Instant Pot® Beef and Noodles

A perfect choice for cold nights, this warm, comforting take on beef stroganoff features seasoned beef and egg noodles in a flavorful mushroom sauce, all made conveniently in your Instant Pot(R).

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 683 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 2 cups water
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 pound beef stew meat
• 6 ounces portobello mushrooms, quartered
• 1 medium onion, halved and thinly sliced
• 1 (16 ounce) package frozen egg noodles
• 1 (1.8 ounce) package dry onion and mushroom soup mix
• 0.5 teaspoon salt
• 0.5 teaspoon salt-free seasoning blend
• 0.5 teaspoon granulated garlic
• 0.5 teaspoon granulated onion

Recipe Instructions

Step 1

Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function.

Step 3

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.

Step 4

When the pot is hot, add oil and butter. Cook beef in batches until seared, about 5 minutes per batch, removing seared beef to a plate.

Step 5

Add mushrooms and onion to the pot, then pour in beef broth; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Blend water and dry onion and mushroom soup mix together in a small bowl and pour over the noodles.

Step 6

Cancel Sauté function and select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 7

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then use the quick-release method for any remaining pressure. Unlock and remove the lid. Serve immediately.