Instructions

• Heat olive oil in your pressure cooker's skillet function or a pan over medium-high heat. Add ground beef and cook, breaking it apart until nicely browned, about 6-8 minutes. Remove beef and set aside.
• In the same skillet, melt butter over medium heat. Add diced onion and cook until it's translucent and soft, 3-4 minutes.
• Add sliced mushrooms to the skillet. Cook until tender and browned, about 5-6 minutes.
• Stir in minced garlic, cook for 1 minute so it gets fragrant but not burned.
• Sprinkle flour over the veggie mixture. Stir well to coat, cook for 1-2 minutes to cook out raw flour taste.
• Gradually pour in beef broth while stirring. Add Worcestershire sauce and mix well. Let it come to a gentle simmer.
• Return browned beef to the mixture. Season with salt, black pepper, and if you like, red pepper flakes. Close your pressure cooker lid, set sealing ring properly, and lock it. Cook under high pressure for 8 minutes.
• Use quick release once cooking's done to let out steam. Open lid carefully, stir in sour cream off heat till creamy smooth. Serve hot over pasta or rice.