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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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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
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I was searching online for beef and noodles recipe in the instant pot. Most of them i saw are made in the crock pot. I have never made beef and noodles before lol well this was amazing! So good! My son is picky and he even loved it. So much flavor! Thank you so much! I’ll be sharing it!!
This is delicious! The only change I made was adding a little steak seasoning when cooking the meat. The sour cream is a great addition, it leans towards stroganoff. I did have to add more beef broth to cook the noodles. Thank you for this great recipe.
Chuck roast was so tender, and I have never done the noodles in the pot but turned out great!
Thank you for this recipe. Made it last night for dinner and it was very good.
Didn’t have any Cream Mushroom soup, so I added sour cream at the end for creaminess and to cut the salt.
Hubby said it was like that boxed stuff where you add ground beef but much better. I cut the stewing beef pieces into smaller pieces and only used 3/4# of beef (there’s just the 2 of us). So I also cut the liquid down to 1.5 Cups. High power for 20 minutes then NPR for 10 minutes. Put it on LOW saute and added 114g of Eggless Egg Noodles, covered and after 15 minutes the noodles were perfect, the liquid was absorbed the meat just melted in your mouth.
Will certainly be adding this to my Stew Beef repertoire.
I have made this same recipe now at least 5 times and it is so easy and turns out amazing. The beef is tender and the noodles are cooked just right. I was looking for a quicker “no peel beef tips” and found this recipe. Can’t go wrong even if u aren’t a good cook.
I made this just as the recipe said and it was like a soup. All that broth and soup wasted.
I’m sorry you had that experience. I’m pretty sure that you just didn’t use the correct amount of pasta. It is a ratio, and if you guessed on the amount of pasta and it didn’t equal the amount called for in the recipe, there would indeed be extra liquid.
Really good recipe. Has quickly become one of our family favorites. We use the sour cream instead of the cream of mushroom soup and found a mushroom and onion soup mix so we still get some of the mushroom flavor profile. Our youngest is really sensitive to food textures and won’t eat actual mushrooms. Thanks for the great recipe!
This was absolutely delicious. I believe I only had one deviation from the recipe the way it written. I boiled the noodles until pretty al dente, then put them in the pot at the end. I think the intent was to put in uncooked noodles. Well, it worked the sauce thickened up the noodles cooked to a consistency we like and it was amazingly good.
I made this tonight and we all loved it. I added better than bouillon beef and used 3 cups of water. I don’t use any kind of canned “cream of” soup so I added Boursin onion and chives after the meat was cooked. Because I’m lazy, I added another cup up water with the egg noodles, put the lid on and set it on pasta for 5 minutes. Everything came out perfectly!
My daughter doesn’t like mushrooms, so I used cream of celery.
I modified the recipe to use steak bites, 1 can of cream of celery, 2 cups of beef broth, 1 cup of half-and-half, and 1 cup of sour cream. It turned out amazing.
I put small red potatoes in tin foil and placed them on top while cooking. I added butter, garlic powder, Italian seasoning, dill, and salt to the potatoes. They turned out perfect using the same cooking time in the recipe.