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May 25, 2021

Instant Pot Hoisin Beef Noodles

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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

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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Instant Pot Hoisin Beef Noodles

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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Instant Pot Hoisin Beef Noodles


★★★★★

4.6 from 9 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 1 minute (plus 10 minute NPR)
  • Total Time: 16 minutes
  • Yield: 4–6 servings 1x
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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!


Ingredients

Scale
  • 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

Instructions

  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.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use an 8 quart Instant Pot.

  • Category: Beef
  • Method: Instant Pot

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Instant Pot Hoisin Beef Noodles

*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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47 Comments Filed Under: All Recipes, Beef, Instant Pot, Pasta

Recommendations

Comments

  1. Jane says

    December 18, 2021 at 6:16 am

    Why the vinegar? I hesitate to use it, so curiosity is making me ask.

    Reply
    • Karen says

      December 18, 2021 at 4:31 pm

      It’s used to add sharp counterbalance and to amp up the sour notes

      Reply
  2. Kermit says

    December 17, 2021 at 9:49 pm

    Just wondering how it would work to use a tri-color slaw mix (red cabbage, green cabbage, carrots) in place of the shredded carrots and chopped green cabbage? I have an Instant Pot recipe for “Egg Roll in a Bowl” that uses the slaw mix, and it is very good.

    Reply
    • Karen says

      December 18, 2021 at 4:32 pm

      I think that’s a great idea!

      Reply
  3. Maureen Macie says

    December 17, 2021 at 7:12 pm

    I guess I am missing something?….when do you put the beef back in the pot, after everything is cooked and add after venting or what?

    Reply
    • Karen says

      December 17, 2021 at 9:15 pm

      The beef stays in the pot the whole time. Hope this helps!

      Reply
  4. Leeten says

    December 3, 2021 at 5:36 pm

    I didn’t have oyster sauce or cabbage but this still came out delicious. I can’t believe how easy it was to make. For a minute there I was worried about all the angel hair not touching any of the wet ingredients. But it all cooked well . Thanks Karen, for this recipe!

    ★★★★★

    Reply
    • Karen says

      December 4, 2021 at 9:05 pm

      Glad it worked out Leeten!

      Reply
  5. Kim B. says

    September 9, 2021 at 3:23 pm

    Was delicious, as usual! Followed your recipe to the T, but did add mushrooms (couldn’t help myself). Hubby went back for seconds & that means it’s a winner!!
    Next time I’m gonna try it with the cut up grilled steak instead of the ground beef.
    Thanks again….you never disappoint!!

    ★★★★★

    Reply
    • Karen says

      September 10, 2021 at 9:39 am

      Mmmm mmm! Love the mushrooms idea!

      Reply
  6. Linda C says

    July 26, 2021 at 5:03 pm

    This looks amazing! I plan on trying it once my husband recuperates from some major dental work. I think we both will love it from reading the recipe

    Reply
    • Karen says

      July 28, 2021 at 9:06 pm

      Well wishes to your husband!

      Reply
  7. Doug says

    June 5, 2021 at 9:15 pm

    I made this tonight for the first time. I used ground tri-tip and doubled everything including the time for 2 min. I loved this recipe it will be a go to meal from now on. My kids loved it and they hate cabbage.

    Reply
    • Karen says

      June 7, 2021 at 10:02 am

      I think kids think they hate cabbage but really they don’t if it’s cooked like this! haha! tricky tricky!

      Reply
  8. Debbie says

    June 2, 2021 at 10:12 pm

    Made this tonight, minus the cabbage as hubby doesn’t like it. I added extra shredded carrots. My spaghetti noodles didn’t get properly cooked. Quite a few were rather crunchy. I will have to add more liquid next time. I loved the flavor!!

    Reply
    • Karen says

      June 3, 2021 at 11:36 am

      I think the cabbage on top helps the noodles to cook evenly!

      Reply
      • Debbie says

        June 3, 2021 at 11:44 am

        That makes sense! Didn’t think about that. Live and learn I guess! Lol! Will see what my hubby and sister has to say about it tonight when they get home from work. I did put extra water in their containers, hoping that might help when they heat it up. Thank you for responding! I appreciate everything you do!

        Reply
  9. Karissa says

    June 2, 2021 at 10:07 am

    Can you freeze this after making it? If not is there a way to freeze the meal?

    Reply
    • Karen says

      June 2, 2021 at 12:49 pm

      I think you could. I haven’t tried it myself! But I bet it would work.

      Reply
      • Carol says

        July 21, 2021 at 6:38 pm

        I made this for my husband and me and we got 3 generous dinners out of it. We ate one and I froze two. I defrosted one of them and heated it in the microwave for 5 minutes at 1/2 power. It was still delicious.

        ★★★★★

        Reply
        • Karen says

          July 21, 2021 at 9:41 pm

          Good to know it is good reheated!

          Reply
  10. Gary Kaetzel says

    May 29, 2021 at 6:25 pm

    I just made this and it’s not bad! I used regular spaghetti and cooked for 3 minutes as recommended. Turned out fine! I was in the mood for a good Asian noodle dish and this works well! I added some sesame oil at the end instead of regular vegetable or canola oil. I think I’ll add some black pepper to it when I really dig in to it! Thanks for a very good recipe!

