How To Make Delicious Instant Pot Beef Noodle Soup

Sharing is caring!

Surprisingly Fast And Tastes Like It Simmered All Day

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

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!

I used my new favorite cut of meat, boneless beef ribs, in this recipe. My brother told me about boneless beef ribs, sometimes called country-style beef ribs, and now I am a huge fan!

The meat is flavorful and super tender when cooked in an Instant Pot. Also, it's economical because it's boneless, and there's almost no waste.

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

My young husband gave me a pressure cooker on our first Christmas together! 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!

You'll Love Making Instant Pot Beef Noodle Soup

Today's Instant Pot is ingenious. The electric pressure cooker combines multiple functions in one handy, safe, and easily cleaned device. Devotees affectionately call this amazing gadget their "IP." Despite the slowdown in sales, this is definitely a small appliance worth owning.

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.

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

Remove the meat and set it 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 on high.

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

The beef will look like this when it's done. Tender, juicy, awesome. Look at the gorgeous soup base the bouillon and soy sauce make when added to the nicely browned 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 the 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 add some parsley! There's something about parsley that makes everything taste better, like green magic!

You're Going To Love Instant Pot Beef Noodle Soup

Yield: 12 servings

Instant Pot Beef Noodle Soup

Print

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

Ingredients

• 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

Instructions

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:

Yield:

12

Serving Size:

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

Proudly ladle up steaming bowls of your homemade, yummy Instant Pot beef noodle soup for your family! 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 Loaf of Dutch Oven Bread to go with it!

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

Print

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

Ingredients

• 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

Instructions

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:

Yield:

12

Serving Size:

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

Does your family have a favorite soup? I'd love to hear about it! If you liked this recipe, you are my people! And if you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!

Sharing is caring!

Love, GB (Betty Streff)

Sharing is caring!