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Pure Nostalgia Casserole

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 5 minute NPR)
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


An easy, updated Instant Pot version of the old-fashioned chow mein noodle casserole.


  • 1 pound lean ground beef
  • 1 cup diced onion
  • 2 ribs of celery, sliced
  • 3/4 tsp Chinese 5 spice
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • Pinch of kosher salt
  • 1 1/2 cups beef broth
  • 1/4 cup low sodium soy sauce
  • 1 cup converted or long grain white rice
  • 1/2 cup heavy cream
  • 1/2 cup slivered almonds
  • 1 cup chow mein noodles


  1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and celery. Brown for about 5 minutes. Drain off excess grease. Stir in the Chinese 5 spice, pepper, garlic powder and salt. 
  2. Pour in the broth and soy sauce and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Sprinkle in the rice evenly. 
  4. Cover Instant Pot and secure lid. Make sure valve is set to sealing. Set 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.
  5. Stir in the cream and almonds. Sprinkle with the chow mein noodles. (If you’d like you can brown up the top with an air fryer lid for 3 minutes at 400 degrees)
  6. Serve and enjoy. 
  • Category: Beef
  • Method: Instant Pot