Beef Mushroom Noodlea I Stant Pot

Instant Pot Hoisin Beef Noodles—skinny noodles, ground beef, cabbage, carrots and onions lightly coated with hoisin and soy sauce and then topped with sesame seeds and green onions. An easy one pot meal that has amazing flavor!

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Instant Pot Hoisin Beef Noodles

Kids and adults will love these Instant Pot hoisin beef noodles. Hoisin is a delicious Asian sauce that could be compared to American BBQ sauce. It has a very strong salty and slightly sweet flavor. You can easily find it at your grocery store in the Asian section. It's mild and won't be too strong for kids. I think you'll really love these noodles! Lots of good flavors! I'm stoked to eat the leftovers for lunch today!

What you'll need to make Instant Pot Hoisin Beef Noodles…

• A 6 or 8 quart Instant Pot (you can halve the recipe in the 3 quart pot)
• 1 pound ground beef (I used lean ground beef. You can also use ground turkey, pork or chicken)
• 2 garlic cloves, minced (you can also use 1 tsp garlic powder instead)
• 1 ¾ cups beef broth (or 1 ¾ cups water + 2 tsp better than bouillon beef broth)
• 8 oz angel hair pasta (you can also use regular spaghetti noodles but increase the pressure cooking time to 3 minutes)
• 1 onion, thinly sliced (I sliced the onion in half to make half moon slices)
• 1 medium carrot, grated (about a cup of grated carrots)
• 2-3 cups chopped green cabbage
• 2 Tbsp oyster sauce (find this in the Asian aisle at the grocery store)
• 3 Tbsp hoisin sauce (find this in the Asian aisle at the grocery store)
• 1 tsp low sodium soy sauce (you can also use Tamari)
• 2 tsp white vinegar (you can also use rice vinegar)
• 1 tsp vegetable or canola oil (use only if you use a lean or extra lean ground beef)
• For topping: sliced green onions or scallions and sesame seeds (adds flavor and color)

How to make Instant Pot Hoisin Beef Noodles…

1. Turn Instant Pot to sauté setting (on MORE). When display says HOT add in the beef and break it up*. Spread it out in the pot and let it brown for about 5 minutes until it starts to char and the juices start to dry up. Use a spoon to lift the charred beef up off bottom of the pot and toss it around. Add in the garlic and sauté for 20 seconds.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking this will help prevent the burn message. Turn off Instant Pot.
3. Break angel hair pasta in half and add in into the pot in a criss-cross pattern. This will help prevent the noodles from sticking to each other. Gently press down. Some of it will be under the liquid and some won't…don't worry!
4. Add the onion, carrots and cabbage on top of pasta so that it is covered completely. Then dump the oyster sauce, hoisin sauce, soy sauce and vinegar on top. Don't stir.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute (if you use regular spaghetti use 3 minutes). When time is up let the pot sit for 10 minutes. Move valve to venting and remove the lid.
6. Stir well and if you used a lean ground beef toss in the oil (if you used a higher fat meat you won't need the oil). If desired add in more hoisin to taste.
7. Scoop into bowls and top with green onions/scallions and sesame seeds. (If you like heat add a few drops of sriracha sauce.)

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More Instant Pot Noodle Recipes you'll like…

Instant Pot Pepper Noodles

Instant Pot Drunken Noodles

Instant Pot Beef Lo Mein

Instant Pot Teriyaki Chicken Alfredo

Instant Pot Thai Chicken Noodles

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Description

Skinny noodles, ground beef, cabbage, carrots and onions lightly coated with hoisin and soy sauce and then topped with sesame seeds and green onions. An easy one pot meal that has amazing flavor!

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• 1 pound ground beef
• 2 garlic cloves, minced
• 1 3/4 cups beef broth
• 8 oz angel hair pasta
• 1 onion, thinly sliced
• 1 medium carrot, grated
• 2–3 cups chopped green cabbage
• 2 Tbsp oyster sauce
• 3 Tbsp hoisin sauce
• 1 tsp low sodium soy sauce
• 2 tsp white vinegar
• 1 tsp vegetable or canola oil
• For topping: sliced green onions or scallions and sesame seeds

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1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Spread it out in the pot and let it brown for about 5 minutes until it starts to char. Use a spoon to lift the charred beef up off bottom of the pot and toss it around. Add in the garlic and sauté for 20 seconds.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Break angel hair pasta in half and add in into the pot in a criss cross pattern. Gently press down.
4. Add the onion, carrots and cabbage on top of pasta so that it is covered completely. Then dump the oyster sauce, hoisin sauce, soy sauce and vinegar on top.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 10 minutes. Move valve to venting and remove the lid.
6. Stir well and if you used a lean ground beef toss in the oil (if you used a higher fat meat you won't need the oil). If desired add in more hoisin to taste.
7. Scoop into bowls and top with green onions/scallions and sesame seeds. If you like heat add a few drops of sriracha sauce.

• Category: Beef
• Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Source: https://www.365daysofcrockpot.com/instant-pot-hoisin-beef-noodles/

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