Description
Seasoned ground beef, onions, mushrooms, egg noodles and tomato sauce are pressure cooked together and then finished with sour cream for a creamy tomato beef noodle dish that’s quite addicting.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 4 oz chopped mushrooms
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 cups beef broth
- 8 oz old fashioned thick eggs noodles (I used Mrs. Miller's brand)
- 2 (8 oz) cans tomato sauce
- 1 Tbsp Worcestershire sauce
- 2/3 cup sour cream
- Salt and pepper, to taste
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.
- Pour in the broth and scrape bottom of the pot to make sure nothing is sticking. Turn off Instant Pot.
- Sprinkle in the noodles. Dump the tomato sauce and Worcestershire sauce evenly over noodles.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream. Salt and pepper to taste.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot