Easy Instant Pot Beef and Noodles Recipe for a Delicious Mediterranean Dinner

Name: Easy Instant Pot Beef and Noodles Recipe for a Delicious Mediterranean Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 lbs beef chuck roast, cut into 2-inch cubes; 8 oz wide egg noodles; 4 cups low-sodium beef broth; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 tbsp olive oil (extra virgin, cold-pressed); 1 tbsp dried oregano; 1/4 tsp ground cinnamon; 2 tbsp fresh lemon juice; Salt and pepper to taste; 1/4 cup fresh parsley, chopped

Posted on January 7, 2026

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Last Thursday evening, I was staring at my calendar, realizing I had about 20 minutes to get dinner on the table before my family started staging a hunger protest. Cue the Instant Pot to the rescue. This Easy Instant Pot Beef and Noodles recipe became my saving grace, turning a stressful night into a cozy Mediterranean feast without breaking a sweat.

I’ve made this recipe probably a dozen times now, tweaking it each round to nail that perfect balance of tender beef, flavorful broth, and noodles that soak up every drop of sauce. The best part? It feels like a special dinner but comes together faster than ordering takeout. If you love Mediterranean flavors but need something fuss-free and comforting, this beef and noodles recipe will become your new go-to, I promise.

Why You’ll Love This Recipe

Okay, real talk—this Easy Instant Pot Beef and Noodles recipe has spoiled all my other weeknight dinners. Here’s why it’s such a keeper:

Done in under an hour: From prep to plate, it’s about 50 minutes. That includes the Instant Pot working its magic so you don’t have to babysit the stove.
Fall-apart tender beef: Thanks to pressure cooking, the beef shreds effortlessly, soaking up all those Mediterranean spices I’m obsessed with.
Noodles that don’t get soggy: The timing is everything here. Cooked right in the broth, they soak up flavor but keep a perfect bite.
Comfort food with a fresh twist: Garlic, oregano, a hint of lemon—this isn’t your average beef and noodles. It’s like a warm hug from the Mediterranean coast.
Family-approved: I’ve served this to everyone from my eight-year-old niece who’s suspicious of anything green to my foodie friends who ask for seconds.

This recipe is the kind of dinner that makes you feel like you’ve got your life together, even if you’re juggling a million things. It’s reliable, tasty, and hits that sweet spot between fancy and easy. Trust me, you’ll want to keep this one bookmarked.

What Ingredients You’ll Need

Here’s the cool thing about this ingredient list: most of it’s probably hanging out in your pantry or fridge already. I’ve split it up so you know exactly what each part does—and why I’m picky about some of the choices.

Beef chuck roast (2 lbs / 900g) — This cut is perfect for pressure cooking. It gets tender and juicy, unlike leaner cuts that dry out. I usually buy mine from the local butcher for extra flavor.
Wide egg noodles (8 oz / 225g) — These are the classic choice here. They hold up well in the broth without turning mushy. You can find them in the pasta aisle or sometimes in the ethnic section.
Beef broth (4 cups / 950ml) — I always use low-sodium beef broth so I can control the saltiness. Pro tip: if you have homemade broth, even better.
Yellow onion (1 large, diced) — Adds sweetness and depth. I learned the hard way that skipping the onion makes the whole thing taste flat.
Garlic cloves (4, minced) — Don’t skimp here. Garlic is the backbone of those Mediterranean flavors.
Olive oil (2 tbsp) — For sautéing the beef and veggies. I use extra virgin, cold-pressed for that peppery kick.
Dried oregano (1 tbsp) — The herb that screams Mediterranean. Fresh is great too if you have it on hand.
Ground cinnamon (¼ tsp) — Adds subtle warmth and complexity. I know it sounds weird, but trust me on this.
Lemon juice (2 tbsp) — Freshly squeezed, please. It brightens everything up right at the end.
Salt and pepper (to taste) — Because life’s better seasoned.
Fresh parsley (¼ cup chopped) — For garnish and a pop of color. I always keep a little bunch in the fridge.

