Instant Pot Beef And Noodles Food

INSTANT POT BEEF AND NOODLES

Steps:

• Place the beef in a large bowl and sprinkle with 1 ½ teaspoons kosher salt, pepper, garlic powder, and thyme. Set aside.
• Turn a 6-quart or larger electric pressure cooker to sauté. Add the oil and butter. As soon as the butter melts, add the onion and remaining 1/2 teaspoon salt. Cook, stirring often, until the onion begins to soften but does not brown, 3 to 4 minutes.
• Add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
• Add the Worcestershire sauce and bay leaf. Splash in about 1/2 cup of the beef broth. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck-on bits of food (this will avoid a "burn" warning...also, those browed bits are delicious!). Add the next 4 1/2 cups broth.
• Cover and seal the pressure cooker. Cook on manual (high) pressure for 10 minutes. When the time is up, immediately vent to remove any remaining pressure.
• Carefully open the lid and remove the bay leaf. Then, add the egg noodles. Turn to sauté and bring the mixture to a simmer. Cook until the noodles are tender, about 18 to 20 minutes. Stir the pot every few minutes, and scrape a spoon or spatula along the bottom to prevent the noodles from sticking.
• While the noodles cook, in a small bowl whisk together the cornstarch and water to create a slurry. As soon as the noodles finish cooking, add the slurry and stir to combine. Stir in the peas. If the noodles are thicker than you would like, splash in additional beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley or thyme.

BEEF STROGANOFF FOR INSTANT POT®

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
• Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
• Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
• Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

PRESSURE COOKER BEEF AND NOODLES

Steps:

• Cut roast into 2-3" size pieces Brown meat in cooker with oil Add onion,garlic, salt and pepper to meat Add water Close cooker with regulator in place and cook for 35 mins with regulator rocking slowly
• Let pressure drop on its own.
• NOTE:*** Some cookers use a regulator with different settings for pressure, ones with no settings will rock slowly on a fairly low heat
• Remove meat from cooker Add more water (at least 1 cup) to remaining liquid and bring to a boil.
• Add egg noodles making sure there is enough liquid to cook them for 8-9 mins or until tender
• Lower the heat to a slow boil and keep adding more water if needed.
• The broth will thicken during the cooking time to form a gravy consistency.
• When noodles are done, return meat to the pot.
• The Beef and Noodles can now be served as they are or over mashed potatoes (Optional, but GREAT!).