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Instant Pot Beef Noodle Soup
A delicious and hearty meal loaded with healthy nutrients to warm you up… This soup is packed with veggies and beef and will be a hit amongst your family for sure.
Course
Main Course
Cuisine
American
Keyword
Beef Noodle Soup, egg noodles, Worcestershire sauce
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
318
kcal
Author
Corrie
Ingredients
1 ½
lb
lean beef
sliced or cubed
6
oz
egg noodles
cooked and drained
½
red onion
chopped
1
can
tomatoes
diced
10
oz
baby carrots
2
teaspoon
Worcestershire sauce
4
cups
beef broth
1
tablespoon
oil
for cooking
salt
to taste
pepper
to taste
Instructions
Turn on the instant pot and select sauté.
Add the oil and cook the beef a bit on each side, till it's brown.
Add onions and carrots, andsauté them for few minutes till they are soft.
Add the tomatoes can, the beef broth and the Worcestershire sauce.
Close the lid and cook at high pressure for 10 minutes.
When cooking time ends, wait for a natural pressure release.
Add the cooked egg noodles to the Instant Pot. Mix a bit and let the soup simmer for few minutes.
Serve hot and season it with salt and pepper.
Nutrition
Calories:
318
kcal
|
Carbohydrates:
25
g
|
Protein:
31
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
733
mg
|
Potassium:
690
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
6536
IU
|
Vitamin C:
2
mg
|
Calcium:
49
mg
|
Iron:
4
mg