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.
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.
- 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.
What to Eat with Beef and Noodles
Crock Pot Bread
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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I have everything from Instant Pot beef stir fry with noodles to hearty soups!
Instant Pot Chicken Enchiladas
Instant Pot Beef and Broccoli
Soups & Stews
This looks so yummy! Do you have any tips for how to do this if you don’t own a pressure cooker? Thanks!
Hi Christine! I am afraid I don’t have an adaptation for the stovetop, but you could check out my Slow Cooker Beef Stroganoff, which has similar flavors. I hope you love the recipe if you try it!
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!
Thank you, Christine! This makes my day!
What kind of noodles are you using? I have never seen these?
Hi Nancy! I used Reames frozen egg noodles. I hope you enjoy the recipe if you try it!
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!
I’m so happy to hear that this was a hit, Lesan! Thank you for taking the time to share this kind review!
How would I make this with regular egg noodles? I can’t seem to find the m frozen.
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!
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.
Thank you for taking the time to share this kind review, Christa! I’m so happy that this was a hit!
I also couldn’t find the frozen egg noodles. Used dry extra broad noodles, worked just fine.
Thanks for taking the time to share this kind review, Christa! I’m so happy you enjoyed the recipe!
This was soooo good! I could have seriously eaten the entire pot! Thank you so much!
I’m so happy to hear that you enjoyed this recipe, Jess! Thank you for taking the time to share this kind review!
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!!
Thank you for taking the time to share this kind review, Mackenzie! I’m so happy to hear that this was a hit!
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.
Thank you for taking the time to share this kind review, Bart! I’m so happy to hear that you enjoyed the recipe!
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?
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!
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?
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!
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!
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!
I finally made it and did exactly as you advised, with the mushrooms and broccoli. Very, very good and hearty! Thank you!
YAY! Thank you for sharing this kind review, Gina! I’m so happy to hear that you enjoyed this recipe!
This was probably one of the blandest recipes I have ever tried. Will not make it again.
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!
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.
Thanks for the helpful tip, Amanda! I hope you love the recipe!
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!
Thank you for taking the time to share this kind review, Katt! I’m so happy to hear that you enjoyed the recipe!
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!
I’m so happy that you enjoyed this dish, Jennifer! Thank you for sharing this kind review!
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!
I’m so happy that the recipe was a hit, Renee! Thank you for sharing this kind review!
Does sirloin get soft after pressure cooking? I usually grill sirloin to medium rare, wouldn’t it be really tough when cooked well done?
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!
I do not have an instant pot but I have a good slow cooker. Can I make this in my slow cooker?
Hi Beverley! I’m afraid I don’t have an adaptation for the slow cooker, but you could check out my Slow Cooker Beef Stroganoff recipe, which is similar. I hope you enjoy the recipe if you try it!
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
I hope you enjoy the recipe, Ramya!
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!
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!
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!
Hi Stephanie! I am so glad you all enjoyed the recipe! Thank you so much for this kind review!
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?
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!
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.
Hi Jo! So glad you enjoyed the recipe! Thank you for this kind review!
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?
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!
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!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
DELICIOUS! This is a family favorite! Do you have any similar recipes using chicken & these noodles?
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!
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!
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Gene! So glad you enjoyed the recipe! Thank you for this kind review and feedback on changes!