Our Instant Pot Beef and Noodles is simple, flavorful and delicious!

Instant Pot Beef and Noodles

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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.

Instant Pot Beef and Noodles

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.

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Instant Pot Beef and Noodles

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!

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Instant Pot Beef and Noodles

Instant Pot Beef and Noodles

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings

Description

Our Instant Pot Beef and Noodles is simple, flavorful and delicious!


Ingredients

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


Instructions

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.


Disclosure: This post contains affiliate links.


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Instant Pot Beef and Noodles

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    Comments

  • ROSEANNE DOBIE wrote:

    I WOULD LOVE TO MAKE THE LATEST RECIPE: HOT POT BEEF & NOODLES BUT WE AREN’T FOND OF THE TASTE OF BEER – CAN U SUGGEST A SUBSTITUTE (WE OFTEN COOK WITH VARIOUS WINES)

    • Martha wrote:

      Hi Roseanne – We think you could probably adapt this and use wine instead – maybe a burgundy (so it will be more like a beef bourguinon instead)? If you try it – please let us know how it comes out!

  • Denise wrote:

    This sounds wonderful! I don’t have an instant pot, but I do have a pressure cooker. Can the same recipe be used in a pressure cooker?

    • Martha wrote:

      Hi Denise – I think it would work in the pressure cooker. There are some steps in the recipe where the vegetables are sauteed and the beef is seared – you would want to do those steps in a skillet on your stove top before adding them to the pressure cooker. Hope it works out!

    • kate wrote:

      Looking at the picture above, an “Instant Pot” looks to me like its a mixture of a slow cooker and a pressure cooker. there is a pressure button and a slow button. Looks like they’ve combines the two. No wonder its so expensive.

      • Martha wrote:

        Yes Kate – plus several more functions depending on the model you buy.

  • Judi wrote:

    I finally caved and got an InstaPot….I’ve been on the fence since…not sure I love it, still kinda unsure about it….had a couple of epic failures ……I will try this, the pressure (haha) is not on your recipe…but whether I can wrap myself around the InstaPot…still plugging away at first love!

    • Martha wrote:

      We can definitely relate to where you are at with your Instant Pot Judi! (We’re still trying to fall in love with it ourselves!) We’ve finally realized that the ingredients that take longer to cook should always be placed at the bottom of the Instant Pot – but sometimes that is a guess! We hope you enjoy the recipe!

  • Gail Richards wrote:

    What kind of Instant Pot do you have? Are there many recipe adjustments that need to be made to use an Instant Pot?
    Thanks.

    • Martha wrote:

      Hi Gail – Here is the model that we purchased: http://amzn.to/2zqoEzQ – We’ve been trying to develop recipes mostly for the pressure cook setting but there are other functions including a slow cooker, rice maker, and more! For us, it has been a little bit of trial and error to get all of the ingredients in the pot to cook evenly – but we’re still learning! If you have a lot of experience cooking with a pressure cooker before, you may find it easier to use. (We’re not giving up yet!) Hope that helps!

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