Instant Pot Beef & Noodle Stir-fry
Instant Pot Beef & Noodle Stir-fry
Ingredients
For the Beef and Aromatics
- 1 1/2 pounds chuck roast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce
- 1 1/2 cups beef broth
- 1/2 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Noodles and Garnish
- 8 ounces spaghetti or linguine, broken in half
- 1 cup broccoli florets, fresh or frozen
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Set your Instant Pot to 'Sauté' mode. Add the olive oil. Once hot, add the chuck roast in a single layer and brown on all sides, working in batches if necessary, about 2-3 minutes per side. Remove the beef and set aside.
⏱️ 10 min
- 2
Add the sliced yellow onion to the Instant Pot and sauté until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
⏱️ 5 min
- 3
Deglaze the pot by adding a splash of beef broth and scraping up any browned bits from the bottom with a wooden spoon. This prevents a 'burn' error.
⏱️ 1 min
- 4
In a small bowl, whisk together the remaining beef broth, soy sauce, brown sugar, rice vinegar, and sesame oil. In a separate small bowl, combine the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
⏱️ 3 min
- 5
Return the browned beef to the Instant Pot. Pour the prepared sauce mixture over the beef. Add the broken spaghetti or linguine, making sure to submerge it in the liquid as much as possible. Do not stir.
⏱️ 2 min
- 6
Secure the lid on the Instant Pot and set the vent to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the cooking time to 8 minutes on high pressure.
⏱️ 8 min
- 7
Once the cooking time is complete, allow for a 10-minute natural pressure release, then carefully quick release any remaining pressure. Open the lid.
⏱️ 10 min
- 8
Stir in the broccoli florets. Select 'Sauté' mode again and bring the mixture to a gentle simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min
- 9
Taste and adjust seasoning if needed. Serve immediately, garnished with sliced scallions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Beef & Noodle Stir-fry
For the Beef and Aromatics
- 1 1/2 pounds chuck roast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, medium, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce
- 1 1/2 cups beef broth
- 1/2 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Noodles and Garnish
- 8 ounces spaghetti or linguine, broken in half
- 1 cup broccoli florets, fresh or frozen
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Set your Instant Pot to 'Sauté' mode. Add the olive oil. Once hot, add the chuck roast in a single layer and brown on all sides, working in batches if necessary, about 2-3 minutes per side. Remove the beef and set aside.
⏱️ 10 min - 2
Add the sliced yellow onion to the Instant Pot and sauté until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
⏱️ 5 min - 3
Deglaze the pot by adding a splash of beef broth and scraping up any browned bits from the bottom with a wooden spoon. This prevents a 'burn' error.
⏱️ 1 min - 4
In a small bowl, whisk together the remaining beef broth, soy sauce, brown sugar, rice vinegar, and sesame oil. In a separate small bowl, combine the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
⏱️ 3 min - 5
Return the browned beef to the Instant Pot. Pour the prepared sauce mixture over the beef. Add the broken spaghetti or linguine, making sure to submerge it in the liquid as much as possible. Do not stir.
⏱️ 2 min - 6
Secure the lid on the Instant Pot and set the vent to 'Sealing'. Select 'Manual' or 'Pressure Cook' and set the cooking time to 8 minutes on high pressure.
⏱️ 8 min - 7
Once the cooking time is complete, allow for a 10-minute natural pressure release, then carefully quick release any remaining pressure. Open the lid.
⏱️ 10 min - 8
Stir in the broccoli florets. Select 'Sauté' mode again and bring the mixture to a gentle simmer. Slowly whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 5 min - 9
Taste and adjust seasoning if needed. Serve immediately, garnished with sliced scallions and sesame seeds.
⏱️ 1 min