Step 1

Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned.

Step 2

Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.

Step 3

Add the garlic and tomato paste and sauté 1 minute.

Step 4

Add beef broth and scrape up any browned bits on the bottom of the pot.

Step 5

Add browned beef and any accumulated juices. Select High Pressure and 18 minutes cook time.

Step 6

While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.

Step 7

When the cook time ends, turn pressure cooker off and allow the pressure to release naturally for 10 minutes. After 10 minutes, use a quick pressure release to release any remaining pressure. When the valve drops, carefully remove the lid.

Step 8

Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms.

Step 9

Serve over prepared egg noodles.