Simple Instant Pot Beef and Noodles with Gravy

5.0 from 7 votes

Perfectly tender beef, thick and chewy noodles, and a rich peppery gravy. This no-fuss Instant Pot Beef and Noodles with Gravy is the perfect meal to fill your tummy and soul when you need a big bowl of comfort food!

Classic Beef and Noodles is a hearty comfort dish that is typically slow-cooked til the meat is fall-apart tender and then egg noodles get cooked in the same pot to create a rich and creamy sauce. We’re taking this classic, moving it over to the instant pot, and pairing it down to the basics for a fast and no-fuss version that is just as tasty!

About the Ingredients

This easy recipe is specifically listed as Instant Pot Beef and Noodles with Gravy because sometimes you’ll find this dish made with a higher ratio of liquid, resulting in something closer to a soup or stew. That’s not what you’re getting here! I wanted that thick, rich gravy that coats the pasta, the beef, and my tummy!

So we’re limiting the liquid, which also means you should get a naturally thicker gravy without having to make a cornstarch slurry. (Granted, you might need to do that anyways because of variations in cooking, etc. See the section below about how to fix your gravy consistency!)

We’re also cutting back on the prepared ingredients like cream of mushroom soup, onion soup mix, or gravy mix and sticking to basic ingredients that don’t require extra steps, extra cost (and extra sodium.) If your pantry is typically stocked with broths, bouillon, and common seasonings, then you should really only need to buy 2 ingredients from the grocery store (the beef and the frozen noodles) and have dinner done with only 15-ish “hands-on” minutes.

Of course, if you’d like to add things to enrich the flavors, BY ALL MEANS! Go for it! Sauteeing onions, adding a few sprigs of thyme, and searing the beef are all things that help deepen the flavors of this Instant Pot Beef and Noodles with Gravy.

• BEEF STEW MEAT – generally a cheaper choice of meat, it consists of tougher cuts of beef that are typically used in slow cooking or pressure cooking recipes, allowing the beef to break down into tender bites. If your stew meat is severely uneven – meaning some pieces are 1″ cubes while others are 3″ cubes – you’ll want to cut the bigger ones down into small pieces. Beef chunks that are roughly similar in size will all cook fine together in the pressure cooker.
• FROZEN EGG NOODLES – This recipe only works with frozen egg noodles, but you can always get regular egg noodles and cook them in a separate pot if you can’t find the frozen ones.
• BEEF BROTH– Since we’re also adding salt to the beef and using bouillon and Worcestershire, I prefer to use Low Sodium beef broth. You could also use Roasted Beef Base or Beef Bouillon cubes mixed with water instead of the broth.
• SEASONINGS – Garlic powder, onion powder, salt and black pepper. I use a full teaspoon of pepper which gives the gravy a nice subtle peppery flavor. Feel free to use less (or more) if you prefer.
• VEGETABLE BOUILLON (& WATER) – We want to get a little extra flavor in since we’re not using the cans and packets so we’ll do that by using 2 vegetable bouillon cubes mixed with 1 cup of water.
• WORCESTERSHIRE – Did you know Worcestershire contains anchovies?! Yep! It’s a vinegar base with molasses, tamarind, anchovies, and spices that all contribute to that distinct salty, tangy, deep flavor.
• BUTTER & OIL – I always like to combo my fats when cooking but you can certainly use only one or the other without issue.

Substitutions and Variations

You shouldn’t have any trouble with the ingredients in this simple beef and noodles recipe, but just in case, here are some alternatives for you!

• If you can’t find Frozen Egg Noodles, you can use regular egg noodles BUT you CANNOT add them to the seared beef and cook everything together. The noodles will turn to mush! You can either:
  1) cook the noodles separately and then add them to the beef once both are done; or,
  2) once your beef is done, turn your Instant Pot to saute and let the liquid come to a boil. Then, add your egg noodles and cook according to package timing. You may need to add a minute or two if the noodles are still too al dente.
• Instead of Stew Meat, you can also use Beef Tips, Chuck Roast, Bottom Round Roast, Rump Roast, Top Round, etc. Cut the meat into pieces – about 1.5-2 inches, keeping them mostly uniform.
• Out of Worcestershire Sauce? Soy sauce, tamari, and molasses are good substitutes.

