Beef, Instant Pot, pasta, Recipes

Instant Pot Meatballs and Creamy Noodles


I have been making this recipe for awhile. I have included the original recipe source below. Please note I have modified their recipe. The first time I made this recipe I didn’t give it a lot of hope. I didn’t think it would have a lot of flavor, but in fact it is bursting with flavor. We all enjoyed this recipe. This is one of those that is a go to recipe now.


  • 1 lbs. beef meatballs frozen or thawed
  • 3 1/2 cups low sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups extra broad egg noodles (140g)
  • 1/2 cup half and half (you could use milk, heavy cream, canned milk, or sour cream)
  • 1 tablespoon corn starch


  1. Add  beef broth, Worcestershire sauce, garlic, parsley, salt and pepper.
  2. Stir until spices are combined.
  3. Place meatballs in the Instant Pot
  4. Add noodles, spread into an even layer and press down gently but do not stir. Please note that the pasta will not be completely covered in  broth.
  5. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes.
  6. When the cook time is over, open the valve to instantly release the pressure, then remove the lid.
  7. Whisk together cream and corn starch and stir into meatballs.
  8. Hit cancel on your Instant Pot, then turn your pot on sauté and cook and stir just until sauce has thickened.

Original Recipe Source

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