Instant Pot Amish Beef Noodles–tender bites of roast with mushrooms and egg noodles. A homey, comforting dish.
Instant Pot Amish Beef Noodles
This meal was a homerun! My whole family agreed that these noodles were the best. The flavor was spot on. The meat had so much flavor and the sauce was being licked up off of plates. This recipe only has 8 common ingredients too! You really need to try this recipe soon. Let me know how much you love it!
Related: Something Different to do with Chuck Roast
Ingredients/Substitution Ideas
- Olive oil–or vegetable or canola oil
- Chuck roast–or rump roast
- Garlic powder–or granulated garlic
- Black pepper
- Beef broth–or water and Better Than Bouillon Beef Base
- Mushrooms
- Onion soup mix–or make your own from scratch
- Egg noodles–or another short cut pasta you like
Steps
- Trim the roast: chuck roasts have tons of flavor! But they also have quite a bit of fat that needs to be trimmed off. My chuck roast was 3 pounds but by the time I trimmed it of fat it probably weighed only 2 pounds.
- Cut the roast: cut the roast into 8 pieces. This will cut down the pressure cooking time significantly. Plus each of those pieces gets browned so that’s more surface area that gets the lovely flavor.
- Season the roast: Season the roast pieces with garlic powder and pepper. The onion soup mix has lots of salt so you don’t need to salt the meat.
- Brown the roast: Brown the roast pieces for for 3-4 minutes and then turn over and brown on the other side. You may have to work in batches for this part. Believe me, it’s worth it.
- Deglaze the pot: Pour in the broth and scrape bottom of pot so that nothing is sticking. The browned bits add lots of flavor! Dump in the mushrooms and then sprinkle the onion soup mix over the top.
- Pressure cook: Adjust your manual/pressure cook button to 30 minutes. Use a long natural pressure release (about 15 minutes) so the meat stays tender.
- Shred the meat: Use tongs to place beef on a cutting board and then shred it.
- Quickly cook the noodles: Add the noodles into the pot and pressure cook for 3 minutes with a quick release. The pot will come to pressure quickly. If you’re using a different type of pasta you’ll want to increase cooking time to 5 or 6 minutes. Stir the meat into the pot.
- Serve and enjoy!
Notes/Tips
- If you want to cook a whole frozen roast instead of cutting a fresh roast into pieces you can. I would still try to brown the roast a bit even if it is frozen. This will add more flavor. You can pressure cook a frozen roast for 90 minutes with a 15 minute natural pressure release.
- You can also use beef stew meat instead of roast. You’ll only need to pressure cook for 20 minutes with natural pressure release instead of 30 minutes.
- Other types of pasta you can use: frozen egg noodles, cavatappi, macaroni, penne, bowties, etc. These will all need more time to pressure cook than egg noodles. Probably 5-6 minutes.
- If you want more of a stroganoff flavor you can stir in a quarter cup of sour cream.
- To make I used my 6 quart Instant Pot*. You can also make this in your 8 quart pot. Halve the recipe in your 3 quart pot.
More Amish Instant Pot Recipes…
- Instant Pot Amish Chicken Noodle Casserole
- Amish White Bread
- Instant Pot Amish Poor Man’s Steak
- Instant Pot Amish Chicken
- Instant Pot Amish Friendship Soup
- Instant Pot Amish Chuck Roast
- Instant Pot Amish Breakfast Casserole
- Instant Pot Amish Country Casserole
- Instant Pot Amish Yumasetti
- Instant Pot Amish Chicken Corn Soup
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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Instant Pot Amish Beef Noodles
- Prep Time: 20 minutes
- Cook Time: 30 minutes (plus NPR)
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Tender bites of roast with mushrooms and egg noodles. A homey, comforting dish.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 (3 pound) chuck roast, trimmed of excess fat and cut into 8 pieces
- 1 tsp garlic powder
- 1/2 tsp pepper
- 2 cups beef broth
- 8 ounces chopped mushrooms
- 1 (1 oz) package of onion soup mix
- 8 ounces egg noodles
Instructions
- Turn Instant Pot to sauté setting. While it’s heating up season the roast pieces with garlic powder and pepper. When display says HOT add in the oil. Add in the pieces of roast and brown for 3-4 minutes and then turn over and brown on the other side. (You may have to work in batches). Move the pieces out of the pot.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off saute setting.
- Add in the pieces of beef. Dump in the mushrooms and then sprinkle the onion soup mix over the top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 30 minutes. When time is up let pot sit for 15 minutes and then move valve to venting. Remove the lid.
- Use tongs to place beef on a cutting board.
- Add the noodles into the pot. Cover the pot and secure the lid. Use the manual/pressure cook button to cook the noodles for 3 minutes. When time is up you can move the valve to venting.
- Shred the meat. Stir it into the pot.
- Serve and enjoy!
Notes
My chuck roast was 3 pounds but by the time I trimmed it of fat it probably weighed only 2 pounds.
- Category: Beef
- Method: Instant Pot
*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.
I just made this and my usually picky husband ate two bowls. I followed the recipe exactly and it turned out perfectly. The really deep flavors of the beef broth go well with the mushrooms, meat and noodles. We will be having this again many times in the future!
★★★★★
Thanks for the 5 stars Maggie! I’m so glad he liked it.
Can you use hamburger in this instead of the roast? Would the cooking time change?
You could do that. I would brown in the Instant Pot on the saute setting. I would also add in the noodles from the beginning and only pressure cook for 3 minutes total.
Fresh or canned mushrooms
I used fresh
As a woman, I loved this dish, I mean love! I had the opposite of others and wish there had been more sauce. By the time I cooked the noodles in the insta- pot, it wasn’t exceptionally wet. Just enough, but I definitely would have enjoyed more. I added sour cream at the very end which was a nice touch. I took someone’s advice to do it. I had some leftover beef and I can’t get over just how flavorful the beef was!! So I used that leftover beef in tacos. I would even keep this recipe aside just for the dynamic flavor of the beef!! Thank you for your endless recipes.
★★★★★
Thank you so much for the nice review and the 5 stars Dawn!
This was great! I didn’t cook the noodles in it because I wanted cauliflower rice with mine instead of noodles but I cooked some noodles on the side for my husband. I didn’t read the comments before making it so it was really soupy because I should have cut back on the broth. The flavor was wonderful though! Husband says he could eat this regularly, and I would have to agree!
★★★★★
Glad he liked it even though it was soupy!
Fantastic recipe. Next time I’ll double the noodles and use half as much meat. Great flavor!
★★★★★
Thanks for the 5 stars! So glad you enjoyed it!
Made this today for lunch. Beef came out great. I would probably do the noodles at 4 minutes since they came out a tad under al Dante but still had a lot of flavour since they steamed in the beef broth juices.
★★★★
Thanks Jordan!
Karen, you must have ESP & can read what’s left of my mind!! I took a pkg of stew beef out of freezer yesterday to thaw for today & BAM, here’s your email.
Got one question. I’ve got farro already cooked up, so I don’t want to cook the noodles in with this.
How much broth do I use if I’m NOT cooking noodles with this?
Will be back with stars.
I would only use a cup of liquid.
If you use stew beef do you brown first?
You can, but don’t have to! It will add more flavor if you do.