Sauté Beef:

• Set the Instant Pot to “Sauté” mode and add olive oil.
• Season the beef with salt and pepper. Add the beef to the pot and brown on all sides (about 5 minutes). Remove and set aside.

Sauté Aromatics:

• In the same pot, add onions and garlic. Sauté until the onion is translucent, about 2-3 minutes.
• Add the mushrooms and cook until they release their moisture, about 3-4 minutes.

Add Liquid:

• Pour in the beef broth, Worcestershire sauce, Dijon mustard, and thyme. Stir to combine.

Pressure Cook:

• Return the beef to the pot, making sure it’s submerged in the liquid.
• Close the lid, set the valve to sealing, and select “Manual” or “Pressure Cook” for 10 minutes.

Release Pressure:

• After cooking, let the pressure release naturally for about 5 minutes, then do a quick release for any remaining pressure.

Add Noodles:

• Stir in the egg noodles. Add enough water to cover the noodles if necessary.
• Close the lid again, set the valve to sealing, and cook on “Manual” or “Pressure Cook” for 4 minutes.

Final Touch:

• Once cooked, do a quick release. Stir in the sour cream until well combined.

Serve:

• Garnish with fresh parsley and serve warm.