This Instant Pot Beef and Noodles is an easier, faster way to achieve the rib-sticking coziness and comfort that we crave.

A plate of beef and noodles made in the Instant Pot

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Beef and noodles is a fixture in my home state of Kansas and throughout the Midwest.

It’s similar to the beef stroganoff I remember my Grandma Dorothy making on Sundays (the one that inspired my lighter Instant Pot Beef Stroganoff and its first cousin Slow Cooker Beef Stroganoff), but there are a few differences between the two.

Beef and Noodles vs. Beef Stroganoff

Like beef stroganoff, pressure cooker beef and noodles is hearty, comforting, and sure to feed a crowd. The differences lie in the sauce.

  • Beef stroganoff incorporates dairy into the sauce (classically sour cream, cream cheese, or cream of who-knows-what-soup—my healthy versions use Greek yogurt).
  • The sauce for beef and noodles is broth-based. It’s still deeply savory, but it doesn’t come across quite as rich.
  • Mushrooms are also acceptable in beef stroganoff, but I would not add them to beef and noodles. (Don’t ask me why; it’s just how we do things here in the heartland.)

For today’s Instant Pot beef and noodles, I kept to the recipe’s intention—to be a cozy, affordable dish sure to warm you to the bone on a chilly evening—then, I made a few better-for-you swaps to lighten it up.

Plus, since this is a one pot beef and noodles recipe (including the egg noodles), you’ll only have one pot to wash in the end. Classic comfort, made lighter, with easy clean up <—That’s my kind of trifecta!

Instant Pot beef and noodles with peas

5 Star Review

“This was soooo good! I could have seriously eaten the entire pot! Thank you so much!”

— Jess —

How to Make Instant Pot Beef and Noodles

The ingredients for this lightened-up beef and noodles have a foundation in tradition, with a nutritious twist (no Instant Pot beef and noodles cream of mushroom soup here!).

This easy beef and noodles also cooks more quickly than standard versions; thank you, Instant Pot.

Using an Instant Pot to make beef and noodles results in fork-tender beef, speeds up the cooking process, and is hands-free.

The Ingredients

  • Beef. Rather than using stew meat (which is traditional for beef stroganoff), selecting a single type of beef and cubing it yourself ensures the pieces cook evenly in the same amount of time.

What Type of Beef to Use

  • While a strictly traditional recipe might call for making pressure cooker beef and noodles with stew meat, I prefer to purchase sirloin. Sirloin is leaner than other cuts of beef, making this recipe a little bit better for you.
  • Stew meat is a blend of different cuts of beef and the pieces vary in size. Different sizes + different types mean they won’t cook as uniformly (you can overcook meat in the Instant Pot, so this is important).
  • If you prefer not to purchase sirloin, you can make this beef and noodles with chuck roast or bottom round roast instead.
  • I haven’t tried this as an Instant Pot ground beef and noodles, but I think you could experiment with it.

While you can cook frozen beef in the pressure cooker, for beef and noodles you want the meat to be thawed completely. This ensures the spices stick to the meat and that it browns nicely on the outside.

  • Noodles. An often overlooked but critical ingredient in old fashioned beef and noodles. Pick noodles that are thick, hearty, and hold together in cooking. You can cook egg noodles directly in the pressure cooker—it takes about 20 minutes. The egg noodles will absorb the flavor of the broth and help to thicken up the sauce too.
  • Beef Broth. I recommend low sodium so that the beef and noodles doesn’t become overly salty. The amount you need will vary depending upon how brothy versus thick you like your beef and noodles. We like to leave ours pretty thick.
  • Worcestershire Sauce. This bottle is a secret cooking weapon! It enriches the broth with a complex, savory umami-ness that you can’t get from anything else.
  • Garlic Powder. This delicious spice cabinet essential helps save time during prep. It gives this dish the perfect amount of garlic flavor without any mincing or chopping required. Plus unlike fresh garlic, garlic powder won’t burn and turn bitter.
  • Thyme. A flavorful and earthy herb that’s an excellent complement to beef.
  • Cornstarch. Creating a cornstarch slurry helps thicken the broth into a rich, savory sauce that coats every single forkful. YUM!
  • Peas. My healthy vegetable addition! Plus, my mom says peas are OK in beef and noodles, and she is a Midwestern comfort food authority.

