Instant Pot Beef and Noodles
Ingredients
- 2 teaspoons Cooking Oil
- 1 Chuck Roast
3 lb
- 2 cups Water
- 1 cup Beef Broth
low sodium*
- 2 packets Beefy Onion Soup Mix)
(or regular onion soup mix
- 2 cans Cream of Mushroom Soup
10.5 oz
- 12 oz Wide Egg Noodles
- 1 cup Sour Cream)
(optional
Directions
- 1
Turn the pot on to Sauté setting. When the pot is hot, add the oil.
- 2
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.
- 3
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).
- 4
Add the soup mix and stir well.
- 5
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).
- 6
Place the lid on and set the steam release knob to the sealing position.
- 7
Cancel the sauté feature and press the Pressure Cook/Manual button (or dial), and the + or - button (or dial) to select 25 minutes.
- 8
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).
- 9
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.
- 10
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.
- 11
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.
Instant Pot Beef and Noodles
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Ratings & Reviews
Based on 49 ratings
Rating Breakdown
About this Recipe
Craving a deeply comforting, hearty meal that practically makes itself? This Instant Pot Beef and Noodles recipe delivers just that, offering tender beef and rich, creamy noodles in a beefy, oniony broth without the fuss.
Why This Recipe Works
What makes this Instant Pot Beef and Noodles truly stand out is its incredible simplicity combined with a big payoff in flavor and texture. The pressure cooker works its magic, transforming a humble chuck roast into fall-apart tender beef that's infused with the savory notes of beef broth and a special blend of soup mixes. The result is a creamy, deeply satisfying dish that tastes like it simmered all day, but comes together effortlessly.
What to Expect
Prepare for a spoonful of pure comfort. Each bite of Instant Pot Beef and Noodles brings together succulent, tender beef and perfectly cooked wide egg noodles, all swimming in a luscious, savory sauce. The rich, creamy consistency from the cream of mushroom soup and beefy onion soup mix creates a profoundly satisfying experience, perfect for chilly evenings or a hearty family dinner. With the optional sour cream, you'll find an added layer of tangy creaminess that brightens the whole dish.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. While a chuck roast is recommended, feel free to use your favorite roast cut into slightly larger than bite-sized cubes for equally delicious results. If you don't have beefy onion soup mix on hand, regular onion soup mix works perfectly. For an extra touch of richness and a subtle tang, stir in the sour cream at the end; it's optional but highly recommended if you love a creamier finish.
Serving & Context
Instant Pot Beef and Noodles is the quintessential comfort food, ideal for a cozy family dinner or when you need a satisfying meal after a long day. Serve it warm in generous bowls, perhaps with a simple green salad or some crusty bread to soak up every last bit of the delicious sauce.