If you’re wondering, yes, you can swap the egg noodles for gluten-free pasta or even orzo if you want a different texture. And if you don’t have beef broth, chicken broth works in a pinch, though the flavor shifts a bit.

Equipment Needed

You don’t need a super fancy kitchen to pull this off. Here’s what I use (and a few extras that make life easier):

Instant Pot or any electric pressure cooker — This is the star here. If you don’t have one, you can make this on the stove, but it’ll take longer.
Wooden spoon or silicone spatula — For sautéing and stirring. I’m obsessed with my silicone one because it’s heat resistant and easy to clean.
Measuring cups and spoons — I measure everything because, with pressure cooking, precision really matters.
Sharp chef’s knife — Dicing that onion and garlic is way easier when your knife is sharp. Trust me.
Cutting board — I like a sturdy wooden one, but plastic works fine too.

Bonus: Have a bowl ready for shredding the beef when it’s done. I usually use two forks because I like the rustic texture.

How to Make It: Step-by-Step

Alright, here’s the play-by-play for this Easy Instant Pot Beef and Noodles recipe. I’m breaking it down so it’s simple and totally doable.

Prep and sauté (10 minutes)
Turn your Instant Pot to “Sauté” mode and add the olive oil. When it’s shimmering, add the diced onion. Cook for about 3 minutes until translucent and slightly golden—smells heavenly already.
Brown the beef (8 minutes)
Cut the chuck roast into 2-inch cubes (I usually do this on the counter). Add the beef cubes to the pot, season with salt and pepper, and brown them on all sides—about 5 minutes. Browning adds serious flavor, so don’t skip it. Once browned, add the minced garlic and cook for 1 minute until fragrant.
Add spices and broth (2 minutes)
Sprinkle in the oregano, ground cinnamon, and a bit more salt and pepper. Pour in the beef broth, scraping the bottom of the pot with your spoon to loosen any browned bits (this is flavor gold).
Pressure cook (35 minutes)
Seal the Instant Pot lid and set it to “Pressure Cook” or “Manual” on high pressure for 35 minutes. This is where the magic happens, turning that beef into melt-in-your-mouth goodness.
Quick release and add noodles (10 minutes)
When the timer’s done, do a quick release carefully. Open the lid and add the egg noodles, stirring them into the broth. Switch the pot back to “Sauté” mode, cover with the lid (leave it slightly ajar), and cook for about 7-10 minutes, stirring occasionally, until the noodles are tender but not mushy.
Finish with lemon and parsley (2 minutes)
Turn off the Instant Pot. Stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed. The lemon brightens the whole dish and parsley adds that fresh pop.
Serve it up!
Spoon generous portions onto plates and if you’re feeling fancy, drizzle a little extra olive oil over the top. Prepare for compliments.

Quick note: If your noodles soak up too much liquid and get sticky, add a splash of broth or water and stir it in.

My Best Tips & Techniques

Okay, here’s where I spill all the secrets I’ve picked up making this recipe way too many times.

Don’t rush the browning: It might feel like an extra step, but browning the beef is what builds flavor. I’ve skipped it once or twice when short on time, and it definitely shows.
Use fresh garlic and lemon juice: Bottled stuff just won’t cut it here. The freshness really lifts the whole dish.
Timing is everything with the noodles: Add them only after the beef is cooked. Otherwise, they’ll overcook and turn into mush.
Quick release carefully: Don’t get burned! I always use a long-handled spoon to flip the valve and let the steam out slowly.
Let it rest: After cooking, let the dish sit for a few minutes before serving. The flavors have time to meld, and the noodles soak up the broth perfectly.
Using fresh herbs: Parsley is my go-to, but sometimes I throw in a little fresh mint or dill—it changes the vibe but keeps it Mediterranean.
Don’t forget to taste: Every Instant Pot is a little different. Taste before serving and adjust salt, pepper, or lemon to your liking.

