Instant Pot beef and noodles is a stroganoff style dish you can make right in your pressure cooker. This creamy dish features tender pieces of beef and egg noodles in a savory sauce you’ll love.

On busy days there’s nothing I hate more than an involved dinner.

I don’t have the time or capacity to do that to myself even for my family.

But I always have the brain power to throw some things into the Instant Pot for a dump and go dinner.

Which is exactly what this Instant Pot beef and noodles is!

A dump and go stroganoff style dish that I can make even when I’m fried and that my family loves!

Ingredients

To make this you need:

Beef– We normally use bottom round roast.
Condensed soup– Both condensed french onion and beef consumme
Water
Spices– Salt, pepper, and garlic powder
Beef broth
Noodles– Frozen egg noodles
Sour cream– Full fat

How to Make

To make this, start by adding both cans of soup to the liner of your Instant Pot.

Then, lightly season both sides of the roast with salt, pepper, and garlic powder.

Secure the lid on the pot and make sure the vent is set to the sealed position.

Cook on HIGH pressure for 90 minutes, then allow the pot to rest while it completely naturally releases the pressure.

Using tongs, carefully remove the hot beef from the pot and transfer it to a waiting cutting board.

Shred the hot beef using meat claws or two forks.

Then, add the shredded beef back into the pot.

Press the SAUTE button, and bring the liquid in the Pot to a boil.

Add the noodles to the pot.

Keep the lid off and let the noodles cook for 15-20 minutes.

Hit the CANCEL button to turn off the pot.

Let the beef and noodles sit in the pot for 10-15 minutes after they are done cooking.

Then stir the sour cream into the pot.

Ladle into bowls and serve warm.

Enjoy!

Storing Leftovers

Store leftovers in an air tight container in the fridge for up 3 days.

Tips and Tricks

You don’t have to use sour cream if you prefer. It tastes great as is, but if you prefer a creamier consistency similar to a stroganoff then go for the sour cream. You can also dollop it overtop instead of stirring it in.
DO NOT skip the natural release. Quick releases are not recommended for this type of meat as it causes it to seize up and toughen almost immediately.
Make sure to stir the noodles occasionally through the cooking process.

Other Instant Pot Beef Recipes

Instant Pot beef and noodles is a cozy creamy comfort food you’ll love.

Make it and enjoy!

Looking for other Instant Pot beef recipes?

Try these:

If you’ve tried this INSTANT POT BEEF AND NOODLES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

instant pot beef and noodles in a white bowl

Instant Pot Beef & Noodles

Instant Pot beef and noodles is a stroganoff style dish you can make right in your pressure cooker. This creamy dish features tender pieces of beef and egg noodles in a savory sauce you'll love.

4 from 1 vote

Print Pin Rate

Course: Dinner, Entree, Main Course

Cuisine: American, Southern

Cook Time: 1 45

Rest Time: 15

Total Time: 2

Servings:

Calories: 657kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

3 lb bottom round roast
1 can condensed french onion soup
1 can condensed beef consumme
1 cup water
salt & pepper to taste
pinch garlic powder
4 cups beef broth
24 oz pkg frozen egg noodles
1 cup full fat sour cream optional

US Customary - Metric

Instructions

Add both cans of soup to the liner of your Instant Pot.
Lightly salt & pepper both sides of the roast. Sprinkle with garlic powder, then add the roast to the pot.
Add the lid, turning to close, and make sure the vent valve is set to the sealed position. Cook on HIGH pressure for 90 minutes, then allow the pot to rest while it completely naturally releases the pressure.
Using tongs, carefully remove the hot beef from the pot. Transfer it to a waiting cutting board. Shred the hot beef using meat claws or two forks. Add the shredded beef back into the pot.
Press the SAUTE button, and bring the pot to a boil. Add the noodles to the pot. Keep the lid off and, stirring occasionally, let the noodles cook for 15-20 minutes.
Hit the CANCEL button to turn off the pot. Let the beef & noodles sit for 10-15 minutes.
If using add the sour cream to the pot, stirring until evenly incorporated.
Ladle into bowls and serve warm.

Notes

You don't have to use sour cream if you prefer. It tastes great as is, but if you prefer a creamier consistency similar to a stroganoff then go for the sour cream. You can also dollop it overtop instead of stirring it in.
DO NOT skip the natural release. Quick releases are not recommended for this type of meat as it causes it to seize up and toughen almost immediately.
Make sure to stir the noodles occasionally through the cooking process.