Finely chop parsley and garlic; set aside.

Season beef with salt and pepper; set aside.

Set Instant Pot to “sauté”; add ghee.

Add beef; cook, stirring occasionally, for 5 to 7 minutes, or until lightly browned on all sides. Remove from pot; set aside.

Add mushrooms; cook, stirring occasionally, for 3 to 4 minutes. Add onions; cook, stirring frequently, for 3 to 4 minutes, or until starting to brown.

Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.

Place water and cornstarch in a small bowl; whisk to combine.

Add beef, broth, pasta, peas, and cornstarch mixture; stir gently.

Seal lid; close vent. Turn pot to “high pressure setting.” Cook for 1 minute. Pressure will build for approximately 15 minutes before cooking begins. When cooking is complete, allow pressure to release naturally for 5 minutes.

After 5 minutes, manually open vent to complete venting, if needed; open instant pot lid.

Add spinach, yogurt, Worcestershire sauce, thyme, and vinegar; stir until spinach wilts. Evenly divide stroganoff among 4 serving bowls; garnish with parsley. Serve warm.