stolen from allrecipes.com, asked gemini+ to convert to instant pot version, then make a recipe like format. which i then c/p’d into here, with only a few hiccups. so can be done, but jfc, i’m still having to clean files adjust things, handle a table format vs numbered list, and no picture. ffs.
| Ingredient | Quantity | Note |
| Beef Broth | 4 cups | |
| Worcestershire Sauce | 1 tablespoon | |
| Dijon Mustard | 1 tablespoon | |
| Salt | 1 teaspoon | |
| Black Pepper | 1/2 teaspoon | |
| Onion | 1/2 cup | Finely chopped |
| Garlic | 2 cloves | Minced |
| Button Mushrooms | 8 ounces | Sliced |
| Frozen Cooked Beef Meatballs | 1 (12-ounce) bag | |
| Wide Egg Noodles | 1 (12-ounce) bag | Uncooked |
| Cream Cheese | 4 ounces | Cubed and softened (added after) |
| Sour Cream | 1 cup | (added after) |
| French-fried Onions | 1 1/3 cup | For topping (add after) |
Instructions
- Prep the Liquid: Pour the beef broth, Worcestershire, Dijon mustard, salt, and pepper into the Instant Pot insert. Stir well.
- Layer Ingredients: Add the onion, garlic, and sliced mushrooms. Add the frozen meatballs. Finally, top with the uncooked egg noodles.
- Crucial Step: Gently press the noodles down to submerge them in the liquid as much as possible, but do not stir the mixture at this point to prevent the “burn” warning.
- Pressure Cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- Release Pressure: Once the 4 minutes are up, perform a Quick Release of the pressure by carefully moving the valve to Venting.
- Finish Sauce: Open the lid and stir in the cubed cream cheese and sour cream until the sauce is smooth and creamy. The residual heat will melt the cream cheese.
- Serve: Serve immediately, topped with the French-fried onions. If the sauce is too thin, you can use the Sauté function for 1-2 minutes to thicken it before stirring in the cream.
