Step 1

Heat the olive oil in the instant pot on the sauté setting. Add in the beef, season it with the salt and pepper and cook until browned.

Step 2

Deglaze the instant pot insert with 1 cup of beef broth.

Step 3

Then add in the red wine, minced garlic, diced onion, Worcestershire sauce, mushrooms and remaining 2 cups of beef broth to the crock pot.

Step 4

Seal and cook on high pressure for 20 minutes and then do a quick release to release the pressure from the instant pot by moving the valve on the lid from the sealing to the venting position.

Step 5

Then mix the cornstarch with a small amount of cold water to dissolve the cornstarch. Stir this mixture and the uncooked egg noodles into the instant pot. Make sure that the noodles are completely covered. Add more broth if needed to cover the noodle.

Step 6

Seal and cook on high pressure for 2 minutes and then another quick release to release the pressure from the instant pot.

Step 7

Then stir in the sour cream until well combined and enjoy!