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Heat oil on “sauté” function. Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
Add sherry wine, 2 cups broth, mustard and flour and stir well, scraping up any browned bits (to prevent burn error)
Add the pasta, stir.
Set instant pot to pressure cook on high for 3-4 minutes. (see notes)
Manually release (placing a towel over the steam).
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.
Sometimes for extra depth, I’ll add a teaspoon of soy sauce in at the end, up to you.