Set the Instant Pot to “Sauté” mode and heat olive oil. Add diced onion and cook for 3 minutes until soft. Add minced garlic and sauté for 30 seconds.

Add beef stew meat and cook until lightly browned on all sides.

Stir in mushrooms, Worcestershire sauce, paprika, salt, and black pepper. Pour in beef broth and scrape the bottom of the pot to deglaze.

Lock the lid and set to High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick release the rest.

Open the lid and stir in egg noodles. Lock the lid again and pressure cook on High for 5 minutes. Quick release when done.

Set Instant Pot to “Keep Warm” and stir in sour cream until fully combined and creamy. Serve hot.