Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the mushrooms. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, onion powder and garlic powder.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the potatoes. Sprinkle a pinch of salt over the potatoes.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move valve to venting and remove the lid.
5. Stir 1 Tbsp cornstarch together with 1 Tbsp cold water, until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Once thickened, turn off Instant Pot and stir in the sour cream.
6. Salt and pepper to taste. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat and add in the beef and break it up. Add in the mushrooms. Brown for about 5 minutes. Drain off excess grease. Stir in the salt, pepper, onion powder and garlic powder. Transfer to the slow cooker.
2. Stir in the broth and potatoes.
3. Cover and cook on low for 3-4 hours.
4. Stir 1 Tbsp cornstarch together with 1 Tbsp cold water, until smooth and stir it into the slow cooker. Cook on high with the lid on until the sauce thickens. Stir in the sour cream. 
5. Salt and pepper to taste. Serve and enjoy!