Go Back

Instant Pot Beef and Noodles

Tender beef, savory gravy, and soft egg noodles all cooked together in the Instant Pot for a cozy, one-pot comfort meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6
Calories 520 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 8 ounces wide egg noodles, uncooked
  • 0.5 cup sour cream
  • 0.5 cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Turn the Instant Pot to Sauté mode and allow it to heat for 1–2 minutes. Add the olive oil and swirl to coat the bottom of the pot.
  • Season the beef stew meat evenly with the salt, black pepper, dried thyme, dried oregano, and paprika, tossing to coat all sides.
  • Add the seasoned beef to the hot Instant Pot in a single layer, working in batches if necessary, and sear for 3–4 minutes per side until browned. Do not overcrowd the pot so the beef can brown properly. Transfer browned beef to a plate and set aside.
  • Add the chopped yellow onion to the pot and sauté for 3–4 minutes, stirring often, until softened and lightly golden, scraping up any browned bits from the bottom.
  • Stir in the minced garlic and cook for 30 seconds, just until fragrant, stirring constantly to prevent burning.
  • Return the browned beef and any accumulated juices to the Instant Pot. Pour in the beef broth, Worcestershire sauce, and soy sauce, stirring gently to combine and to ensure no bits are stuck to the bottom of the pot.
  • Cancel Sauté mode. Secure the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 20 minutes.
  • When the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure.
  • Open the lid and add the uncooked wide egg noodles, gently pressing them down into the liquid so they are mostly submerged but not stirring too aggressively.
  • Secure the lid again, set the valve to Sealing, and cook on High Pressure for 4 minutes to cook the noodles.
  • Once the time is up, perform a quick release by carefully turning the valve to Venting. When the pin drops, open the lid and gently stir the beef and noodles together.
  • In a small bowl, whisk together the water and cornstarch until completely smooth. Turn the Instant Pot back to Sauté mode and bring the mixture to a gentle simmer.
  • Slowly pour the cornstarch mixture into the simmering beef and noodles while stirring constantly, and cook for 2–3 minutes until the sauce thickens to a creamy gravy-like consistency.
  • Turn off Sauté mode. Stir in the sour cream until fully incorporated and the sauce is smooth and creamy, then taste and adjust seasoning if needed.
  • Sprinkle the chopped fresh parsley over the top for a fresh finish. Let the beef and noodles rest for 3–5 minutes to slightly thicken, then serve warm.