Instant Pot beef and noodles
Egg noodles cook right in a savory beef broth gravy, so a homey Midwest supper lands on the table with one pot to wash.
- 35 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.22 a serving
- 460 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 lb 85/15 ground beef
- 2 cans beef broth
- 1 tbsp Worcestershire sauce
- 12 oz egg noodles
- 1½ cups frozen mixed vegetables
- 2 tbsp butter
From your pantry
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ cup water
Each serving has about 460 calories, 25 g protein, 49 g carbs and 18 g fat, and costs about $2.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No beef broth? Bone broth works.
- No egg noodles? Fettuccine or penne works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the onion and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Set the Instant Pot to Sauté. Add the beef and onion and cook 6 to 7 minutes, breaking up the beef, until no pink is left.
Timer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Spoon off most of the fat, then stir in the garlic, salt, pepper and thyme for 1 minute.
Pour in the broth, water and Worcestershire, and scrape the bottom of the pot until it feels smooth.
Dolly’s tip: Brown bits stuck to the bottom can set off the burn warning, so scrape them all up.Scatter the noodles over the top and press them under the liquid with a spoon. Don’t stir.
Dolly’s tip: Stirring pushes noodles to the bottom, where they can scorch.Lock the lid, set the valve to sealing, and pressure cook on high for 4 minutes. Then turn the valve to quick release.
Timer: 4 min
Dolly’s tip: It takes about 10 minutes to come up to pressure before the 4 minutes start counting.Stir in the frozen vegetables and butter, and let it sit 3 minutes, until the vegetables are hot and the sauce .
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 3 min
Taste, add of salt if it needs it, and serve in bowls.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
