1. Add ground beef, oil and onion into the instant pot and use the sautee function to brown the beef. I always use an extra lean ground beef so I don't drain it. If you are not using extra lean beef, remove the beef from the pot, drain and return to the pot. 2. Add mushrooms, broth, Worcestershire sauce and spices into the pot and mix well. Place the cover on the pot and seal it closed. Close the pressure release valve. Set the instant pot to manual, high pressure for 5 minutes. 3. When cooking cycle is complete, quick release the pressure and open the lid. Carefully stir in sour cream and add salt and pepper to taste. 4. Serve over a bed of egg noodles.