With the exception of onions, Beef and Noodles don’t typically include vegetables. But that doesn’t mean you can’t switch it up and add some! Here’s some ideas to get those veggie nutrients in (of course you could always serve any veggies on the side, but who doesn’t love a one-bowl meal?!)

• Sliced Mushrooms and/or Onions are the perfect addition to this dish. Transfer beef to a separate plate after searing, then add mushrooms and saute for a few minutes until they begin to soften. Add the beef back into the pot along with the remaining ingredients and continue cooking as instructed.
• Peas and/or Carrots not only add great nutrients, but also a great pop of color. Once your Beef and Noodles are done cooking, add fresh or frozen peas and/or diced carrots to the pot and give it a stir. No need to turn the Instant Pot back on, the heat will thaw and warm the veggies in just a few minutes. Give it another quick stir before serving.
• Corn. Personally, I love the sweet crunch of corn kernels mixed into Beef and Noodles with Gravy. I use frozen sweet corn and add it in at the end, letting it sit for about 5 minutes or so to warm through before serving.

How to Make Beef and Noodles in the Instant Pot

Making Beef and Noodles in the Instant Pot couldn’t be any easier! Some recipes have you add the noodles at the end after pressure cooking the beef. However, I wanted this to be an easy dinner with the least amount of work possible! I took my inspiration from Accidental Happy Baker, who goes with an “all-in” approach in her recipe. I tweaked my version though to make it simpler with fewer ingredients. Here’s how to make my Instant Pot Beef and Noodles with Gravy:

1. Set your Instant Pot to Sauté mode and add your butter and oil. Once the butter is hot and bubbling, add your beef cubes and sprinkle on your seasonings. Give the beef a quick stir to distribute the seasonings and then let it sit for about 3-4 minutes. Stir and let it sit for another 3-4 minutes.
   
   To get a deeper flavor, it would be better to do this in batches so that your pot isn’t overcrowded and the beef gets a chance to get a nice brown sear all over. But for the sake of time, I usually don’t bother with this step in most recipes because getting dinner done quicker is honestly more important most days.
   
   
2. Add Worcestershire, vegetable bouillon cubes, and water to the pot. Break up the bouillon cubes and scrape up any browned bits from the bottom of the Instant Pot. Then add in your beef broth and frozen egg noodles and stir everything together.
   
   
3. Close the lid of your Instant Pot and set the valve to the Sealing position. Cook on manual high pressure for 28 minutes and follow with a Quick Release. Carefully open the lid and stir the Beef and Noodles. Serve immediately.

And that’s it! Simple ingredients and simple steps for an easy dinner the whole family will love!

Is your Beef and Noodles Gravy Too Thin or Too Thick?

There are several factors that can affect how much gravy you have left in your Instant Pot once your Beef and Noodles are done cooking. In addition, the liquid will continue to absorb into the noodles as it sits and cools before you serve.

If you want to thin out the gravy, add an additional 1-2 cups of beef broth. Add in one cup at a time until you get the consistency you want.

If your gravy is too thin, make a cornstarch slurry to thicken it up. Use a 1:2 ratio, for example, 1 Tablespoon cornstarch and 2 Tablespoons water.

Storage and Heating

• TO STORE: Store leftover beef and noodles in an airtight storage container in the refrigerator for up to 5 days.
• TO REHEAT: The noodles absorb more liquid as they sit in the fridge. When you’re ready to reheat, adfd your leftovers to a microwave-safe bowl, add some beef broth and gently stir to incorporate some of the broth. Microwave until warmed through. Add additional broth if desired.
• TO FREEZE: Store cooked beef and noodles in an airtight freezer-safe container for up to 3 months in the freezer. Thaw overnight in the refrigerator. Reheat in the microwave or on the stove with additional beef broth if the gravy needs to be thinned out.

FAQ

What to Serve with Instant Pot Beef and Noodles

This is a hearty and rich meal that pairs best with lighter sides like simple veggies, a basic side salad, or a dinner yeast roll.
Try sweet corn, buttered peas and carrots, balsamic mushrooms, or roasted green beans.

More Fall Inspired Recipes

• Pumpkin Spice Cheerios Snack Mix

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Recipe Card

Recipe inspired by Accidental Happy Baker.