Stroganoff, Pressure Cooker

Put a large pot of salted water on the stovetop to begin heating up.

Add a drizzle of oil to the bottom of your pressure cooker pan and turn the heat to medium.
When hot, add the meat in batches and lightly salt and pepper. Brown the meat on all sides, then set aside on a plate.

Add your onions and mushrooms to the pan. Sauté until onions are translucent and the mushrooms are cooked.

Deglaze with the red wine (or broth).

Add the broth, Worcestershire, seasonings, and the meat. Close up the pressure cooker, bring to pressure, turn the heat to low, and cook for 20 minutes. (If your pressure cooker has a gauge, aim to keep it around 15.)

Turn off the heat and release the pressure or let it go down on its own.

Remove the lid and set the heat to low or medium low.

Whisk together your corn starch and water, then stir it into the broth.

Simmer until it thickens and check the flavor (*1).

Stir in the sour cream and cream cheese. Once it comes together completely, turn off the heat.

In your other pan, bring the water to a rolling boil and cook your noodles, 6-7 minutes. Then drain.

Move the noodles back into their pan, and stir some sauce into them.

Serve each plate with some noodles, then top with meat. Or, simply stir everything together.