Pressure-Cooker Beef & Noodles

Pressure-Cooker Beef & Noodles

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From: Diabetic Living Magazine

Turn leftover pressure-cooked roast beef into another easy dinner with this classic beef and noodles recipe. Plus, this hearty noodle dish is packed with veggies for a mouthwatering comfort food meal you can feel good about.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 2 carrots, sliced
  • 2 cups fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups shredded pressure-cooked beef roast (see associated recipe)
  • 1½ cups reserved beef cooking liquid (see associated recipe) and/or reduced-sodium beef broth
  • 2 cups cooked egg noodles
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch
  • ¼ cup snipped fresh parsley


  • Prep

  • Ready In

  1. Heat oil in a large skillet over medium heat. Add carrots, mushrooms, onion and garlic. Cook, stirring occasionally, until carrots are tender, about 10 minutes.
  2. Add beef and reserved cooking liquid (or broth) to the vegetable mixture. (If necessary, add broth to make 1½ cups liquid.) Add noodles.
  3. Whisk cold water and cornstarch in a small bowl. Stir into the noodle mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Sprinkle with parsley.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 350 calories; 11 g fat(3 g sat); 3 g fiber; 31 g carbohydrates; 32 g protein; 73 mg cholesterol; 278 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ starch, 3½ lean meat, 1 fat

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