As a newbie to instant pot I followed the recipe , my own taste preferences and other reviewers suggestions :
1.Used 4 cups of (low sodium)beef broth
2. Used Worcestershire instead of soy sauce (~2 tbsp) + splash of white wine to deglaze the pot before adding broth
3. Browned the beef in batches for 2-3m
4. Pressure Cooked beef on high for 15min /quick release
5. Stirred in 12 oz of store bought egg noodles and pressure cooked for another 5 min + 5 min natural release. (I’ll reduce it prob to 3+5 next time, noodles were slightly over done)
I also added much more garlic and black pepper, about 1tbsp of onion mix and I had ~1/4 container left of flavored cream cheese that went in with the sour cream.
Will add paprika next time and a bit of red peel flakes.
