Instant Pot Beef and Noodles
Ingredients
The beef and broth
-
2
teaspoons
Cooking Oil
-
1
(3 lb)
Chuck Roast (or your favorite roast), cut into slightly larger than bite-sized cubes
-
2
cups
Water
-
1
cup
Beef Broth, low sodium
-
2
packets
Beefy Onion Soup Mix (or regular onion soup mix)
-
2
(10.5 oz) cans
Cream of Mushroom Soup
The noodles
Optional ingredients
-
1
cup
Sour Cream (optional)
Instructions
- 1. Sauté the cooking oil in the Instant Pot.
- 2. Brown the beef cubes in batches until lightly browned.
- 3. Add water and broth to the pot, scraping up any brown bits.
- 4. Stir in the soup mix and layer the cream of mushroom soup on top without stirring.
- 5. Seal the lid and set the pressure cooker for 25 minutes.
- 6. After cooking, let it naturally release for 10 minutes, then quick release the remaining pressure.
- 7. Stir the beef mixture, then switch to sauté mode and add the egg noodles.
- 8. Cover and cook the noodles until tender, stirring occasionally.
- 9. Serve with sour cream if desired.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
346
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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