Ingredients

  • 2 cups beef broth
  • 1 cup milk
  • 1 10.5 oz can of mushroom soup
  • 12 oz egg noodles ( wide / extra wide )*
  • 1 ( 16 - 24oz ) bag fully cooked frozen meatballs
  • 1 cup sour cream

Instructions

  1. Add beef broth, milk, and water into the Instant Pot.
  2. Pour in the package of egg noodles into the Instant Pot.
  3. Layer the meatballs on top of the egg noodles in a single layer.
  4. Manually set the Instant Pot to cook for 8 minutes on HIGH pressure.
  5. When the time is up let it do a natural release for 2 minutes before releasing the remaining pressure.
  6. Remove the lid and stir in sour cream and cream of mushroom soup.

Notes

  • *If using 16 oz of noodles simply add an extra half cup of water. Depending on the stores I shop at egg noodles normally come in 12 oz or 16 oz sizes.
  • This tastes great, but always scorches a little on the bottom on me. Although, it used to be really bad when I put the cream of mushroom soup in at step 1. This is one of my favorite quick and easy recipes.


Reference

wildlycharmed.com
forktospoon.com
madamedeals.com