Instant Pot Lentil & Hamburger Stroganoff

Directions

1. Press “sauté” button on Instant Pot and add olive oil. Once hot, add beef, onion, and garlic and brown for 3-5 minutes.
2. Pour in white wine and scrape any browned bits from the bottom of the pot. Allow the wine to reduce for 3 minutes.
3. Stir in mushrooms, lentils, stock, thyme, paprika, salt, and pepper.
4. Press cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 6 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then turn to vent to release the remaining pressure completely before opening the lid.
5. Stir in sour cream and parsley, and season with salt and pepper, to taste.
6. Serve with hot buttered egg noodles and garnish with more parsley.