Pressure Cooker Beef And Noodles Food

ELECTRIC PRESSURE COOKER BEEF NOODLES

Steps:

• Pour the soup and consume in the bottom of a 6 quart electric pressure cooker or Instant Pot.
• Add the roast and lightly salt and pepper to taste.
• Cook on high pressure for 90 minutes and then use natural release.
• Shred beef with two forks removing any visible fat pieces.
• Switch your unit to browning/searing and add broth.
• Bring to a boil and add noodles.
• Cook for 20 minutes stirring occasionally.
• Check seasonings and add more salt and pepper if desired.
• If desired, stir in Greek Yogurt before serving.

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.

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!).

PRESSURE-COOKER BEEF TIPS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. , Add wine to cooker, stirring to loosen browned bits. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. , Select saute setting and adjust for low heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes.

SIMPLE BEEF TIPS AND NOODLES

Steps:

• Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
• Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
• Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
• Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
• While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.