted boiling water to al dente doneness, drain, and set aside.

Step 5

To serve, top egg noodles with beef and mushroom mixture or simply stir the noodles into the beef gravy mixture.

Step 6

Brown meat in heavy bottom pot over medium high heat using same procedure. Once all ingredients (not the egg noodles which will need to be cooked separately) have been added to pot, cover and allow to braise at a simmer for at least an hour.

Step 7

Brown meat in heavy bottom pot over medium high heat using same procedure. Transfer to slow cooker with remaining ingredients (not the egg noodles which will need to be cooked separately). Cover and cook on high for 2 hours or low for 6-8 hours.