Step 1

First, coat the beef pieces in the flour generously.

Step 2

Add the butter to the instant pot, and press the SAUTÉ button. Set the timer for 15 minutes minium.

Step 3

Once the butter is melted, add the diced onions and thyme to the pot. Cook while stirring occasionally for 4-5 minutes, until the onions start to turn translucent.

Step 4

Stir in the garlic and cook for 1 minute.

Step 5

Now, add the beef pieces and ALL of the flour, even if it didn't stick to the meat. We need all of the flour for this recipe, because it thickens the sauce. Add the mushrooms, beef broth, and Worcestershire sauce at the same time. Press 'OFF' on the instant pot to end the sauté function.

Step 6

Place the lid on the instant pot, and turn the valve to SEAL. Press PRESSURE COOK, toggle to high, and then use the buttons to set the timer for 10 minutes. No need to press start, the machine will beep to acknowledge your selection and then begin building pressure. Once pressure is built, then it beeps again and the 10 minute timer starts.

Step 7

Once the timer is done and 10 minutes of pressure cooking have elapsed, the instant pot beeps again, but the pressure is still high and it's unsafe to open the lid.

Step 8

CAREFULLY, use an oven mit and handle of a wooden spoon to open the pressure valve and release the pressure. This is called a 'forced pressure release.'

Step 9

When the silver vavle drops, it's safe to remove the lid (the instant pot won't let you remove the lid until it's safe to do so). Remove the lid and stir in the noodles. Press SAUTÉ again to keep the pot hot enough to boil the juices for cooking the noodles.

Step 10

After 4-5 minutes when the noodles are cooked, press CANCEL to turn off the heat. Stir in the sour cream, sprinkle in the parsley (optional), and scoop into bowls for serving. The mixture will continue to thicken as it cools.