Instant Pot Beef and Noodles is a savory and comforting dinner recipe for your Instant Pot!  Tender roast beef is cooked with soft egg noodles and served in a rich gravy!

instant pot beef and noodles

Beef and noodles is a recipe that’s been a tradition in my family for quite some time!  My mom always made a great roast and we looked forward the leftovers to serve with noodles and gravy.  You know how I always love to mix things up and a great non-traditional beef and noodles is my Creamy French Onion Beef and Noodles!  But, if you are looking for the classic comfort dish, this Instant Pot Beef and Noodles will be right up your alley!

How to Make Instant Pot Beef and Noodles:

First things first, you will turn your instant pot to saute mode and use either “more” or “high” saute if available.  Add the olive oil and butter to your pot and allow it to warm up.  While the oil is heating up, you will want to cube your meat.  As you can see in the photo below, I cut mine into large cubes, they don’t have to be perfectly the same size.

cubed beef for beef and noodles

Once your meat is cubed and your instant pot is warmed up on saute, you can start searing your meat.  For a 2.5 pound roast, I was able to sear all of the meat in two batches.  There is no need for the meat to be cooked all the way through at this point.  Once the meat is seared, add it to a large plate and set aside.

seared beef for beef and noodles

Next, once you have all of the beef removed from the pot leave it on saute and add 1/4 cup of the beef broth.  Quickly use a wooden spoon to scrape any browned bits of meat from the bottom of the pot.  Now you can turn the instant pot off.  Add the seared beef along with any juices that have collected on the plate as well as the Worcestershire sauce and remaining beef broth.

Now you can place the lid on your pot and set the valve to seal.  In my 8 quart instant pot, it took 10 minutes for this to come to pressure, and 45 minutes to cook the roast.

Once the roast is cooked you will let the pot naturally release for 10 minutes.  After that time, you can open the valve to release any remaining pressure.  Turn the instant pot off and shred the beef.  I shred the beef right in the pot but you can remove it and shred it in a large bowl or platter if preferred.  O

Once the beef is shredded, turn the instant pot on to saute (LESS option if available) and add the noodles.  Allow them to cook and simmer for about 10 minutes, or until desired tenderness is reached.

While the egg noodles cook, whisk together your cornstarch and cold water.  When the noodles are ready add your cornstarch slurry to the pot while it is still on saute mode and stir well.  Turn off the instant pot at this point, serve the beef and noodles as-is or over a big bowl of Mashed Potatoes!

how to make instant pot beef and noodles



4.94 from 66 votes

Instant Pot Beef and Noodles

Instant Pot Beef and Noodles is a savory and comforting dinner recipe for your Instant Pot!  Tender roast beef is cooked with soft egg noodles and served in a rich gravy!
Prep 10 minutes
Cook 1 hour
Pressurize 10 minutes
Total 1 hour 10 minutes
Servings 6



  • Turn the instant pot on to saute (high) and add the olive oil and butter.
  • Cut the roast into large cubes and season with the salt, pepper, garlic powder, onion powder, and paprika.
  • When the butter has melted add half of the beef cubes to the pot and sear on each side. Remove the beef from the pot to a large plate. Repeat searing with the second half of the beef cubes and then remove them to the plate.
  • Add about 1/4 Cup of the beef broth to the instant pot and use a wooden spoon to deglaze and scrape any browned bits from the bottom of the pot.
  • Turn the Instant Pot off.
  • Add the seared beef along with any juices that collected on the plate, the Worcestershire sauce, and remaining beef broth to the pot.
  • Place the lid on the pot and set the valve to seal.
  • Cook on manual high pressure for 45 minutes.
  • When the timer is up, allow the instant pot to natural pressure release (don't open the seal) for 10 minutes. Once 10 minutes is up, open the seal to manually release any pressure that is left.
  • Open the instant pot lid and shred the beef then turn the pot back on to saute (less). Add the egg noodles and cook for 10 minutes until noodles are soft.
  • While the noodles are cooking whisk together the cornstarch and cold water in a small bowl.  Add the cornstarch slurry to the pot when the noodles are cooked with the pot still in saute mode.
  • Turn the instant pot off and serve the beef and noodles immediately as is, or with mashed potatoes.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    I made this tonight. It was SO GOOD. Thank you for sharing!! The chuck roast fell apart it was so tender! Yum! I added baby carrots and I did Garlic Garni instead of garlic powder and chopped yellow onion instead of onion powder. I used the No Yolk egg noodles instead of frozen. My husband has said at least 20 times that this is his favorite meal ?

  2. 5 stars
    How much pepper is supposed to be in the recipe? I see pepper in the Instructions but not in the Ingredients list.

  3. 5 stars
    My stomach hurts from eating too much of this stuff. I almost gave it negative stars because I’m heavy enough already without binging on this recipe. The beef is so tender and the sauce turns out so savory. I’m hooked. Well done Nichole. Served with a side of corn and honey wheat rolls, the fam was not disappointed.

  4. 5 stars
    This is such a wonderful dish! My wife and I make it weekly in the winter. Everyone who tries is is amazed! Great job!

  5. I made this last night for dinner. My husband and I LOVED it! The only thing I did different from the recipe is that I did not shred the meat but kept it in small chunks. Definitely is going on my favorites list.

  6. 5 stars
    This was absolutely delicious! We have to eat gluten free so I swapped out the bag of frozen egg noodles and used a 9oz b0x of gluten free traditional egg pasta made by Jovial. Reduced the beef broth to 5 cups but left everything else the same. It was perfect! Thank you!

  7. 5 stars
    OMG! This was wonderful! I almost always substitute beef consomme for beef stock but other than that I didn’t change a thing. This was very tasty and the beef was super tender – even though it was one of those leather-tough on-sale Kroger chuck roasts. This one went right in my “saved recipes.” Thank you!