The Directions

Raw meat and spices in a bowl
  1. Toss the beef with the seasoning. Sauté the onion in the Instant Pot.
Beef cubes for Instant Pot beef and noodles
  1. Add the beef to the Instant Pot.
Meat and broth in a pressure cooker
  1. Stir in the Worcestershire sauce and bay leaf. Deglaze the pan with the broth.
  2. Cover, seal, and cook on manual (HIGH) pressure. You cook beef and noodles in the Instant Pot for 10 minutes. Once time is up, immediately vent to remove the remaining pressure.
Frozen egg noodles being added to a pressure cooker
  1. Open the lid and carefully remove the bay leaf. Add the egg noodles, then cook directly in the pot.
Peas being added to a pressure cooker
  1. Stir in the cornstarch slurry and peas.
  2. Serve hot, and sprinkle with fresh parsley or thyme. ENJOY each scrumptious bite!
Easy pressure cooker beef and noodles on a fork made with Reames egg noodles

How Do You Thicken Beef and Noodles

  • Stirring a cornstarch slurry into the pressure cooker at the end of the beef and noodles’ cooking time is the quickest and easiest approach, as well as I how I tested this recipe. If after adding the slurry and letting the broth bubble for several minutes it is still thinner than you’d like, add a second slurry with 1 tablespoon of cornstarch mixed with 1 tablespoon of water.
  • Do not add dry cornstarch directly to the beef and noodles. It will seize and create lumps.
  • All-purpose flour can be used in place of cornstarch in a pinch. Sprinkle ¼ cup of it over the sautéed onions at the end of step 2. Stir and cook it for 1 to 2 minutes until it is no longer white. Add bit of extra oil or butter if the pot becomes dry. Proceed with the recipe as directed, omitting the cornstarch slurry.
  • Do not add dry flour to the beef and noodles at the end. It will impart an odd, raw taste to the dish.
Easy pressure cooker beef and noodles in an Instant Pot made with Reames egg noodles

Storage Tips

  • To Store. Store cooked and cooled beef and noodles in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Place leftovers on a microwave-safe plate and reheat gently in the microwave until warmed through. Alternatively, you can reheat it gently on the stovetop. The noodles will absorb some of the broth as the mixture sits in the refrigerator, so add additional liquid (more broth or even water) to thin it back out as needed.
  • To Freeze. Beef and noodles can be frozen. Store cooked and cooled beef and noodles in an airtight freezer-safe container in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Easy and tasty pressure cooker beef and noodles in an Instant Pot

What to Eat with Beef and Noodles

Easy pressure cooker beef and noodles on a plate made with Reames

Recommended Tools to Make this Recipe

  • Instant Pot. The Instant Pot I have owned for the last few years; it is super easy to use and clean and works just as well as the day I bought it.
  • Whisk. A smaller-sized whisk makes less of a mess.
  • Non-Slip Cutting Board. A sturdy cutting board is essential when cutting meat.

The Best Instant Pot

An Instant Pot turns recipes with longer cook time into easier, faster recipes that can be made any night of the week.

A plate with Instant Pot Beef and Noodles with a fork beside it

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Are there any childhood dishes you especially crave the way I crave this creamy beef and noodles? I’d love to hear about them in the comments section below!

A plate with Instant Pot Beef and Noodles with a fork beside it

Instant Pot Beef and Noodles

4.67 from 12 votes
This easy Instant Pot Beef and Noodles is savory, comforting, and fast, thanks to the pressure cooker! Tender beef cooked with egg noodles in a rich gravy.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins

Servings: 6 Servings (13 cups)


  • 2 ½ pounds boneless sirloin steak cut into 1 ½-inch cubes
  • 2 teaspoons kosher salt divided
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion chopped
  • 5 to 6 cups low sodium beef broth divided
  • 3 tablespoons Worcestershire Sauce
  • 1 bay leaf
  • 24 ounces egg noodles (I used the frozen kind)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 10-ounce bag frozen peas about 2 cups
  • Chopped fresh parsley or thyme


  • Place the beef in a large bowl and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic powder, and thyme. Set aside.
  • Turn a 6-quart or larger electric pressure cooker to sauté. Add the oil and butter. As soon as the butter melts, add the onion and remaining ½ teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
  • Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
  • Add the Worcestershire sauce and bay leaf. Splash in about ½ cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck-on bits of food (this will avoid a “burn” warning…also, those browed bits are delicious!). Add the next 4 ½ cups broth.
  • Cover and seal the pressure cooker. Cook on manual (high) pressure for 10 minutes. When the time is up, immediately vent to remove any remaining pressure.
  • Carefully open the lid and remove the bay leaf. Then, add the egg noodles. Turn to sauté and bring the mixture to a simmer. Cook until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking.
  • While the noodles cook, in a small bowl whisk together the cornstarch and water to create a slurry. As soon as the noodles finish cooking, add the slurry and stir to combine. Stir in the peas. If the noodles are thicker than you would like, splash in additional beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley or thyme.


  • TO STORE: Store cooked and cooled beef and noodles in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Place leftovers on a microwave-safe plate and reheat gently in the microwave until warmed through. Alternatively, you can reheat it gently on the stovetop. The noodles will absorb some of the broth as the mixture sits in the refrigerator, so add additional liquid (more broth or even water) to thin it back out as needed.
  • TO FREEZE: Store cooked and cooled beef and noodles in an airtight freezer-safe container in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 6); about 2 cupsCalories: 684kcalCarbohydrates: 72gProtein: 59gFat: 13gSaturated Fat: 5gCholesterol: 120mgPotassium: 1274mgFiber: 5gSugar: 6gVitamin A: 420IUVitamin C: 21mgCalcium: 84mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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      1. Thank you, Erin. I’ll definitely check that out. I appreciate it. I just found your site a few months ago. I have tried tons of your recipes already and we LOVE them! Thank you!

