Tender chuck roast in a flavorful sauce tops egg noodles for a luxurious dinner that's easier than ever to prepare thanks to the Instant Pot®. To make things even better, crème fraîche adds an elegant and creamy touch to this comforting dish.
Select SAUTÉ setting on a programmable multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, add 1 tablespoon of the oil to cooker, and allow to preheat 2 to 3 minutes. Season beef pieces evenly with salt and pepper. Add to cooker; cook, turning pieces once, until well browned on both sides, about 4 to 5 minutes. Remove beef from cooker with a slotted spoon; cover to keep warm.
Reduce temperature setting to medium, and add remaining 2 tablespoons oil to cooker. Add mushrooms and onion; cook, stirring often, until mushrooms are well browned and onion is translucent, about 10 minutes. Add butter; stir to combine. Stir in flour; cook, stirring constantly, until well coated, about 1 minute. Add wine, stirring and scraping to release any browned bits from bottom of cooker, and cook, stirring constantly, until wine evaporates, about 1 minute. Stir in beef stock, Worcestershire sauce, and mustard. Press CANCEL.
Return beef and accumulated juices to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take 8 to 10 minutes to come up to pressure before cooking begins.)
When cooking has finished, let the pressure release naturally for 5 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker, and stir in crème fraîche.
Divide beef stroganoff and noodles evenly among 4 bowls. Top with a dollop of crème fraîche, and garnish with chopped fresh parsley.