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Our Instant Pot Beef and Noodles is simple, flavorful and delicious!
Before I tell you all about this Instant Pot Beef and Noodles recipe, I have to let you in on a little behind-the-scenes here at A Family Feast.
Jack and I are still pretty new to the whole Instant Pot craze. We can certainly understand the strong appeal of a single multi-function small appliance taking the place of several others in our kitchen. (We’d love more room in our cabinets!)
But we’re still struggling a bit to create recipes (particularly on the setting pressure cooking) that we feel are delicious enough to share here on A Family Feast. We really want any Instant Pot recipe we share with you to taste just as good as the recipes we’d otherwise braise in the oven or on the stove top.
My husband Jack made this Instant Pot Beef and Noodles three times before we landed on today’s recipe – and we finally felt it was blog-worthy!
This Instant Pot Beef and Noodles recipe was worth the wait. Jack started with rib eye (a super flavorful cut of beef) and cut the steak into bite-sized cubes. Then, he marinated the beef in Guinness stout – a dark, rich beer.
Next, he started cooking in the Instant Pot – using the sear setting to sauté mushrooms and garlic in butter, and to brown the beef cubes. Then he created a wonderful braising liquid using the Guinness, beef stock, Dijon mustard, fresh herbs and other seasonings. Everything was added back to the Instant Pot for the final pressure cooking step.
The results: Fork tender, melt-in-your-mouth beef in an incredible, lip-licking gravy that is served over cooked egg noodles. (You’ll cook the noodles separately, not in the Instant Pot.)
Top with a final sprinkle of fresh parsley if you’d like – and enjoy this Instant Pot Beef and Noodles!
2 ½ pounds trimmed rib eye steak, cut into 1 ½ to 2-inch cubes (start with 3 pounds)
1 12-ounce bottle dark Guinness stout beer
8 tablespoons unsalted butter, divided
4 tablespoons extra virgin olive oil, divided
2 ½ pounds fresh mixed mushrooms (mix of button, cremini, shiitake, wood ear, oyster, beech, etc.)
1 ½ tablespoons fresh garlic, chopped fine
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup beef broth (if using packaged broth, you may need less salt in recipe)
2 tablespoons Dijon mustard
2 tablespoons dry parsley flakes
2 teaspoons dry thyme
1 teaspoon dry rosemary
2 tablespoon Worcestershire sauce
1 teaspoon gravy flavor color such as Kitchen Bouquet
Dash hot sauce
1 pound boiler onions, trimmed and peeled
12 ounce bag egg noodles (for serving)
4 tablespoons room temperature butter
5 tablespoons all-purpose flour
Chopped fresh parsley, for garnish if desired
In a medium bowl, place beef cubes and pour in the bottle of beer. Let marinate while you prepare and cook the mushrooms. Cut large mushrooms in quarters and medium in half.
In the Instant Pot, set to sauté high and add two tablespoons of butter and one tablespoon of oil. Once the butter has melted, add half the mushrooms and all of the garlic and cook for five minutes. Using a slotted spoon, remove to a bowl. Repeat with more butter, oil and the remaining mushrooms, also removing to the same bowl once cooked.
Drain the beef but do not discard the beer. Pat beef dry with paper towels and coat with the salt and pepper.
Add two tablespoons of butter and one tablespoon of oil to the pot and sear half the beef, browning on both sides, about two minutes per side. Remove to a second bowl. Repeat with the remaining butter, oil and beef and add to the same bowl.
Leave the pot on sauté and add the beer that was drained from the beef and scrape any bits from the pan bottom with a wooden spoon. Continue to cook until reduced by half. Turn off sauté.
Add rack and pour in beef broth along with Dijon, parsley, thyme and rosemary. Also add Worcestershire sauce, gravy color and hot sauce.
Add in all of the mushrooms with any liquid from the bowl. Top with the beef and the boiler onions.
Cover, seal and set pressure cook to 10 minutes at normal.
While beef is cooking, heat a pot of water on the stove and once boiling, cook egg noodles according to package directions.
In a small bowl, combine butter and flour with a fork and set aside.
After the 10 minutes are up, release pressure and once safe, remove lid.
Use a slotted spoon to remove solids to a large serving bowl. Remove rack.
Place the Instant Pot back on sauté and once boiling, add the butter flour mixture and whip with a whisk. Cook the sauce until thick and creamy.
Disconnect power, remove inner pot and pour sauce over beef and mushrooms.
Serve over cooked noodles.
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