This post may contain affiliate links. Please read our disclosure policy.
Instant Pot Beef and Noodles is perfect for when you are craving a 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!
This Instant Pot Beef and Noodles recipe is a shortcut recipe. It is very easy to prepare!
Instant Pot Beef and Noodles
It’s nice to make a recipe that doesn’t have a ton of ingredients. Fewer ingredients means less chopping and measuring.
All you need to do is brown the beef. You could get away with not even doing that, but it only takes a few minutes and really boosts that beefy flavor!
What is the Best Cut of Beef to Use?
- My number one choice is a chuck roast because of how flavorful they are.
- You can use bottom round, top round, sirloin, etc.
- Most beef roasts, when cut into cubes, will get fork tender.
What Can I Use in Place of Cream of Mushroom Soup?
• 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 won’t be quite as thick, and will have a different flavor profile, but will still be good.
• Cream Cheese also works well. Have it at room temperature so it melts easily.
• Add some extra seasonings such as garlic and onion powder, and a little pepper.
It is important to know that after adding a cream soup I don’t recommend stirring. I call this layering.
Layering thicker ingredients on top prevents them from scorching on the bottom of the pot, which can prevent the pot from coming to pressure.
A Note About the Noodles
- This recipe calls for Egg Noodles, the type that usually comes in a bag. They are delicate and can overcook easily.
- You can’t pressure cook these noodles with the beef because the amount of time needed to cook the beef would disintegrate them.
- By adding the egg noodles to the beef mixture after pressure cooking, you can control how soft they get.
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.
Instant Pot Hamburger Stroganoff
Instant Pot Mac and Cheese
Instant Pot Cheeseburger Pasta
Instant Pot Chili Mac
If you make this tasty Beef and Noodles recipe, please let me know. Just leave a comment with a star rating below. I’d like to know how you liked it!
Instant Pot Beef and Noodles
Equipment
- 6-quart Electric Pressure Cooker
Ingredients
- 2 teaspoons 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 packets 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
- Turn the pot on to Sauté setting. When the pot is hot, add the oil.
- 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.
- 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).
- Add the soup mix and stir well.
- 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).
- Place the lid on and set the steam release knob to the sealing position.
- Cancel the sauté feature and press the Pressure Cook/Manual button (or dial), and the + or - button (or dial) to select 25 minutes.
- 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).
- 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.
- Cover the pot with a glass lid. Let the noodles cook until they are tender, stirring occasionally to make sure they don't stick, for about 5-8 minutes.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make This Recipe and More
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin This Recipe
I have made this so many times and it’s a huge favorite for everyone that has tried it. I have a question and wanted your thoughts could you make the ingredients minus the noodles one day. And the next day reheat it and then add the noodles. Thoughts on how it might be?
Yes, you definitely can do that! You could also serve it over mashed potatoes, gnocchi, etc.
Made this and used left over steak bites that I made last night and they were alittle bit tough… and the stew meat… so good and the best part is that it doesn’t heat your house up!
Re:deglazing. I find it far better to remove the meat, deglaze thoroughly, then add the meat back in.
You need to make certain that all stuck on bits are scraped loose or you can get a BURN notice.
Im a very experienced Instant potter, but I’m trying this recipe for the first time tonight. Looks wonderful!
That’s a good tip. Thank you for your comment, and I hope you enjoy the recipe!