Each year, when the weather first begins to cool, I find myself becoming nostalgic. I stop bothering to tidy the fuzzy throws back into their baskets. I check out at Target with an undisclosed (and unplanned) amount of fall décor. In the kitchen, that tenderness carries over, and I crave recipes I remember from childhood. This Pressure Cooker Beef and Noodles is such a dish. On a chilly day soon, it will hit the spot for you.

Delicious and easy pressure cooker beef and noodles made with Reames and served on a plate

This recipe is sponsored by Reames.

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.

Like beef stroganoff, pressure cooker beef and noodles is hearty, comforting, and sure to feed a crowd; the differences lie in the sauce. I also upped the ante by using thick, hearty Reames Frozen Egg Noodles in place of the standard, thinner dry egg noodles.

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 pressure cooker 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.

This easy beef and noodles also cooks more quickly than standard versions; thank you, pressure cooker (This Instant Pot is the pressure cooker 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.)

Using a pressure cooker to make beef and noodles results in fork-tender beef, speeds up the cooking process, and is hands-free.

Plus, since the entire recipe cooks in the pressure cooker itself (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!

Easy pressure cooker beef and noodles in an Instant Pot made with Reames noodles

How to Make Pressure Cooker Beef and Noodles

The ingredients for this lightened up pressure cooker beef and noodles have a foundation in tradition, with a nutritious twist. The pressure cooker method makes the recipe quick and easy.

The Ingredients

  • Beef. While a strictly traditional recipe might call for making pressure cooker beef and noodles with stew meat, I prefer to purchase sirloin and cube it myself so that the pieces are uniform in size. For more details, see What Kind of Beef to Use for Pressure Cooker Beef and Noodles below.
  • Noodles. An often overlooked but critical ingredient in beef and noodles. For years, I’d been buying regular, dry egg noodles, and then recently a friend introduced me to Reames Homestyle Egg Noodles.

A bag of Reames egg noodles for making pressure cooker beef and noodles

GAME CHANGER. Reames Egg Noodles are sold in the freezer section of the grocery store (not the dry pasta section) and, their hearty texture and quality far surpasses the more thin, flimsy dry egg noodles I’ve tried. They’re thick, hearty, and hold together in cooking so well that you’ll find yourself eating them with a fork.

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.

Easy pressure cooker beef and noodles on a fork made with Reames egg noodles

  • Beef Broth. I recommend low sodium so that the beef and noodles doesn’t become overly salty without your realizing it. 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.
  • 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

  1. Grab a large bowl and add in your beef and spices. Turn your electric pressure cooker to sauté, and add the oil and butter. Once your butter has melted, add your onion and remaining salt. Cook and stir until the onion is softened.
  2. Add your beef. Once the meat is browned on all sides, add your Worcestershire sauce and bay leaf. Splash in part of the beef broth and stir (scrape up any bits of food stuck to the bottom; this prevents the dreaded “BURN” warning). Then, add in the rest of the broth.
  3. Cover and seal the pressure cooker. Cook for 10 minutes on manual (high) pressure. Once time is up, immediately vent to remove remaining pressure.
  4. Open the lid and carefully remove the bay leaf. Add in your egg noodles. Turn to sauté and bring the mixture to a simmer. Cook until your noodles are tender, stirring every few minutes to prevent the noodles from sticking to the bottom.
  5. While the noodles are cooking, grab a small bowl and whisk the cornstarch and water together to create a slurry. Once the noodles are done, add the slurry to the pot and stir. Then, add in your peas. The sauce should thicken and be a little glossy.
  6. Serve hot, and sprinkle with fresh parsley or thyme. ENJOY each scrumptious bite!

The Best Beef for Pressure Cooker Beef and Noodles

While stew meat is popular for beef and noodles, and you can make beef and noodles with stew meat if you like, it’s not my first choice. Here’s why:

  • Stew meat is a blend of different cuts of beef and the pieces vary in size. Different sizes + different types means they won’t cook as uniformly.
  • Selecting a single type of beef and cubing it yourself ensures the pieces cook evenly in the same amount of time.
  • I prefer sirloin in my beef and noodles recipe. Sirloin is leaner than other cuts of beef, making this recipe a little bit better for you.
  • If you prefer not to purchase sirloin, you can make this beef and noodles with chuck roast or bottom round roast instead.

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 outsides.

Easy pressure cooker beef and noodles in an Instant Pot made with Reames egg noodles

How to 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 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 and tasty pressure cooker beef and noodles in an Instant Pot

What to Serve with Pressure Cooker Beef and Noodles

How to Store and Reheat Pressure Cooker Beef and Noodles

  • 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.

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

Does fall make you feel nostalgic too? Are there any childhood dishes you especially crave this time of year, the way I crave 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

Pressure Cooker Beef and Noodles

4.67 from 12 votes
This easy Pressure Cooker 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)

Ingredients
  

  • 2 1/2 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
  • 1 24-ounce bag of Reames Frozen Egg Noodles
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 10-ounce bag frozen peas about 2 cups
  • Chopped fresh parsley or thyme

Instructions
 

  • 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 1/2 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 1/2 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 1/2 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.

Notes

  • 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.

Nutrition

Serving: 1(of 6); about 2 cupsCalories: 684kcalCarbohydrates: 72gProtein: 59gFat: 13gSaturated Fat: 5gCholesterol: 120mgSodium: 1337mgPotassium: 1274mgFiber: 5gSugar: 6gVitamin A: 420IUVitamin C: 21mgCalcium: 84mgIron: 5mg

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I am sharing this post in partnership with Reames. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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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 wellplated.com 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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38 Comments

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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!