Scale
Ingredients
- 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)
Instructions
Slow 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 20 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.