Pressure Cooker Beef and Noodles

5.00 (5)
⏱ 50 mins 🍽 4-6 serving(s) 🏷 Pressure Cooker

This classic family meal features beef chuck pieces browned with onion and garlic, then pressure cooked until tender. The resulting broth is used to cook egg noodles, creating a rich, gravy-like sauce. The dish is a nostalgic favourite, ideal for a hearty Sunday dinner or for serving to guests. It can be enjoyed on its own or spooned over mashed potatoes for an extra comforting finish.

Pressure Cooker Beef and Noodles

Ingredients

  • 3 lbs boneless beef chuck roast
  • 1 medium onion, chopped fine
  • 1 -2 clove of minced garlic
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 cup water
  • 8 ounces medium egg noodles, approx
  • mashed potatoes (optional)

Method

  1. Slice the beef chuck roast into pieces measuring 2-3 inches. Brown the meat in the pressure cooker using the vegetable oil.
  2. Introduce the finely chopped onion, minced garlic, salt, and pepper to the meat in the cooker.
  3. Pour in 1 cup of water.
  4. Secure the cooker lid with the regulator in position. Cook for 35 mins, maintaining a heat where the regulator rocks slowly.
  5. Allow the pressure to release naturally.
  6. Take the cooked meat out of the pressure cooker.
  7. To the liquid left in the pot, add a minimum of 1 cup more water and bring it to a boil.
  8. Place the egg noodles into the boiling liquid, ensuring there is sufficient liquid to cook them for 8-9 mins or until they are tender.
  9. Reduce the heat to maintain a gentle boil, adding more water during cooking if necessary.
  10. The broth will reduce and thicken to a gravy-like consistency as the noodles cook.
  11. Once the noodles are ready, add the meat back into the pot.
  12. The finished beef and noodles can be served directly or optionally spooned over mashed potatoes.

Nutrition (per serving)

Sodium281400 mg

Recipe details

CategoryPressure Cooker
AuthorRick B2