Name: Instant Pot Beef Noodle Stew
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 - 2 1/2 lbs stew beef; 1 med onion (peeled & diced); 2 tbsp olive oil (+ 1 tbsp butter); 2 tsp onion powder; salt & pepper; 1 cup flour; 6 cups low sodium beef broth; 2 cups water; 2 envelopes Lipton beefy onion soup mix; 2 28 oz cans San Marzano WHOLE tomatoes; 1 8 oz can tomato sauce; 2 bay leaves; 1 small bag baby carrots; 1 1/2 lb baby potatoes; 2 15 oz cans sweet corn kernels (drained (about 2 cups)); 1 16 oz bag extra wide egg noodles

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Instant Pot beef noodle soup combines all the best flavors from beef stew, chicken noodle soup, and tomato soup in a single pot. Loaded with tender beef and tons of flavor, you’ll be making this hearty soup on repeat even on your busiest days.

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I am obsessed with my Instant Pot.

Why?

Because it lets me make soups like this beef noodle soup that taste like they’ve been slow cooked all day when really it comes together in under an hour.

That’s key as a busy mom on nights spent running the boys different places.

What is beef noodle soup?

Beef noodle soup is a cross between chicken noodle soup and beef stew.

In consistency it’s definitely heartier and more stew like than chicken soup with its combination of potatoes and noodles in a thick, beefy broth.

Ingredients

To make this you need:

Beef– Stew beef is perfect for this.
Onion– Peeled and diced
Fats– Olive oil and butter
Seasoning– Onion powder, bay leaves, salt and pepper
Beef broth– Use low sodium broth so you can control the saltiness.
Water
Onion soup mix– Lipton beefy onion soup mix is the best for this. If you can’t find this version, you can use their regular onion soup mix.
Canned tomatoes– San Marzano whole tomatoes. You can use another brand, but for the best flavor- spring for San Marzano sourced canned tomatoes.
Tomato sauce
Veggies– Baby carrots, canned corn, and baby potatoes
Egg noodles

How to Make

To make this Instant Pot beef noodle soup, start by making sure the liner is in the Instant Pot.

Turn the Pot to saute mode and add the olive oil and butter to the inner liner.

While the butter melts and oil heats, mix the flour, onion powder, salt, and pepper in a large mixing bowl.

Once it’s combined, add the stew meat to the bowl, tossing to coat it evenly.

Remove the coated meat from the bowl, and shake off any excess coating.

then add the meat and onions to the hot oil and butter in the pot.

Saute them for 5-7 minutes, stirring occasionally.

Then, deglaze the Pot with the water and broth, using a sturdy wooden spoon to scrape up any stuck on browned bits.

Stir in the onion soup mix and bay leaves.

Then, add both cans of tomatoes and tomato sauce in, but DO NOT stir and let them sit on top of the beef mixture.

Hit the cancel button to turn off saute mode.

Secure the lid on the Pot and turn the vent valve to SEALED.

Cook on manual for 30 minutes.

After the the time is up, let the pressure naturally release for 10 minutes.

Then carefully open the vent valve to release the remaining steam.

Open the Pot and remove the bay leaves.

Remove the beef and tomatoes from the pot using a slotted spoon, and transfer it to a bowl.

Use the back of the wooden spoon to lightly smash the tomatoes against the sides of the bowl to break them up some.

Set it aside.

Add the carrots and potatoes to the pot, stirring to combine.

Secure the lid, set the vent valve to seal and pressure cook on manual for 7 more minutes.

Then do a quick release and carefully open the vent valve to get rid of the hot steam.

Cook the egg noodles according to the package instructions until al dente.

Drain the noodles.

Return the beef and tomatoes to the soup.

Stir in the corn.

Serve the soup over bowls of egg noodles.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the Instant Pot on saute mode until warmed through or in the microwave.

Add more beef broth if needed.

Tips and Tricks

This needs to be made in an 8-10 quart Instant Pot You can make it in a 6 quart only if recipe’s halved
The stew will thicken slightly as it cools.
Don’t add the noodles until after the stew cooks this or they will soak up all the broth and make the soup too thick.

Other Instant Pot Soup Recipes

Instant Pot beef noodle soup is a favorite when we can’t decide what we want to have for dinner.

Make it and enjoy!

Looking for other Instant Pot soup recipes?

Try these:

If you’ve tried this INSTANT POT BEEF NOODLE SOUP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Instant Pot Beef Noodle Stew

Instant Pot beef noodle soup combines all the best flavors from beef stew, chicken noodle soup, and tomato soup in a single pot. Loaded with tender beef and tons of flavor, you'll be making this hearty soup on repeat even on your busiest days.

4.50 from 2 votes

Print Pin Rate

Course: Dinner, Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 40

Rest Time: 10

Total Time: 1

Servings:

Calories: 885kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 - 2 1/2 lbs stew beef
1 med onion peeled & diced
2 tbsp olive oil + 1 tbsp butter
2 tsp onion powder
salt & pepper
1 cup flour
6 cups low sodium beef broth
2 cups water
2 envelopes Lipton beefy onion soup mix
2 28 oz cans San Marzano WHOLE tomatoes
1 8 oz can tomato sauce
2 bay leaves
1 small bag baby carrots
1 1/2 lb baby potatoes
2 15 oz cans sweet corn kernels drained (about 2 cups)
1 16 oz bag extra wide egg noodles

US Customary - Metric

Instructions

Make sure the liner is in the Instant Pot, then press the saute button to turn on. Add the olive oil and butter.
Add the flour, onion powder, salt, and pepper to a large mixing bowl. Whisk together to combine. Add the stew meat to the bowl, tossing to coat evenly.
Remove the coated meat from the bowl, and shake off any excess coating then add the meat and onions to the hot oil and butter in the pot. Sautee them for 5-7 minutes, stirring occasionally.
Add both the broth and water to the pot to deglaze, and use a sturdy wooden spoon to scrape up any stuck on browned bits.
Add the onion soup mix and bay leaves, stirring to combine. Dump both cans of tomatoes and tomato sauce in, but DO NOT stir.
Hit the cancel button to turn off saute mode. Add the lid and turn to close. Turn the vent valve to the sealed position, a cook on manual for 30 minutes. Let the pressure naturally release for 10 minutes, then carefully open the vent valve to release the remaining steam.
Open the pot and remove & discard the bay leaves. Remove the beef & tomatoes from the pot using a slotted spoon, and transfer it to a bowl. Use the back of the wooden spoon to lightly smash the tomatoes against the sides of the bowl to break them up some. Set aside.
Add the carrots and potatoes to the pot, stirring to combine. Close the lid, set the vent valve to seal and pressure cook on manual for 7 more minutes. Carefully open the vent valve and release the hot steam.
Cook the egg noodles according to the package instructions until al dente. Drain.
Return the beef & tomatoes to the soup, and add the corn. Stir to combine.
Add a scoop of noodles to a bowl, and ladle soup over top. Serve warm & enjoy!

Notes

This needs to be made in an 8-10 quart Instant Pot. You can make it in a 6 quart only if recipe's halved
The stew will thicken slightly as it cools.
Don't add the noodles until after the stew cooks this or they will soak up all the broth and make the soup too thick.