1. Turn IP on Sauté and add 1 Tbsp olive oil to the bottom of the pot. Liberally salt and pepper the top and bottom of the sirloin steak. Place the steak in the hot pot and sear both sides for 3 minutes. Remove to a cutting board to slice.

2. Add an addition Tbsp of oil, give it a minute to reheat, then add the diced onions, bacon, and 1/2 tsp salt to the pot. Sauté for 3-4 minutes, until the bacon starts to brown and the onion begins to soften. While the bacon and onions cook, thinly slice the sirloin.

3. Add the minced garlic and the thyme to the pot, cook for 30 seconds or until the garlic is fragrant.

4. Add the chopped mushrooms, then the sliced steak, to the pot. Immediately pour in both broths and 1/2 tsp of salt. Scrape the bottom of the pot to loosen any bits of meat. Add the egg noodles and stir well to evenly distribute the ingredients. Cover the IP, close the pressure valve, and cook on high pressure for 5 minutes.

4. After 5 minutes on high pressure, quick release the pressure and switch back to Sauté. Mix together the flour and cream, and pour in the mixture. Stir to combine. Continue to cook the stroganoff for about 3 more minutes to let the sauce thicken.

5. Remove the pot from the heat and stir in the spinach. Add additional seasoning as desired. Serve immediately.