This Instant Pot Beef and Noodles is an easier, faster way to achieve the rib-sticking coziness and comfort that we crave.
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!
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.
- 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.
- Toss the beef with the seasoning. Sauté the onion in the Instant Pot.
- Add the beef to the Instant Pot.
- Stir in the Worcestershire sauce and bay leaf. Deglaze the pan with the broth.
- 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.
- Open the lid and carefully remove the bay leaf. Add the egg noodles, then cook directly in the pot.
- Stir in the cornstarch slurry and peas.
- Serve hot, and sprinkle with fresh parsley or thyme. ENJOY each scrumptious bite!
- 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.
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.
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!
Instant Pot Beef and Noodles
- 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
- 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 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.
- 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.
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