Ingredients

The following ingredients have 6 Servings
  • 1 pound lean ground beef
  • 1 cup diced onion
  • 1 (10.5 oz) can Campbell’s Healthy Request Cream of Chicken Soup
  • 1 (10.5 oz) can Campbell’s Healthy Request Cream of Mushroom Soup
  • 1 cup chopped celery
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 ¼ cup uncooked parboiled rice or long grain white rice
  • 1 ½ cups water
  • 3 Tbsp low sodium soy sauce
  • 1 ½ cups chow mein noodles
  • Diced green onions, for topping

Instruction

  • In a pan on the stove or in your Instant Pot on the sauté setting, brown the ground beef and sauté the onions. Add the mixture into a pan that fits inside your Instant Pot used for pot-in-pot cooking. Clean out bottom of Instant Pot (if you used it for browning the beef).
  • Stir the cream of chicken, cream of mushroom, celery, water chestnuts, rice, water and soy sauce in with the beef.
  • Pour 1 cup water into bottom of Instant Pot. Place filled pan on top of a trivet/sling and lower it into the bottom of the Instant Pot. 
  • Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let the pressure release naturally for 5-10 minutes and then move the valve to venting. Remove lid.
  • Lift out the pan and stir. Sprinkle chow mein noodles on top. Scoop onto plates and serve topped with green onions.