Pressure Cooker Beef And Noodles

This straightforward steriliser Beef and Noodles is savory, comforting, and fast, due to the pressure cooker! Tender beef baked with egg noodles in a very made gravy.

Beef and noodles may be a fixture in my home state of Kansas and throughout the Midwest. It’s almost like the meat stroganoff I keep in mind my grannie Dorothy creating on Sundays (the one that galvanized my lighter Instant Pot dish and its relative Slow cooking utensil Beef Stroganoff), however there area unit many variations between the 2.

Pressure Cooker Beef And Noodles

Like dish, steriliser beef and noodles is hearty, comforting, and certain to feed a crowd; the variations be the sauce. I additionally upped the ante by mistreatment thick, hearty Reames Frozen Egg Noodles in situ of the quality, diluent dry egg noodles.

This straightforward beef and noodles additionally cooks additional quickly than customary versions; thanks, steriliser (This Instant Pot is that the steriliser I actually have closely-held for the previous few years; it's super straightforward to use and clean and works even as well because the day I bought it.)

Pressure Cooker Beef And Noodles


  •  1 teaspoon dried thyme
  •  1 tablespoon extra virgin olive oil
  •  1 tablespoon unsalted butter
  •  2 teaspoons kosher salt — divided
  •  2 teaspoons ground black pepper
  •  1 ½ teaspoons garlic powder
  •  1 small yellow onion — chopped
  •  5 to 6 cups low sodium beef broth — divided
  •  3 tablespoons Worcestershire Sauce
  •  2 1/2 pounds boneless sirloin steak — cut into 1 ½-inch cubes
  •  1 bay leaf
  •  1 24-ounce bag of Reames Frozen Egg Noodles
  •  2 tablespoons cornstarch
  •  2 tablespoons water
  •  1 10-ounce bag frozen peas — about 2 cups
  •  Chopped fresh parsley or thyme


  1. Place the beef in a large bowl and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic powder, and thyme. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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