This post may contain affiliate links. Please read our disclosure policy.

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

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.

Similar to Instant Pot Pot Roast, 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 1/4 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.

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

4.71 from 24 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 minutes
Cook: 30 minutes
Total: 45 minutes

Servings: 6 Servings (13 cups)


  • 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.


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

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Instant Pot Favorites

I have everything from Instant Pot beef stir fry with noodles to hearty soups!

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. This recipe was so good! Even my kids ate it – which definitely adds it to the rotation. I’ve been trying to get more comfortable with my instant pot, and I find all of your IP recipes so easy to follow – and tasty too!5 stars

    1. Hi Stephanie! I am so glad you all enjoyed the recipe! Thank you so much for this kind review!

  2. Have you ever made a one pot recipe such as this with dried spaetzel? And how long do they take to cook in the pressure cooker?

    1. Hi Sara! I’ve never made it with spaetzel so I wouldn’t be able to advice how long it would take. If you give this recipe a try, let me know how it goes!

  3. The taste was fine but way too thick, not enough liquid. I’m wondering if your noodle package was measured differently than my noodle package. I used dry noodles, 16oz was 8 servings but I increased it as your directions said 24 oz. I will definitely add noodles per desired servings if I make this again.4 stars

  4. I was just gifted a multi cooker for my birthday.I would love to make this recipe. I have never heard of frozen noodles in Canada looks like not sold here. What would you suggest I replace them with?
    Would regular dry egg noodles work in this recipe in the pot or would they cook to fast?

    1. Hi Linda! 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!

  5. Crazy yummy. I’m not a normal Reames Noodle fan, but my husband loves them and wanted them for Christmas. I made this and it turned out amazing. Thank you! He doesn’t like peas, so I cut up a few carrots and put them in with the beef to pressure cook with the liquid. They were great. We cut up a round roast that had been frozen in our deep freeze for over a year and it turned out incredibly tender and supple. I also put the lid on to build up a bit of pressure for the noodles to cook to speed up the process. They were done in tenish minutes or so I guess. I also used concentrated beef bone broth instead of the normal beef broth. Not sure if that made a difference, but I was blessed. Everything else was done as called for. Yummers. In the saved recipe section for us for sure. :) Thank you!5 stars

    1. Hi Christy! So glad you enjoyed the recipe! Thank you for this kind review! I haven’t tried it with chicken, but if you decide to experiment, I’d love to know how it goes!

  6. Adjust the pepper!! I use 1/2 tsp only.

    And I put the noodles in for 3 mins of pressure instead of coming them using sauté.

    My family loves this dish!5 stars

  7. Made this last night. Could not believe how fast it went. Did change a couple things. Used large dried egg noddles. Took 6 minutes. I did cook under pressure for 4 of those minutes and did a quick release. Then add the frozen peas and carrots mix. Cook under pressure for 3 minutes. The peas did not turn to mush and added a nice balance. Family really dislikes peas but gave it a try. Every pea was gone. Did come out a little dry. Next time I will add a half cup more broth to help. Great dinner.5 stars

    1. Hi Lisa, if you Google “buy frozen egg noodles” it should show you were to buy them in your area. Also check, Walmart, Target or Publix. Hope this helps!

    1. Hi Stacy, I have not but I believe it could work since you are just stirring them in and watching them at the end. If you decide to experiment, I’d love to know how it goes!

Load More Comments