Instant Pot Beef Stroganoff

Gently stir-fried chicken in a flavorful sauce complements egg noodles for a sumptuous dinner that's easier to prepare than ever thanks to Instant Pot®. To make the dishes even tastier, fresh cream adds an elegant creamy touch to this mouth-watering dish.
Select the SAUTE mode in the programmable slow cooker (for example, Instant Pot). (Cooking times, instructions, and settings may vary depending on the make or model of cooker.) Select the high heat mode, add 1 tablespoon of oil to the pan and let it warm up for 2-3 minutes. Season the beef pieces evenly with salt and pepper. Add to the pan; cook, turning the pieces once, until they are lightly browned on both sides, about 4-5 minutes. Remove the beef from the oven with a slotted spoon; cover to keep warm.Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the mushrooms and onion; cook, stirring frequently, until the mushrooms are browned and the onion is translucent, about 10 minutes. Add the butter; mix until smooth. Add the flour; cook, stirring constantly, until smooth, about 1 minute. Add the wine, stirring to remove any browned bits from the bottom of the stove, and cook, stirring constantly, until the wine has evaporated, about 1 minute. Add the beef stock, Worcestershire sauce and mustard. Click CANCEL.Return the beef and accumulated juice to the stove. Cover the stove with a lid and lock it in place. Turn the steam release knob to the SEALING position. Select the MANUAL /PRESSURE cooking mode. Cook at HIGH pressure for 10 minutes. (Before cooking, it will take 8 to 10 minutes to bring to a boil.)After cooking, allow the pressure to drain naturally for 5 minutes. Carefully turn the steam release knob to the EXHAUST position and allow the steam to escape completely (the float valve will lower). (Cooking will take 1-2 minutes.) Remove the lid from the stove and add the fresh cream.Spread the beef stroganoff and noodles evenly over 4 bowls. Top with fresh cream and garnish with chopped fresh parsley.