Select Sauté; add chopped onions and garlic and cook, stirring frequently, until the onions soften and garlic is fragrant, only 3 minutes. Add pork chunks to the onions and garlic and cook them for 2 more minutes. Next add sliced mushrooms and cook until they release juices and become soft, about 3 minutes.
Sauce:
Add flour by using a small strainer to prevent clumps while onions, garlic, pork and mushrooms are sautéing. Next add salt, Italian seasoning and paprika.
Now add Dijon mustard, Worcesteshire sauce, white wine and chicken stock.
Add noodles and mix them with the sauce and pork. Make sure the noodles are covered in sauce.
Pressure Cooking Instructions:
Close the lid, make sure it's in the "Lock" position. Turn the vent to "Sealing" position. Push "Manual" button, make sure it's on High Pressure and set the timer for 7 minutes. Your pot will show On.Once the pressure is built up and valve pops up, the countdown will start from 7 minutes to 0.
When beep sounds hit "Cancel" button and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure - simply turn the Venting Knob from “Sealing” to “Venting” to ensure all the pressure is released before opening the lid. Open the lid.
Add sour cream and mix well into the noodles and pork. Serve with chopped parsley (optional).