Beef Stroganoff for Instant Pot

Can be used with Beef or Chicken

2Tablespoons olive oil
1/2 onion, diced
2 teaspoons salt, divided
2 lbs (or less) beef or chicken cut into 1 inch cubes
1 teaspoon black pepper, freshly ground
3 cloves garlic, minced
1/2 teaspoon pepper
2 Tablespoons soy sauce
3 cups sliced or chopped mushrooms
2 Tablespoons all purpose flour
3 cups chicken broth
1 16 ounce pkg wide egg noodles
3/4 cup sour cream, or to taste

Turn on instant pot to sauté and add oil.  Heat to sizzling.  Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften (3-4 minutes)
Season beef or chicken with 1 teaspoon salt .  Add to the pot.  Cook and stir until browned evenly on all sides (abt. 2 minutes) Add garlic and pepper, cook until fragrant, about 30 seconds.  Add soy sauce.
Stir in mushrooms.  Stir in flour until evenly distributed.  Pour in chicken broth and remaining 1/2 tsp salt.  Close and lock the lid.  Set timer for 10 minutes.
Release pressure using the quick-release method.  Open cooker and add egg noodles.  Seal and bring to pressure again, cook for 5 minutes.  Release pressure naturally for 5 minutes then release remaining pressure using quick release method.  Open pressure cooker and stir in sour cream.