Instant Pot Beef Noodle Soup

Our easy Instant Pot beef noodle soup is a hearty and healthy meal that is a great dinner during the Winter time. Made in a Crockpot Express or Ninja Foodi pressure cooker with cut up steak, carrots, celery and egg noodles we make this often.

Ok so you’ve got to try this beef noodle soup recipe this week. Packed with protein and vegetables it is a feel good comfort food meal that everyone will love at your home for sure. One of many easy Instant Pot recipes we have on our site.

Yes you could use a large pot on your stovetop to make this too. I would not use stew meat as it would need longer than this timing to get as tender as you’d want. Steak is best. If you have a Ninja Foodi you can use that too with the lid that is not attached.

In very little time you can get that fall apart fork tender style meat with little to no effort on your part other than prep.

Ingredient Notes

I have made this with cut up fresh meat or leftover Instant Pot steak, depending on what I have on hand. I hate wasting food so if there’s beef in the fridge that is about to spoil this is a great way to use it up in a yummy way. Add a few or a bunch of seasonings and you’re set. This is what you’ll need…..

As for the liquid necessary I like to use Beef broth or stock. A few cups of water could be substituted for more broth instead, or to lower the sodium levels.

As for the vegetables I tend to add they are usually dials of carrots and celery are great add ins. Onions, yellow or white, are a given in almost anything I make as well as some minced garlic to amp up the flavors easily. Tip – Remember that the smaller you cut the vegetables the softer they will get. I recommend pieces/dials to be at least 1/2″ wide or they will start to disintegrate.

I choose wide egg noodles because they cook really fast and on the saute function cooked right in the broth they only take 3-4 minutes to become slightly al dente but still nice and tender.

When you serve it you could add some shredded parmesan cheese on top too. No need for any side dishes as this meat, vegetables and noodles dish is a complete meal.

When do you add noodles?

Not until the meat is tender to your liking because they don’t need long. You do not want these to cook too long or they’ll break down and get mushy. Since the meat needs a good 10 minutes under high pressure I chose to wait until that is done, set to saute and add noodles then. They boil right in the broth at that time to get tender, then you serve!!

Variations

You could transform this into that with a few more ingredients. You’d want to add some heat, that could be done with Sriracha, chili powder, etc…. Bok choy is added when the noodles are, as well as pickled mustard greens and scallions. Some prefer beef shank for the protein, others add a few Tbsp. of dark soy sauce for added flavor.

I add onions and garlic to almost everything but you may not, or have an allergy. The things that shouldn’t be altered would be the amount of noodles and liquid. You could reduce the water by 1 cup if you wanted less liquid but there needs to be enough to cook the pasta.

Stove top Method

How would you make this if you didn’t have an Instant Pot pressure cooker? Follow the same basic steps except you’d need to keep it on a medium boil for longer than the 9 minutes pressure time. Keep an eye on it and stir intermittently and test throughout the time. Once meat is as tender as you’d like it to be, add noodles and submerge.

Boil pasta for about 4 minutes depending on how al dente you’d like those to be. If you wanted to make this a bit creamier and thicker like our Instant Pot pot pie soup you could add a small can of tomato sauce. Another option is to use less water and add some heavy whipping cream at the end to thicken.

I prefer to keep this as a healthy soup option so I haven’t done that. Those are good to keep in mind though in the future if you want to make any of our pressure cooker soup recipes a bit heartier and thicker.

Can you save cooked soup?

Of course. Keep in mind that the noodles will continue to soften as they sit in the liquid below. If you store it in a sealed container in the fridge it will keep well for 2-3 days. To reheat transfer to a microwave safe dish and heat in 30 second increments stirring in between each time. You could heat in a pot on the stove too.

Another option that you might like better is to remove the pasta and boil new in future meals. Heat the beef soup with vegetables in a pot with enough liquid to cover new noodles. Boil until those soften and then enjoy. That way they don’t get too soft and it will taste like a brand new bowl and not really like leftovers.

What should you serve with steak soup?

Our dinner roll recipe are always a winner at our house. For a quicker idea, try our refrigerated roll refrigerated biscuit pull apart bread that we load up with garlic. You can even add cheese to the top right at the end.

Let us know what you serve with this so we can try it out. Like I said, we kinda’ just go for this as a one pot meal as is but bread on the side is always nice to have.

What does beef noodle soup taste like?

Like I said, you can make this spicy quite easily or keep it mild as we did here. If I had to describe the flavors I would say it is like our easy Instant Pot beef vegetable soup of sorts. You can swap out the veggies to your liking but stick to firmer varieties so they hold up and don’t get too soft.