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Beef noodle soup with beef chunks, carrot, peas and parsley
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4.75 from 12 votes

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
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 318kcal
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: 318kcal | Carbohydrates: 25g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 733mg | Potassium: 690mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6536IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 4mg