If you’re searching for a warm, satisfying dish that’s simple to prepare yet full of flavor, Instant Pot Beef and Noodles is the perfect choice. This recipe combines tender chunks of beef with wide egg noodles, all simmered together in a rich, beefy broth with savory onion and mushroom notes. Whether you’re feeding a family or just craving a cozy dinner, this pressure cooker meal is sure to hit the spot. It’s an ideal option for busy weeknights when you want something homemade without spending hours in the kitchen.
Why You’ll Love This Instant Pot Beef and Noodles Recipe
There’s something truly comforting about the combination of melt-in-your-mouth beef and soft, wide egg noodles soaking up all that delicious broth. This recipe uses the Instant Pot to cut down cooking time dramatically, making a traditionally slow-cooked dish ready in about an hour. You’ll appreciate the ease of browning the beef right in the pot, followed by pressure cooking to develop deep, rich flavors. The addition of beefy onion soup mix and cream of mushroom soup gives the broth a creamy, savory edge without needing tons of extra ingredients or steps. This meal is also flexible: it can serve a crowd, makes great leftovers, and even invites your own tweaks like adding sour cream or herbs for extra richness.
Ingredients You Need for Instant Pot Beef and Noodles
To get started, gather these simple, everyday ingredients:
- 2 teaspoons cooking oil
- 3 pounds chuck roast, cut into bite-sized cubes (or your preferred roast)
- 2 cups water
- 1 cup low sodium beef broth
- 2 packets beefy onion soup mix (regular onion soup mix works too)
- 2 cans (10.5 oz each) cream of mushroom soup
- 12 ounces wide egg noodles
- 1 cup sour cream (optional, for serving)
How to Make Instant Pot Beef and Noodles
Start by turning your Instant Pot to the Sauté setting and heat the cooking oil until hot.
Brown the beef cubes in batches, making sure not to overcrowd the pot. You want a nice light brown color on each side to develop flavor, but don’t worry about cooking them through at this point.
Once all the beef is browned, pour in the water and beef broth. Use a wooden spoon or spatula to scrape any browned bits off the bottom of the pot — this process is called deglazing and it adds depth to your broth while preventing the burn warning on your Instant Pot.
Stir in the beefy onion soup mix evenly throughout the liquid.
Carefully spoon the cream of mushroom soup on top of the beef mixture without stirring. This layering helps prevent the mixture from getting too thick and triggering the Instant Pot’s burn sensor.
Seal the lid, making sure the steam release valve is set to sealing. Cancel the sauté mode, then set your Instant Pot to Pressure Cook (or Manual) for 25 minutes.
After the cooking cycle finishes, let the pressure release naturally for 10 minutes. Then, carefully turn the valve to venting to release any remaining pressure.
Open the lid and stir the beef mixture gently. Turn the Instant Pot back on to the Sauté setting, but this time on low heat. Add the wide egg noodles, stirring to submerge them completely in the liquid.
Cover the pot with a glass lid and let the noodles cook for 5 to 8 minutes, stirring occasionally to prevent sticking. Cook until the noodles reach your preferred tenderness.
When the noodles are ready, turn off the Instant Pot. If you like, stir in the sour cream for extra creaminess or serve it on the side as a topping.
This method makes the entire process straightforward and manageable. The Instant Pot does most of the work while you prepare other parts of your meal or relax.
How to Serve Instant Pot Beef and Noodles
Serving this dish is simple and satisfying. You can spoon generous portions directly into bowls or plates. The creamy broth and tender beef pairs wonderfully with simple green vegetables like steamed broccoli or a fresh side salad to add a crisp, refreshing contrast. If you want to elevate the meal, sprinkle chopped fresh parsley or chives on top for color and a hint of brightness.
Leftovers taste fantastic reheated, making this a great recipe for meal prep or to enjoy the next day. If you prefer, serve it with a crusty bread roll to soak up every last bit of the delicious sauce. This hearty dish works well as a standalone meal or alongside other comfort food favorites like roasted root vegetables or glazed carrots.
Expert Tips for Making Perfect Instant Pot Beef and Noodles
- Brown the beef well: Don’t rush the browning step. Getting a nice crust on the beef cubes adds essential flavor that carries through the entire dish. Cook in batches if needed to avoid overcrowding.
- Deglaze carefully: Scraping the pot’s bottom after adding broth prevents stuck-on bits and helps avoid any Instant Pot burn alerts. This step is crucial for a smooth cooking experience.