    ★★★★

    Reply
    • Karen says

      May 29, 2021 at 6:32 pm

      You’re welcome Gary! Glad you liked it!

      Reply
  11. Patty Zimmerman says

    May 29, 2021 at 11:31 am

    Great Recipe! I followed it almost 100%…I had approx 1 pound of leftover cooked steak that I chopped up in 1/2″ pieces. Sauteed the steak for 1 minute with the garlic and then followed the recipe as written. (Did not use the ground beef but am looking forward to using next time.) I used my 8 quart Instant Pot. We loved it!

    ★★★★★

    Reply
    • Karen says

      May 29, 2021 at 6:26 pm

      Steak is a great idea!

      Reply
  12. Kevin says

    May 28, 2021 at 6:30 pm

    I am happy that you have a corned beef dinner for the St, Pat’s holiday.

    However, please know that it is St. Paddy’s not St. Patty’s. Patty is a girl’s name.. I know it can be confusing because of the St. Pat’s reference.

    I am notorious for tearing down any sign wishing us Happy St. Patty’s day. Got into trouble!

    I love your recipes.

    Reply
    • Karen says

      May 29, 2021 at 6:21 pm

      lol Kevin!

      Reply
  13. Lisa Henderson says

    May 27, 2021 at 6:31 pm

    This was Fantastic!! I used Thin spaghetti. I can’t believe it takes only 1 minute of pressure cooking! I almost didn’t want to set it to one minute because I’ve never used such a small amount of time. But it works! Used ground pork because I didn’t have beef, added mushrooms and fish sauce because I love it! Thank you for such a family friendly, yummy recipe! We will be making this a lot!

    ★★★★★

    Reply
    • Karen says

      May 28, 2021 at 10:51 am

      Cool right?! I love the idea of mushrooms in there!

      Reply
  14. Andrée says

    May 27, 2021 at 4:26 pm

    Good evening Karen
    I made the Hoisin beef Noodles recipe for dinner..
    When I read the ingredients, I said to myself that I would use Nappa cabbage..and very lean ground pork…which I did and I also used Chinese noodles like to make Pad Thai which cooks in 3 mts..Here in Qc we have them in individual portion in a bag. I put 3, because we are 3…it was very good! Perfect cooking! Thank you Karen for this beautiful recipe…I will do it again!

    ★★★★★

    Reply
    • Karen says

      May 28, 2021 at 10:53 am

      Thanks for letting me know about the Chinese noodles. I’m glad it turned out well for you!

      Reply
  15. Scott Harthorne says

    May 27, 2021 at 9:53 am

    Bland tasting.

    ★★★

    Reply
    • Karen says

      May 27, 2021 at 1:13 pm

      Next time try adding in some extra hoisin and soy sauce. That should help 🙂

      Reply
  16. Ana Gallardo says

    May 27, 2021 at 3:09 am

    Hi! I have a ridiculous question… lol… can I just make this on the stove top. I need to make alot and I kind of don’t want to do a few batches in the instant pot.. Anything different I may need to do?

    Reply
    • Karen says

      May 27, 2021 at 1:15 pm

      I got this recipe idea from here; https://www.marionskitchen.com/hoisin-beef-noodles/
      I would follow along with her directions because she knows more about stove top cooking than I!

      Reply
  17. Kathie Farr says

    May 27, 2021 at 1:29 am

    Tried this tonight made double batch so I’m gonna need to work with spices a little Family really like it

    ★★★★

    Reply
    • Karen says

      May 27, 2021 at 1:15 pm

      So glad you enjoyed it!

      Reply
  18. Erlene McInnis says

    May 25, 2021 at 6:24 pm

    Can i use spinach in place of cabbage ?

    Reply
    • Karen says

      May 26, 2021 at 12:16 pm

      It will definitely be a different taste but you could give it a shot!

      Reply
  19. Mary Greene says

    May 25, 2021 at 3:00 pm

    Is there a substitute for the oyster sauce? I have a family member with fish and seafood allergies but I really want to try this recipe. Thanks!

    Reply
    • Karen says

      May 26, 2021 at 12:16 pm

      You could probably forego it and add an extra tablespoon of hoisin and an extra teaspoon of soy sauce.

      Reply
    • Janis Olson says

      June 9, 2021 at 6:30 am

      There is a vegan oyster sauce that has no fish of any kind in it. My Wegmans carries it in their Asian section. You could try finding something like that also.

      Reply
  20. Nina Watters says

    May 25, 2021 at 2:07 pm

    I don’t have any oyster or hoisin sauce. Is there something I can use instead?? Want to make recipe.

    Reply
    • Karen says

      May 26, 2021 at 12:15 pm

      It’s the flavor base of the noodles so I would head to the store and purchase.Sorry!!

      Reply
      • Nina Watters says

        May 28, 2021 at 1:07 pm

        thank you, will be going to the market to buy both

        Reply
  21. Andrée says

    May 25, 2021 at 1:49 pm

    Thank you Karen!
    My next try for sure! I still have oyster sauce and Hoisin sauce that I use to make my baked tofu. I’ll get back to you with our appreciation very soon!

    Reply
    • Karen says

      May 26, 2021 at 12:14 pm

      Enjoy Andrée!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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