Navy Wife’s Lazy Beef and Noodles

Navy Wife’s Lazy Beef and Noodles–an easy Instant Pot dinner made with ground beef, tender egg noodles and a creamy brown gravy sauce.

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Navy Wife’s Lazy Beef and Noodles

I grabbed the idea for this recipe from Lazy Beef and Noodles on The Frugal Navy Wife. The original recipe is made on the stove and only has the ingredients of beef, noodles, gravy mix and onions. For me, I knew this wouldn’t be enough flavor and seasoning so I zhuzhed it up a bit and added in a few seasonings, Worcestershire, cream cheese. It was quite easy to make, even with the additions. If you want to add in some vegetables I would suggest mushrooms (add them in with the onions) and some peas (add them in after pressure cooking).

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey. I used 8 oz of ground beef but if you want to make it more meaty you can use 16 oz.
• Diced onion
• Kosher salt
• Garlic powder
• Black pepper
• Worcestershire sauce
• Water
• Better Than Bouillon beef base
• Egg noodles
• Brown gravy mix–I used McCormick brand
• Cream cheese–or you can add in sour cream, but do that after pressure cooking 
• White wine vinegar–or apple cider vinegar, red wine vinegar
• Cream–or half-and-half or milk

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. Drain off excess grease. Stir in the salt, garlic powder, pepper and Worcestershire sauce. 

Pour in the water and beef base and scrape bottom of pot so that nothing is sticking. 

Sprinkle in the egg noodles and gently press to submerge (not all of the noodles will be in the water). 

Sprinkle in the gravy mix and top with the cream cheese. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. 

Stir in the vinegar and cream. Add more salt and pepper to taste. Serve and enjoy!

Notes/Tips

• Don’t stir the gravy mix into the liquid before pressure cooking.This reduces the chance of getting a burn message.
• It’s okay if every noodle isn’t under the liquid. Gently press them down as much as you can, but don’t worry about getting every single noodle completely submerged.
• Taste before adding more salt. 
• Want it meatier? You can increase the ground beef to 12 or even 16 ounces without needing to change the other ingredients.
• Add mushrooms. Sliced mushrooms would be really good sautéed along with the beef and onions.
• Add some veggies. Stir in frozen peas at the end and let them warm through for a couple of minutes.
• What to serve with it: Serve it with steamed broccoli or green beans.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. 
• Freezing: You can freeze it, although creamy sauces and egg noodles aren’t quite as good after freezing and thawing.
• Tools:
  • I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot. Lately, my favorite Instant Pot is my pink 4 quart pot.*
  • Wooden saute paddle*
  • Measuring spoons*

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.