Set the instant pot to saute and add the olive oil. When the oil is hot add the onion and cook until softened (around 3 minutes). Now add the garlic.
Add the beef and fry until roughly browned. Now add the mushrooms and cook for a further couple of minutes.
Season to taste and then add the Worcester sauce, mushroom soup and stock. Stir well and add the pasta. Push down into the liquid.
Put the lid on and set on high pressure for 4 minutes. Leave under pressure for another 4 minutes and then do a quick release.
Remove the lid and stir everything together. Add the sour cream and stir in.
Serve garnished with the parsley and enjoy.
Calories: 703kcal | Carbohydrates: 71g | Protein: 32g | Fat: 32g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 797mg | Potassium: 1045mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1091IU | Vitamin C: 17mg | Calcium: 126mg | Iron: 5mg