1 lb ground beef
3 c. beef broth
½ c. minced onion
3 c. egg noodles, uncooked
10.5 oz can cream of mushroom soup
1 garlic clove, minced
¼ tsp pepper
1 Tbsp Flour
1 c. sour cream

1 tsp salt


  1. Set the instant pot to sauté with some oil in it.
  2. Sauté the hamburger, garlic, and onion until the meat is browned.
  3. Add the flour.
  4. Add the noodles.
  5. Then the broth, soup, salt, and pepper and stir to combine.
  6. Put on the lid and set to high pressure for 8 minutes.
  7. After the 8 minutes let it natural release for another 5 minutes before releasing the pressure.
  8. Add the sour cream and mix it all together.


  • I won’t be adding the salt in the future, because the first time I made this I added it without tasting it first and came out way too salty to me. Probably, from the broth and possible the mushroom soup too. Definitely overkill on the saltiness.
  • CAREFULL with cooking too long and turning the noodles to mush!