Mystery Casserole

Mystery Casserole–an Instant Pot dinner with beef, rice, cabbage, seasonings and chow mein noodles on top.

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Mystery Casserole

This recipe is my Instant Pot take on an oven casserole recipe. The original author states, “This is from my MIL’s recipe box. It’s a childhood fave of my hubby’s. The ‘mystery’ is that all the liquid required cooks down to make a delicious casserole.” It’s packed with protein, carbs, and veggies for a well-rounded dish. Using the Instant Pot keeps it simple with minimal cleanup. And the chow mein noodles on top add a delightful crispy contrast to the tender rice and cabbage. Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–I used 93/7
• Onion
• Water–or broth
• Low sodium soy sauce
• Black pepper
• Kosher salt
• Chinese five spice powder
• Garlic powder
• Ground ginger
• Converted rice–or long grain white rice
• Cabbage
• Chow mein noodles

Steps

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Add in the soy sauce, pepper, salt, chinese five spice powder, garlic powder and ginger.

Pour in the water/broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the rice and add cabbage on 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 10 minutes. Move valve to venting. Remove the lid.

Stir. Scoop onto plates and top each serving with 2 Tbsp of chow mein noodles.

Notes/Tips

• Serve with roasted green beans.
• To make this gluten free use gluten free soy sauce and leave off the chow mein noodles.
• Converted rice, also called parboiled rice, is rice that’s been partially precooked in its husk, allowing nutrients to transfer into the grain. It has a firm, fluffy texture, cooks faster than brown rice, and is less sticky than white rice. It’s also more resistant to overcooking, making it perfect for dishes like casseroles or Instant Pot meals where you want the grains to stay separate. While it’s more nutritious than white rice, it’s not as fibrous as brown rice. Ben’s is one brand that makes and sells converted rice. I also often buy it in the bulk section at Winco.
• 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 4-5 days or in the freezer for up to 3 months.
• Other recipes you can make with cabbage are Instant Pot Posole and Panda Express Chow Mein.

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. 

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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.