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!
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!).
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!
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 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!
- 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)
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, 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.
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.
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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