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Instant Pot Beef and Noodles

March 25, 2018 by Sandy 52 Comments

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Instant Pot Beef and Noodles

Instant Pot Beef and Noodles is perfect for when you are craving a hearty, creamy, beefy, noodley comfort food. This is a meal the family will love, with tender chunks of flavorful beef in a rich gravy. And plenty of noodles! This pressure cooker beef and noodles recipe is simply wonderful!

Beef and Noodles in turquoise bowl with handles on light wood background

Instant Pot Beef and Noodles

The Instant Pot® electric pressure cooker is a star in my kitchen! When I put a roast in that pot, it comes out so tender, and infused with the flavors I used. So using a pot roast, such as a chuck cut into cubes, will get fork tender.

I buy my chuck roasts when they are on sale and freeze them. Then I just thaw one out the night before I am going to cook it.

So far my local Safeway store has had the best sales on beef roasts. I love shopping there (I am not affiliated with them, I just love my local Safeway!).

Two images showing process of browning meat

two images showing the addition of soups

Two images showing the cook time on pressure cooker and pasta added in the pressure cooker

This Instant Pot Beef and Noodles recipe is a shortcut recipe, using condensed soup and soup packets.

Fewer ingredients means less chopping and measuring, and all you have to brown is the beef. You could get away with not even doing that, but it only takes a few minutes and really boosts that beefy flavor!

Beef and Noodles in turquoise bowl with handles on light wood background

And there you have it! Instant Pot Beef and Noodles! This makes enough to feed about 5 to 7 people, depending on how large the servings are.

If you aren’t a fan of ‘cream of’ soups, just add in some heavy cream (about 1/2 to 1 cup) or sour cream after pressure cooking. It will have a different flavor profile, but will be good.

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Instant Pot Beef and Noodles in turquoise bowl with title

4.91 from 21 votes
Beef and Noodles in turquoise bowl with handles on light wood background
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Instant Pot Beef and Noodles
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
 

Instant Pot Beef and Noodles is rich, creamy, hearty, and delicious. Tender beef and egg noodles in a beefy, oniony broth. Pressure Cooker Beef and Noodles is easy to make and very tasty!

Course: Dinner, pasta
Cuisine: American
Keyword: pressure cooker beef and noodles recipe
Servings: 5 - 7
Calories: 346 kcal
Author: Sandy Clifton
Ingredients
  • 2 tsp Cooking Oil
  • 1 (3 lb) Chuck Roast (or your favorite roast), cut into slightly larger than bite-sized cubes
  • 2 cups Water
  • 1 cup Beef Broth, low sodium*
  • 2 pkgs Beefy Onion Soup Mix (or regular onion soup mix)
  • 2 (10.5 oz) cans Cream of Mushroom Soup
  • 12 oz Wide Egg Noodles
  • 1 cup Sour Cream (optional)
Instructions
  1. Turn the pot on to Sauté setting. When the pot is hot, add the oil.

  2. Add the Beef cubes in one layer (you will probably need to cook in 2 batches). Brown both sides lightly so they get some color. Don't cook them all the way through.

  3. With all of the browned beef in the pot (still on sauté), add the water/broth, and stir, scraping up any brown bits from the bottom of the pot (deglaze).

  4. Add the soup mix and stir well.

  5. Add the Cream of mushroom soup on top of the meat, and do not stir it. Just let it sit in a pile on top (this is so the mixture isn't too thick to come to pressure, and you don't get the BURN message).

  6. Place the lid on and set the steam release knob to the sealing position.

  7. Cancel the sauté feature and press the Pressure Cook/Manual button (or dial), and the + or - button (or dial) to select 25 minutes.

  8. When the cook cycle is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to manually release the remaining steam/pressure (Quick Release).

  9. When the pin in the lid drops down, open the lid and give the beef mixture a stir. Turn off the pot, then turn on the Sauté function to the Low setting, and add the noodles. Stir them in and submerge them.

  10. Cover the pot with a glass lid, or the IP lid vented. Let the noodles cook until they are tender, about 5-8 minutes, stirring occasionally to make sure they don't stick. 

  11. When the noodles are done to your liking, turn off the pot and serve. If you are adding the sour cream, you can stir it in before serving, or top each serving with a dollop.

