Set the Instant Pot to Saute. Once the pot is hot, add oil, then add ground beef. Cook until meat is browned and season. Drain beef and set aside.
1 pound ground beef
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
Add the beef broth then 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. 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 about 5 minutes once stirred - it will allow the sauce to thicken and will cook any noodles that were above the broth.
Open the lid and allow the mixture to cool for a few minutes, then stir in sour cream, parsley if desired, additional salt and pepper to taste.
⅓ cup sour cream