Instant Pot Beef And Noodles Recipe Wellplated Com

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. 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.

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.)

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!

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.

The Ingredients

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.

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.

The Directions

Storage Tips

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.

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!