2tbs Olive Oil or Vegetable Oil
1 Large White Onion diced
3 Garlic Cloves minced
2lb Stew Meat or Cubed Chuck Roast
8oz Sliced Mushrooms of choice
1tbs Worcestershire Sauce
1/2c Red Wine
3c Beef Broth
12oz package of Wide Egg Noodles
3/4c Sour Cream
3–4tbs Fresh Chopped Parsley
In your Pressure Cooker turn on saute mode.
Add oil to the pot.
Stir in your onions and garlic.
Stir in meat along with salt and pepper.
Stir until meat is brown on all sides. (It is ok if a little pink is showing)
Stir in Mushrooms.
Pour in Worcestershire Sauce.
Sprinkle flour in in the pot to cover all ingredients.
Pour in wine and beef broth.
Mix and let cook for about 2-3 minutes.
Turn off pot.
Put top onto the pot and have vent closed.
Select Pressure Cook or Manual and set timer to 12 minutes.
Once timer goes off, carefully turn release to venting.
Stir in noodles so that they are covered with liquid.
Add top to the pot and close the vent.
Set timer to pressure cook or manual for 5 minutes.
Carefully turn release to venting.
Open pot and stir in sour cream and parsley.