Step 1

Turn Instant Pot to the sauté setting. When display says HOT add in the beef and break it up. Add in the garlic salt and Italian seasoning. Brown ground beef for about 5 minutes. Soak up any excess grease with a paper towel by moving meat to one side of the pot and placing paper towel on other side of pot and use the spoon to move the paper towel around and then discard. Turn off Instant Pot.

Step 2

Pour in the chicken broth. Scrape bottom of pot so that nothing is sticking. Add the egg noodles into the pot and pat down so that most of submerged.

Step 3

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up perform a quick release by moving the valve to venting. Remove the lid.

Step 4

Stir the noodles. Some may not be quite done and that is okay.

Step 5

Heat oven to 350° F. In a 9×13 inch pan layer half of the noodles/meat, half of the spaghetti sauce, half of the sour cream (spread on as best as possible, I used a butter knife) and half of the cheese. Repeat.

Step 6

Bake in oven for 30 minutes. Serve and enjoy!