Instant Pot Beef Noodle Soup

Here’s a cozy and flavorful Instant Pot Beef Noodle Soup recipe — perfect for chilly nights or when you need something hearty, fast, and comforting. It’s a cross between a traditional beef soup and a simplified noodle bowl, all made easy in the pressure cooker.

🍲 Instant Pot Beef Noodle Soup

🧂 Ingredients:

• 1.5 to 2 lbs beef stew meat (or chuck roast, cut into 1-inch cubes)

• 1 tbsp oil (olive or neutral)

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 tbsp tomato paste (optional, for richness)

• 1 tsp dried thyme

• 1/2 tsp black pepper

• 1/2 tsp salt (add more to taste later)

• 6 cups beef broth

• 1 tbsp soy sauce or Worcestershire sauce (for umami)

• 6 oz egg noodles (or other pasta of choice)

• Fresh parsley, chopped (for garnish)

🔥 Instructions:

1. Sear the beef (optional but recommended):

• Set the Instant Pot to Sauté mode.

• Add oil, then brown the beef in batches (2–3 minutes per side).

• Remove browned beef and set aside.

2. Sauté aromatics:

• In the same pot, add a little more oil if needed.

• Sauté onions, garlic, celery, and carrots for 3–5 minutes until softened.

• Stir in tomato paste (if using), thyme, salt, and pepper.

3. Pressure cook:

• Return beef to the pot.

• Add beef broth and soy sauce or Worcestershire.

• Lock the lid and set to Pressure Cook (Manual) for 30 minutes on high pressure.

• Natural release for 10–15 minutes, then quick release any remaining pressure.

4. Add noodles:

• Open lid, switch back to Sauté mode.

• Stir in noodles.

• Simmer until noodles are cooked, about 6–8 minutes, depending on type.

💡 If using very delicate noodles (like egg noodles), you can cook them separately and add them in at the end to avoid overcooking.

5. Taste and finish:

• Adjust seasoning with salt and pepper.

• Garnish with chopped parsley.

🍽️ Serve With:

• Crusty bread or dinner rolls

• Side salad

• A drizzle of chili oil for heat (optional)

🧠 Tips:

• For extra richness, stir in a pat of butter or splash of cream at the end.

• Add a dash of balsamic vinegar or lemon juice for brightness.

• Want it thicker? Stir in a cornstarch slurry after pressure cooking and simmer briefly.