Hi everyone! This is such an easy recipe and one of my favorites! This recipe usually takes a total of 15-20 mins to get all the ingredients ready, cook, and for the Instant Pot to get to pressurize completely. Still a really quick meal after a long day.
Ingredients:
1 Pound of Ground Beef
1 10.5oz Can of Cream of Mushroom Soup
(PSA: I don’t use mushrooms in this recipe, but you can and you’ll need 8oz of sliced white button mushrooms)
1 Small Onion (chopped)
2 Cloves of Garlic (minced)
1 Tablespoon of All-Purpose Flour
2 1/4 Cups of Low-Sodium Beef Broth
8oz of Wide Egg Noddles (I use about 3/4s of the bag, if that’s easier to measure)
1/3 Cups of Sour Cream (or ~5 Tablespoons is what I do)
Seasoned Salt, Salt, and Pepper to Taste
Instructions:
- Turn Instant Pot to the saute. Once the pot is ready and hot, pour some extra virgin olive oil into the pot, add ground beef. Cook/brown the meat, breaking into small pieces as it cooks, season with a little seasoned salt, salt, and pepper. Remove any extra grease after cooked.
- Add onion, garlic (and mushrooms if you decide), and saute for about 1-2 minutes.
- Once you are done cooking the meat, onion, garlic mixture, add flour, can of cream of mushroom soup, beef broth, noodles, and stir to combine.
- Secure the Instant Pot lid, make sure valve is in the sealed position. Cook on Manual Setting, high pressure, for 2 minutes. (I turn off the keep warm button because the meat usually will stick if the pot is too hot while cooking and will burn the bottom of the pan)
- When pressure cooking is complete, use the quick release.
- Remove the lid, and stir mixture again. Let it cool down a bit, 4-5 minutes, and then add your sour cream and extra salt and pepper!
Thank you for reading! I hope you enjoy this easy dish! Follow the blog, and Instagram!
And that’s the TEE 👩🏾💻💙☕️
And That's The TEE 