Instant Pot Beef Noodle Soup
- 1 1/2 lb lean beef
- 6 oz egg noodles cooked and drained
- 1/2 red onion chopped
- 1 can tomatoes diced
- 10 oz baby carrots
- 2 tsp Worcestershire sauce
- 16 oz hen inventory
- 16 oz beef inventory
- 1 tbsp oil for cooking
- salt to taste
- pepper to taste
Turn on the instant pot and select sauté.
Heat the oil and cook meat in it, till it is brown.
Add onions and carrots, sauté them for few minutes till they are soft.
Further add tomatoes and their juice.
Add beef and hen inventory and Worcestershire sauce.
Close the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 10 minutes, release the pressure naturally through steam vent.
Add cooked egg noodles and beef.
Let the soup simmer for few minutes.
Serve hot and season it with salt and pepper.
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