Description
An easy, updated Instant Pot version of the old-fashioned chow mein noodle casserole.
Ingredients
Scale
- 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
Instructions
- 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.
- Pour in the broth and soy sauce and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice evenly.
- 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.
- 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)
- Serve and enjoy.
- Category: Beef
- Method: Instant Pot