Instant Pot Beef Stroganoff

In a small mixing bowl, combine the cornstarch, salt and pepper. Add in the stew meat and toss until coated.
3 tablespoons cornstarch,1 teaspoon salt,1 teaspoon pepper,1 pound stew meat
Set the instant pot to sauté and melt the salted butter in the pot.
3 tablespoons salted butter
Brown each side of the stew meat (Do not cook all the way through). You might need to do a few batches to make sure you don’t overcrowd the pot. Remove the meat from the pot and set aside for now, you will finish cooking it later.
Toss the baby bella mushrooms into the pot to cook for about 2-3 minutes or until tender. Turn off the sauté mode.
8 ounces baby bella mushrooms
Return the beef to the pot and add in the beef broth, apple cider vinegar, Worcestershire sauce, mustard and garlic powder. Stir until well mixed.
4 cups beef broth,1 tablespoon apple cider vinegar,1 tablespoon Worcestershire sauce,1 tablespoon spicy brown or dijon mustard,1 ½ teaspoons garlic powder
Seal the valve and pressure cook on high for 5 minutes. When done cooking, use the quick release to release the pressure.
Once the pressure is released, add in the egg noodles and set the Instant pot to sauté mode again to cook the noodles, stirring often.
12 ounces wide egg noodles
Let the noodles cook for about 4-6 minutes or until the noodles are al dente and then turn the heat off.
Stir in the sour cream and then top with fresh, chopped parsley (optional).
½ cup sour cream,chopped fresh parsley
Plate and serve warm.