1/4cupItalian parsley chopped for garnish, optional
Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
Season beef with salt and pepper.
When oil mixture gets hot, brown the meat on all sides, 2 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion to the pot and saute for 2 minutes. Add mushrooms and saute 3 minutes more. Add garlic and cook for 1-2 minutes more.
Add wine and dijon to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add beef broth and thyme, then put the browned meat back into to the pot, stirring to combine.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
When the time is up, quick-release the remaining pressure. Select CANCEL and then SAUTE once again.
Mix together the cornstarch and cold water in a small bowl and stir into the pot until thickened.
Turn off the pot by selecting CANCEL , cool for 3 minutes and then mix in the sour cream, cream cheese, onion soup mix and garlic salt. Stir until well-incorporated and smooth.
Serve hot over prepared egg noodles sprinkled with chopped Italian parsley.
*The MANUAL and PRESSURE COOK buttons are interchangeable.