- Don’t stir in the mushroom soup right away: Letting the soup sit on top during pressure cooking keeps the mixture from thickening too much and triggering error messages.
- Use wide egg noodles: Their size and shape hold up well in the rich sauce and absorb flavors better than thinner pasta.
- Adjust sour cream to taste: Adding sour cream at the end gives a lovely tang and creaminess, but you can leave it out if you prefer a lighter dish.
- Let the pressure release naturally for 10 minutes before quick releasing: This extra step keeps the beef tender and juicy rather than toughening it up.
- Stir noodles occasionally during their cooking phase: This prevents sticking and ensures even cooking.
These tips will help you get consistently delicious results every time you make this dish.
How to Store Leftover Instant Pot Beef and Noodles
To keep your leftovers fresh and tasty:
- Transfer the cooled beef and noodles to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, or use a microwave in short bursts to avoid overcooking the noodles.
- If the sauce thickens too much after refrigeration, add a splash of beef broth or water while reheating to loosen it.
- You can also freeze the leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Proper storage keeps the flavors balanced and textures enjoyable, so you can enjoy this meal multiple times with minimal effort.
Variations to Customize Your Instant Pot Beef and Noodles
This recipe is versatile and easy to adapt according to your tastes:
- Swap the beef roast for stew meat or brisket if preferred.
- Use homemade beef broth instead of store-bought for an extra layer of flavor.
- Add vegetables like sliced mushrooms, carrots, or peas during the sauté step or just before pressure cooking to incorporate more nutrition.
- Replace the cream of mushroom soup with cream of celery or cream of chicken soup for a slightly different flavor profile.
- Stir in fresh herbs such as thyme, rosemary, or parsley to brighten the dish before serving.
- For a dairy-free version, skip the sour cream or use a plant-based alternative.
- Try substituting egg noodles with other pasta shapes like pappardelle or fettuccine if you want a twist.
Feel free to experiment and find your favorite take on this classic comfort meal.
Frequently Asked Questions About Pressure Cooker Beef and Noodles
What is the best cut of beef to use for this recipe?
Chuck roast is ideal because it becomes tender and flavorful after pressure cooking. You can also use stew meat or brisket if you prefer.
Can I make this recipe without an Instant Pot?
Yes, but the cooking time will be longer. You can brown the beef in a pot, add the liquids and soup mixes, and simmer on low heat until tender. Add noodles last and cook until done.
How do I prevent the noodles from getting mushy?
Cook the noodles only after pressure cooking the beef. Adding them directly under pressure can overcook them. Stir occasionally during their final cook on the sauté low setting.
Can I freeze leftover beef and noodles?
Absolutely. Store cooled leftovers in a freezer-safe container for up to two months. Thaw in the refrigerator overnight before reheating.
Is sour cream necessary in this recipe?
No, sour cream is optional but adds a creamy tang that enhances the dish. You can omit it or substitute with a dairy-free alternative if desired.
Can I add vegetables to this dish?
Yes, adding vegetables like mushrooms, carrots, or peas either during the initial sauté or right before pressure cooking works well to boost nutrition.
What type of noodles works best?
Wide egg noodles are recommended because they hold up well in the sauce and absorb flavor nicely.
Instant Pot Beef and Noodles
Ingredients
- 2 teaspoons cooking oil
- 3 pounds chuck roast (cut into bite-sized cubes)
- 2 cups water
- 1 cup low sodium beef broth
- 2 packets beefy onion soup mix
- 2 cans cream of mushroom soup (10.5 oz each)
- 12 ounces wide egg noodles
- 1 cup sour cream (optional, for serving)
Instructions
- Turn your Instant Pot to the Sauté setting and heat the cooking oil until hot.
- Brown the beef cubes in batches, making sure not to overcrowd the pot.
- Pour in the water and beef broth, scraping any browned bits off the bottom of the pot.
- Stir in the beefy onion soup mix evenly throughout the liquid.
- Spoon the cream of mushroom soup on top of the beef mixture without stirring.
- Seal the lid and set the steam release valve to sealing. Set to Pressure Cook for 25 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then vent any remaining pressure.
- Stir the beef mixture gently, then turn the Instant Pot back to Sauté on low.
- Add the wide egg noodles, stirring to submerge them completely in the liquid.
- Cover with a glass lid and let the noodles cook for 5 to 8 minutes, stirring occasionally.
- When the noodles are ready, turn off the Instant Pot. If desired, stir in sour cream before serving.
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