Instant Pot Mongolian Beef Noodles–an easy recipe for savory (and slightly sweet) ground beef and linguine noodles. This recipe comes together quickly and will be consumed quickly as well!
Instant Pot Mongolian Beef Noodles
Mmmm-mmm! These Instant Pot Mongolian beef noodles are so tasty! And the bonus is that they come together so quickly. I even had everything on hand at my house to make them without going to the store. That is always a good thing!
- I used linguine noodles but you can also use spaghetti or fettuccine. For spaghetti I would cut the pressure cooking time down to 4 minutes.
- You can find hoisin sauce in the Asian aisle at your grocery store. It’s sort of like Asian barbecue sauce.
- Greg suggested that this would taste good with the addition of cabbage. I agree! Next time I am going to add in shredded cabbage on top of the noodles in the pressure cooker. Or if you like crunch you could add in raw cabbage after the pressure cooking time is up.
- These noodles taste great when served with steamed broccoli.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- You can easily double this recipe. Double all the ingredients and keep the cooking time the same.
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 8 or 3 quart pot with no changes.
What you’ll need to make Instant Pot Mongolian Beef Noodles:
- 1 pound lean ground beef–you can also use ground turkey or ground pork
- 1 Tbsp minced ginger–freeze the leftovers wrapped up in foil. Next time you need ginger for a recipe you can easily grate it. Don’t worry about peeling off the skin.
- 1 Tbsp minced garlic–I buy the big jar from Costco for convenience sake
- 2 ¼ cups beef or chicken broth–you can also use 2 ¼ cups or water with 2 teaspoons of Better than Bouillon
- 2 Tbsp low sodium soy sauce–I like low sodium so it’s not too salty
- 1 Tbsp brown sugar–to balance out the flavors
- 1 ½ Tbsp hoisin sauce–find is the Asian aisle
- ⅛ tsp cayenne pepper–for a little heat
- ⅛ tsp black pepper–for flavor
- 8 ounces linguine–you can also use fettuccine or spaghetti
- Sesame seeds and green onions, for garnish–for look and taste
How to make Instant Pot Mongolian Beef Noodles:
- Turn Instant Pot to saute setting. When display says HOT add in ground beef and break it up. Brown for about 5 minutes. Stir in the ginger and garlic for about 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking (to prevent burn message). Turn off Instant Pot.
- In a small bowl stir together the soy sauce, brown sugar, hoisin, cayenne, black pepper.
- Break the linguine noodles in half and scatter them into the pot. Press down to submerge as best as possible.
- Pour the soy sauce mixture over the top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting and remove the lid.
- Stir well. Scoop into bowls and garnish with sesame seeds and green onions.
You’ll also love…
Instant Pot Panda Express Chow Mein
Instant Pot Korean BBQ Burrito
Instant Pot Cheesecake Factory Cashew Chicken
Instant Pot Korean BBQ Beef Bowls
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Instant Pot Mongolian Beef Noodles
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
An easy recipe for savory (and slightly sweet) ground beef and linguine noodles. This recipe comes together quickly and will be consumed quickly as well!
Ingredients
Scale
- 1 pound lean ground beef
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 1/4 cups beef or chicken broth
- 2 Tbsp low sodium soy sauce
- 1 Tbsp brown sugar
- 1 1/2 Tbsp hoisin sauce
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 8 ounces linguine
- Sesame seeds and green onions, for garnish
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in ground beef and break it up. Brown for about 5 minutes. Stir in the ginger and garlic for about 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- In a small bowl stir together the soy sauce, brown sugar, hoisin, cayenne, black pepper.
- Break the linguine noodles in half and scatter them into the pot. Press down to submerge as best as possible.
- Pour the soy sauce mixture over the top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting and remove the lid.
- Stir well. Scoop into bowls and garnish with sesame seeds and green onions.
- 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.
How do I decide if I do natural release for 5 or 10 minutes- or something in between- that seems like a long time that could make the difference between the noodles being properly done and over cooked! Thanks for any clarification
Usually when I say 5-10 it just means that sometimes foam will escape through the valve at 5 minutes and if it does you may want to wait 5 more minutes.
Thanks for the recipe.
you’re welcome!
Delicious!! I will be adding to my rotation.
★★★★★
Thanks for the 5 stars Julie!
If I used stewing beef or sliced round steak instead of ground beef would I need to cook longer?
If it’s beef stew meat it may need a longer cooking time to get tender. But then I worry about the pasta being overdone. You could try the time listed in the recipe and see what happens or you could pre-cook the stew meat.
Delicious
Added water chestnuts. Used Gochujang Instead of Hoisin since I didn’t have
★★★★★
Love the idea of water chestnuts!
I made this today. I had some leftover shredded pork, already cooked, added it with all the other ingredients except I used a bag of frozen carrots for the veggie AND I used three bags of ramen noodles (without the flavoring)! It turned out sooooo good! Ramen noodles are a great skinny noodle cooks in a minute!
Sounds so good!!
I just finished my second bowl. Fantastic! My wife and son loved it as well. The flavor is perfect. A little heat from the cayenne-not overwhelming at all. I added a little homemade sauerkraut to our second bowls for some crunch. Delicious! Thank you!
★★★★★
I love sauerkraut!
This was amazing! Just swapped out cayenne for a tbls of sriracha and added fried cabbage and mushrooms at the end. It was great hit. My first time adding pasta/noodles to my Instant Pot and I was amazed how good they turned out!!
★★★★★
Nice! Thanks for the 5 stars!
First, I would like to say Thank you for taking a scary kitchen appliance and making it my best friend!! I made these noodles the other night and my family devoured them!! I took a chance and doubled the recipe and thank goodness I did! There was plenty to go around and plenty of leftovers for lunches and/or mid-day snacks. My ridiculously picky daughter couldn’t get enough of it and ate most of it. This will definitely be a recurring dinner in our house! Thanks again!!
★★★★★
Wow this is awesome to hear! Thanks for the 5 stars!
This was incredibly good, but my husband says “more noodles!” Lol 😂 Have you doubled the noodles, and if yes, should I double liquid and sauce? Thoughts please!
★★★★★
I would double the liquid for sure and if you want lots of flavor then double the sauce too. I’m glad you all liked it!
I do not have an instant pot. Can I make the recipes in your book in a slow
Cooker.? Are directions included for slow cooker? I’m in no hurry
Some of my recipe can be made in the slow cooker and some cannot. For my slow cooker recipes you can go here…https://www.365daysofcrockpot.com/recipes/?fwp_method=slow-cooker
Some say “Instant Pot” but if you scroll to the recipe card the slow cooker instructions are listed in recipe card
Just made this for dinner. It was delicious and everyone wanted seconds. I will double the recipe next time!
Thank you!
★★★★★
Awesome Kim! I’m so glad you liked it. Thanks for the 5 stars!
How much cabbage would you recommend to keep the balance right?
I would add 2-3 cups chopped