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!
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…
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- Scoop into bowls and top with green onions/scallions and sesame seeds. (If you like heat add a few drops of sriracha sauce.)
More Instant Pot Noodle Recipes you’ll like…
Instant Pot Teriyaki Chicken Alfredo
Instant Pot Thai Chicken Noodles
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Instant Pot Hoisin Beef Noodles
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 10 minute NPR)
- Total Time: 16 minutes
- Yield: 4–6 servings 1x
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
- 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
- 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.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Break angel hair pasta in half and add in into the pot in a criss cross pattern. Gently press down.
- 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.
- 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.
- 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.
- 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
*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.
Why the vinegar? I hesitate to use it, so curiosity is making me ask.
It’s used to add sharp counterbalance and to amp up the sour notes
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.
I think that’s a great idea!
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?
The beef stays in the pot the whole time. Hope this helps!
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!
★★★★★
Glad it worked out Leeten!
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!!
★★★★★
Mmmm mmm! Love the mushrooms idea!
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
Well wishes to your husband!
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.
I think kids think they hate cabbage but really they don’t if it’s cooked like this! haha! tricky tricky!
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!!
I think the cabbage on top helps the noodles to cook evenly!
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!
Can you freeze this after making it? If not is there a way to freeze the meal?
I think you could. I haven’t tried it myself! But I bet it would work.
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.
★★★★★
Good to know it is good reheated!
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!
★★★★
You’re welcome Gary! Glad you liked it!
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!
★★★★★
Steak is a great idea!
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.
lol Kevin!
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!
★★★★★
Cool right?! I love the idea of mushrooms in there!
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!
★★★★★
Thanks for letting me know about the Chinese noodles. I’m glad it turned out well for you!
Bland tasting.
★★★
Next time try adding in some extra hoisin and soy sauce. That should help 🙂
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?
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!
Tried this tonight made double batch so I’m gonna need to work with spices a little Family really like it
★★★★
So glad you enjoyed it!
Can i use spinach in place of cabbage ?
It will definitely be a different taste but you could give it a shot!
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!
You could probably forego it and add an extra tablespoon of hoisin and an extra teaspoon of soy sauce.
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.
I don’t have any oyster or hoisin sauce. Is there something I can use instead?? Want to make recipe.
It’s the flavor base of the noodles so I would head to the store and purchase.Sorry!!
thank you, will be going to the market to buy both
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!
Enjoy Andrée!