In a medium size bowl whisk together the mushroom soup, red wine, broth, and the broth. Stir to combine.
Add the beef. Pour over the beef.
Add the lid and seal it. Set the valve to sealing.
Set the pressure time for 15 minutes. Allow for a natural release for 10 minutes and then release the remaining pressure by doing a quick release.
Switch the Instant Pot to the sauté setting. Whisk together the cornstarch and cold water in a small bowl. Stir this mixture into the Instant Pot and heat for 3-5 minutes until the sauce has thickened.
Serve the beef and gravy over the noodles.
Notes
You can easily swap out pasta for rice or mashed mashed potatoes making this a no stress recipe.Refrigerate the leftovers in an air tight container for up to 5 days.