Easy Instant Pot Beef Noodle Soup Recipe

This Easy Instant Pot Beef Noodle Soup Recipe makes a cozy, satisfying dinner in about 55–65 minutes, with only 15 minutes of prep. Tender beef, wide egg noodles, carrots, celery, onion, and herbs simmer together in a savory broth for a comforting one-pot meal that serves six.

The Instant Pot does the hard work of tenderizing the beef while tomato paste and Worcestershire sauce give the soup a deep, stew-like flavor. The noodles are added after pressure cooking so they stay pleasantly tender instead of turning mushy, making every spoonful hearty, balanced, and delicious.

Why You’ll Love This Recipe

This beef noodle soup is the kind of dinner that makes a chilly evening feel instantly more comfortable. It combines the satisfying bite of tender beef with soft vegetables, springy egg noodles, and a savory broth that tastes as though it simmered all day.

The Instant Pot shortens the cooking process without sacrificing the hearty character of a traditional beef soup. Once the ingredients are assembled, the pressure cooker tenderizes the beef while you take care of the rest of dinner.

With six servings, this recipe works beautifully for a family meal, casual weekend dinner, or make-ahead lunch. If you enjoy comforting pressure-cooker soups, you may also like this cozy ham and bean soup for another filling bowl.

Ingredients You’ll Need

The recipe begins with 1 1/2 pounds of beef stew meat or boneless beef chuck cut into 1-inch pieces. Chuck offers a particularly rich flavor, while prepared stew meat is convenient and already portioned for soup.

• Vegetables: One diced yellow onion, three sliced carrots, two sliced celery stalks, and three minced garlic cloves create a flavorful base.
• Broth: Six cups of low-sodium beef broth plus two cups of water provide enough liquid for the beef and noodles.
• Flavor builders: Tomato paste, Worcestershire sauce, kosher salt, black pepper, thyme, Italian seasoning, and a bay leaf bring depth and warmth.
• Noodles: Eight ounces of wide egg noodles add a tender, comforting texture and make the soup substantial enough for dinner.
• Finish: Two tablespoons of chopped fresh parsley add a bright color and fresh herbal note just before serving.

Using low-sodium broth gives you better control over the final seasoning. Since Worcestershire sauce and broth both contain salt, taste the finished soup before adding more.

For another pantry-friendly pressure-cooker side dish to serve with a different dinner, try these restaurant-style pinto beans.

How to Make It Step-by-Step

Step 1: Set the Instant Pot to Sauté and pour in the olive oil. Season the beef with some of the salt and pepper, then brown it in batches for about 2 minutes per side. Move each batch to a plate as it finishes, leaving the browned bits in the pot for the soup base.

Step 2: Add the onion and celery to the same pot and cook for 3–4 minutes. Stir occasionally so the vegetables soften without burning, then add the garlic and cook for about 30 seconds, just until fragrant.

Step 3: Stir in the tomato paste and work it across the bottom of the pot with a wooden spoon. Scrape up the browned fond, adding a small amount of broth if needed to loosen anything stuck to the cooking surface.

Step 4: Return the browned beef to the pot, then add the carrots, six cups of beef broth, two cups of water, Worcestershire sauce, remaining seasonings, and bay leaf. Give everything a careful stir so the tomato paste and herbs disperse through the liquid.

Step 5: Lock the Instant Pot lid and set it to High Pressure for 20 minutes. When the cooking cycle ends, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure according to your appliance instructions.

Step 6: Remove the bay leaf and set the Instant Pot to Sauté. Bring the soup to a simmer, add the wide egg noodles, and cook for 5–7 minutes. Stir occasionally and check the noodles toward the end so they finish just tender.

Step 7: Taste the broth and adjust the salt and pepper to your preference. Ladle the soup into warm bowls, scatter fresh parsley over the top, and serve while the noodles and beef are hot.

Pro Tips for the Best Beef Noodle Soup

Brown the beef in batches rather than crowding the Instant Pot. A crowded pot traps moisture around the meat, while enough space allows each piece to develop the browned surface that gives the finished broth a fuller taste.

Pay attention to the bottom of the pot after browning. Scraping up the fond after adding tomato paste helps prevent a burn warning and blends those flavorful browned bits into the soup.

Keep the noodles out of the pressure-cooking stage. Wide egg noodles cook quickly and can absorb a great deal of broth, so adding them afterward preserves both their texture and the soup’s balance.

