Step 1

Press the saute button on the Instant Pot and add the ground beef to the pot. Cook, breaking up the meat with a spoon, until the beef is browned.

Step 2

Add the butter, onion and mushrooms to the pot. Cook, stirring occasionally, until vegetables have softened, 4-5 minutes. Season with salt and pepper.

Step 3

Stir in the garlic and flour and cook, stirring, for 30 seconds. Press cancel to turn off the Instant Pot.

Step 4

Add 1 cup of the broth to the pot and stir, scraping up any bits from the bottom of the pot.

Step 5

Stir in 2 ½ more cups of broth (reserve the remaining ¼ cup to mix into the yogurt later), and stir in the Worcestershire sauce and Dijon mustard. Finally, stir in the egg noodles and press them down into an even layer. Some of the noodles may be on top of the liquid and this is ok.

Step 6

Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 3 minutes at high pressure using the Pressure Cook or Manual button. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

Step 7

When the cook time ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully turning the steam release valve to the venting position. You may want to cover the valve with a kitchen towel to catch some of the steam. When all of the steam has escaped and the pin drops down, open the Instant Pot lid.

Step 8

If some of the noodles on top appear uncooked, stir the beef stroganoff and they will continue to cook over the next few minutes as the dish rests. Press "Cancel" to turn off the warm setting and let the beef stroganoff cool for 3-5 minutes. Meanwhile, warm the remaining ¼ cup of broth and whisk it into the yogurt (or sour cream) in a small bowl until smooth. Stir the yogurt mixture into the stroganoff in the pot. Serve topped with fresh parsley, if desired.