Meatballs & noodle stroganoff

By gbvampy1

Ingredients

• 1.5 cups low sodium beef broth
• 1 cup milk
• (2) 12 oz boxes cream of mushroom soup (mixed with only 1 box of water for both)
• 16 oz egg noodles
• (1) 24oz bag fully cooked frozen meatballs
• 1 cup sour cream

Preparation

Step 1

First, add beef broth, milk, cream of mushroom soup and water into the Instant Pot.
Next, add in the package of egg noodles into the Instant Pot.
Layer the meatballs on top of the egg noodles in a single layer.
Manually set the Instant Pot to cook for 12 minutes, sealed.
When there's 2 minutes of cook time remaining, carefully (using a kitchen hand towel - the steam is super hot!) release the steam valve to venting.
Once the steam has completely released, carefully open the lid of pressure cooker away from you.
Stir in one cup of sour cream and mix thoroughly.
Serve & enjoy!