Nicki's Instant Pot Beef Stroganoff

Nicki VanSciver Gee

1 lb ground beef

1 lb egg noodles

1 onion

3 garlic cloves

8 oz canned mushrooms (reserve liquid)

1 c frozen peas

4 tsp beef broth base

1 Tbsp Worchestershire sauce

1 c milk

¼ c corn starch

3 ½ c water

Chop onion and saute with minced or pressed garlic until soft. Add mushrooms, then beef and brown, breaking into small bits. Add beef broth base, Worchestershire, and peas. Stir. Mix together mushroom liquid and water to reach 4 cups and add to pot. Add noodles to the top. Seal and pressure cook on high 6 minutes. Mix milk and corn starch. Do quick release, then saute. Add milk mixture and stir until thickened.

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