For a richer flavor, use bone broth instead of beef broth. If you don't have portobello mushrooms, cremini or button mushrooms work well. A splash of red wine vinegar at the end can brighten the flavors. For thicker gravy, mix a tablespoon of cornstarch with cold water, add into the gravy and stir it.
Instant Pot Beef and Noodles
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME9 hrs 5 mins
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SERVING5 People
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VIEWS9
Savor the heartwarming embrace of this classic comfort food, reimagined for the modern kitchen. Tender beef and silky noodles meld in a rich, savory broth, all effortlessly prepared in your Instant Pot. Prepare for a symphony of flavors that will transport you to cozy evenings by the fire.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol142 mg
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Fiber4 g
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Protein32 g
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Saturated Fat10 g
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Sodium1083 mg
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 hrs
Thaw frozen egg noodles in the refrigerator overnight (8 hours).
02
Step
1 mins
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the 'Sauté' function.
03
Step
2 mins
While the pot is heating, combine flour, salt, granulated onion, granulated garlic, and seasoning blend in a resealable bag. Add stew meat, seal the bag, and shake to thoroughly coat the meat.
04
Step
25 mins
When the pot is hot, add olive oil and butter. Cook beef in batches until seared on all sides, about 5 minutes per batch, removing seared beef to a plate.
05
Step
5 mins
Add mushrooms and onion to the pot, then pour in beef broth; bring to a simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. In a small bowl, whisk together water and dry onion and mushroom soup mix, then pour over the mushroom mixture.
06
Step
1 mins
Gently stir in the thawed noodles and seared beef.
07
Step
30 mins
Cancel the 'Sauté' function and select 'High Pressure' according to manufacturer's instructions; set timer for 15 minutes. Allow 10-15 minutes for pressure to build.
08
StepAfter the timer goes off, allow pressure to release naturally for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and carefully remove the lid. Serve immediately.
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Shanny Dibbert
Jun 28, 2025This recipe is a lifesaver on busy weeknights! My family loves it.
Pearl Schaden
Jun 25, 2025Easy to follow, and the results are restaurant-quality!
Marta Walter
Jun 24, 2025Next time I will double the recipe because everyone wants seconds!
Modesta Fay
Jun 21, 2025I added a bay leaf for extra depth of flavor, and it was amazing!
Georgette Padberg
Jun 21, 2025The natural pressure release is key – it makes the beef so tender.