Recipe Notes

I highly recommend using low sodium broth as the soup mix is salty. Use water if you don't have low sodium broth. If yours comes out salty, just add a little water and more sour cream.

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Filed Under: Dinner, Instant Pot, Pasta, Recipes

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Comments

  1. Diane

    April 10, 2021 at 2:29 pm

    I’m loving my instant pot. The beef and noodles came out perfect. My husband and I agree this is a keeper. Thanks for all the easy instant pot recipes. I use mine every day.

    Reply
  2. Sarah Elam

    January 17, 2021 at 10:36 am

    I cant find beefy onion soup mix anywhere tight now! If I use just onion soup mix is it going to miss the beefy flavor?

    Reply
    • Sandy

      January 25, 2021 at 8:23 am

      You can use regular onion soup mix and some beef bouillon.

      Reply
  3. Shelly

    November 17, 2020 at 7:19 pm

    Made this twice now and both times were sheer perfection. Stores have been short on the frozen noodles lately, so had to find a recipe for the egg noodles and our Kroger stores have been having roasts buy one, get one free. This recipe is so simple and the family LOVES it!! Thank you so much!

    Reply
  4. Pat

    October 27, 2020 at 4:28 pm

    I cut the recipe in half and cooked it in my 3 qt Instant Pot tonight. Hubby says it is a keeper! The only issue I had was after adding the noodles and setting it on Sauté low it registered “Hot”. I had to stir constantly to keep it from sticking and the noodles to cook. I was so wrapped up in keeping it from sticking I totally forgot the sour cream. Didn’t need it though! 🙂 This is my second time using my new instant pot. Thank you for sharing your recipe.

    Reply
  5. Laurie in NE

    August 13, 2020 at 1:06 pm

    Made this last night, halved all the ingredients, cooked at the same 25 mins, and it was awesome! Picky husband said so, too. 🙂 I did want to mention, though, that I stirred the noodles almost their entire cooking time because of the HOT notice also showing almost their entire cooking time. (I double-checked to make sure it was on low saute.) Certainly not a deal-breaker as I just wrote the recipe out on a card for my IP Keeper file to make again, but because of the constant stirring and, therefore, not being able to have the lid on, my 6 oz. of noodles took a little over 15 mins to cook through. Maybe it’s my IP; maybe it’s me. Nonetheless, thanks for another great recipe! Yours is one of my go-to sites as I’m making friends with my IP!

    Reply
  6. TeeLot

    August 9, 2020 at 4:07 pm

    I searched for a Beef and Noodle recipe specifically from you because we absolutely love you IP Chicken and Noodles. I knew this would be good! It is delicious. Wanted to let you know I used the frozen noodles and cooked them exactly as you do in the Chicken and Noodles. Sooooooo good. Thank you!!

    Reply
  7. Mackenzie

    July 21, 2020 at 6:19 pm

    So good! The beef was super tender and melty. The sauce was very flavorful. I seasoned the beef with some Montreal steak seasoning when browning and used cream of mushroom with roasted garlic. There was none left! Thanks for the recipe, definitely will be making again!!

    Reply
  8. Noreen Duff

    May 23, 2020 at 5:13 pm

    Hello – Made this beef and noodles tonight in the instant pot. OMG! So delicious! Substituted cream of mushroom with cream of celery. Can’t say that affected the taste since I have never made this but with the melt in your mouth beef and tasty noodles it is doubtful. This was a very satisfying meal. Only sorry we were too full to have a second helping. But looking forward to leftovers! Served with collard greens , carrots and french bread. Thank you, thank you!

    Reply
  9. Frank M. Lucius Jr.

    April 3, 2020 at 2:59 pm

    We made this tonight. Very easy and tie instant pot dis a great job on the beef. Tender and tasty, We will be doing it again.
    Thanks for the work you do for us.

    Reply
  10. David K

    March 28, 2020 at 5:33 pm

    Great dish! We had it tonight for the 1st time and loved it. We will definitely have it on a regular basis.

    Reply
  11. Candice B.

    March 16, 2020 at 6:07 pm

    Making this at home, right now and can’t wait. First meal I’ve cooked since everyone at home is getting over a nasty cold. We can all finally taste and smell again, and not eating out in public right now, with all the craziness of the health crisis all over. I use an IP at work on my food demonstrations as much as I can, so I like to try recipes out at home in my own IP before I demo them. I am a demo rep for the largest grocery chain in Texas, and adapt everything I can to IP cooking. This will be one of the next recipes I demo as soon as we are back to regular operations. I’m sure everyone will love it! Thanks for the simple and tasty recipe idea! People really need this type of recipe, right now.

