Turn the Instant Pot to saute, add the oil, and let heat. Once heated, add in the ground meat and minced onion if using. Brown the meat, breaking it up into small pieces.
Once the meat is mostly browned, add in garlic and mushrooms and saute for 2-3 minutes or until the meat is fully browned. If needed, drain off excess oil and then return the inner pot back to the Instant Pot.
While the Instant Pot is still on the saute function, add in the wine, and scrape up all the browned bits off the bottom of the Instant Pot, while letting the wine reduce and the alcohol cook off. After 1-2 minutes turn off the saute function by hitting cancel on the Instant Pot.
Add the beef broth, dried onion soup mix, and Worcestershire sauce to Instant Pot and stir to combine. Add in noodles and gently push down into the sauce. It is okay if they are not fully submerged, just be sure they are in an even layer.
Place the lid on the pressure cooker and be sure the lid is locked and knob is sealed or pointed towards "sealed" not venting. Set to cook on high pressure by hitting the manual or pressure cook button and adjusting to 5 minutes.
Once the cooking time has elapsed, let pressure release naturally for EXACTLY 5 minutes. Then do a quick release of any remaining pressure by carefully knocking the venting knob from the sealed to the venting position. Be sure to stand away from the vent knob when releasing pressure to protect yourself from the steam.
Remove the lid, and stir in the sour cream until creamy and combined. Serve immediately with fresh parsley if desired.
Video
Notes
Ground Meat: Use lean ground beef, turkey, or chicken. Wine: For the dry red wine, use a merlot or cabernet. Marsala wine also works well in this dish but will be a bit sweeter. Never use cooking wine, as the flavor is not the same. For the Homemade Dried Onion Soup Mix: Mix together 1 tablespoon dried onion flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon celery powder, 1 teaspoon pepper, 1 teaspoon kosher salt (or ½ teaspoon of salt for lower sodium). Leftovers: Leftovers of this dish can be stored in an airtight container for up to 3 days in the refrigerator. I don't recommend freezing the leftovers due to the sour cream. Reheating: To reheat the stroganoff, I suggest adding a bit of stock or water to keep the noodles moist and reheat in the microwave. See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.