These delightful Instant Pot French Onion Egg Noodles require a few easy pantry ingredients and can be cooked in less than 10 minutes!

Your family will love the flavor of this French Onion Egg Noodles Recipe! I have had a few cans of French Onion Soup in my pantry for a while because I love the flavor and wanted to devise a dish using it. These noodles cook in your Instant Pot in less than 10 minutes and are full of incredible flavor! This dish is the ultimate comfort food!

I got the idea for these after I shared these Instant Pot Cafeteria Noodles. They were so simple and delicious that I wanted to make a similar version using beef broth as a base. These noodles were incredibly flavorful, and I can’t believe how quick the recipe was!

Ingredients:

One tablespoon of butter or olive oil

One 10.5 oz can of Campbell’s French Onion Soup

3 cups beef broth 

12 oz egg noodles

heavy cream – or sour cream

Salt and black pepper, to taste

Fresh parsley, for garnish (optional)

Additional Optional Ingredients. 

You can add sliced onions, garlic powder, onion powder, thyme, or Worcestershire sauce for additional flavor or extra ingredients for texture. Mushrooms, beef stew meat, ground beef, or parmesan cheese would also taste great in this dish. You can use different types of pasta for this recipe, but I highly recommend making it with wide egg noodles.

Equipment 

Instant Pot

Wooden Spoon 

Beef Bone Broth or beef bouillon cubes are your beef base.

Instructions:

1. Add the soup and noodles. Pour in the can of Campbell’s French Onion Soup and beef broth. Stir to combine. Add the egg noodles and make sure they are submerged in the liquid.
2. Pressure cook: Cancel the “Sauté” function. Lock the lid and set the Instant Pot to Manual/Pressure. Cook on High Pressure for 2 minutes. Once done, allow a Quick Release by carefully turning the valve to “Venting.”
3. Add Heavy Cream. After releasing the pressure, open the lid and stir the noodles. If you’d like a creamier texture, use heavy cream until thoroughly combined. Let the noodles rest for 5-10 minutes while the sauce thickens.
4. Season and serve.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

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Instant Pot French Onion Egg Noodles

These delightful Instant Pot French Onion Egg Noodles require a few easy pantry ingredients and can be cooked in less than 10 minutes!

Ingredients

• 1 tbsp butter
• 1 10.5 ounce can Campbell's French onion soup
• 3 cups beef broth
• 12 ounces egg noodles
• salt to taste
• black pepper to taste
• 1/2 cup heavy cream you can also use sour cream

Instructions

1. Pour in the can of Campbell’s French Onion Soup and beef broth in your Instant Pot. Stir to combine. Add the egg noodles and make sure they are submerged in the liquid.

2. Pressure cook: Cancel the "Sauté" function. Lock the lid and set the Instant Pot to Manual/Pressure. Cook on High Pressure for 2 minutes. Once done, allow a Quick Release by carefully turning the valve to "Venting."

3. Add Heavy Cream. After releasing the pressure, open the lid and stir the noodles. If you'd like a creamier texture, use heavy cream until thoroughly combined. Let the noodles rest for 5-10 minutes while the sauce thickens.

4. Season and serve.

Here are a few easy Pressure Cooker recipes you should try:

Honey Butter Chicken Thigh one pot dinner 

Slow Cooker 7 layer casserole 

Instant Pot Beef and Barley Soup 

Italian Pastina Soup 

Did you make these creamy French onion beef noodles? I would love to hear how this recipe turned out for you! Please comment below this blog post or tag me on social media and let me know how you enjoyed this recipe. You can find me on Pinterest, Instagram, Twitter, and Facebook.