Set the Instant Pot to Saute. Once the pot is hot, add oil, then add ground beef. Cook until meat is browned. Drain beef and set it off to the side.
1 pound ground beef, 1 tablespoon olive oil
Add the onion, garlic, and sliced mushrooms and saute until onions are soft.
1 onion, 2 - 3 cloves garlic, 8 ounces white button mushrooms
Return ground beef to the pot, then season with paprika, salt, and pepper. Stir to combine.
¾ teaspoon kosher salt, 1 teaspoon black pepper, ¼ teaspoon smoked paprika, 1 pinch cayenne
Add the beef broth and scrape browned bits off the bottom of the pot to prevent a burn notice, then add cream of mushroom soup and mix well.
2 ¼ cups beef broth, 1 10.5 ounce can cream of mushroom soup
Mix in the flour and stir until flour is dissolved.
1 tablespoon all-purpose flour
Now stir in the noodles and try to get them as submerged in the broth as possible. It is okay if some are above the liquid - they will get cooked.
8 ounces egg noodles
Close the Instant Pot lid and set the valve to the Sealed position. Cancel the Saute function, then cook on Manual Mode at High Pressure for 2 minutes.
When the cooking cycle ends, use a quick release. (It can take 10 - 15 minutes to come to pressure, then it will cook for 2 minutes.)
Carefully remove the lid and stir. I like to put the lid back on for 1-5 minutes once stirred - it will allow the sauce to thicken and will cook any noodles that were above the broth. (The longer it sits, the softer the noodles will be.)
Open the lid and allow the mixture to cool for a few minutes, then stir in sour cream. Garnish with parsley or dill if desired, then add additional salt and pepper to taste.
⅓ cup sour cream, fresh parsley leaves, fresh dill, paprika