    Reply
  12. Rachael

    December 10, 2019 at 3:02 pm

    I am going to make this tomorrow but only have one pound of stew meat. Would I half the noodles, soups, and broth as well? Thanks!

    Reply
    • Sandy

      December 10, 2019 at 9:43 pm

      You can make it as is, and just have a higher noodle to meat ratio, or halve the entire recipe, keeping the cook time the same.

      Reply
  13. Debbie

    December 4, 2019 at 6:37 pm

    This was a really good recipe. My family all loved it and will absolutely be making again. Thank you!

    Reply
  14. Sara

    October 1, 2019 at 2:19 pm

    Hey! I don’t like onions- what kind of packaged soup mix would you suggest as a substitute?

    Reply
    • Sandy

      October 2, 2019 at 3:44 pm

      Maybe an Italian dressing packet? I like the zesty Italian.

      Reply
  15. Kelly

    June 18, 2019 at 11:45 am

    Made this and loved it!!!! My friend wants to make but is allergic to onions what can we sub for beef onion soup?

    Reply
    • Sandy

      June 18, 2019 at 7:18 pm

      Hi Kelly! She can use beef bouillon, extra garlic, leeks, or chives.

      Reply
  16. Matt I.

    May 13, 2019 at 6:35 pm

    I just made this dish and it was the first time we had used our new Foodi. I followed the recipe to the letter and it was absolutely AMAZING. The liquid was perfect for 14 oz. of noodles. No seasoning needed….just cook it just like the recipe calls for and you’ll have the most tender beef and noodles. I cant say enough good things…very impressed with the Foodi.

    Reply
    • Sandy

      May 14, 2019 at 2:58 am

      Awesome! Thank you for your review.

      Reply
  17. I Kevin

    April 7, 2019 at 4:40 pm

    2nd attempt ever with the IP, could not have been better. Made this recipe to the letter and received universal acclaim from the family. Recommended!

    Reply
    • Sandy

      April 7, 2019 at 4:46 pm

      That’s awesome, Kevin! Glad this recipe worked for you!

      Reply
  18. Laura

    March 9, 2019 at 5:09 pm

    I would give this recipe 10 stars if I could! I only made minimal changes; lots of pepper on meat as it cooked, center cut top round steak cut into cubes, beef bone broth and fine chopped onion added to last batch of browning meat just before adding other ingredients. I did not add sour cream because neither my husband or I are big fans of it. I have made quite a few beefy noodle recipes and your recipe is by far the BEST!

    Reply
    • Sandy

      March 9, 2019 at 6:30 pm

      Wow Laura, thank you so much for your nice review! I’m really glad this was a hit for you and your hubby!

      Reply
  19. Deb

    January 31, 2019 at 6:24 am

    Excellent recipe! I’m new to the IP cooking scene so I’ve been looking at easy meals to start (I suppose all IP should be easy though, right?!). I halved the recipe to feed two of us and it was the perfect amount. I used already cut “stew meat” but cut it a bit smaller so the beef/noodle ratio was a bit more even and to make sure the meat was really tender. I substituted cream of mushroom with golden mushroom-so yummy! I highly recommend this recipe and will definitely make it again. I immediately texted a picture and the link to this page to my daughter so she could try it too!

    Reply
  20. Marcia Ernst

    January 29, 2019 at 5:39 pm

    This was my first meal to make in my Instant Pot. I followed the instructions as written, but didn’t add the optional sour cream at the end. I did put some sour cream in my mashed potatoes though. It turned out perfectly!

    Reply
    • Sandy

      January 29, 2019 at 8:34 pm

      Thank you, Marcia, so glad you liked it!

      Reply
  21. Selena harris

    January 26, 2019 at 2:33 pm

    Could this be done in a slow cooker instead?

    Reply
    • Sandy

      January 26, 2019 at 3:57 pm

      I think so, just cook the noodles on the stove.

