Step 1

Set a 6-qt Instant Pot® to the high saute setting.

Step 2

Season beef with salt and pepper, to taste.

Step 3

Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.

Step 4

Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.

Step 5

Stir in dry sherry, scraping any browned bits from the bottom of the pot.

Step 6

Stir in beef broth, Worcestershire and beef. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 7

Stir in egg noodles.  Select manual setting; adjust pressure to high, and set time for 5 additional minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Step 8

Stir in sour cream; season with salt and pepper, to taste.

Step 9

Serve immediately, garnished with parsley, if desired.