Ingredients
8
8 servings
- •1 pound ground beef
- •16 ounces chopped fresh mushrooms
- •2 onions, minced
- •4 cloves garlic, minced
- •4 cups water
- •2 (10.75 ounce) cans condensed cream of mushroom soup
- •1 (16 ounce) package egg noodles
- •2 tablespoons Worcestershire sauce
- •1 (1 ounce) package dry onion soup mix
- •1 cup sour cream
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground beef, mushrooms, onions, and garlic. Cook and stir until beef is browned and crumbly and onions are soft, 5 to 7 minutes. Add water, soup, noodles, Worcestershire, and dry soup mix. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in sour cream.
Nutritional Facts
Per 8 servings
- Calories: 494
- Carbohydrate: 57g
- Fat: 20g
- Fiber: 4g
- Protein: 22g
- Sugar: 6g
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