In case you were wondering, I am a huge fan of comfort food and beef. I’m also a mom. So by default, I’m an even bigger fan of quick and easy. This Pressure Cooker Beef and Noodles recipe has it all. It’s quick. It’s easy. And it transforms economical beef stew meat into something wonderfully delicious. I mean, really – what more could a comfort food loving mom ask for?
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Pressure Cooker Beef and Noodles
Confession – I wasn’t always sold on the whole pressure cooker thing. In fact, I’m about three or four years late to that party. For real, back when all my friends were raving about their Instant Pots, I was over here thinking that thing had far too many buttons. And cooking with pressure, quite frankly, that scared the hell out of me.
Then my friend Chef Alli introduced me to her Cuisinart 6-Quart Electric Pressure Cooker, which is way less intimidating than the Instant Pot with all of its buttons and bells and whistles. Anyway, on Chef Alli’s recommendation, I decided to try the Cuisinart. And after making mashed potatoes start-to-finish in less than 30 minutes, I was sold – pressure cooking convert.
The point here is that now, when I’ve got a craving for beef and noodles (a meal that’s normally an all day process) at five in the p.m., I can use my pressure cooker and have it on the table in roughly an hour. And that’s including the time it takes to make the homemade noodles.
Speaking of the noodles, I use this recipe and I make them while the beef is in the pressure cooker. But you could totally make them ahead and have them in the freezer at the ready. Or you could substitute with a 12 ounce bag of egg noodles from your local grocer. Either way, your Pressure Cooker Beef and Noodles is gunna be delish!
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Pressure Cooker Beef and Noodles
- Prep Time: 30
- Cook Time: 30
- Total Time: 60
- 1 pound stew meat, cut in 1 to 1 1/2 inch cubes
- 2 tablespoons Tom’s Steak Rub, or seasoned salt of choice
- 2 tablespoons olive oil
- 7 cups cool water, divided
- 2 tablespoons beef bouillon
- 1/2 cup flour
- 1 recipe for homemade egg noodles
- Sprinkle 1 tablespoon of Tom’s Steak Rub or your choice of seasoned salt over the stew meat.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot add 1/3* of the stew meat and sear on all sides. Remove the seared meat from the skillet and place it in your pressure cooker. Rinse and repeat for the remaining 2/3 of the meat.
- After all the stew meat has been seared to perfection, add 1 cup of water to the hot skillet and deglaze it. Deglaze is just a fancy way to say “get all the tasty bits off the bottom of the pan.” Pour the deglazing water into the pressure cooker with the stew meat. Put your lid on, lock it down, and cook on high pressure for 10 minutes. Natural release for 8-10 minutes, then quick release to let off the remaining pressure. This helps ensure really tender meat.
- Open the pressure cooker and turn it on to the saute setting. Pour in 4 cups of water and add the beef bouillon and the remaining tablespoon of Tom’s Steak Rub or seasoned salt. Bring it all to a boil.
- Pour the remaining 2 cups of water into a small mixing bowl or large measuring cup. Add the flour to the water and whisk together until smooth. Pour the flour/water mixture into the pressure cooker, whisking as you pour. Bring the mixture to a simmer, stirring occasionally until the soup begins to thicken.
- Add the noodles to the mix, give it a stir, and cook simmering on the saute setting for 3 to 5 minutes or until the noodles are tender but firm. Turn your pressure cooker to warm.
- Serve as a stand-alone soup or over mashed potatoes for extra heartiness. Enjoy!
- I use a 12 inch skillet and 1/3 of the meat allows enough room for each piece of stew meat to get seared and not steamed. If your meat isn’t getting a good seared crust, try putting fewer pieces in the pan to give the beef more room to let off steam.
- Feel free to adjust seasonings to your taste preferences. Also, there’s a likelihood that you’ll have leftovers, which is great because they taste even better warmed over. 😉