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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
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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
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
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This was a really good recipe. My family all loved it and will absolutely be making again. Thank you!
Hey! I don’t like onions- what kind of packaged soup mix would you suggest as a substitute?
Maybe an Italian dressing packet? I like the zesty Italian.
Made this and loved it!!!! My friend wants to make but is allergic to onions what can we sub for beef onion soup?
Hi Kelly! She can use beef bouillon, extra garlic, leeks, or chives.
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.
Awesome! Thank you for your review.
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!
That’s awesome, Kevin! Glad this recipe worked for you!
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!
Wow Laura, thank you so much for your nice review! I’m really glad this was a hit for you and your hubby!
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!
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!
Thank you, Marcia, so glad you liked it!
Could this be done in a slow cooker instead?
I think so, just cook the noodles on the stove.
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!