      Reply
  22. Anna Bruening

    January 22, 2019 at 10:36 am

    Making this right now.. Didn’t have any condensed soup in the house so I found this recipe to make from scratch (www. geniuskitchen. com/recipe/homemade-cream-of-mushroom-soup-264191) We also substituted beef for venison. With all the extra added seasoning and beef flavor I think this should turn out nicely! Can’t wait to try it!

    Reply
  23. mark

    January 14, 2019 at 1:22 pm

    what about cooking in an 8 quart versus a 6 quart? how would you recommend adjusting the ingredients? and cook times?

    Reply
    • Sandy

      January 14, 2019 at 3:24 pm

      Nothing changes for this recipe.

      Reply
  24. Misty

    January 7, 2019 at 6:37 pm

    We love this recipe! We add big chunks of green peppers, quartered onions and whole mushrooms before adding the creamed soup. I have recommended this recipe to many friends!

    Reply
    • Sandy

      January 7, 2019 at 7:43 pm

      Thank you, Misty! Those sound like the perfect additions to this recipe. So happy you like it!

      Reply
  25. Sara Syberg

    January 7, 2019 at 9:00 am

    What would you recommend for cooking time with using one pound of meat instead of 3?

    Reply
    • Sandy

      January 7, 2019 at 11:37 am

      Keep the cook time the same.

      Reply
  26. Kristi

    November 4, 2018 at 3:18 pm

    Mine turned out too salty. So please use the low sodium broth. I just didn’t have any and wish I had went out to get some.

    Reply
    • Sandy

      November 4, 2018 at 4:34 pm

      Ugh. You can add some extra sour cream and that will cut the salt. Also, you can use water in place of the broth.

      Reply
  27. Melissa

    November 1, 2018 at 9:44 am

    Can we use cream of chicken instead of cream of mushroom? Will it be that much of a difference in taste? Looks delicious.

    Reply
    • Sandy

      November 1, 2018 at 2:20 pm

      Hi Melissa, you can, however it will alter the flavor.

      Reply
      • Melissa

        November 1, 2018 at 2:49 pm

        Thank you! I am making it now?

        Reply
  28. Karen

    October 17, 2018 at 12:46 pm

    Can this be made with ground beef, as well? Perhaps cutting the time down to ten minutes?

    Reply
    • Sandy

      October 17, 2018 at 1:52 pm

      I think so. Yes, I would cut the pressure cook time down to 7 minutes.

      Reply
  29. Jessica

    October 16, 2018 at 4:42 pm

    This came out very good! I will definitely make it again! I have a big family and they all loved it! I added mushrooms and sauteed them with the meat! Yum ?

    Reply
  30. Jenn

    September 11, 2018 at 4:30 pm

    I was looking for a recipe for a roast and came across this one. Wow, is it tasty! My picky kiddo even ate it. My hubby wasn’t home to eat it fresh but had it tonight and said that this is a keeper. Thank you for posting- this will be made in our house more often.

    Reply
  31. Ren

    May 31, 2018 at 6:11 am

    Oh Sandy! My wife and I made this for dinner last night and it was AMAZING! Leftovers in the fridge, and I can’t wait for lunch.
    Thanks for sharing all your amazing recipes. Paul brags about all the things you make, so I had to join your website and FB page (I work with Paul).

    Keep up the great work! I look forward to trying other things, as well as seeing what you make in the future.

    Ren

    Reply
    • Sandy

      May 31, 2018 at 7:45 am

      Hi Ren! Paul told me you got an IP. I’m thrilled that you liked this recipe! It’s relatively new on the blog, so I don’t have a lot of feedback on it. Paul is going to be jealous as I haven’t been there to cook for him in almost 2 weeks (at my sister’s). Thank you so much for leaving a review. I’ll meet you in person soon!

      Reply
  32. Mike

    April 5, 2018 at 12:49 am

    This was really good. It reminded me of something my mom made when I was a kid. Will make again.

    Reply
    • Sandy

      April 5, 2018 at 11:12 am

      Hi Mike, I’m glad you liked this beef and noodles recipe. It does have a kind of retro vibe. Thank you for your review!

      Reply
    • Gabriela

      January 16, 2019 at 3:43 pm

      When do I add the sour cream or this a substitute for something else?

      Reply
      • Sandy

        January 16, 2019 at 7:56 pm

        Add it at the very end. You can sub Greek yogurt.

        Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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