Step 1

Turn on Sauté setting. When pot is hot, add the oil, butter, and onion. Cook, stirring occasionally, until just starting to turn translucent.

Step 2

Add the ground beef and stir, breaking up the meat, but leaving a few larger chunks. Cook, stirring occasionally, until just a little pink remains.

Step 3

Add the thyme, salt, pepper, garlic, and Worcestershire sauce. Stir and cook for 1 minute.

Step 4

Add the mushrooms and mix well. Cook for another minute.

Step 5

Pour the broth in while stirring, and scraping the bottom of the pot to get up any brown bits (deglaze).

Step 6

Add the egg noodles and press them gently into the mixture to submerge them as much as possible.

Step 7

Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial, and the +/- to select 4 minutes (5 minutes for softer noodles).

Step 8

After the cook cycle has finished, let the pot sit undisturbed for 2 minutes. Then do a controlled Quick Release of the remaining pressure/steam.

Step 9

When the pin in the lid drops back down, open the lid. Then turn on the sauté setting.

Step 10

Mix together the flour and water. Add to the pot and stir well to combine. Turn off the pot.

Step 11

In a small bowl, mix the sour cream with a little of the hot sauce from the pot. Then add a little more. This tempers the sour cream so it doesn't curdle when added to the hot stroganoff.

Step 12

Add the sour cream and parsley to the pot. Stir gently to incorporate the ingredients. Taste and adjust salt, if needed.

Step 13

Serve immediately, garnishing as desired.