Instant Pot Beef and Noodles
A comforting dish featuring tender beef and wide egg noodles simmered in a rich broth, ready in about an hour.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave.