This Instant Pot Beef Noodle Soup is inspired by Lagman – a traditional Uyghur vegetable soup also popular in Uzbekistan. The hearty vegetable and beef broth is served over long noodles with cilantro or parsley on top.
My mother was born in what is now Uzbekistan into a Russian-German family. My grandfather was a teacher and the family regularly moved across the regions of the former Soviet Union.
During that time my mother picked up many culinary traditions from each place. A unique combination of regional dishes that later were a normal part of my upbringing in Germany.
One of these classic soups of my childhood was Lagman. A traditional Uyghur recipe that she picked up in Uzbekistan.
Lagman is a hearty vegetable and meat broth (beef or mutton/lamb) that is served over pulled noodles. Today’s Instant Pot Beef Noodle Soup recipe is my take on Lagman made in the pressure cooker.
How to Make Instant Pot Vegetable Beef Soup with Noodles
Start this Instant Pot soup recipe by browning the beef on the Sauté setting. It should be brown from all sides. Then sauté the onion and garlic.
In the meantime prep all the veggies. Peel and dice carrots, potatoes, bell pepper. I am also using sweet potato in place of the traditional white radish (like daikon). Rutabaga or turnips also work. Instead of a can of diced tomatoes, you can also cut up about 2 cups worth of fresh tomato.
The spices to season the broth are salt and pepper, ground coriander and paprika, chili flakes, bay leaves and star anise. Add all the veggies and spices on top of the seared beef and onion.
Then fill the pot up with water to the maximum pressure cooking fill line (2/3). This takes about 2-2.5 quarts of water.
Pressure cook the vegetable beef soup for 8 minutes. Like most other pressure cooker soups, this recipe takes a while to pressurize before the timer starts to count down – about 20-25 minutes.
When the cook time is up you can do a staggered quick release, if you are in a hurry. This means you repeatedly turn the pressure valve to venting until you notice liquid escaping together with the steam. Then quickly turn the valve back to sealing, wait a little while, before repeating.
Otherwise, let the pressure release naturally (NPR) for 15-20 minutes. You can quick release any remaining pressure at this point.
Fresh or dry Pasta
You will have noticed that I still haven’t mentioned the noodles in this beef noodle soup recipe. It’s because the pasta is cooked separately, then divided into individual bowls before topping with the beef vegetable broth and lots of fresh parsley or cilantro.
Traditionally the noodles are made fresh and hand-pulled. For my quicker weeknight dinner version I am simply using dry linguine pasta that I cook in a pot of water.
For a slight step up from dry pasta, use any fresh noodles that your grocery store carries. Here I can find fresh Italian pasta, Chinese wonton noodles or udon noodles.
You’ll need about 24 ounces of fresh noodles to replace the 1 pound of dry pasta in this recipe. Be sure to read the package instructions, because fresh noodles take just a few minutes of cook time usually.
For a lower carb version, you can also use spiralized zucchini zoodles. No need to cook those. Just divide into bowls and top with the hot soup.
Do the noodles have to be cooked separately?
I highly recommend cooking the noodles separately, especially if using dry pasta and if you are counting on leftovers. Reheating noodles in soup makes them super soft, if not to say soggy, which is a texture I just don’t care for.
If you think you will eat the entire batch of soup in one sitting, you can add fresh noodles after releasing the pressure. Then close the pressure cooker lid. Let the noodles sit in the hot soup for about 3-5 minutes until they are softened and heated through.
Can I make this Vegetable Beef Noodle Soup on the Stovetop?
Yes, I have a stovetop version of this Lagman recipe right here.
Can you Freeze Instant Pot Beef Noodle Soup?
Without noodles you can freeze the vegetable and beef broth in a freezer-safe container. Be sure to leave room for expansion. It will last frozen for 4-6 months.
PRESSURE COOKERS I USE
I have 2 pressure cookers that I both love and use interchangeably:
Mealthy Multipot 2.0 – use code LEELA to get it for $10 OFF
More Instant Pot Soup Recipes You’ll Love
Instant Pot Beef Noodle Soup
This Instant Pot Beef Noodle Soup is inspired by Lagman - a traditional Uyghur vegetable soup also popular in Uzbekistan. The hearty vegetable and beef broth is served over long noodles with cilantro or parsley on top.
- 1 pound beef cubes I like to cut it into smaller pieces
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 2 large carrots diced
- 2 medium potatoes diced
- 1 cup sweet potato or rutabaga diced
- 1 bell pepper chopped
- 1 can diced tomatoes (14.5 oz.)
- 1.5 tablespoons sea salt
- 1 teaspoon paprika powder
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 2 bay leaves
- 1 star anise pod
- 2-2.5 quarts water
- 1 pound linguine pasta* cooked separately
- cilantro or parsley for garnish
Turn on the Sauté function of your pressure cooker. Once it displays HOT add the olive and let it heat up for a moment. Then add the beef strips and sear them for about 5-8 minutes until they look browned from all sides.
Then stir in the chopped onion and sauté until translucent. Add minced garlic and sauté another minute, before turning off the pressure cooker.
Add in all other prepared vegetable (carrot, potato, sweet potato/rutabaga, bell pepper, diced tomatoes). Add all spices (salt, paprika, coriander, cumin, chili flakes, black pepper, star anise pod, bay leaves). Now fill the pot up with water to the maximum pressure cooking fill line (2/3). It will take about 2-2.5 quarts of water.
Now close the pressure cooker lid and turn the pressure valve to sealing position. Set the Instant Pot to cook on High Pressure for 8 minutes. It takes about 20-25 minutes to pressurize before the timer starts counting down.
When the cook time is up, let the pressure release naturally for 10-15 minutes (NPR) or do a staggered quick release (QR). Remove star anise and bay leaves.
While the soup is pressure cooking, prepare the noodles separately. Bring a large pot of water to a boil, then cook the noodles until al dente. Drain the water and set the noodles aside.
When ready to serve, add a small amount of cooked noodles into a bowl and top with the vegetable beef broth. Serve with chopped parsley or cilantro on top.
To make this recipe gluten-free use gluten-free pasta or zoodles (or other spiralized vegetable noodles).
*or 24 ounces fresh noodles