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Beef Noodle Casserole

A hearty and comforting beef noodle casserole made in the pressure cooker featuring tender beef, rich sauce, and melty fontina cheese.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 550 kcal

Equipment

  • 1 Pressure cooker Large

Ingredients
  

Main ingredients

  • 2 pounds Beef chuck roast cut into 2-inch pieces
  • Kosher salt and freshly ground pepper to taste
  • 2 tablespoons Olive oil divided
  • 2 medium Yellow onions coarsely grated
  • 2 medium Carrots peeled and coarsely grated
  • 6 cloves Garlic finely grated
  • 2 tablespoons Tomato paste
  • 2 tablespoons All-purpose flour
  • 6 cups Beef broth best-quality
  • 1 package Wide egg noodles 12-oz, cooked separately
  • 1 block Fontina cheese 8-oz, freshly grated
  • Parsley finely chopped, for garnish

Instructions
 

Instructions

  • Season the beef with salt and pepper.
  • Heat 1 tablespoon olive oil in the pressure cooker over medium-high heat. Brown the beef in batches.
  • Transfer the browned beef to a plate. Add remaining olive oil and cook grated onions and carrots until soft, about 5 minutes, stirring often.
  • Stir in garlic and tomato paste. Cook for 1 minute to release flavor.
  • Sprinkle flour over vegetables and stir constantly for 1 minute.
  • Return beef to the pot. Pour in beef broth. Seal the cooker and set for 45–60 minutes under pressure.
  • Allow natural pressure release after cooking is done.
  • Open lid, stir in cooked egg noodles, and heat through if needed.
  • Serve hot topped with grated fontina cheese and fresh parsley.

Notes

For best texture, cook the noodles separately and stir in just before serving. Store leftovers in the fridge up to 4 days or freeze for later meals.