Name: Instant Pot Beef and Noodles
Prep time: 10 min
Cook time: 50 min
Total time: 75 min
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))

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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 ½ 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.

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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!

4.96 from 43 votes

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 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.

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.