Ways to Mix It Up

Once you’ve nailed the basic Easy Instant Pot Beef and Noodles, here are some fun twists I’ve tried (and loved):

Spicy kick: Add ½ teaspoon crushed red pepper flakes when you add the garlic. It’s subtle heat that warms you up.
Veggie boost: Toss in chopped bell peppers or spinach with the noodles for extra color and nutrients.
Swap beef for lamb: For a richer, more authentic Mediterranean vibe, use lamb shoulder instead of beef. Cook time stays the same.
Tomato twist: Add a 14 oz can of diced tomatoes with the broth for a saucier, tangier version.
Herb swap: Use fresh rosemary or thyme instead of oregano for a different flavor profile.
Cheesy finish: Sprinkle crumbled feta or grated Parmesan just before serving. The salty tang pairs beautifully.
Make it gluten-free: Use gluten-free pasta or rice noodles. Adjust cook time for noodles accordingly.

Feel free to experiment! This recipe is forgiving and welcomes your personal stamp.

Serving Ideas & Storage

This Easy Instant Pot Beef and Noodles is a hearty meal on its own, but here’s how I like to serve and store it:

Serving: Serve warm with a side of Greek salad or roasted veggies for a well-rounded Mediterranean dinner.
Garnish: Don’t skip the fresh parsley and lemon juice—those little touches make it pop.
Leftovers: Store in an airtight container in the fridge for up to 4 days. It tastes even better the next day when the flavors have mingled.
Reheating: Microwave with a splash of broth or water to loosen it up, or reheat gently on the stove.
Freezing: You can freeze leftovers for up to 3 months. Thaw overnight in the fridge and reheat as above. The noodles might soak up some liquid, so add broth if needed.

Pro tip: If you find the noodles have absorbed too much liquid in storage, a quick splash of broth and a gentle reheat bring it right back.

Nutritional Info & Health Benefits

Not gonna lie, this is comfort food, but it also packs some decent nutrition. Here’s a rough idea for one serving (recipe makes about 6 servings):

Calories	Protein	Carbs	Fat	Fiber
~420	35g	35g	12g	3g

Why I feel good about this: The beef gives you a solid protein boost, which keeps you full and satisfied. The olive oil provides healthy fats, and the oregano and garlic add antioxidants. Plus, the lemon juice is a nice vitamin C kick.

This recipe has gluten and dairy-free options if you swap ingredients (see variations). It’s not super low-carb but feels balanced enough for a weeknight meal that fills you up without weighing you down.

Final Thoughts

So that’s my Easy Instant Pot Beef and Noodles recipe—comfort food meets Mediterranean magic in under an hour. I know I’ve hyped it up, but it’s honestly become one of my favorite weeknight dinners. It’s reliable, flavorful, and perfect for when you want something that feels special without hours in the kitchen.

Make it your own—try different herbs, add veggies, or swap proteins. That’s how the best recipes grow and become your personal classics. If you give it a go, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram—I’m always excited to see your kitchen wins.

Happy cooking and may your Instant Pot always be ready for action!

FAQs

Q: Can I use stew meat instead of chuck roast?

A: Yes! Stew meat works fine and cooks a bit faster since it’s already cut into cubes. Just keep an eye on the pressure cooking time—you might want to reduce it by 5-7 minutes to avoid overcooking.

Q: How do I know when the beef is tender enough?

A: When you can easily shred it with two forks without it falling apart into mush, it’s perfect. The pressure cooking time I suggest usually nails this, but if it’s still tough, just seal the lid and give it another 5-10 minutes.

Q: Can I make this recipe ahead of time?

A: Absolutely! It actually tastes better the next day once the flavors have had time to meld. Just store it in the fridge and reheat gently when you’re ready.

Q: What’s the best way to prevent the noodles from sticking together?

A: Stir the noodles occasionally while they cook in the broth. Also, don’t overcook them—remove from heat as soon as they’re tender but still have a bite.

Q: Can I add vegetables to this recipe?

A: For sure! Bell peppers, spinach, or mushrooms are great additions. Add quick-cooking veggies like spinach right at the end with the noodles, and heartier ones like bell peppers during the sauté step.

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