Noodles Beef and Broccoli Instant Pot

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 abode state of Kansas and throughout the Midwest.

It's like to the beef stroganoff I remember my Grandma Dorothy making on Sundays (the one that inspired my lighter Instant Pot Beef Stroganoff and its get-go cousin Slow Cooker Beef Stroganoff), simply there are a few differences betwixt the ii.

Beef and Noodles vs. Beef Stroganoff

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

• Beef stroganoff incorporates dairy into the sauce (classically sour foam, cream cheese, or cream of who-knows-what-soup—my salubrious versions use Greek yogurt).
• The sauce for beef and noodles is goop-based. It's even so securely savory, just it doesn't meet quite equally rich.
• Mushrooms are likewise acceptable in beefiness stroganoff, merely I would not add them to beef and noodles. (Don't inquire me why; information technology'south only how we do things hither in the heartland.)

For today's Instant Pot beefiness 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-yous swaps to lighten information technology up.

Plus, since this is a one pot beef and noodles recipe (including the egg noodles), you'll simply take one pot to launder in the cease. Classic comfort, made lighter, with piece of cake clean up <—That'south my kind of trifecta!

5 Star Review

"This was soooo skillful! I could have seriously eaten the entire pot! Thank you so much!"

— Jess —

How to Brand Instant Pot Beef and Noodles

The ingredients for this lightened-up beefiness 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 too cooks more than quickly than standard versions; thank y'all, Instant Pot.

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

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The Ingredients

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

What Type of Beef to Utilise

• While a strictly traditional recipe might telephone 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 yous.
• Stew meat is a blend of dissimilar cuts of beef and the pieces vary in size. Different sizes + unlike types mean they won't cook every bit uniformly (yous tin overcook meat in the Instant Pot, then this is of import).
• If yous prefer not to buy sirloin, you tin make this beef and noodles with chuck roast or bottom round roast instead.
• I haven't tried this every bit an Instant Pot ground beef and noodles, but I retrieve you could experiment with information technology.

While you lot 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 exterior.

• Noodles. An often overlooked but critical ingredient in erstwhile fashioned beef and noodles. Pick noodles that are thick, hearty, and hold together in cooking. You can melt egg noodles directly in the pressure cooker—information technology takes most 20 minutes. The egg noodles will absorb the flavor of the broth and aid to thicken up the sauce too.
• Beef Broth. I recommend depression sodium and then that the beef and noodles doesn't go overly salty. The corporeality you lot 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 become from anything else.
• Garlic Pulverisation. This succulent spice cabinet essential helps relieve time during prep. It gives this dish the perfect amount of garlic flavour without whatsoever mincing or chopping required. Plus dissimilar fresh garlic, garlic powder won't burn and turn bitter.
• Thyme. A flavorful and earthy herb that'south 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 nutrient authorisation.

The Directions

1. Toss the beef with the seasoning. Sauté the onion in the Instant Pot.

2. Add the beef to the Instant Pot.

2. Stir in the Worcestershire sauce and bay leaf. Deglaze the pan with the broth.
3. Comprehend, seal, and cook on transmission (High) pressure. You cook beef and noodles in the Instant Pot for x minutes. Once time is upward, immediately vent to remove the remaining pressure.

4. Open up the hat and carefully remove the bay leaf. Add the egg noodles, then cook directly in the pot.

5. Stir in the cornstarch slurry and peas.
6. Serve hot, and sprinkle with fresh parsley or thyme. Relish each scrumptious seize with teeth!

How Do You Thicken Beef and Noodles

• Stirring a cornstarch slurry into the pressure cooker at the terminate of the beefiness and noodles' cooking time is the quickest and easiest approach, besides as I how I tested this recipe. If afterwards adding the slurry and letting the goop bubble for several minutes it is nonetheless thinner than you'd like, add a 2nd slurry with one tablespoon of cornstarch mixed with 1 tablespoon of water.
• Do not add together dry cornstarch direct to the beef and noodles. It will seize and create lumps.
• All-purpose flour tin 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 melt information technology for 1 to 2 minutes until information technology is no longer white. Add scrap of actress oil or butter if the pot becomes dry. Proceed with the recipe equally directed, omitting the cornstarch slurry.
• Practise non add dry flour to the beef and noodles at the finish. Information technology will impart an odd, raw taste to the dish.

Storage Tips

• To Store. Shop cooked and cooled beef and noodles in an closed storage container in the refrigerator for upwardly to 3 days.
• To Reheat. Place leftovers on a microwave-rubber plate and reheat gently in the microwave until warmed through. Alternatively, y'all can reheat it gently on the stovetop. The noodles will absorb some of the broth every bit the mixture sits in the refrigerator, so add boosted liquid (more broth or fifty-fifty h2o) to thin information technology back out as needed.
• To Freeze. Beef and noodles can be frozen. Store cooked and cooled beef and noodles in an airtight freezer-condom container in the freezer for up to ii months. Let thaw overnight in the refrigerator before reheating.

What to Swallow with Beef and Noodles

Side Dishes

Roasted Broccolini

25 mins

Recommended Tools to Make this Recipe

• Instant Pot. The Instant Pot I have owned for the concluding few years; information technology is super easy to utilise 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 cut meat.

The Best Instant Pot

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

Did you make this recipe?

Let me know what y'all thought!

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

Are there whatsoever babyhood dishes y'all especially crave the way I crave this flossy beef and noodles? I'd dear to hear nearly them in the comments section beneath!

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

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• Place the beef in a large basin and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic pulverization, and thyme. Gear up aside.

  

• Plough a half dozen-quart or larger electric pressure cooker to sauté. Add together the oil and butter. As presently as the butter melts, add together the onion and remaining i/2 teaspoon table salt. Cook, stirring often, until the onion begins to soften merely does not brownish, 3 to 4 minutes.

• Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, nigh vi 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 lesser of the pot, to ensure yous remove any stuck-on bits of food (this volition avoid a "burn" warning…likewise, those browed bits are delicious!). Add the adjacent 4 1/two cups broth.

  

• Comprehend and seal the pressure cooker. Cook on manual (loftier) pressure for ten minutes. When the time is up, immediately vent to remove any remaining pressure level.

• Carefully open the lid and remove the bay leaf. Then, add together the egg noodles. Turn to sauté and bring the mixture to a simmer. Cook until the noodles are tender, most 18 to xx 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 basin 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 achieve your desired consistency. Serve hot, sprinkled with fresh parsley or thyme.

  

• TO Shop: Store cooked and cooled beefiness and noodles in an closed storage container in the fridge 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 tin can reheat it gently on the stovetop. The noodles will blot some of the broth as the mixture sits in the refrigerator, then add boosted liquid (more than broth or even h2o) 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 upward to 2 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1 (of 6); virtually ii cups Calories: 684 kcal Carbohydrates: 72 g Protein: 59 thou Fat: 13 g Saturated Fat: 5 grand Cholesterol: 120 mg Potassium: 1274 mg Cobweb: five g Sugar: half-dozen g Vitamin A: 420 IU Vitamin C: 21 mg Calcium: 84 mg Iron: five mg

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Hi, I'm Erin Clarke, and I'yard fearlessly dedicated to making good for you food that's affordable, easy-to-make, and best of all DELISH. I'one thousand 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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