Instant Pot Beef and Noodles
Ingredients
The Beef
-
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
The Cooking Base
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
unsalted butter
-
1
small
yellow onion, chopped
The Broth
-
5 to 6
cups
low sodium beef broth, divided
-
3
tablespoons
Worcestershire sauce
-
1
bay leaf
The Noodles and Vegetables
-
24
ounces
egg noodles
-
2
tablespoons
cornstarch
-
2
tablespoons
water
-
1
10-ounce bag
frozen peas, about 2 cups
-
to taste
chopped fresh parsley or thyme
Instructions
- Season the beef with salt, pepper, garlic powder, and thyme.
- Sauté onion in the Instant Pot with oil and butter until softened.
- Add the beef and brown it on all sides.
- Stir in Worcestershire sauce and deglaze with some broth.
- Add the remaining broth and bay leaf, then seal and cook on high pressure for 10 minutes.
- Quickly release the pressure and remove the bay leaf.
- Add the egg noodles and bring to a simmer, cooking until tender.
- Whisk together cornstarch and water to make a slurry, then stir it in along with the peas.
- Adjust consistency with more broth if needed, and serve hot with parsley or thyme.
Nutrition Facts (estimated)
Servings
6
Calories
684
Total fat
13g
Total carbohydrates
72g
Total protein
59g
Sodium
20mg
Cholesterol
120mg
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