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Instant Pot Beef Noodle Soup

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Ah, homemade beef noodle soup. Tender beef. Yummy noodles. Comfort food extraordinaire! And with an Instant Pot, you can get that simmered-all-day flavor in about an hour and a half from start to finish!

beef noodle soup

I used my new favorite cut of meat, boneless beef ribs, in this recipe. The meat is full of flavor and super tender when cooked in an Instant Pot. Also, it's very economical because there's almost no waste.

I was late to the Instant Pot party, but I've known about the magic of pressure cooking for years. I was a child bride but even before that, I was a child cook!

On our first Christmas together, my young husband gave me a pressure cooker! What a romantic, right? But you know what? I loved it and used it for years until the handles broke off and the parts were no longer available!

How To Unlock The "Souper Powers" Of Your Instant Pot

Today's Instant Pot is ingenious. It combines multiple functions in one handy, safe, and easily cleaned device. I sincerely hope whoever invented it is filthy rich. Kudos whoever you are!

First, the saute function makes quick work of browning the meat. That is a critical step to achieving a beautiful, rich broth, which is, without question, what makes great soup great. As they say in the song, it's all about the base, right? (tee hee)

So, that's where a rich, hearty broth begins. Season and brown the beef, and don't overcrowd the pot when you do. The beef needs to sear and brown, not steam. Don't hurry this step.

browning the beef

Remove the meat and set aside while you add the bouillon, garlic, soy sauce, and water. Stir to loosen up all the browned bits of goodie from the bottom of the pot. Return the beef to the pot and pressure cook for about 40 minutes.

While the beef is cooking, slice some celery and carrots to add to the soup and chop some onion, too!

celery for soup
carrots for soup

The beef will look like this when it's done. Tender, juicy, awesome. Look at the gorgeous soup base it makes!

cooked beef

Next, shred the beef and set it aside while you make the rest of the soup.

Reset the Instant Pot to saute and add water. When it comes to a boil, add the vegetables and noodles. Adjust the saute setting to a good simmer and cook until the veggies and noodles are tender.

Return the shredded beef to the pot and adjust seasonings to taste. You might want to add a bit more bouillon but taste it first!

Add salt and pepper to taste, if you like, and parsley! There's something about parsley that makes everything taste better, like green magic!

And The Next Thing You Know It's Beef Noodle Soup And Suppertime

Now, proudly ladle up steaming bowls of your homemade, yummy beef noodle soup! It's a complete meal all by itself! But if you want it to be even more wonder-fuller, serve it with thick slices of this super easy Rustic Dutch Oven Bread to go with it!

rustic Dutch oven bread

The crisp crust and chewy middle make it perfect for dunking and sopping up the yummy broth!

Yield: 12 servings

Instant Pot Beef Noodle Soup

beef noodle soup

Tender beef, celery, and carrots combine with noodles in a rich, hearty beef broth.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 2.5 to 3 pounds boneless beef ribs, excess fat removed.
  • 2 Tbsp olive oil
  • 2 tsp seasoned salt, we like Lawry's brand
  • 1 tsp seasoned pepper, we like Lawry's brand
  • 2-3 Tbsp paste type beef base, we like Better Than Bouillon
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 10 cups water, divided
  • 1 1/2 cups sliced carrots
  • 1 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1 Tbsp or more dried parsley
  •  12 ounce bag of wide egg noodles


  1. Set Instant Pot to saute function and heat olive oil.
  2. Cut ribs into 3"-4" pieces
  3. Season meat generously with salt and pepper, pressing it into the meat.
  4. Saute a few pieces at a time until well browned on all sides. Do not hurry this process.
  5. Set meat aside.
  6. Put 2 cups of water, soy sauce, garlic, and bouillon in the pot and stir well until all little brown bits are loosened from the bottom of the pot.
  7. Return meat to the Instant Pot and pressure cook on high for about 40 minutes.
  8. While that cooks, slice carrots and celery and chop the onion. Set aside.
  9. Remove beef from the pot, remove any remaining fat, shred and set aside.
  10. Reset Instant Pot to saute.
  11. Add 8 cups of water to the pot and bring it to a boil.
  12. Add carrots, celery, onion, and noodles to the broth.
  13. Adjust saute setting to a good simmer and cook noodles and vegetables until they are tender.
  14. Add beef and parsley to broth and heat through.
  15. Adjust seasonings and add bouillon if desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 486Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 109mgSodium: 1490mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 30g

Soup season is upon us! What an easy way to make it, in one easy-to-clean pot! You can reheat any leftovers right in the Instant Pot! Everyone knows soup tastes even better the next day!

And raise your hand if you're in favor of fewer dishes to wash!! Me! Me!

What's your very favorite soup recipe? I'd love to add yours to my collection so please share!

If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you! 

Love, GB (Betty Streff)

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2 comments on “Instant Pot Beef Noodle Soup”


    5 Tbsp. butter or margarine
    2 medium carrots, chopped
    2 stalks celery, chopped
    ½ red or green bell pepper, chopped
    1 medium onion, chopped
    1 c. mushrooms, chopped
    ½ c. cooked ham or Hickory Smoked bacon, chopped
    ½ c. flour
    2 Tbsp. cornstarch
    4 c. chicken broth
    4 c. milk
    ½ tsp. paprika
    ¼ tsp. cayenne pepper
    ½ tsp. ground mustard
    1 lb. sharp cheddar cheese or Velveeta
    6 Sourdough bread bowls

    In a large, heavy stockpot, melt butter or margarine. Add chopped vegetables & ham or bacon and cook over medium heat until vegetables are slightly tender, about 10 minutes. Stir in flour and cornstarch. Cook, stirring constantly, about 3 minutes. Add broth and continue stirring until slightly thickened. Add milk and spices. Add cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper and serve piping hot.
    Makes 6 servings
    Notes: I have made this without the cheese and really like it that way. I like to cook the bacon and use the drippings instead of butter.

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