This creamy Italian beef and noodles recipe is a one-pot pantry meal made with egg noodles, ground beef, dried herbs, and tomato powder for a rich, comforting flavor. Using shelf-stable and freezer ingredients, this easy Instant Pot dinner delivers a hearty, rustic pasta-style dish with minimal prep and maximum flavor.
Serves 4-6
Ingredients
Seasoning:
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp dried rosemary, crushed between your fingers
- ¼ tsp fennel seeds
- ¼ tsp garlic powder
- Pinch (⅛ tsp) crushed red pepper flakes
Main
- 1 lb frozen ground beef, plus ½ cup water (for defrosting)
- 1 small onion, diced, or 1 tbsp dried minced onion
- 2 cloves garlic, minced, or ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp Worcestershire or soy sauce
- 2 tbsp tomato powder, plus ¼ cup water
- 3 cups beef broth (or water + bouillon)
- 8 oz egg noodles
- 1–2 cups frozen mixed vegetables
- ¼ cup freeze-dried bell peppers
- ¼ cup powdered sour cream
- ½–¾ cup hot water
- Optional toppings: Parmesan, parsley, fresh basil, or a drizzle of olive oil
Instructions
- Defrost the Beef
Pour ½ cup water into the Instant Pot. Place the frozen beef inside (use a trivet if you have one). Seal and cook on High Pressure for 5 minutes. Quick release, then break up the beef with a spoon or masher. Drain excess liquid or fat if needed. - Season & Sauté
Switch to Sauté mode. Add onion, garlic, salt, pepper, smoked paprika, Worcestershire, the seasoning blend, and tomato powder (dry). Stir for 1–2 minutes until fragrant, allowing the spices and tomato powder to lightly toast and deepen in flavor. - Add Liquid, Noodles & Vegetables
Pour in beef broth and the ¼ cup water, scraping the bottom to loosen any browned bits. Add egg noodles, pressing gently to submerge. Scatter freeze-dried bell peppers and frozen vegetables over the top. Do not stir. - Pressure Cook
Seal the lid and cook on High Pressure for 4 minutes. Quick release pressure when finished. - Add Cream
In a small bowl, whisk powdered sour cream with ½–¾ cup hot water until smooth. Stir into the noodles until creamy, adding a splash of hot water if needed to loosen the sauce. - Rest & Serve
Let sit for 5 minutes to thicken slightly. Taste and adjust seasoning. Top with Parmesan, a drizzle of olive oil, or a sprinkle of herbs before serving.
From the Table
This is the kind of meal that comes together when you don’t feel like thinking too hard, but still want something warm and satisfying at the end of the day. It leans on simple ingredients, most of them pulled straight from the pantry or freezer, but the combination lands somewhere closer to a rustic pasta skillet than a “use what you have” dinner.
The sauce settles into the noodles just enough to feel creamy without being heavy, and the herbs round everything out in a way that feels familiar and steady. It’s a dish that doesn’t ask much of you, but still gives something back.
Field Notes:
Tomato powder is doing quiet work here. It keeps longer than paste, takes up less space, and blends directly into the dish without needing a separate step. Once you start using it, it becomes one of those pantry ingredients you reach for without thinking.
Adding it dry during the sauté step helps deepen the flavor. It lightly toasts with the spices and gives the finished dish a richer, more developed base.
If you don’t have fresh onion or garlic, the dried versions work well here. This recipe is built to flex with what you have on hand.
The noodles will continue to absorb liquid as they sit. If it thickens more than you like, add a small splash of hot water and stir to loosen.
This reheats easily and holds together well, making it a good option for leftovers the next day.
Pantry Meals
Foundations • Quick • Worth the Effort • In-Between Bites
