Instant Pot Beef and Noodles
Whip up a delicious and hearty meal in no time with our Instant Pot Beef and Noodles recipe. Tender beef, savory broth, and perfect noodles - all ready in minutes.
Equipment
Ingredients
- 4 tablespoon butter (divided)
- 2 lbs. Beef stew meat
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 large bay leave
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 cups beef stock (divided two 32 oz cartons)
- 12 ounce Wide egg noodles
- 3 tablespoons Corn starch mixed with 3 tablespoons cold water
Instructions
Recipe Prep
- Cut the beef stew meat into bite size pieces.
Make the Recipe
- Turn on the sauté setting on your Instant Pot and melt two tablespoons of butter inside it. In small batches, brown the beef stew meat, ensuring not to overload the pot. As each batch is browned, transfer it into a separate bowl.
- After browning all the meat, melt the remaining two tablespoons of butter in the pot, and add the diced onion.
- Sauté the onion until it turns translucent, all while scraping the pot's bottom to detach any browned bits of meat stuck to the bottom. A useful hint here is that browning the stew meat in butter results in a deeply flavorful broth.
- Switch off the sauté setting and add the minced garlic into the pot, mixing it well with the cooked onions.
- Add the browned beef stew meat with its juices back to the pot, along with the salt, pepper, and bay leaf.
- Add four cups of beef stock over the meat and stir the mixture.
- Twist the pot lid on and move the steam valve to the sealing position. Press the manual button setting and set the time to 20 minutes.
- Once the pressure cooking time has finished, perform a quick release of the steam, then carefully remove the pot lid.
- Add the uncooked egg noodles to the pot and stir them in. Pour an additional one or two cups of beef broth to ensure all the noodles are submerged. Replace the lid, close the valve, and push the manual button setting the timer for a 2-minute cooking interval. After this, perform a quick release of the steam before removing the lid.
- Check if the noodles are cooked to your preference. If they are, stir the cornstarch slurry until it is fully dissolved, then pour it into the pot.
- Press the sauté button and allow the mixture to come to a simmer. As the broth simmers, it will start to thicken. Once it has thickened to your liking, switch off the sauté setting and serve your delicious Instant Pot Beef and Noodles.
- Serve in a bowl with some crusty bread and a salad.
- Makes 6 to 8 servings.
Recipe Expert Tips
- It might take the Instant Pot around 15 to 20 minutes to reach full pressure before it will start to pressure cook.
- If you end up with leftovers, they can be stored in an airtight container in the refrigerator for up to four days.
- To freeze, allow the beef and noodles to cool completely before transferring to a freezer-safe container. It can be frozen for up to three months.
- To reheat, thaw overnight in the fridge and then warm on the stove or in the microwave.
- Cooking times are based on using an 8 quart pressure cooker. Times will vary depending on the size and model of electric pressure cooker you are using.
- When sautéing your meat, don't overcrowd the pan; this allows for better browning which equals more flavor.
- Cornstarch is a great thickening agent, but it needs to be mixed with cold water before being added to hot liquids to prevent clumping.
- You have two options when it comes to adding the wide egg noodles. If you are worried they may over cook in the pressure cooker you can boil them in a pot and mix them in with the cooked beef and gravy. This is a great option if you want to cook the beef ahead of your meal.
Nutrition
Serving: 1ServingCalories: 566kcalCarbohydrates: 51gProtein: 48gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 161mgSodium: 986mgPotassium: 1295mgFiber: 2gSugar: 4gVitamin A: 271IUVitamin C: 2mgCalcium: 86mgIron: 5mg
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