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If you are having problem recently in the kitchen when it pertains to getting your cuisine just right, you are not alone. Many people have natural cooking skill but not quite adequate know-how to cook with perfection. This Pressure Cooker Beef with Noodles dish is a good start, very easy to prepare and delicious.

You need to prepare wide egg noodles.
Use chuck roast - cut to 1.5" cubes.
You need to prepare large carrots.
You need small onion.
Prepare olive oil.
You need to prepare water.
You need to prepare red wine.
You need to prepare onion soup mix.
Prepare honey mustard.
Prepare dried thyme.
Provide salt, pepper, garlic powder.
You need cornstarch.
You need cold water.

This quick and easy authentic Taiwanese Beef Noodle soup recipe just got EASIER with the addition of a pressure cooker. The last six months have been life-changing for me in terms access to Asian groceries. It all started with my company's move to Fan Pier in Boston. Use a batch of pressure cooker browned beef stock to make noodle soup. b]One batch of pressure cooker Browned Beef Stock: See [PC Browned Beef Stock recipe from earlier this week.

Mix 2 cups water, wine, onion soup mix, mustard, and thyme in a medium bowl until well blended. Set aside..
Set pressure cooker to brown/sautee. While it preheats sprinkle chunks of beef generously with salt, pepper, and garlic powder..
Add oil to pressure cooker. Working in batches brown beef on all sides, transferring each batch to a plate when done..
When all beef is browned add carrots and onion to pressure cooker. Sautée 2 minutes. Add liquids and bring to a simmer for 2 minutes more. Return beef to pressure cooker. Stir and nestle into liquid..
Lock lid in place. Ensure steam valve is set to sealed. Set to meat/stew for 40 minutes. When time is up let sit 10 minutes. Prepare egg noodles to package directions at this time..
Use a utensil to safely open steam valve to release pressure. Switch pressure cooker back to brown/saute to bring sauce to a simmer once more. Carefully taste and adjust seasoning as desired..
Mix cornstarch and water. Stir into sauce continuing to simmer until thickened. Once thickened stir in egg noodles. Serve with a side of crusty bread to sop up the sauce and enjoy!.

Can be made a day or two ahead and refrigerated, or up to a few months ahead and frozen. Instant Pot Taiwanese Beef Noodle Soup. As an Amazon Associate I earn from qualifying purchases. AND THEN…my mom told me you can make Taiwanese beef noodle soup in the pressure cooker and I about lost my mind. I don't know why I never thought to do such thing.

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