Ingredients
- 2 cups beef broth
- 1 cup milk
- 1 10.5 oz can of mushroom soup
- 12 oz egg noodles ( wide / extra wide )*
- 1 ( 16 - 24oz ) bag fully cooked frozen meatballs
- 1 cup sour cream
Instructions
- Add beef broth, milk, and water into the Instant Pot.
- Pour 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 8 minutes on HIGH pressure.
- When the time is up let it do a natural release for 2 minutes before releasing the remaining pressure.
- Remove the lid and stir in sour cream and cream of mushroom soup.
Notes
- *If using 16 oz of noodles simply add an extra half cup of water. Depending on the stores I shop at egg noodles normally come in 12 oz or 16 oz sizes.
- This tastes great, but always scorches a little on the bottom on me. Although, it used to be really bad when I put the cream of mushroom soup in at step 1. This is one of my favorite quick and easy recipes.
