Description
A one-pot Instant Pot dish featuring beef, rice, and edamame in a flavorful soy-ginger broth, finished with a splash of cream and crunchy chow mein noodles.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 2 ribs of celery, sliced
- 8 ounces sliced mushrooms
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp ground ginger
- 1/4 cup low sodium soy sauce
- 2 1/2 cups beef broth
- 1 1/2 cups jasmine rice
- 1 cup frozen shelled edamame
- 1/4 cup heavy cream
- La Choy chow mein noodles, for topping
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, celery and mushrooms. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, pepper, ginger and soy sauce.
- Pour in the beef broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice and edamame.
- 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 and then move valve to venting. Remove the lid.
- Stir in the heavy cream.
- Scoop onto plates and top with some of the crunchy noodles, if desired.
- Category: Beef
- Method: Instant Pot