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Instant Pot Beef and Noodles

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 Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 Servings (13 cups)
Calories: 684 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 ½ 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

Instructions

    Cup of Yum
  1. Place the beef in a large bowl and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic powder, and thyme. Set aside.
  2. 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.
  3. Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Information

Serving 1(of 6); about 2 cups Calories 684kcal (34%) Carbohydrates 72g (24%) Protein 59g (118%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 120mg (40%) Potassium 1274mg (36%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 420IU (8%) Vitamin C 21mg (23%) Calcium 84mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Servings (13 cups)

Amount Per Serving

Calories 684

% Daily Value*

Serving 1(of 6); about 2 cups
Calories 684kcal 34%
Carbohydrates 72g 24%
Protein 59g 118%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 120mg 40%
Potassium 1274mg 27%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 420IU 8%
Vitamin C 21mg 23%
Calcium 84mg 8%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.