Instant Pot Beef Stroganoff made with ground beef, baby Bella mushrooms and wide egg noodles. The best part of this recipe is that you don't have to cook the pasta separately.
Once the Pressure Cooker is hot add the oil, wait for it to sizzle.
Add the red pepper flakes, dried thyme, ground mustard, and dried parsley. Add some black pepper and salt. Stir to combine.
Then, add Worcestershire sauce, beef consommé, and beef broth. Scrape the bottom of the pot with a wooden spoon, to make sure bits are not stuck to it.
Next, add egg noddles, and gently stir a little, not much. Pour one cup of water on top and again gently stir to submerge them slightly not entirely into the liquid.
Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 5 minutes on High Pressure.
Once the Instant Pot beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Carefully remove the cover.