Creamy Ranch Beef and Noodles

Creamy Ranch Beef and Noodles–an easy Instant Pot dinner made with ground beef, wide egg noodles, ranch seasoning, cream cheese, mushrooms and Colby Jack cheese for a creamy family-friendly meal that’s ready in about 30 minutes.

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Cabin Meal Series

We’re spending the Fourth of July at our cabin with Reagan, Skyler, and a group of their friends, and this year I decided I didn’t want to spend the whole trip in the kitchen. I’m keeping the menu full of crowd-pleasing meals that are easy to transport, made with simple ingredients, and don’t leave me with a sink full of dishes. They’re all teen-approved and perfect for feeding a hungry group without a lot of stress. So far I’ve shared the french onion sloppy joes and Cabin French Toast Bake.

Creamy Ranch Beef and Noodles

This meal was so easy to throw together, which made it perfect for feeding a crowd at the cabin. Pasta is always a hit with a group, and doubling this recipe made plenty to keep everyone full and happy. It reminded me a little of beef stroganoff, but with a ranch twist that gives it even more flavor. I especially love using old-fashioned wide egg noodles because they soak up the creamy sauce and make the dish feel extra comforting. The dry ranch seasoning adds so much flavor that you don’t need a long list of spices. After pressure cooking, the noodles absorb quite a bit of the sauce, so stirring in the half and half at the end loosens everything up and creates a creamy finish that’s hard to resist.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Diced onions–or frozen diced onions or shallots
• Kosher salt
• Black pepper
• Garlic powder
• Dry ranch dressing mix–I always use Hidden Valley brand
• Chicken broth–or beef broth
• Old fashioned wide egg noodles–buy these in the stand up bag in the pasta aisle. I use Mrs. Miller’s brand.
• Cream cheese
• Canned mushrooms–or fresh sliced mushrooms
• Half and half–or whole milk or evaporated milk
• Shredded Colby Jack cheese–or cheddar, Monterey Jack

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for 5 minutes and drain off excess grease. Stir in the salt, pepper, garlic powder and ranch dressing mix.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Sprinkle in the egg noodles. Place the cream cheese on top and dump in the mushrooms.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Stir in the half and half and the cheese. If it needs to be loosened up more you can add in more half and half or milk.
Serve and enjoy!

Notes/Tips

• We served this with garlic bread, caesar salad, corn and watermelon.
• I doubled this recipe and used my 8 quart Instant Pot*. You can also make this in an 4 or 6 quart pot.
• Fresh mushrooms can be substituted for canned. Sauté them with the onions and beef for the best flavor.
• Store leftovers in an airtight container* in the refrigerator for up to 3-4 days.
• Other recipes you can make with old fashioned wide egg noodles are Hollywood Chicken and Dolly’s Creamy Chicken Noodle Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.