Instant Pot Beef and Noodles
We had a bit of a cold front blow through this weekend, chilling things down a little from our warm spring days and pushing us into a "warm comfort food" mindset. It had also been a while since the last time I used my Instant Pot, so I started looking for something that would work to satisfy both. Chunky beef cubes and thick egg noodles in a rich sauce are sure to be a stick-to-your-ribs meal regardless of the weather, and using the Instant Pot made it all come together very quickly.
This dish is really simple to prepare; in fact, the most complicated part is deciding how to cook it. The original recipe as posted provided four different methods - slow cooker, pressure cooker, stovetop, and oven. I opted for pressure cooker (Instant Pot), but I'm sure the others would turn out very close.
Adapted from Slow Cooker Kitchen
Comfort food at its best - chunks of beef and thick egg noodles in a rich sauce. Perfect for any time you want a stick-to-your-ribs meal. This version is prepared in an Instant Pot, but could also be made using a slow cooker, on a stovetop, or in an oven.
Adapted from Slow Cooker Kitchen
- 2 tablespoons olive oil
- 2 pounds beef tips, stew beef, or beef roast cut into bite-size pieces
- 1 envelope beefy onion soup mix (1 oz)
- 1 envelope au jus gravy mix (1 oz)
- 12 ounces sliced mushrooms (optional)
- 16 ounces frozen egg noodles
- 1 tablespoon Kitchen Bouquet Browning and Seasoning Sauce
- 4 cups beef broth or beef stock
- 1 can cream of mushroom soup (10.5 oz)
- 1 can golden mushroom soup (10.5 oz)
Heat the olive oil in the Instant Pot using the Sauté setting. Add the beef and cook 5-7 minutes or until browned, using a wooden spoon to keep the meat from sticking to the bottom of the pot and scraping up any bits. Turn off the sauté by pressing Cancel.
Add layers on top of the beef as follows: onion soup mix, au jus mix, mushrooms (if desired), and egg noodles. Sprinkle the Kitchen Bouquet on top of the noodles, followed by the beef broth. Finally, spoon the canned soups out and spread them evenly on top.
Place the lid on the Instant Pot and lock into place. Turn the vent valve to the Sealing position. Pressure cook on High pressure for 25 minutes.
At the end of the cooking time, use a Quick Release by turning the vent valve to Venting. Open the lid and stir the mixture until evenly blended. Serve immediately.
Serving Size 12-14 oz (approx 1-1/2 cups)
Servings 8
- Amount Per Serving
- Calories 474kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 3.8g19%
- Cholesterol 165mg56%
- Sodium 1514mg64%
- Potassium 547mg16%
- Total Carbohydrate 41.7g14%
- Dietary Fiber 1.9g8%
- Sugars 2.6g
- Protein 40g80%
- Calcium 22 mg
- Iron 5 mg
- Vitamin D 6120 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Remember that an Instant Pot or other electric pressure cooker will require time to come up to pressure (usually 10-15 minutes) before the actual cooking time starts. This has been accounted for in the cooking time.
- Refer to the original recipe website for additional cooking methods - slow cooker, stovetop, and oven.
- Additional vegetables could be added such as carrots or peas. Carrots can be cooked under pressure but peas should be added afterward to avoid turning to mush.