  1. This was an amazingly delicious and easy dinner for my family! We were really craving some comfort food and this dish turned out to be all we were looking for and more! Thanks so much for your recipes, I look forward to receiving them every week!5 stars

    1. Hi Bernadette! I have not tried this recipe with dried egg noodles, but they should work fine. They will likely finish cooking earlier than the frozen kind, so I’d check them for doneness after about 10 minutes to be safe. I hope you enjoy the recipe!

  2. This recipe was a huge hit with my family. Delicious comfort food and so easy . Plus easy cleanup with just using the Instant Pot. I used frozen broccoli instead of peas due to an allergy (added it the last 10 minutes that the noodles were simmering) and it turned out great.5 stars

    1. I’m so happy to hear that you enjoyed this recipe, Jess! Thank you for taking the time to share this kind review!

  3. This was so delicious and a huge hit with the family. I did add 1 clove pressed garlic and no peas. Seriously a redo dinner in my book. Thanks!!5 stars

  4. I just finished this recipe (minus the peas) and it turned out excellent!!
    The only thing I would change is the amount of pepper, it was fine for me but a bit much for my wife. 5 stars

  5. Hoping to find the Reames noodles tonight to try this for dinner tomorrow. I’m dyin’ for something hearty with the cold weather moving in.

    Question though – any particular reason why I couldn’t just put the noodles in to pressure cook with the meat all at once, in lieu of opening it up to cook them in at the end?

    1. Hi, the noodles are added later in the cooking process to ensure that they don’t overcook and become mushy. I hope you enjoy the recipe if you try it!

  6. HI, I just found this recipe and am excited to try it. Quick question regarding the release method. I had previously been told to do natural release with meats as quick release will make them tough and chewy.
    Does quick release work here because the meat pieces are so much smaller?

    1. Hi Melissa! While that is true of larger pieces, we haven’t had any problems with the quick release in this recipe. The beef pieces turned out perfectly tender for us. I recommend the quick release here so that the noodles don’t overcook. If you use a natural release, they may become soggy. I hope you enjoy the recipe!

  7. This is exactly the kind of beef and noodles recipe I was looking for, for Instant Pot. Thank you for posting this! Subbing the peas; can you advise as to what point would we add fresh sliced mushrooms or broccoli? Should we saute mushrooms with the beef? Add broccoli with the pasta towards end? Thank you again so much; I know your recipe will be amazing!

    1. Hi Gina! While I have not tried to use other vegetables in this recipe, a reader has reported success with adding broccoli when the recipes says to add peas. You could also saute the mushrooms with the beef, then add them back in at the very end with the broccoli. I hope you enjoy the recipe!

      1. I finally made it and did exactly as you advised, with the mushrooms and broccoli. Very, very good and hearty! Thank you!5 stars

    1. Hi Claire, I’m very sorry to hear that this recipe wasn’t a hit for you. I (and many other readers) really enjoyed the flavors, so I wish you would’ve too!

  8. Trying the recipe tonight and crossing fingers! It sounds like just what Ive been craving. FYI to those looking for the Reames Egg Noodles, if you go to their web site you can search by zip code to find where they are sold near you.

  9. I’ve made this several times and have varied a little also. Your recipe is awesome and such a hit with my family! My variations have been broccoli instead of peas. Dry noodles inasead of frozen. Just little things but stick close to your original recipe. It’s very yummy and easy! Thanks for a great recipe!5 stars

    1. Thank you for taking the time to share this kind review, Katt! I’m so happy to hear that you enjoyed the recipe!

  10. This was so yummy!!!! I used chuck roast, and instead of the frozen egg noodles, I made egg noodles. It took about 16 mins for the fresh noodles to be slightly more cooked than al dente. The family loved it. This was my first Instant Pot experience. Thanks!5 stars

  11. Thank you for sharing this delicious recipe. The amount of pepper was too much for me. I’m a mild salsa kind of gal… my mouth and ears were burning/tingling from the pepper, lol! However, my husband loved the extra kick!5 stars

  12. Does sirloin get soft after pressure cooking? I usually grill sirloin to medium rare, wouldn’t it be really tough when cooked well done?

    1. Hi Regina! I found that the beef was deliciously tender after it was cooked in this recipe. I hope you enjoy it if you try it!

  13. Hi
    I do not have an instant pot but I have a good slow cooker. Can I make this in my slow cooker?
    Thank you

  14. sorry just saw this now will be making this soon with few subs perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

  15. Hi Erin, I just made your Instant Pot Mexican Casserole and I’m interested in this recipe also. I was wondering if I could cut the recipe in half? Thanks!

    1. Hi Margaret! I haven’t tried halving the recipe myself, but I think you could experiment with it. If you decide to try it, I’d love to hear how it goes!