This soup is thick, hearty, and beefy. I made it in the Instant Pot so it tastes like it was cooking all day and the beef shredded easily. My husband likes to add sriracha sauce to it, so I added that as an optional topping at the end. Here’s the recipe. Enjoy!
Ingredients
- 1 tablespoon canola oil
- 1 ½ pounds chuck roast (I only had chopped stew meat so I used that, but chuck is ideal)
- 3 cloves garlic, minced
- 1 package beef onion soup
- ½ teaspoon ground ginger
- 1 10.5 oz can of condensed cream of mushroom soup
- 4 cups of beef broth (I used chicken stock in this recipe because I didn’t have beef broth on hand)
- 3 tablespoons low sodium soy sauce
- 1 teaspoon dried parsley
- 1 tablespoon Worcestershire sauce
- 12 oz bag of frozen egg noodles (do not use dried)
- Sriracha sauce, optional
- Press the sauté button on the IP and adjust temperature to normal. When display reads “Hot”, add oil and place roast into the pot to sear (3 minutes each side). Remove from pot.
- Add garlic into the pot and stir until aromatic.
- Add soup mix, ground ginger, cream of mushroom, broth, soy sauce, parsley, and Worcestershire sauce. Mix the ingredients well and add roast back into the pot.
- Pour frozen egg noodles over top and give a little stir just to get the noodles wet.
- Turn off sauté mode and lock lid on the IP. Using manual setting on the IP, set the cooker to 45 minutes on high pressure and turn the valve to seal the steam.
- Once done, do a natural release by allowing the float valve to go down on its own.
- Stir soup and serve hot. Top with sriracha sauce to taste for an extra kick.
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