Ingredients

The following ingredients have 6 Servings
  • 1 pound ground beef
  • 2 garlic cloves, minced
  • 1 ¾ cups beef broth
  • 8 oz angel hair pasta
  • 1 onion, thinly sliced
  • 1 medium carrot, grated
  • 2-3 cups chopped green cabbage
  • 2 Tbsp oyster sauce
  • 3 Tbsp hoisin sauce
  • 1 tsp low sodium soy sauce
  • 2 tsp white vinegar
  • 1 tsp vegetable or canola oil
  • For topping: sliced green onions or scallions and sesame seeds

Instruction

  • Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Spread it out in the pot and let it brown for about 5 minutes until it starts to char. Use a spoon to lift the charred beef up off bottom of the pot and toss it around. Add in the garlic and sauté for 20 seconds. 
  • Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  • Break angel hair pasta in half and add in into the pot in a criss cross pattern. Gently press down.
  • Add the onion, carrots and cabbage on top of pasta so that it is covered completely. Then dump the oyster sauce, hoisin sauce, soy sauce and vinegar on top.
  • Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 10 minutes. Move valve to venting and remove the lid. 
  • Stir well and if you used a lean ground beef toss in the oil (if you used a higher fat meat you won’t need the oil). If desired add in more hoisin to taste.
  • Scoop into bowls and top with green onions/scallions and sesame seeds. If you like heat add a few drops of sriracha sauce.