Ingredients

The following ingredients have 4 Servings
  • 1 lb beef meatballs (frozen or thawed)
  • 2 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 or heavy cream
  • 1 tablespoon corn starch

Instruction

  • Place meatballs in the Instant Pot with beef broth, Worcestershire sauce, garlic, parsley, salt and pepper. Stir until spices are combined.
  • Add noodles, spread into an even layer and press down gently but do not stir -- they will not be completely submerged and that is fine.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
  • When the cook time is over, do a quick release and open the valve to release the pressure (for noodles with a softer texture, you can allow the pressure to release naturally for 5 minutes before opening the valve). The noodles may appear dry on top -- this is FINE. Stir them into the meatballs.
  • Whisk together cream and corn starch and stir into meatballs. Turn the Instant Pot to saute and cook and stir just until sauce has thickened (and at this point, all noodles will be perfect :) )