Instant pot beef and noodles come together quickly all in one pot! This instant pot ground beef recipe is simple and delicious, sure to please your whole family.
Get ready for a mouthwatering stroganoff recipe...between the creamy sauce and flavorful ingredients, this recipe is going to make its way to the top of your menu rotation.
Beef and Noodles is a classic and traditional recipe that I have made over the years. However, making the recipe in the Instant Pot has forever changed the way I cook beef stroganoff. In under 30 minutes, you can have this recipe prepped, cooked & served.
Related: A Beginners Guide To Everything You Need To Know About Your Instant Pot & How To Use An Instant Pot
Now, I'm going to warn you now that this meal goes quickly... Like with most meals, I planned to have leftovers. My family had other plans! However, it is rewarding to know that they enjoyed the recipe and had a serving of vegetables 🙂
Check out this video for step-by-step instructions:
Instant Pot Beef and Noodles:
- Turn Instant Pot to sauté mode. Sauté butter and onions until translucent.
- Add spices, garlic, and ground beef. Cook until browned.
- Stir in flour.
- On top of the meat, layer uncooked egg noodles, mixed veggies, mushrooms, and pour in beef broth.
- Place the lid onto the instant pot, making sure the valve is set to seal.
- Set the cooking time on the pressure cooker for 8 minutes and cook on high pressure.
- Quick release for more firm noodles, or do a natural release for softer egg noodles.
- Gently stir in Worcestershire sauce and Greek yogurt.
- Serve immediately.
If the instant pot isn't your thing, you can swap it out and use your slow cooker. Here's how.
Slow Cooker Ground Beef Stroganoff:
- Sauté butter and onions on the stove until translucent.
- Add spices, garlic, and ground beef and cook until browned.
- Stir in flour and then add the mixture into the bottom of the slow cooker.
- Layer the uncooked egg noodles, mixed veggies, and mushrooms on top of the meat.
- Pour in beef broth.
- Cook on low for 4-6 hours or high for 2-4 hours.
- Stir in Worcestershire sauce and Greek yogurt.
- Serve immediately.
Start by turning on the sauté mode on your Instant Pot. Then add butter and onions. Cook until the onions are translucent.
Next, add the spices and mix with the onions and butter. After many recipe attempts, I have found that ground mustard, minced garlic, salt, and ground black pepper is the perfect flavor combination.
KITCHEN TIP: If you love the garlic flavor but dislike mincing garlic, buy jarred minced garlic or substitute with garlic powder.
Next, add in the ground beef and stir until browned. I buy lean ground beef to keep this recipe budget-friendly. However, the following could be swapped for the ground beef:
- Chuck roast
- Beef tenderloin
- Top Sirloin
Once the meat is browned, add the flour and stir.
PRO TIP: The flour will combine with the beef stock to thicken the sauce and make the dish more creamy.
Make this recipe gluten-free by using cornstarch instead of flour to thicken the stew. You will want to make a “cornstarch slurry“, which is cornstarch mixed with cold water or broth before adding to the hot liquid so the cornstarch doesn’t clump.
Time to layer the remaining ingredients on top of the meat mixture!
Egg noodles -->mixed veggies -->mushrooms -->beef broth
Add the Instant Pot lid & secure. Make sure the valve is set to SEALED and cook on high pressure for 8 minutes.
If you prefer firm or al dente noodles, use the quick release function on the Instant Pot. If you prefer softer egg noodles, use the natural release function.
Gently stir in Worcestershire sauce and Greek yogurt. Typically, sour cream will be used but I have found that Greek yogurt makes the dish more flavorful. Using a full-fat Greek yogurt will make the dish extra creamy - highly recommend!
PRO TIP: Did you know that you can make Worcestershire sauce from scratch? This Homemade Worcestershire Sauce is easy to make & stores well in the fridge for the next time you need to flavor a recipe.
Serve immediately. One of the best parts of making the Instant Pot Beef Stroganoff for dinner is only having one pot to clean. I hope your family enjoys this recipe as much as mine.
Have you tried my Instant Pot Chicken Stew, Instant Pot Colcannon or Instant Pot Pulled Pork? If not, add to your menu rotation soon - the pressure's on 🙂
If you enjoyed this recipe, make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Ingredients
- 1.5 lbs. lean ground beef
- 32 oz. carton beef broth
- 12 oz. bag egg noodles
- 2 cups frozen mixed vegetables
- 8 oz. fresh sliced mushrooms
- 1 cup plain Greek yogurt
- 1 medium onion diced
- 1/4 cup butter
- 1/4 cup flour
- 1 tbsp. Worcestershire sauce
- 2 tsp. minced garlic
- 1 tsp. ground dry mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Turn Instant Pot to saute mode. Saute butter and onions until translucent.
- Add spices, garlic, and ground beef. Cook until browned.
- Stir in flour.
- On top of the meat layer uncooked egg noodles, mixed veggies, mushrooms, and pour in beef broth.
- Place the lid onto the instant pot, making sure the valve is set to sealed.
- Cook high pressure for 8 minutes.
- Quick release for more firm noodles, or do a natural release for softer egg noodles.
- Gently stir in Worcestershire sauce and Greek yogurt.
- Serve immediately.
Notes
Slow Cooker Instructions
- Prepare steps 1-3 on the stove top. Place meat mixture into the bottom of the slow cooker.
- Layer egg noodles, mixed veggies, mushrooms on top.
- Pour in beef broth.
- Cook low for 4-6 hours or high for 2-4 hours.
- Gently stir in Worcestershire sauce and Greek yogurt then serve.
Kasey says
Could I use regular pasta noodles instead? Looks amazing.
Create Kids Club says
For sure, Kasey! I'd suggest something like a rotini or elbow noodle.