Savory Pressure Cooker Beef and Noodles
This hearty dish, reminiscent of cozy family gatherings, was a cherished recipe from my mother's kitchen. Perfect for Sunday dinners or when hosting guests, the succulent beef chuck roast is cooked to tender perfection in a savory broth, infused with aromatic garlic and onions. The dish is completed with egg noodles that soak up the rich flavors, making it a comforting and satisfying meal. Serve it as is, or elevate it by adding a bed of creamy mashed potatoes for an indulgent touch!
4-6 servings
Servings
250
Calories
8
Ingredients
Ingredients
Boneless beef chuck roast
3 lbs (Cut into 2-3 inch pieces)
Onion
1 medium (Chopped fine)
Garlic
1-2 cloves (Minced)
Vegetable oil
2 tablespoons (For browning meat)
Salt and pepper
To taste (For seasoning)
Water
1+ cups (For cooking and adjusting broth consistency)
Medium egg noodles
8 ounces (For cooking in the broth)
Mashed potatoes
Optional (For serving)
Instructions
1
Cut the boneless beef chuck roast into 2-3 inch pieces. Season the meat generously with salt and pepper.
2
In the pressure cooker, heat the vegetable oil over medium-high heat. Add the beef pieces in batches, browning them on all sides for added flavor.
3
Once browned, add the chopped onions and minced garlic to the pot, stirring to combine with the beef. Cook for an additional 2-3 minutes until the onions become translucent.
4
Pour in 1 cup of water, scraping the bottom of the pot to deglaze and lift any flavorful bits stuck to the bottom.
5
Close the pressure cooker lid with the regulator in place. Cook under pressure for 35 minutes, ensuring the regulator is rocking steadily.
6
After cooking, allow the pressure to drop naturally before opening the lid.
7
Remove the tender beef pieces from the pot and set them aside. Add at least 1 cup of water to the remaining liquid and bring it to a boil over medium heat.
8
Stir in the medium egg noodles, ensuring there is sufficient liquid for cooking. Continue boiling for 8-9 minutes until the noodles are tender, adding more water if necessary.
9
As the noodles cook, the broth will thicken, creating a delicious gravy. Once the noodles are done, return the cooked beef back to the pot, stirring to combine everything evenly.
10
Serve the savory beef and noodles hot, optionally over a mound of creamy mashed potatoes for the ultimate comfort meal.
Nutrition Information
13g
Fat
20g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses 3 lbs of boneless beef chuck roast cut into 2-3 inch pieces.
How many servings does this recipe yield?
This recipe makes 4-6 servings.
What type of noodles should I use?
The recipe calls for 8 ounces of medium egg noodles.
How long should the beef cook under pressure?
The beef should be cooked under pressure for 35 minutes.
Is browning the meat necessary?
Yes, browning the beef pieces in vegetable oil is recommended for added flavor.
How should the pressure be released?
After the 35-minute cooking time, allow the pressure to drop naturally before opening the lid.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
What is the fat content per serving?
There are 13g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 20g of carbohydrates.
What is the protein content per serving?
There are 19g of protein per serving.
How do I prepare the onion and garlic?
The onion should be chopped fine and the 1-2 cloves of garlic should be minced.
What liquid is used for deglazing?
The pot is deglazed using 1 cup of water.
When do I add the noodles?
After removing the cooked beef, add at least 1 cup of water to the pot and bring it to a boil before adding the noodles.
How long do the egg noodles take to cook?
The noodles should boil for 8-9 minutes until they are tender.
How does the gravy form in this dish?
The broth thickens naturally as the noodles cook, creating a delicious gravy.
Can I serve this over something else?
Yes, it is highly recommended to serve the beef and noodles over a bed of creamy mashed potatoes.
What kind of oil is used for cooking?
The recipe uses 2 tablespoons of vegetable oil.
How do I season the beef?
The beef should be seasoned generously with salt and pepper before browning.
What is the origin of this recipe?
This is a cherished family recipe from the creator's mother's kitchen.
Should the beef be in the pot while the noodles cook?
No, you should remove the tender beef pieces and set them aside while the noodles boil, then return the beef at the end.
What if there is not enough liquid for the noodles?
You can add more water as necessary to ensure there is sufficient liquid for the noodles to cook.
What tags are associated with this recipe?
Tags include beef, noodles, pressure cooker, comfort food, family recipe, Saturday dinner, and hearty meal.
Is this a good dish for guests?
Yes, it is perfect for Sunday dinners or when hosting guests.
What is the consistency of the finished dish?
It is a hearty meal with tender beef and noodles in a rich, thickened savory broth gravy.
What size should the beef be cut into?
The boneless beef chuck roast should be cut into 2-3 inch pieces.
How long do I cook the onions and garlic?
Cook them with the beef for 2-3 minutes until the onions become translucent.
How much water is added specifically for the noodle stage?
At least 1 cup of water is added to the remaining liquid before boiling the noodles.
Is this recipe suitable for a Saturday dinner?
Yes, 'Saturday dinner' is one of the specific tags provided for this hearty meal.
What should I look for while the pressure cooker is running?
Ensure the pressure regulator is rocking steadily during the 35-minute cook time.
Is there any fiber or sugar in the nutritional info?
The nutritional data for fiber and sugar is not provided (null).