Description
A deliciously rich and creamy beef noodle soup made in the Instant Pot.
Ingredients
Scale
- 1 pound lean ground beef
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ teaspoon garlic powder
- 1 cup water
- 2 cups beef broth
- 10 ounce french onion soup (tested with Campbell’s)
- 12 ounce wide egg noodles
- ⅔ cup sour cream
- ½ cup heavy cream
Instructions
- Set the 6-quart Instant Pot to the ‘Sauté’ setting. Add the ground beef, salt, black pepper, and garlic powder. Cook for 7 to 10 minutes, or until the meat is browned and fully cooked, draining excess fat if not using lean ground beef or if needed.
- Pour in the beef broth, water, and French onion soup. Add the noodles on top and give it a gentle stir to combine.
- Secure the lid, ensuring it’s locked, and turn the valve to ‘Sealing.’ Set the Instant Pot to Manual (or Pressure Cook) on High for 5 minutes. It will take about 10 minutes for the Instant Pot to come to pressure before the cooking time begins.
- Once the cooking time is complete, carefully turn the valve to ‘Venting’ for a quick release of pressure. Carefully remove the lid.
- Stir in the sour cream and heavy cream until smooth and well combined. Leave the Instant Pot on ‘Keep Warm’ or switch to the low ‘Sauté’ setting for 5 to 10 minutes to let the sauce thicken slightly.
- Top with chopped parsley and serve.
Notes
- Adjust salt and pepper to taste.
- For a thicker sauce, allow to sauté longer on low.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg