This classic beef noodle soup recipe is simple, comforting, and flavorful. Cook this beef soup in the slow cooker or Instant Pot.
Updated 2018 with Instant Pot instructions
What Type Of Beef To Use
I used beef stew meat. If you don’t have pre-cut stew meat, cut a roast into 1-inch chunks. I wanted this recipe to be a true, throw-it-in & set-it-and-forget-it recipe slow slow cooker recipe so for the slow cooker, searing the meat beforehand is listed as optional. For the electric pressure cooker, it’s an instruction.
Slow Cooker or Instant Pot?
I love the simplicity of this recipe. Add everything, stir, let it cook. Yes, the noodles are added later but they don’t take long to cook. I still consider this a good set-it-and-forget-it slow cooker recipe. If you’re using an electric pressure cooker (Instant Pot), there’s a little more work involved. Having made it both ways, I can honestly say that I don’t have a preference. I think it will depend on what is convenient for you or which appliance you have or like to use.
Searing The Beef Beforehand
If you’re using the slow cooker – I know some people sear their meat before adding it to the slow cooker. If you want to, you can. I did not take the time to do that. Sometimes I do, sometimes I don’t. No matter what anyone says, searing your meat beforehand is always optional with slow cooking. For the pressure cooker, this step is included in the instructions.
Other beef soup recipes you might enjoy:
What Type Of Noodles To Use
I used wide egg noodles. As with most of my recipes I encourage you to use the ingredients that works for you. In other words, you can use your preferred noodle in this soup. If not wide egg noodles, other suggestions include farfalle, spaghetti, linguine, penne, fettuccine, fusilli, or orzo. Heck you can even use ramen!
- 1 pound beef cut into 1-inch pieces
- 4 cups low-sodium broth (beef or bone)
- 3 cups of water
- 6 ounces uncooked noodles (I used wide egg noodles)
- 2 medium-size carrots, sliced
- 2 celery stalks, sliced
- 1/2 cup onion, diced
- 1 garlic clove, minced
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoons dried thyme
- 1/2 teaspoons dried rosemary
- 1/4 teaspoons dried pepper
- 1 tablespoon oil (for pressure cooker)
- Add all ingredients EXCEPT for the noodles into the slow cooker. Stir gently.
- Cook HIGH 3-4 or LOW 6-8.
- Add preferred noodles and cook on HIGH an additional 15-20 minutes or until noodles are soft.
- Remove bay leaf before serving.
Electric Pressure Cooker (Instant Pot)
- Turn on the Instant Pot and select sauté. Once hot add oil to the pot & beef. Cook until beef is browned, approximately 2-3 minutes. Remove beef and set aside.
- Add celery, carrots, and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute.
- Add the broth and water. If needed, use a wooden spoon to scrape the bottom of the pressure cooker to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
- Stir beef back into the pressure cooker along with all the remaining ingredients EXCEPT the uncooked pasta.
- Close lid and seal valve. Set high pressure and cook for 25 minutes.
- Natural release pressure for 5 minutes then manually the remaining pressure.
- Stir in uncooked pasta. You can either turn off pressure cooker, close the lid, and let it sit for 5-10 minutes or you can turn the pressure cooker to warm (or low saute) and let it cook with the lid off.
- Remove bay leaf before serving.
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