Maycember Casserole–a quick and flavorful Instant Pot meal of sweet and savory ground beef, rice, and Asian vegetables, topped with creamy homemade Yum Yum sauce.
Maycember Casserole
Maycember is almost over! If you don’t know what Maycember is then think of the busy-ness of December but put it into May. May is when there is spring sports, end of the school year programs, graduations, weddings, Mother’s Day, field days, etc. My sister has been bringing her Instant Pot to the ballpark because she has three boys who are in baseball. She serves dinner on paper plates to her family. Today’s recipe is a good Maycember dinner because it is fast to make and it is an all in one pot meal (meat, rice and veggies all in one dish!). I made a smaller version of this recipe to serve just 3 people but you can easily double the recipe to serve 6-7 people.
Ingredients/Substitution Ideas
- Lean ground beef–I used 93/7. Or ground pork or ground turkey
- Garlic powder
- Ground ginger
- Low sodium soy sauce–or tamari
- Brown sugar
- Beef broth–or water and Better than Bouillon beef base
- Converted rice–or jasmine rice, long grain white
- Tomato paste
- Frozen asian blend vegetables–I get this at Winco
- Mayonnaise
- Sesame oil
- Sriracha
Steps
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, ginger, soy sauce and brown sugar.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the rice. Add in tomato paste.
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. Remove the lid.
While pressure cooking heat the vegetables according to package directions in the microwave and make the yum yum sauce by whisking the sauce ingredients together in a bowl until smooth. Stir the vegetables into the Instant Pot.
Scoop into bowls and top with a bit of yum yum sauce.
Notes/Tips
- This is one pot meal but if you want a side dish to stretch it out try serving with some fresh fruit or raw veggies and dip.
- This recipe can be gluten free if you use gluten-free soy sauce.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with mayonnaise are Grandpa’s Firehouse Chicken and Instant Pot Honey Mustard Chicken Sandwiches.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Maycember Casserole
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 25 minutes
- Yield: makes 3 big servings or 4 smaller servings 1x
Description
A quick and flavorful Instant Pot meal of sweet and savory ground beef, rice, and Asian vegetables, topped with creamy homemade Yum Yum sauce.
Ingredients
- 1/2 pound lean ground beef
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 1/8 cups beef broth
- 3/4 cup converted rice (or jasmine)
- 1 Tbsp tomato paste
- 1 (12 oz) bag frozen asian blend vegetables
Yum Yum Sauce
- 3 Tbsp mayonnaise
- 3/4 tsp soy sauce
- 1/8 tsp sesame oil
- 1 1/2 tsp sriracha
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, ginger, soy sauce and brown sugar.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Add in tomato paste.
- 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. Remove the lid.
- While pressure cooking heat the vegetables according to package directions in the microwave and make the yum yum sauce by whisking the sauce ingredients together in a bowl until smooth.
- Stir the vegetables into the Instant Pot. Scoop into bowls and top with a bit of yum yum sauce.
- Category: Beef
- Method: Instant Pot
More Instant Pot beef and veggie dishes…
Smokey Bear Casserole
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Midwest Casserole
Seasoned beef, potatoes and vegetables all in one dish! Make it in your Instant Pot or slow cooker.
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A four-ingredient base casserole combining seasoned beef, potatoes, green beans and cheddar. This is easily made in the Instant Pot or slow cooker for a fuss-free meal.
*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.
Delicious! I made it with lean ground turkey and only used 1/4 tsp of the hot sauce, which was enough spice for us. Will definitely make again. I had no problem with getting a burn notice. There is plenty of liquid in the recipe to keep it from sticking.
Thanks for the 5 stars Linda!
Tasty dish, but got three or four burn notices right after pressure was reached. I added gobs more broth, but burn notice and stickiness continued. Need to figure out how to do this on the stovetop.