Modified from Instant Pot Miracle
1 lb ground beef (I used moose)
1/2 cup chopped onion
2 cloves garlic, minced
1 (8 oz) pkg button mushrooms sliced (I used about half this amount because while I like mushrooms Ray and the kids aren't huge fans)
2 tbsp flour
1 1/2 cups beef broth
1/4 tsp salt
1/2 tsp ground pepper
1 cup sour cream
1 tsp Worcestershire sauce
1 loaf French bread, cut into pieces
Butter
Peppers (so they said mini sweet peppers sliced...which I didn't have...I used pickled peppers....Ray liked that....it was too spicy for me)
1 cup shredded cheddar cheese (I think provolone would work well next time, but mostly for me as Ray doesn't like it)
Set to saute and add ground beef, onion, garlic and mushrooms. Cook until beef is browned (about 5 minutes). Hit cancel. (Drain excess fat if needed.)
Add in flour to coat. Then mix in broth, salt and pepper. Secure lid and make sure it is sealed.
Set to beef/pork (or manual on high) for 10 minutes. Then do natural release for about 10 minutes (they seem to suggest longer, although maybe they are doing time with getting up to pressure as well....I don't know, but 10 minutes was fine for me and then just released the last bit of pressure manually).
Stir in sour cream and Worcestershire sauce.
Place butter bread under broiler for 1-2 minutes (they said 2-3....at 2 minutes one was almost black and my smoke alarm went off....maybe my broiler was too hot or it was too close, but anyway) to brown.
Spoon stroganoff over toasted bread. Top with peppers (if using) and cheese. Broil to melt cheese (it just melted really on its own and I didn't want to put it back under as the smoke alarm went off).
Serves 4.