Pressure Cooker Beef And Noodles Recipes

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ELECTRIC PRESSURE COOKER BEEF NOODLES



Electric Pressure Cooker Beef Noodles image

Are you looking for an electric pressure cooker beef noodles recipe? This is our favorite Instant Pot Beef and Noodles. Quick, easy and full of that old-fashioned flavor of this classic comfort food dish.

Provided by Cris

Categories     Main

Time 1h55m

Number Of Ingredients 7

3 lb Chuck Roast
10.75 oz can french onion soup
10.75 oz can beef consume
Salt and pepper to taste
4 cups beef broth
24 oz bag frozen egg noodles
Optional: 1 cup Plain Greek Yogurt

Steps:

  • Pour the soup and consume in the bottom of a 6 quart electric pressure cooker or Instant Pot.
  • Add the roast and lightly salt and pepper to taste.
  • Cook on high pressure for 90 minutes and then use natural release.
  • Shred beef with two forks removing any visible fat pieces.
  • Switch your unit to browning/searing and add broth.
  • Bring to a boil and add noodles.
  • Cook for 20 minutes stirring occasionally.
  • Check seasonings and add more salt and pepper if desired.
  • If desired, stir in Greek Yogurt before serving.

Nutrition Facts : Calories 388 kcal, Carbohydrate 31 g, Protein 31 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 140 mg, Sodium 586 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT BEEF AND NOODLES



Instant Pot Beef and Noodles image

This easy Instant Pot Beef and Noodles is savory, comforting, and fast, thanks to the pressure cooker! Tender beef cooked with egg noodles in a rich gravy.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 16

2 1/2 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
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion (chopped)
5 to 6 cups low sodium beef broth (divided)
3 tablespoons Worcestershire Sauce
1 bay leaf
24 ounces egg noodles ((I used the frozen kind))
2 tablespoons cornstarch
2 tablespoons water
1 10-ounce bag frozen peas (about 2 cups)
Chopped fresh parsley or thyme

Steps:

  • Place the beef in a large bowl and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic powder, and thyme. Set aside.
  • Turn a 6-quart or larger electric pressure cooker to sauté. Add the oil and butter. As soon as the butter melts, add the onion and remaining 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
  • Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
  • Add the Worcestershire sauce and bay leaf. Splash in about 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck-on bits of food (this will avoid a "burn" warning...also, those browed bits are delicious!). Add the next 4 1/2 cups broth.
  • Cover and seal the pressure cooker. Cook on manual (high) pressure for 10 minutes. When the time is up, immediately vent to remove any remaining pressure.
  • Carefully open the lid and remove the bay leaf. Then, add the egg noodles. Turn to sauté and bring the mixture to a simmer. Cook until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking.
  • While the noodles cook, in a small bowl whisk together the cornstarch and water to create a slurry. As soon as the noodles finish cooking, add the slurry and stir to combine. Stir in the peas. If the noodles are thicker than you would like, splash in additional beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley or thyme.

Nutrition Facts : ServingSize 1 (of 6); about 2 cups, Calories 684 kcal, Carbohydrate 72 g, Protein 59 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 120 mg, Fiber 5 g, Sugar 6 g

PRESSURE COOKER BEEF AND NOODLES



Pressure Cooker Beef and Noodles image

This was always one of my mothers favorite meals to cook when I was growing up. A traditional Sunday dinner or whenever company came to eat!

Provided by Rick B2

Categories     Pressure Cooker

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs boneless beef chuck roast
1 medium onion, chopped fine
1 -2 clove of minced garlic
2 tablespoons vegetable oil
salt and pepper
1 cup water
8 ounces medium egg noodles, approx
mashed potatoes (optional)

Steps:

  • Cut roast into 2-3" size pieces Brown meat in cooker with oil Add onion,garlic, salt and pepper to meat Add water Close cooker with regulator in place and cook for 35 mins with regulator rocking slowly
  • Let pressure drop on its own.
  • NOTE:*** Some cookers use a regulator with different settings for pressure, ones with no settings will rock slowly on a fairly low heat
  • Remove meat from cooker Add more water (at least 1 cup) to remaining liquid and bring to a boil.
  • Add egg noodles making sure there is enough liquid to cook them for 8-9 mins or until tender
  • Lower the heat to a slow boil and keep adding more water if needed.
  • The broth will thicken during the cooking time to form a gravy consistency.
  • When noodles are done, return meat to the pot.
  • The Beef and Noodles can now be served as they are or over mashed potatoes (Optional, but GREAT!).

Nutrition Facts : Calories 627.4, Fat 28.7, SaturatedFat 10.4, Cholesterol 241.1, Sodium 281.4, Carbohydrate 18.2, Fiber 1.2, Sugar 1.4, Protein 74.8

INSTANT POT® BEEF AND NOODLES



Instant Pot® Beef and Noodles image

On those nippy nights, this brings all the warmth home. Plan ahead, the frozen noodles need to thaw in the fridge overnight. This recipe is exclusively for those individuals who may find their only method of cooking is with an Instant Pot®.

Provided by thedailygourmet

Categories     Beef Stroganoff

Time 9h5m

Yield 5

Number Of Ingredients 14

1 (16 ounce) package frozen egg noodles
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon salt-free seasoning blend
1 pound beef stew meat
1 tablespoon olive oil
1 tablespoon butter
6 ounces portobello mushrooms, quartered
1 medium onion, halved and thinly sliced
1 cup beef broth
2 cups water
1 (1.8 ounce) package dry onion and mushroom soup mix

Steps:

  • Place frozen egg noodles in the refrigerator to thaw, 8 hours to overnight.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 682.5 calories, Carbohydrate 76.2 g, Cholesterol 142.2 mg, Fat 27.5 g, Fiber 4.3 g, Protein 32.1 g, SaturatedFat 10.2 g, Sodium 1082.9 mg

PRESSURE-COOKER BEEF TIPS



Pressure-Cooker Beef Tips image

These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. Here's one of the best Instant Pot recipes for a quick and easy dinner. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

3 teaspoons olive oil
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry red wine or beef broth
1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3 to 4 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.

Nutrition Facts : Calories 235 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 837mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

SIMPLE BEEF TIPS AND NOODLES



Simple Beef Tips and Noodles image

This is one of my family favorites; it's a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.

Provided by Dennis Errichiello

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound cubed beef stew meat
1 large onion, diced
2 cloves garlic, minced
1 (8 ounce) package sliced button mushrooms
1 (32 ounce) carton beef stock
salt to taste
ground black pepper to taste
1 (8 ounce) package wide egg noodles
3 tablespoons cornstarch
½ cup cold water

Steps:

  • Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
  • Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
  • Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
  • Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
  • While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
  • Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.

Nutrition Facts : Calories 518.4 calories, Carbohydrate 54.8 g, Cholesterol 106.8 mg, Fat 17.1 g, Fiber 3.7 g, Protein 35 g, SaturatedFat 4.4 g, Sodium 150.8 mg, Sugar 6.5 g

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