First, put Instant Pot on saute mode (high) and add 1 tablespoon of vegetable or
olive oil.
Next, add ground turkey or beef, Nature Seasoning, and Tony Chachere's.
Saute until there is no pink left in the meat. If you have too much
grease after browning your ground meat drain it out of the pot before
proceeding to the next step.
Then add your 3 cups of beef broth. Scrape the bottom of the pot to make sure you get any pieces of ground meat that may be stuck, off of the bottom of the pot.
Add your noodles and stir together.
Then sprinkle your flour on top. And, add your can of cream of mushroom soup with roasted garlic on top of that. DO NOT STIR.
Next, close the lid and turn the steam release valve to the “sealing” position.
Then press the “Pressure Cook” button. Next, press the “Pressure Level” button until
you have selected “High Pressure”. **Please note- If your Instant Pot is still on saute mode you will need to press “Cancel” then“Pressure Cook”.
Turn the timer on for 2 minutes. Once pressure builds up, the timer will start counting down. (Meanwhile, you can place some garlic bread in the oven to start warming up.)
After the timer has completed turn the steam release valve to “Venting” for a quick
release of steam. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Then after the steam has all released stir and allow it to cool for a few minutes.
Finally, stir in your sour cream and serve!