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Turn the Instant Pot to the "saute" mode and heat for a few minutes, Add about 1 tablespoons olive oil and 2 tablespoon butter. Place sliced mushrooms in the pot, season with few dashes of salt and pepper and cook until browned. Remove from pot and place in dish. Set aside.
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Leaving the pot on the sauté mode, add the remaining 4 tablespoon butter to pan. Add chopped meat and brown. Season generously with salt and pepper while browning.
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After the meat has browned sprinkle with flour and stir a bit until the flour is cooked, about one minute.
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Add the chopped garlic, Worcestershire sauce, juice and broth.
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Place the lid on the pot, with the sealing ring in place, and the pressure valve turned to the "sealing" position. Lock the lid into place and set the timer to the "meat" setting (35 minutes).
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Meanwhile, cook the pasta or rice and set aside. You'll need about 2-3 cups of uncooked rice or about 1lb of pasta. Cook as directed on package, toss (pasta) with a little oil or butter and set aside.
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When the timer on the Instant Pot goes off and the cooking cycle is complete, let sit for another 20-30 minutes and allow the pressure to release naturally for best results.
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Carefully release any remaining pressure by using the pressure release valve and remove lid.
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Stir in cooked mushrooms, chopped parsley and sour cream or Greek yogurt.
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Turn pot to "saute" mode and let mixture heat up again, then turn to "off" position or "keep warm".
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Taste before serving, add salt and pepper if needed.