More Amish Instant Pot Recipes…
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Instant Pot Amish Beef Noodles
My entire family thought these noodles were the greatest, so this meal was a huge success! The flavor was spot on. People were licking the sauce off of plates and the meat was incredibly flavorful. You really should try this recipe soon as it only calls for 8 common ingredients! Let me know how much you love it!.
- Olive oil–or vegetable or canola oil
- Chuck roast–or rump roast
- Garlic powder–or granulated garlic
- Black pepper
- Beef broth–or water and Better Than Bouillon Beef Base
- Mushrooms
- Onion soup mix–or make your own from scratch
- Egg noodles–or another short cut pasta you like
- Chop the roast: Although chuck roasts are very flavorful, they contain a significant amount of fat that needs to be removed. Although my chuck roast weighed three pounds, it may have only weighed two pounds after I removed the fat.
- Cut the roast: cut the roast into 8 pieces. This will cut down the pressure cooking time significantly. Additionally, as each of those pieces browns, more surface area absorbs the delicious flavor.
- Season the roast: Sprinkle pepper and garlic powder over the roast pieces. You can skip salting the meat because the onion soup mix contains a lot of salt.
- Roast: Allow the pieces to brown for three to four minutes, then flip them over and continue to brown the other side. You may have to work in batches for this part. Believe me, it’s worth it.
- Deglaze the pot by adding the broth and scraping the bottom to remove any stuck food. Add the browned bits for extra flavor! Add the mushrooms and then top with the onion soup mix.
- Pressure cook: Adjust your manual/pressure cook button to 30 minutes. To keep the meat tender, use a lengthy natural pressure release (roughly 15 minutes).
- Grate the meat: Transfer the beef to a chopping board with tongs, then use a fork to shred it.
- To cook noodles quickly, add them to the pot and pressure cook for 3 minutes, making sure to release the pressure quickly. The pot will come to pressure quickly. If you’re using a different kind of pasta, you should cook it for an additional five or six minutes. Stir the meat into the pot.
- Serve and enjoy!
- Rather than chopping a fresh roast into pieces, you can cook an entire frozen roast. If the roast is frozen, I would still make an effort to brown it slightly. This will add more flavor. A frozen roast can be cooked under pressure for ninety minutes, followed by a 15-minute natural pressure release.
- You can also use beef stew meat instead of roast. Instead of 30 minutes, you will only need to pressure cook for 20 minutes when using natural pressure release.
- You can also use frozen egg noodles, bowties, macaroni, penne, cavatappi, and other types of pasta. All of these will require longer pressure cooking times than egg noodles. Probably 5-6 minutes.
- You can add a quarter cup of sour cream to get more of a stroganoff flavor.
- To make I used my 6 quart Instant Pot*. You can also make this in your 8 quart pot. Halve the recipe in your 3 quart pot.
Instant Pot Beef and Noodles
I’m really reminded of Mississippi Beef Noodles by this recipe. Both of them are prepared using roast beef and frozen egg noodles. They both have a vinegar-y tang. Both are very tasty, but this recipe calls for ingredients that I personally have more readily available in my kitchen. I will definitely be making this in the future. It was gobbled up in no time.
- Check the freezer section of your local supermarket for frozen egg noodles. I found mine by the frozen breads. The kind that I used were the “Grandma’s” brand. They look more like thick fettuccine noodles than egg noodles. They taste like homemade pasta and, in my opinion, are a must-have when making this recipe! You can, however, substitute regular dry egg noodles if you’d like. Put them in the pot and pressure cook for 5 minutes only, as opposed to 10 minutes.
- What kind of roast would work best? I used a quartered chuck roast that had been fattened out. You can also use a rump roast.
- I made use of my Instant Pot Duo 60 7 in 1*, 6 quart. You can also make this in an 8 quart pot. To make, cut all the ingredients in half and cook for the same amount of time in the 3-quart pot.
