Step 1

Heat oil on “sauté” function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.

Step 2

Add sherry wine,  2 cups broth, mustard and flour and stir well, scraping up any browned bits  (to prevent burn error)

Step 3

Add the pasta, stir.

Step 4

Set instant pot to pressure cook on high for 3-4 minutes. (see notes)

Step 5

Manually release (placing a towel over the steam).

Step 6

Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain “saucy” enough for dipping garlic bread. Taste, add more mustard if you like.

Step 7

Sometimes for extra depth, I’ll add a teaspoon of soy sauce in at the end, up to you.