Cut the beef and vegetables into fairly even pieces so they cook consistently. The 1-inch beef pieces are large enough to remain juicy and tender while still fitting comfortably on a soup spoon.

For a dinner with another comforting one-pot feel, this one-pot lasagna soup is a delicious option to keep in your recipe rotation.

Serving Suggestions

Serve this soup in deep bowls with a generous sprinkle of parsley. The fresh green garnish adds contrast to the rich broth, but the soup is already satisfying enough to stand on its own.

A simple side of crusty bread is ideal for catching every last spoonful of broth. You can also pair it with a crisp green salad dressed with a light vinaigrette for a fresh counterpoint.

If you are planning a full comfort-food menu, keep the sides simple so the beef noodle soup remains the main attraction. A small dish of pickles or sliced fruit can also add a pleasant bright note.

For another easy pressure-cooker dinner featuring tender meat, take a look at these Instant Pot pork chops.

Storage and Reheating

Let leftover soup cool promptly, then transfer it to an airtight container and refrigerate it. The soup is best enjoyed within a few days, although the noodles will continue to absorb broth as they sit.

Reheat individual portions gently on the stovetop or in the microwave until hot. If the soup has thickened overnight, add a little water or broth while reheating to bring it back to a spoonable consistency.

If you expect leftovers, you can cook the noodles separately and add them to each bowl. This keeps the noodles from becoming overly soft during storage and leaves more broth available for later servings.

When planning a comforting family dinner, this easy chicken pot pie is another warm and satisfying choice for a different night.

Easy Instant Pot Beef Noodle Soup Recipe

Tender beef, vegetables, herbs, and wide egg noodles come together in a rich homemade broth for an easy dinner soup. Pressure cooking makes the beef wonderfully tender while adding the noodles afterward keeps their texture just right.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Beef and Vegetables

• 1 1/2 pounds Beef stew meat or boneless beef chuck, cut into 1-inch pieces
• 1 tablespoon Olive oil
• 1 medium Medium yellow onion, diced
• 3 cloves Garlic cloves, minced
• 3 medium Carrots, peeled and sliced
• 2 stalks Celery stalks, sliced

Broth and Seasoning

• 6 cups Low-sodium beef broth
• 2 cups Water
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried Italian seasoning
• 1 leaf Bay leaf

Noodles and Garnish

• 8 ounces Wide egg noodles
• 2 tablespoons Fresh parsley, chopped

Method

 

Step-by-Step

1. Set the Instant Pot to Sauté and add the olive oil. Season the beef with some of the kosher salt and black pepper, then brown it in batches for about 2 minutes per side. Transfer the browned beef to a plate.
2. Add the diced onion and sliced celery to the pot. Cook for 3–4 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for about 30 seconds.
3. Stir in the tomato paste and scrape the browned bits from the bottom of the pot. If anything is stuck, add a small amount of broth and loosen it thoroughly before continuing.
4. Return the beef to the Instant Pot. Add the carrots, beef broth, water, Worcestershire sauce, remaining salt and pepper, dried thyme, Italian seasoning, and bay leaf. Stir well.
5. Lock the lid and set the Instant Pot to High Pressure for 20 minutes. Allow a 10-minute natural pressure release, then carefully quick-release the remaining pressure.
6. Remove the bay leaf. Set the pot to Sauté and bring the soup to a simmer. Add the wide egg noodles and cook for 5–7 minutes, stirring occasionally, until just tender.
7. Taste the soup and adjust the salt and black pepper as needed. Ladle it into bowls and finish each serving with chopped fresh parsley.

Notes

Brown the beef in batches so it develops a flavorful crust instead of steaming. Add the noodles only after pressure cooking to prevent them from becoming mushy. Refrigerate leftovers promptly and store them in an airtight container; the noodles may absorb broth as they sit.

Final Thoughts

This Easy Instant Pot Beef Noodle Soup Recipe brings together tender beef, colorful vegetables, wide egg noodles, and a richly seasoned broth with very little hands-on work. Browning the beef first and adding the noodles after pressure cooking are the two details that make the biggest difference in flavor and texture.

Allow about 15 minutes for prep, 8–10 minutes for sautéing, 20 minutes under High Pressure, 10 minutes for natural release, and 5–7 minutes for the noodles. The result is a generous six-serving dinner that feels homemade, warming, and wonderfully filling.

Finish each bowl with fresh parsley and serve it with crusty bread for a complete meal. Once you try this method, it is an easy recipe to return to whenever you want a comforting beef dinner without waiting hours for a pot to simmer.