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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


  1. Sprinkle 1 tablespoon of Tom’s Steak Rub or your choice of seasoned salt over the stew meat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. πŸ˜‰